Raspberry Crumble Cookies
These Raspberry Crumble Cookies are a delicious and easy-to-make treat that will satisfy your sweet tooth! Crunchy crumble on top of a bed of sweet fruit jam makes these cookies an irresistible treat.
We love a good fruit crumble for dessert, so why not turn it into a cookie? That’s exactly what we did with these cookies. The combination of buttery crumble and sweet jam creates the perfect balance of flavors – making them the ultimate indulgence.
Table of contents
❤️ Why You’ll Love This Recipe
- A perfect balance of sweet and crunchy flavors.
- Uses simple ingredients you likely already have on hand.
- Versatile – you can use any fruit jam or preserve for the filling.
🛒Ingredients
You only need a few simple ingredients that you need to make this raspberry cookie recipe. Gather these ingredients and get ready to enjoy this sweet dessert with your family and friends in no time at all.
- unsalted butter
- granulated sugar
- powdered sugar
- vanilla
- almond extract
- flour
- salt
- raspberry jam
See the recipe card below for quantities.
🔪 How to Make These Raspberry Crumble Cookies
Making these delicious crumble cookies is so simple. Just follow these step-by-step directions here or in the recipe card at the bottom of this post and you will have delicious cookies to share with your family and friends in no time at all.
Step 1: Preheat the oven and prepare your baking
Preheat the oven to 350 degrees. Prepare a jumbo muffin tin by spraying it with some non-stick spray. Set aside.
Step 2: Combine the wet ingredients
In the bowl of a stand mixer, combine the softened butter, sugar, and powdered sugar. Cream until smooth. Add in the vanilla and almond and mix well.
Step 3: Add in the dry ingredients
Add in the flour and salt and mix just until combined. The mixture should be crumbly in consistency.
Step 4: Assemble the cookies in the muffin tin
Pour ¼ of a cup of the crumb mixture into each cavity of the muffin tin. Use the back of the measuring cup to gently press into the bottom and create a slight well in the center of each cookie. Scoop a spoonful of raspberry jam into the center of each cookie – about a tablespoon each. Sprinkle with the remaining crumble mixture over the top of the jam.
Step 5: Bake and cool the cookies
Bake the muffin tins in the preheated oven for 18-20 minutes or until the edges are browned. Allow to cool completely before removing. Use the edge of a butter knife to pop the cookies out of the tin.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Swap out the raspberry jam for your favorite flavor of fruit preserve.
- Add in chopped nuts or chocolate chips to the crumble mixture for added texture and flavor.
- Use this recipe as a base and experiment with different types of cookie fillings like lemon curd, Nutella, or caramel sauce.
Are you a fan of crumble recipes like we are? If so, check out this Cranberry Crumble and you will have a tasty dessert that will make your tastebuds sing!
🥄 Equipment
Here is a list of equipment that you will need to make this raspberry cookies recipe:
- jumbo muffin tin
- stand mixer
- measuring cup
- butter knife
🥫 Storage
Store these cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.
Serve With
These cookies are delicious on their own, however, you can also enjoy them with a scoop of vanilla ice cream on top of them. Want to pair them with a hearty meal for your family? Check out this Sage Roasted Chicken recipe or this Easy Seafood Chowder.
💭 Tips
Here are a few tips that you can use to help you make these delicious raspberry crumble cookies.
- Make sure to press down the crumble mixture into the bottom of each muffin cavity to create a well for the jam.
- Allow the cookies to cool completely before removing them from the tin, otherwise, they may fall apart.
- Use a butter knife to gently loosen the cookies from the tin before removing them.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You can use any fruit preserves or jam that you like for these cookies. Raspberry jam pairs well with the almond flavor in this recipe, but feel free to experiment with different flavors.
Yes, you can use salted butter, just make sure to reduce the amount of added salt in the recipe.
Yes, these cookies freeze well. Just make sure they are completely cooled before storing them in an airtight container or freezer-safe bag.🍽 More Cookie Recipes
🍽 More Cookie Recipes
Do you enjoy cookies? If so, you may also enjoy these recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Raspberry Crumble Cookies
Equipment
- jumbo muffin tin
- Stand mixer
- measuring cup
- butter knife
Ingredients
- 1 cup unsalted butter softened
- ¼ cup sugar
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 2 ½ cups flour
- ¼ teaspoon salt
- 1 cup raspberry jam
Instructions
- Preheat the oven to 350 degrees. Prepare a jumbo muffin tin by spraying with some non-stick spray. Set aside.
- In the bowl of a stand mixer, combine the softened butter, sugar and powdered sugar. Cream until smooth.
- Add in the vanilla and almond and mix well.
- Add in the flour and salt and mix just until combined. Mixture should be crumbly in consistency.
- Pour ¼ of a cup of the crumb mixture into each cavity of the muffin tin. Use the back of the measuring cup to gently press into the bottom and create a slight well in the center of each cookie.
- Scoop a spoonful of raspberry jam into the center of each cookie – about a tablespoon each.
- Sprinkle with the remaining crumble mixture over the top of the jam.
- Bake the muffin tins in the preheated oven for 18-20 minutes or until the edges are browned.
- Allow to cool completely before removing.
- Use the edge of a butter knife to pop the cookies out of the tin.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
