If you’re looking for a cookie that balances rich buttery flavor with the bright sweetness of raspberry jam, these Buttery Raspberry Crumble Cookies are a perfect choice.
They combine a tender, buttery base with a sweet, tangy jam filling and a crumbly topping, creating a texture and taste that’s both satisfying and easy to enjoy.
I appreciate how simple ingredients come together to produce a treat that feels special yet is straightforward to make. Baking these cookies in a muffin tin helps give them a thick, bakery-quality texture that holds the jam filling well, making every bite a consistent mix of buttery and fruity flavors.
These cookies work well for many occasions, whether it’s a cozy afternoon at home or a festive gathering. Their soft, melt-in-your-mouth quality paired with a subtle tartness from the raspberry makes them something I’m always happy to share.
Buttery Raspberry Crumble Cookies Recipe
To make these cookies, you need the right combination of ingredients, clear baking steps, and attention to the crumble topping texture.
Each part is crucial to balancing buttery richness, sweet raspberry jam, and a crisp crumb.
Essential Ingredients and Measurements
The base of these cookies is a buttery shortbread dough. I use:
- 1 cup (227g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
For the filling, 1/2 cup of raspberry jam works well. Choose a jam with a smooth consistency to keep the cookies from becoming soggy.
The crumble topping is made with:
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (56g) cold unsalted butter, diced
Precise measurements ensure the dough is tender and the crumble holds the jam without overpowering it.
Step-by-Step Baking Instructions
1- First, I cream the softened butter with sugar until light and fluffy. Then, I mix in vanilla extract before gradually adding flour and salt.
2- Next, I press two-thirds of the dough evenly into a lined baking pan. I spread the raspberry jam carefully over the dough without going to the edges.
3- Afterward, I crumble the reserved dough topping evenly over the jam layer.
4- I bake the cookies at 350°F (175°C) for about 30 minutes, until the topping is golden brown and the edges start to pull away slightly from the pan.
5- Once cooled, I cut the slab into squares or rectangles for serving. This method balances soft, buttery dough with a crunchy, jammy top.
Tips for a Perfect Crumble Topping
I find it’s important that the butter for the crumble topping stays cold until mixed. Cold butter creates a coarse, crumbly texture rather than a paste.
Using a fork or pastry cutter to blend flour, sugar, and butter helps me achieve the ideal crumb size. It should be chunky enough to stay on the cookie but fine enough to bake evenly.
Avoid overmixing; once the mixture starts to form clumps, I stop. This prevents the topping from becoming tough.
Lastly, evenly distributing the crumble over the jam without compressing it allows the topping to bake crisp and maintain textural contrast.
Creating the Sweet Jam Filling
The jam filling is the heart of these buttery raspberry crumble cookies.
Selecting the right type of raspberry jam, deciding between homemade or store-bought, and mastering how to add the filling to the dough all impact the final result.
Choosing the Best Raspberry Jam
I look for a raspberry jam that balances sweetness and tartness, as this contrast enhances the buttery cookie base. Ideally, the jam should have a smooth consistency with visible seeds or small fruit pieces for texture.
Avoid jams that are overly sweet or runny, since they can make the cookies soggy. A firmer jam with a deep raspberry flavor usually works best.
For flavor variety, some raspberry preserves or seedless options can be considered, but I prefer the natural texture whole raspberry jam provides.
Homemade vs. Store-Bought Options
Making raspberry jam from scratch gives me control over sugar content and fruit quality.
Fresh raspberries, a bit of lemon juice, and pectin are all I need for a pure, natural flavor. Homemade jam tends to be less processed and can be adjusted to my taste preferences.
However, high-quality store-bought raspberry jam is a convenient alternative. I choose brands with simple ingredients and no artificial preservatives. Store-bought jams save time, but I always check for firmness and flavor before using. Both options work effectively depending on the time I have available.
Incorporating the Filling
I start by preparing the dough and chilling it slightly so it’s easier to handle. Then, I form small, even wells or indentations in the cookie dough before spooning the raspberry jam into each cavity.
It’s important to avoid overfilling, which can cause jam to spill over during baking and affect the cookie’s texture. Using a small spoon or piping bag helps control the amount. The jam melts into the dough, creating a tender, fruity center without overwhelming the buttery base.
Serving and Storage Suggestions
These cookies pair well with a variety of drinks and occasions. How you store them affects their texture and freshness, so it’s important to use the right method to keep them tasting their best.
Recommended Serving Ideas
I like serving these cookies warm or at room temperature because the jam becomes soft and flavorful. They go well with tea or coffee, which balances the sweetness and buttery texture.
For gatherings, I arrange them on a platter with some fresh berries and a dusting of powdered sugar for a simple presentation.
They also work well as a homemade gift when wrapped in wax paper and tied with a ribbon.
For a casual treat, I sometimes enjoy them with a dollop of whipped cream or alongside a scoop of vanilla ice cream to add contrast in texture and flavor.
How to Store for Freshness
Once cooled, I store the cookies in an airtight container at room temperature for up to 3 days. This keeps the crumble topping crisp and the base tender.
If I want to keep them longer, I freeze the cookies in a single layer on a baking sheet, then move them to a sealed freezer bag. They keep well for up to 2 months that way.
To serve after freezing, I let them thaw at room temperature for about 30 minutes or warm them briefly in the oven to restore their fresh-baked texture.
Avoid refrigerating, as it can make the cookies dry and crumbly.
I am a writer, editor, and publisher of Grillcuisines.com – an online blog dedicated to sharing grilling tips, accessories, and recipes to encourage more people to get outside and grill.
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