Buttery Raspberry Crumble Cookies – Soft, Sweet & Bakery-Style

Adam

Buttery Raspberry Crumble Cookies – Soft, Sweet & Bakery-Style

There’s something undeniably comforting about cookies that feel homemade, nostalgic, and filled with love. These Buttery Raspberry Crumble Cookies are exactly that — tender, buttery cookies with soft centers, lightly crisp edges, and a jewel-like pool of sweet raspberry jam in the middle. The crumble topping brings a rustic touch of warmth, crunch, and sweetness, making every bite a perfect balance of textures. Think of these cookies like a cross between a buttery sugar cookie, a thumbprint cookie, and a fruit crumble. They are elegant enough for gifting but also simple enough to bake on any cozy afternoon. The raspberry jam adds brightness and fruity sweetness, while the oat crumble topping brings that homemade bakery-style feel. These cookies are perfect for: Afternoon tea moments Holiday cookie trays Mother’s Day & birthdays Coffee breaks Sweet gifts for someone special Every bite is soft, buttery, fruity, warm, and completely heartwarming.

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Prep Time 12

bake time 14

Total Time 26

Servings: 24 cookies

Ingredients Equipment Method Notes

Ingredients

Cookie Base

1 cup unsalted butter softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt

Filling

1 cup raspberry jam use a good-quality jam for best flavor

Crumble Topping

½ cup rolled oats
½ cup brown sugar
2 tablespoons softened butter optional extra to help bind, if needed

Optional Add-Ins

Chopped pecans or walnuts
White chocolate chips
Lemon or orange zest
A pinch of cinnamon or nutmeg

Equipment

Mixing bowls
Hand mixer or whisk
Rubber spatula
Measuring cups & spoons
Baking sheet
Parchment paper
Cooling rack
Small spoon for filling dough with jam

Method

Step 1:

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.

Step 2:

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

Step 3:

Add the egg and vanilla extract. Mix until smooth and fully combined.

Step 4:

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

Step 5:

Add the dry ingredients to the butter mixture. Mix gently until a soft dough forms.
The dough should be smooth, soft, and easy to handle.

Step 6:

Roll the dough into small balls (around 1 to 1.5 tablespoons each). Place on the baking sheet, leaving space between cookies.

Step 7:

Use your thumb, the back of a teaspoon, or your knuckle to make a gentle well in the center of each cookie.

Step 8:

Spoon a small amount of raspberry jam into each indentation.

Step 9:

In a separate small bowl, combine the rolled oats and brown sugar. If the mixture feels too dry, add 1–2 tablespoons softened butter and combine until crumbly.

Step 10:

Sprinkle the crumble topping generously over each cookie — especially around the jam.

Step 11:

Bake for 10–14 minutes, or until the edges are lightly golden and the centers look set.

Step 12:

Let cookies cool on the baking sheet for 2 minutes, then transfer to a cooling rack to finish cooling.

Notes

🧊 Storage & Reheating

Store at room temperature in an airtight container for 4–5 days.

Refrigerate for up to 1 week.

Freeze baked cookies for up to 2 months.

Rewarm in microwave for 7 seconds to soften and warm the jam.

🥄 Variations

White Chocolate Version: Fold white chocolate chips into cookie dough before shaping.

Nutty Crumble: Add ½ cup chopped pecans to the crumble mixture.

Zesty Brightness: Add 1 teaspoon lemon zest to the dough for a citrus touch.

Holiday Spice: Add ¼ teaspoon cinnamon to the crumble.

Strawberry Crumble Cookies: Substitute raspberry jam for strawberry or mixed berry.

❓ 10 FAQs

Can I use different jam flavors?
Yes — strawberry, blackberry, and apricot work beautifully.

Do I need to chill the dough?
No — unless your dough is too soft, then chill 10 minutes.

Why did my cookies spread too much?
The butter may have been too warm — chill dough briefly next time.

Can I make these gluten-free?
Yes — use a 1:1 gluten-free flour blend.

Can I skip the crumble topping?
Yes — but the crumble adds amazing texture.

Can I use quick oats?
Yes — but rolled oats give the best rustic texture.

Why is my jam running?
Some jams are thinner than others — choose a thick jam or simmer jam for 1–2 minutes to reduce.

Can I make these in mini size?
Yes — bake 1–2 minutes less.

Can I freeze the dough?
Yes — shape into balls, freeze, then bake from frozen (add 1–2 minutes).

How do I keep the cookies soft?
Store with a tiny piece of bread in the container — it keeps moisture perfect.

🏁 Conclusion

These Buttery Raspberry Crumble Cookies are soft, warm, sweet, and filled with bright raspberry flavor. The buttery cookie base melts on the tongue, while the crumble adds cozy, irresistible texture. They feel like home — comforting, beautiful, and made to share with those you love.

Bake them for someone special.
Bake them for yourself.
Bake them because joy deserves to be tasted.