Raspberry Crumble Cookies

Soft, buttery, and bursting with fruity flavor, Raspberry Crumble Cookies are a delightful treat that blends the nostalgic charm of jam-filled thumbprint cookies with the irresistible texture of a buttery crumble topping. These cookies are the perfect balance of rich shortbread and tangy raspberry preserves, making them a go-to for holidays, afternoon tea, or just a sweet craving. With simple pantry ingredients and minimal prep time, you can create a bakery-style cookie right in your own kitchen.

The base of the cookie is a rich, tender shortbread dough subtly flavored with almond extract, enhancing the raspberry filling’s brightness. Once shaped, each cookie is filled with a generous dollop of raspberry preserves, then topped with a golden, crumbly mixture made from the same dough—creating a beautiful contrast of textures. These cookies bake to a perfect golden hue with a glistening, jammy center and crisp edges. They’re elegant enough for special occasions yet easy enough for everyday baking. Whether you’re a seasoned baker or a beginner, Raspberry Crumble Cookies offer a foolproof path to cookie perfection that will impress both your taste buds and your guests.

Why You’ll Love This Recipe

1. Perfect Texture – A soft, buttery base with a crunchy crumble topping.
2. Fruity Sweetness – Raspberry preserves add bright, tangy flavor.
3. Easy to Make – No complicated steps, just mix, shape, and bake.
4. Elegant Appearance – Looks impressive on a dessert tray or holiday platter.
5. Customizable – Swap the jam, change the extract, or make them gluten-free.

Ingredients

• Unsalted butter (room temperature)
• All-purpose flour
• Granulated sugar
• Cornstarch
• Kosher salt
• Almond emulsion or almond extract
• Raspberry preserves (seeded or unseeded)

Variations

• Jam Swaps: Try apricot, strawberry, blueberry, or blackberry preserves.
• Nutty Crumble: Add finely chopped almonds or pecans to the crumble topping.
• Citrus Twist: Mix a little lemon or orange zest into the dough for brightness.
• Vanilla Base: Substitute almond extract with vanilla for a classic flavor.
• Gluten-Free: Use a 1:1 gluten-free flour blend for a celiac-friendly version.

How to Make the Recipe

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Step 3

Add the almond emulsion (or extract) and mix until fully incorporated.

Step 4

In a separate bowl, whisk together the flour, cornstarch, and salt.

Step 5

Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.

Step 6

Set aside about ¼ cup of the dough for the crumble topping.

Step 7

Scoop the remaining dough into small balls and place them on the prepared baking sheet.

Step 8

Using your thumb or the back of a spoon, make a small indentation in the center of each dough ball.

Step 9

Fill each indentation with a small amount of raspberry preserves.

Step 10

Crumble the reserved dough over the top of each cookie to create a streusel-like topping.

Step 11

Bake for 12–15 minutes or until the edges are lightly golden and the topping is set.

Step 12

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Making the Recipe

• Use room temperature butter for easier mixing and better texture.
• Don’t overfill with jam—just enough to fill the center without overflowing.
• Use a cookie scoop for uniform sizes.
• Chill the dough slightly if it’s too soft to handle.
• Bake on parchment to prevent sticking and make cleanup easier.

How to Serve

• Serve with tea or coffee for an elegant afternoon treat.
• Arrange on a dessert tray for holidays or parties.
• Pair with vanilla ice cream for a decadent dessert.
• Dust lightly with powdered sugar for a pretty finish.
• Add to cookie gift boxes or holiday tins.

Make Ahead and Storage

Storing Leftovers

Keep cookies in an airtight container at room temperature for up to 5 days.

Freezing

Freeze baked cookies in layers separated by parchment for up to 2 months. Thaw at room temperature.

Reheating

Not necessary, but you can warm slightly in a low oven (300°F) for 3–5 minutes if desired.

FAQs

1. Can I use different jam flavors?

Absolutely! Any fruit preserve or jam will work well in this recipe.

2. What’s the difference between almond emulsion and extract?

Emulsion has a stronger, more stable flavor for baking, but extract works just fine.

3. Can I make these cookies without almond flavor?

Yes, substitute vanilla extract or another flavor of your choice.

4. Why add cornstarch to the dough?

It makes the cookies more tender and helps them hold their shape.

5. Can I use salted butter?

Yes, but reduce or omit the added salt in the recipe.

6. Do I have to chill the dough?

Not required, but if your kitchen is warm or the dough is too soft, a short chill helps.

7. Can I make the dough in advance?

Yes, refrigerate for up to 2 days, or freeze the unbaked dough balls.

8. How do I prevent the jam from bubbling over?

Don’t overfill the cookies and avoid placing jam too close to the edges.

9. Can I double the recipe?

Yes, just scale up the ingredients accordingly and bake in batches.

10. How do I know when the cookies are done?

The edges should be just turning golden and the crumble topping should be lightly set.

Conclusion

Raspberry Crumble Cookies are a bakery-worthy treat that marries buttery shortbread, vibrant fruit preserves, and a delightful crumble topping—all in one bite-sized dessert. They’re easy to prepare, endlessly customizable, and sure to impress whether you’re baking for family, friends, or just yourself. Whether served with a warm drink or wrapped as a gift, these cookies deliver both beauty and flavor in every bite. Give them a try, and you’ll see why they’re destined to become a favorite in your cookie rotation.

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