Raspberry Crumble Cookies Recipe

If you love a cookie that’s both buttery and bursting with fruity sweetness, you’re absolutely going to adore this Raspberry Crumble Cookies Recipe. Imagine a tender crumbly crust hugging a bright, jammy raspberry center, all baked to golden perfection — it’s like your favorite jam tart, but in a delightful cookie form. I’ve made these countless times, and every single bite feels like a warm hug on a chilly day. Stick around, because I’m going to walk you through everything you need to know to nail this recipe perfectly!

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Ingredients & Why They Work

This Raspberry Crumble Cookies Recipe uses a wonderfully simple set of ingredients that come together quickly but deliver maximum flavor and texture. Here’s a quick rundown on why each one is key, plus shopping tips so you get the best results.

• Unsalted Butter: Softened butter creates that rich crumbly texture – make sure it’s not melted for best results.
• Granulated Sugar: Adds just the right amount of sweetness without overpowering the tart jam.
• Powdered Sugar: It helps give the crumble a tender, melt-in-your-mouth quality.
• Vanilla Extract: Adds warmth and depth to the dough’s flavor.
• Almond Extract: A little goes a long way to enhance the nutty aroma that pairs perfectly with raspberry.
• All-Purpose Flour: The base structure of our cookie, giving it enough body to hold the jam and crumble.
• Kosher Salt: Just a pinch balances the sweetness and brings out all the flavors.
• Seedless Raspberry Jam: The star of the show — its tartness and smooth texture provide the juicy center your taste buds will thank you for.

Tweak to Your Taste

I love how versatile this Raspberry Crumble Cookies Recipe is — it’s practically a blank canvas. Over the years, I’ve tweaked it plenty to suit different cravings or occasions, and you should feel totally free to do the same!

• Use Different Jams: I’ve swapped raspberry for blackberry or apricot jam, and it works beautifully every time. Just pick a jam with good flavor and not too runny.
• Add Nuts: Toasted almonds or chopped pistachios sprinkled over the crumble topping bring an extra crunch and nutty flair.
• Gluten-Free Option: You can substitute the all-purpose flour with a gluten-free blend, but watch the consistency — add a bit more flour if needed to get that crumbly dough feel.
• Make Mini Versions: When I’m entertaining kids, I make mini Raspberry Crumble Cookies Recipe in a mini muffin pan — perfect bite-sized treats!

Step-by-Step: How I Make Raspberry Crumble Cookies Recipe

Step 1: Prep Your Pan and Preheat the Oven

Start by preheating your oven to 350℉. I use a jumbo muffin tin sprayed with non-stick cooking spray or greased and lightly floured — this little extra step helps the cookies pop out cleanly after baking. Set this aside while you mix your dough to save some time.

Step 2: Make the Crumble Mixture

Now the fun begins. In a bowl, cream the softened butter, granulated sugar, powdered sugar, vanilla, and almond extracts together for about 1 to 2 minutes until smooth and fluffy. This process is crucial because it incorporates air and sets the foundation for a tender, crumbly texture.

Step 3: Add Flour and Salt

Next, add the all-purpose flour and kosher salt to the buttery mix. Stir just until everything comes together — the dough will look crumbly, and that’s exactly what you want. Don’t overdo it or your cookies might turn out tough rather than tender. If you squeeze some dough in your hand, it should hold together without falling apart.

Step 4: Form the Crust and Add Jam

Scoop about a quarter cup of the crumble dough into each muffin well. Gently press it into the bottom and slightly up the sides to form a little well—but don’t overpack it, or you’ll end up with a tough crust. Then, spoon about half to one tablespoon of the seedless raspberry jam into the center of each cookie. It’s okay if it looks a bit generous — that juicy burst is the best part!

Step 5: Top with Remaining Crumble and Bake

Sprinkle a heaping tablespoon of the remaining crumble mixture evenly over each cookie, covering the jam. Pop the tray in your preheated oven and bake for 18 to 22 minutes, until the tops are lightly golden brown. Keep an eye on them around the 18-minute mark — ovens vary, and you don’t want them to dry out.

Step 6: Cool and Remove

After baking, allow the Raspberry Crumble Cookies to cool completely in the muffin pan. This step is key because the cookies firm up as they cool, making them easier to remove without breaking. If you find they’re sticking, gently run a knife around the edges before popping them out.

How to Serve Raspberry Crumble Cookies Recipe

Garnishes

When I serve these cookies, I like to dust them lightly with powdered sugar for a pretty finishing touch, especially when guests come over. Sometimes, I also drizzle a tiny bit of melted white chocolate over the top for a touch of elegance—that sweet pairing with tart raspberry is irresistible!

Side Dishes

These Raspberry Crumble Cookies go wonderfully with a cup of hot tea or rich coffee—it’s my go-to afternoon treat. For brunch, they pair nicely alongside fresh berries or a light fruit salad, adding that sweet-crumble texture to the meal.

Creative Ways to Present

For special occasions, I’ve served these cookies arranged on a rustic wooden board with fresh raspberries and mint sprigs. Another fun idea is to nestle each cookie into cupcake liners and stack them in a pretty jar as a gift. It’s a simple, charming way to share these delightful treats!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store my Raspberry Crumble Cookies in an airtight container at room temperature, and they stay fresh for about a week. I usually separate layers with parchment paper to keep them from sticking and preserve that lovely crumble texture.

Freezing

If I want to keep these gems longer, I freeze them in a single layer between sheets of wax paper inside a freezer bag. They freeze beautifully for up to 3 months without losing their flavor or texture. Just thaw at room temp before enjoying.

Reheating

To bring back that freshly-baked warmth, I pop the cookies in a 300℉ oven for 5 minutes. Avoid microwaving — it can make the crumble soggy. This gentle reheating revives the buttery crispness and intensifies the jam’s delightful aroma.

FAQs

Final Thoughts

This Raspberry Crumble Cookies Recipe is one I keep coming back to, not just because it’s easy, but because it hits that nostalgic note every time—a little crumbly, a little sweet, and bursting with that perfect raspberry pop. I hope you’ll give it a try and make it your own too. Trust me, these cookies will quickly become a beloved staple in your kitchen, just like they are in mine!

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