Name: Raspberry Crumble Cookies Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 1¼ cup all purpose flour; ½ cup chilled unsalted butter, cut into pieces; ⅓ cup granulated sugar; ½ teaspoon pure vanilla extract; ¼ teaspoon almond extract; ¼ teaspoon salt; ¾ cup raspberry jam or preserves (any preferred flavor); Powdered sugar for dusting

Jump to Recipe· 4.7 from 15 reviews

If you have a craving for something sweet, buttery, and full of bright raspberry flavor, you’re going to fall head over heels for this Raspberry Crumble Cookies Recipe. It’s got that perfect balance of crumbly, buttery dough with a luscious jammy center that always leaves me reaching for seconds. Plus, these cookies are surprisingly simple to whip up, making them a total winner whether you’re baking for a crowd or just treating yourself.

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Why This Recipe Works

Perfect Crumble Texture: The combination of cold butter and flour creates a tender, crumbly base that melts in your mouth.
Bright Raspberry Jam Center: Using real raspberry preserves adds just the right amount of sweetness and tartness without overpowering the cookie.
Easy to Customize: This recipe can be adapted with your favorite jams, making it endlessly versatile.
No Fancy Equipment Needed: Just a mixer, muffin pan, and basic pantry ingredients—perfect for any home baker.

Raspberry Crumble Cookies, raspberry cookies with crumble topping, easy raspberry dessert, fruity cookie recipes, homemade raspberry cookies - The image shows several small round crumb-topped jam tarts placed on a white marbled surface. Each tart has a golden-brown crust forming the base and holding dark red jam with a glossy texture that pokes through the crumb topping. The crumb topping is light beige with a crumbly, rough texture unevenly spread on top of the jam. Some tarts have small bites taken out, revealing the jam inside. A small white bowl filled with thick red jam sits among the tarts. There are loose crumbs scattered on the surface near the tarts. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Raspberry Crumble Cookies Recipe are simple but thoughtfully selected to create that perfect balance between buttery crumble and a sweet-tart fruit burst. Using chilled butter and quality raspberry jam is key, and I always recommend checking your pantry for fresh vanilla and almond extract for that extra pop of flavor.

All purpose flour: Provides structure and the right texture when combined with cold butter.
Chilled unsalted butter: Cold butter pieces create the crumbly texture as they bake, so don’t skip chilling!
Granulated sugar: Adds sweetness and helps the crumble brown beautifully.
Pure vanilla extract: Offers warm flavor notes that enhance the jam’s sweetness.
Almond extract: Just a hint to complement the raspberry without overpowering.
Salt: Balances sweetness and brings out the other flavors.
Raspberry jam or preserves: The star ingredient for that luscious fruit center—I always go for quality jam with real fruit bits.
Powdered sugar (optional): For a pretty dusting before serving, though it’s optional depending on your style.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Raspberry Crumble Cookies Recipe is how easy it is to switch things up and still get amazing results. Whether you want to swap in your favorite jam, add a sprinkle of chopped nuts, or even try gluten-free flour, this recipe welcomes your creativity.

Variation: I’ve tried swapping raspberry jam for apricot or strawberry preserves—both are delicious and bring their own unique twist.
Dietary adjustments: Use gluten-free flour blends for an allergy-friendly version; just be sure to chill the dough well to help with texture.
Extra crunch: Toss in a handful of finely chopped almonds or walnuts for added texture in the crumble.
Size tweaks: For bigger cookies, using a jumbo muffin pan works wonders—just adjust baking time slightly as noted below.

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

Step 1: Mix until delightfully crumbly

I start by preheating the oven to 350°F and prepping my muffin pan with a light greasing. Then, using my stand mixer fitted with a paddle or a hand mixer, I beat the flour, chilled butter pieces, sugar, vanilla and almond extracts, and salt together. The goal here is to get a crumbly mixture where the butter is reduced to pea-sized chunks. This texture is key because those little butter pockets melt during baking to create that flaky crumble we want—so don’t overmix into a dough!

Step 2: Press dough into muffin cups

With a 2-tablespoon scoop, loosely gather dough and place into each muffin cup—no need to pack it tight yet. I usually fill all 12 cups, then I’ll have about a cup of crumbs left; that extra crumble becomes our topping. I press the dough down using either a small glass or my fingers to gently pack it into an even bottom layer without compacting too hard.

Step 3: Add jam and top with crumble

Next comes the fun part: the raspberry jam layer. I spoon about 2 teaspoons of jam into each cup and spread it lightly, careful to avoid the edges so it doesn’t spill over while baking. Then I sprinkle the reserved cookie crumbs evenly over the jam until it’s fully covered. This layering is what gives these cookies that lovely contrast between tart jam and crumbly topping.

Step 4: Bake, cool, and release

Bake the cookies for around 20 minutes, watching for golden edges and bubbling jam—it’s a surefire sign they’re done. Once out of the oven, I let them cool completely in the pan. If you need to speed things up, pop the pan in the fridge for 15-20 minutes. To remove, I run a thin knife gently around the edges; trust me, this step saves you from mushy bottoms! Finish with a light dusting of powdered sugar if you’re feeling fancy.

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Tips from My Kitchen

Butter Temperature Matters: Chilling the butter and working quickly helps create that perfect crumble texture.
Don’t Overfill the Jam: A little jam goes a long way—too much and it bubbles over and gums up the bottoms.
Use a Knife to Release: Running a thin knife around the edges prevents the cookie from sticking and keeps the bottom crisp.
Paper Liners Are Optional: I usually skip them because these cookies pop out easily with a bit of greasing, but liners make cleanup easier.

