Raspberry Crumble Cookies Recipe
If you’ve been hunting for that perfect blend of tart fruitiness and buttery crumble in one bite, boy, do I have a treat for you. This Raspberry Crumble Cookies Recipe is my go-to when I want something that tastes like a rustic tart and a cookie had the most delicious lovechild. Trust me, once you try these melt-in-your-mouth gems topped with vibrant raspberry jam and a crunchy crumble, you’ll want to keep a batch ready all the time.
Why This Recipe Works
- Perfect Crumble Texture: The butter is cut into pea-sized pieces and mixed just right to give you that irresistibly crumbly top without being too dry.
- Balanced Sweetness: Using raspberry jam adds just the right amount of tart and natural sweetness, cutting through the buttery dough beautifully.
- Simple Yet Flavorful: A touch of vanilla and almond extract enhances the flavor depth without overwhelming the raspberry star.
- Easy to Make and Customize: This recipe fits into a standard or jumbo muffin pan and easily adapts to your preferred preserves and serving size.
Ingredients & Why They Work
When I first put together this Raspberry Crumble Cookies Recipe, I was looking for ingredients that meld well without fuss. Each one plays a key role: from the flour providing structure, to the chilled butter creating those flaky crumbs that give these cookies their signature texture.
- All-purpose flour: Provides just enough structure so your cookies hold their shape but still stay tender and crumbly — no need for fancy flours here.
- Chilled unsalted butter: The secret weapon for that perfect crumble texture; keeping the butter cold prevents the dough from becoming too soft and greasy.
- Granulated sugar: Adds sweetness while helping the crumble develop a light crispness as it bakes.
- Pure vanilla extract: Brings warmth and rounds out the flavors beautifully without overpowering the jam.
- Almond extract: A subtle touch that complements raspberry exceptionally well—don’t skip it if you can help it!
- Salt: Enhances all those flavors and balances out the sweetness.
- Raspberry jam or preserves: The star of the show; using a good-quality jam with real fruit chunks makes a huge difference in taste and texture.
- Powdered sugar (optional): A light dusting adds a pretty finish and a touch of extra sweetness that’s so inviting when served.
Tweak to Your Taste
What I love most about this Raspberry Crumble Cookies Recipe is how easy it is to make it your own. Over time, I’ve played around with jams and add-ins, and you should too! Don’t hesitate to swap or add flavors to suit your cravings — that’s part of the fun.
- Variation: I sometimes use blackberry or apricot preserves instead of raspberry — each gives a lovely twist and keeps things exciting when I’m making multiple batches.
- Dietary tweaks: For a dairy-free version, swap the butter for a vegan plant-based one and ensure your jam has no added gelatin. It still bakes up great!
- Adding nuts: If you’re into a bit of crunch, sprinkle chopped toasted almonds or pecans on top of the jam before adding the crumble for extra texture.
Step-by-Step: How I Make Raspberry Crumble Cookies Recipe
Step 1: Preparing the Crumble Dough
Preheat your oven to 350°F and place a rack in the middle. Then, in my stand mixer fitted with the paddle attachment (or using a hand mixer), I beat together the flour, chilled butter, sugar, vanilla, almond extract, and salt. You want to keep an eye here: the mixture should become crumbly, with pea-sized butter bits still visible. This is exactly what creates that signature buttery crumble texture.
Step 2: Filling the Muffin Pan
I grease a 12-count muffin pan—no liners needed on my end, which saves waste and gives a nicer crust—but you can use liners for easy cleanup. Then, using a 2-tablespoon scoop, I loosely spoon the dough into each cup, pressing it down evenly with a shot glass or my fingers. Fill all cups, and keep about a cup of crumbs aside for the topping.
Step 3: Layering the Jam
Next, I spoon roughly 2 teaspoons of raspberry jam into each cup, gently spreading it without going all the way to the edges—a little trick that keeps the jam nestled inside without spilling over during baking.
Step 4: Adding the Crumble Topping & Baking
Scatter the reserved crumbs over the jam layer to cover each cup evenly—this is when the magic happens in the oven. Bake for about 20 minutes until the jam bubbles and the edges turn golden. I like to transfer them to a wire rack and sometimes pop them in the fridge for faster cooling before carefully running a thin knife around each to loosen.
Pro Tips for Making Raspberry Crumble Cookies Recipe
- Keep Butter Chilled: Don’t let butter soften too much before mixing, or your crumble will lose its texture; I usually keep some cubes in the fridge to toss in last minute.
- Don’t Overmix: Once you see pea-sized crumbs, stop mixing to avoid a doughy cookie—it’s all about that crumbly look here.
- Even Jam Spread: Use the back of a teaspoon to gently tuck the jam into the center, leaving a narrow gap near edges to prevent overflow and soggy edges.
- Use a Thin Knife to Release: After cooling, running a knife around edges helps release cookies cleanly—this saved me from many broken cookies in early attempts.
How to Serve Raspberry Crumble Cookies Recipe
Garnishes
I often dust mine lightly with powdered sugar for a touch of elegance and added sweetness, but fresh raspberries or a sprig of mint beside the cookie make a lovely garnish if you want to impress guests. It’s like adding a little sparkle without stealing the show from the cookie itself.
