Buttery Raspberry Crumble Cookies
Buttery Raspberry Crumble Cookies are soft, rich, jam-filled treats with a golden crumble topping. They're simple to make, full of nostalgic flavor, and perfect for everyday indulgence or special occasions.
Ingredients
- 1 cup unsalted butter
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- ¼ tsp salt
- ½ cup raspberry jam (or your favorite fruit jam)
Instructions
- Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream the softened butter with both sugars until fluffy. Mix in vanilla. Gradually add flour and salt until the dough is soft and smooth.
- Roll tablespoon-sized dough balls and place them 2 inches apart on the tray. Press a thumb or spoon into each to make a small well in the center.
- Add about 1/2 teaspoon of raspberry jam to each center. Keep it neat—don’t overfill.
- Mix flour and sugar in a small bowl. Add cold, cubed butter and cut in with a fork until crumbly. Sprinkle over each cookie.
- Bake for 12–15 minutes, until edges turn golden and the topping looks toasted. Let them cool on the tray for 5 minutes, then transfer to a wire rack.
- Once cooled, dust lightly with powdered sugar if you’d like, and enjoy!