How to Serve Raspberry Crumble Cookies Recipe

Garnishes

I love dusting mine with a light sprinkle of powdered sugar right before serving—it adds just a delicate sweetness and a lovely visual pop. If you want to be a bit fancy, a small fresh raspberry or a teeny sprig of mint on top adds a pretty, fresh touch.

Side Dishes

Pair these cookies with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. For breakfast or brunch, they go beautifully alongside a cup of coffee or tea and fresh fruit salad to balance the sweetness.

Creative Ways to Present

For a brunch gathering or special occasion, try arranging these raspberry crumble cookies on a tiered dessert stand with fresh berries scattered around. You can also package them individually in cute cellophane bags tied with a ribbon for thoughtful gifts that look homemade and impressive!

Make Ahead and Storage

Storing Leftovers

I store leftover Raspberry Crumble Cookies in an airtight container at room temperature for up to three days. This way, they keep their crumbly texture and jammy center without getting soggy. If it’s humid, I prefer the fridge but bring them back to room temperature before serving.

Freezing

Freezing works great for this recipe. I pop the cooled cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag once frozen. They keep well up to 3 months and thaw in minutes at room temperature, ready to enjoy without sacrificing taste.

Reheating

When I want that fresh-baked feel, I warm leftover cookies in a 300°F oven for about 5-7 minutes. This helps the butter soften and reactivates the jam’s fragrance, making them taste like they just came out of the oven.

FAQs

Can I use frozen raspberries instead of jam?

Frozen raspberries won’t work the same way because they contain more moisture and don’t have the same gel-like consistency as jam. If you want to use fresh or frozen fruit, I recommend cooking it down with a bit of sugar to thicken into a homemade jam first.
What if I don’t have almond extract?

Almond extract is optional but adds a lovely depth. If you don’t have any on hand, just skip it or add a tiny pinch of ground almonds if you want a subtle nutty note.
Can I make these cookies gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free flour blend. Just be sure to chill the dough thoroughly, as gluten-free dough can be softer and benefits from extra refrigeration before baking.
How do I prevent the jam from bubbling over?

Keep the jam layer smaller than the dough layer and avoid spreading it all the way to the edges of the cookie cups. This helps keep the jam contained while baking and stops messes.
Can I use a regular baking sheet instead of a muffin pan?

This recipe is designed for muffin pans to create those neat cookie cups and layers. Using a baking sheet won’t give the same shape or texture, but you could try making a crumble bar instead by spreading the mixture in a pan.

Final Thoughts

This Raspberry Crumble Cookies Recipe holds a special place in my heart—not just because they taste amazing but because they remind me of cozy afternoons spent baking with friends and family. They’re simple, fun, and endlessly adaptable, which makes them perfect for every occasion. I really hope you give them a try and enjoy the delightful mix of crumbly, buttery goodness with that irresistible raspberry jam center as much as I do. Happy baking!

Raspberry Crumble Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 15 reviews

Author: Lucy
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 3 hours 40 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

These Raspberry Crumble Cookies feature a buttery, crumbly base filled with sweet and tangy raspberry jam, topped with a delicate streusel-like crumb. Perfectly baked to golden edges and a bubbling jam center, they make an irresistible treat for any occasion.

Ingredients

Cookie Base and Topping

1¼ cup all purpose flour
½ cup chilled unsalted butter, cut into pieces
⅓ cup granulated sugar
½ teaspoon pure vanilla extract
¼ teaspoon almond extract
¼ teaspoon salt

Filling

¾ cup raspberry jam or preserves (any preferred flavor)

Optional Garnish

Powdered sugar for dusting

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Instructions

Preheat the oven: Set your oven to 350°F and place a rack in the middle position to ensure even baking.
Make the crumbly dough: Using a hand mixer or stand mixer with paddle attachment, beat together the flour, chilled butter, granulated sugar, vanilla extract, almond extract, and salt until the mixture becomes crumbly and the butter pieces are pea-sized or smaller.
Prepare the muffin pan: Grease a 12-count muffin pan or line it with paper liners for easier cleanup. Using a 2-tablespoon scoop, loosely measure and transfer 2 tablespoons of dough into each muffin cup. Pack the dough firmly into the cups using a small glass or your fingers to create an even base. Reserve about 1 cup of dough crumbs for the topping.
Add the jam filling: Spoon approximately 2 teaspoons of raspberry jam into each cup, spreading it lightly but keeping it away from the edges to prevent overflow during baking.
Apply the crumble topping: Sprinkle the reserved crumb dough evenly over the jam in each muffin cup to create a crumbly topping layer.
Bake the cookies: Place the muffin pan in the oven and bake for 20 minutes until the jam is bubbling and the edges of the crumbs turn a golden brown.
Cool the cookies: Remove the pan from the oven and place it on a wire rack to cool completely. To speed cooling, you may place the pan in the fridge for a short time.
Remove and garnish: Run a thin, sharp knife around the edges of each cookie to loosen them from the pan. Carefully lift out the cookies and, if desired, dust with powdered sugar before serving.

Notes

You can opt to use paper liners for easier cleanup, but these cookies typically release well from the greased pan without liners.
To make larger cookies similar to Costco size, use a jumbo muffin pan (makes about 7 cookies). Fill each cup with 3 tablespoons of crumb dough, press evenly, top with 1 heaping tablespoon of jam, spread but keep from edges, then sprinkle remaining crumbs on top. Bake for 20-23 minutes.
Store cookies tightly covered at room temperature for up to 3 days or freeze for up to 3 months. Serve at room temperature for best flavor and texture.