Side Dishes
Pair these with a scoop of vanilla ice cream or a dollop of lightly whipped cream for an indulgent treat. I also love serving them alongside a warm cup of tea – Earl Grey or chamomile feel just right. These cookies really shine with simple, comforting companions.
Creative Ways to Present
For parties, I’ve arranged them on a rustic wooden board with jars of different jams for guests to customize their cookies. Another favorite is serving mini versions as part of a dessert platter, surrounded by fresh berries and edible flowers for that extra wow factor.
Make Ahead and Storage
Storing Leftovers
Keep leftover crumble cookies tightly covered at room temperature and they stay fresh for about three days — though good luck with that because they disappear fast at my house! If you need a few extra days, I find storing in an airtight container works best to keep that delightful crumble from drying out.
Freezing
I’ve frozen these cookies successfully for up to three months by wrapping them individually in plastic wrap and then placing in a freezer-safe bag. When you’re ready for a treat, just thaw them at room temperature for a couple of hours—super convenient for busy days or unexpected guests.
Reheating
If you want that fresh-baked feel, I gently warm leftover cookies in a preheated 300°F oven for 5–7 minutes, keeping an eye to avoid burning the crumble topping. It revives the texture and flavor beautifully, making them taste like they just came out of the oven.
FAQs
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Can I use fresh raspberries instead of jam?
Great question! You can, but fresh raspberries tend to release more moisture during baking, which may make the crumble soggy. For best results, stick to raspberry jam or preserves—if using fresh fruit, try cooking them down into a thicker compote first.
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What if I don’t have almond extract?
You can omit almond extract if you don’t have it on hand; the cookies will still taste fantastic. Vanilla extract alone provides enough flavor complexity, but almond adds a lovely subtle nutty note that pairs perfectly with raspberry.
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How do I make larger raspberry crumble cookies?
Simply use a jumbo muffin pan instead of a regular one, filling each cup with about 3 tablespoons of dough and topping with a heaping tablespoon of jam. Bake for 20-23 minutes. I’ve done this for family gatherings, and the larger ones are perfect for sharing.
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Is it okay not to use paper liners?
Absolutely! I usually skip liners and grease my muffin pan well. The cookies release easily if you let them cool completely and gently run a knife around the edges. It gives you nicer crunchy bottoms and is better for the environment.
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Can I make the dough ahead of time?
Yes, I recommend chilling the dough for at least 3 hours or even overnight before assembling the cookies. This helps the butter firm up again, making for a better crumble texture and easier handling when pressing into the muffin tins.
Final Thoughts
I genuinely love how this Raspberry Crumble Cookies Recipe hits that sweet spot between simple and special. It’s one of those recipes that feels fancy but is totally approachable—even if you’re not a seasoned baker. Whether you’re craving an afternoon treat or need a crowd-pleaser for a get-together, these cookies deliver every single time. So, consider this your invitation to whip up a batch soon—you’ll thank me later!
Print
Raspberry Crumble Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Raspberry Crumble Cookies are deliciously buttery and crumbly with a sweet, fruity raspberry jam center. Perfect for a snack or dessert, they have a lovely contrast of textures and a delicate dusting of powdered sugar to finish.
Ingredients
Dough
- 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 and Topping
- ¾ cup raspberry jam or preserves
- powdered sugar, optional garnish
Instructions
- Preheat oven: Preheat your oven to 350°F and position a rack in the middle of the oven to ensure even baking.
- Make the crumbly dough: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the flour, chilled butter pieces, granulated sugar, vanilla and almond extracts, and salt together until the mixture becomes crumbly and the pieces of butter are pea-sized or smaller.
- Prepare muffin pan: Grease a 12-count muffin pan or line it with paper liners if preferred. Using a 2-tablespoon scoop, loosely scoop dough into each muffin cup, filling all 12 cups. You should have about 1 cup of dough left over for the topping. Press the dough evenly into the bottom of each muffin cup using a small glass or your fingers.
- Add jam filling: Spoon about 2 teaspoons of raspberry jam into each muffin cup and spread lightly, being careful not to spread the jam all the way to the edges to prevent overflow during baking.
- Top with crumbs: Crumble the remaining dough evenly over the jam layer in each muffin cup.
- Bake: Bake the cookies for about 20 minutes until the jam is bubbling and the edges of the crumble are golden brown.
- Cool: Remove from the oven and place the muffin pan on a wire rack to cool completely. To speed cooling, you can place the pan in the fridge.
- Remove cookies: Run a thin sharp knife around the edges of each cookie to loosen them from the pan, then carefully remove each cookie.
- Garnish and serve: Dust the cookies with powdered sugar if desired before serving.
Notes
- You can use paper liners for easier cleanup, but the cookies will come out fine if you grease the pan well.
- For jumbo-sized cookies, use a jumbo muffin pan to make 7 large cookies. Fill each cup with 3 tablespoons of dough, press evenly, top with 1 heaping tablespoon of jam (not spread to edges), then sprinkle remaining crumbs on top. Bake for 20-23 minutes.
- Store cookies tightly covered at room temperature for up to three days, or freeze for up to 3 months. Serve at room temperature for best flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
