Raspberry Crumble Cookies with Jam Recipe

If you’ve ever wanted a cookie that tastes like a cozy raspberry crumble dessert you can pop in your mouth, then you’re going to adore this Raspberry Crumble Cookies with Jam Recipe. These little gems have a buttery, crumbly crust hugging a sweet and tangy raspberry jam center, then crowned with more crumble on top — it’s like dessert and cookie all wrapped in one. Trust me, once you try them, you’ll keep coming back for more, so let me walk you through how to get these just right!

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Ingredients & Why They Work

Each ingredient plays a vital role in creating that perfect combo of buttery crumble and tangy raspberry jam. I always recommend using quality butter and real extracts because the flavor really shines through. Plus, picking a smooth seedless raspberry jam keeps things neat and jammy without any pesky seeds to worry about.

• Unsalted Butter: Softened, not melted, to ensure a tender but crumbly texture.
• Granulated Sugar: Adds sweetness and helps with texture crispness.
• Powdered Sugar: Adds a softer sweetness and contributes to that melt-in-your-mouth feel.
• Vanilla Extract: Brings warm, familiar notes that elevate the overall flavor.
• Almond Extract: Just a touch to add a subtle nutty aroma without overpowering.
• All-Purpose Flour: The base structure of your cookie crumb.
• Kosher Salt: Balances the sweetness and enhances flavor depth.
• Seedless Raspberry Jam: Sweet, tart, and perfect for clean pockets of fruity goodness inside the crumble.

Tweak to Your Taste

I love how flexible this Raspberry Crumble Cookies with Jam Recipe can be — you can play with different jams, add nuts, or even a sprinkle of cinnamon to make it your own. My family likes swapping raspberry for apricot once in a while, which adds a warm fruity twist I can’t resist!

• Jam Variation: I once tried this with blueberry jam, and it gave a lovely, deeper berry flavor without any fuss.
• Nuts: Chopped almonds or walnuts stirred into the crumble topping bring a lovely crunch.
• Gluten-Free: I’ve used a gluten-free flour blend in place of the all-purpose flour with success, just be mindful of the texture.
• Less Sweet: You can dial back the sugars a bit if you prefer less sweetness — just tweak gradually so the crumble still holds together.

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

Step 1: Prep Your Pan and Preheat Oven

Start by preheating your oven to 350℉ (175℃). While it warms up, spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. This step is super important because these cookies are a little crumbly, so you want them to pop out easily later without losing their shape.

Step 2: Cream Butter, Sugars & Extracts

In a mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla, and almond extracts. I usually do this for about 1 to 2 minutes until it’s fluffy and well combined. This creaming makes the base tender and helps the sugar dissolve properly.

Step 3: Add Flour & Salt — Keep It Crumbly

Next, gently add the flour and kosher salt and mix just until combined. This dough should look a little crumbly — not fully smooth. Don’t overmix here, or your cookies might turn out tough. When you squeeze a handful, the dough should stick together but still feel light and crumbly.

Step 4: Form the Crust & Crumble

Take about ¼ cup of this dough mixture and press it into the bottom and slightly up the sides of each muffin well. Press firmly but don’t pack it too tight — you want the texture to stay delicate and crumbly. The rest of the dough will be your crumble topping after you add the jam.

Step 5: Add Raspberry Jam

Spoon about ½ to 1 tablespoon of seedless raspberry jam right in the center of each well, spreading just enough to cover the bottom without mixing into the crust. This jam center is what brings those lovely bursts of flavor and color that make these cookies so special.

Step 6: Top with Remaining Crumble & Bake

Sprinkle a heaping tablespoon of the remaining crumbly dough over the jam, covering it generously but not pressing down. Bake your cookies for 18-22 minutes until they’re lightly browned on top and the jam is bubbly. Keep an eye on the edges — you want golden, not burnt.

Step 7: Cool & Carefully Remove

Let the cookies cool completely in the pan before removing them. I usually run a knife gently around the edges to help loosen them, then pop them out carefully. These cookies hold together beautifully but still have that signature crumble texture you’ll fall in love with.

How to Serve Raspberry Crumble Cookies with Jam Recipe

Garnishes

I like a light dusting of powdered sugar just before serving to add a bit of elegance and that classic crumble look. Sometimes, I toss a few fresh raspberries on top for color and freshness — it’s a little touch that makes these cookies look next-level when friends come over.

Side Dishes

These cookies pair wonderfully with a cup of hot tea or coffee — the way the warm drink cuts through the buttery crumble and tangy jam is heavenly. For brunch, I serve them alongside fresh fruit salad or a creamy yogurt parfait to balance out the sweetness.

Creative Ways to Present

For holiday gatherings, I arrange these cookies in a pretty glass jar with a festive ribbon. Another fun idea is to serve them on mini dessert plates topped with a dollop of whipped cream or vanilla ice cream — it turns these humble treats into a show-stopping dessert.

Make Ahead and Storage

Storing Leftovers

I keep these cookies in an airtight container at room temperature, and they stay fresh and delicious for up to a week. The crumble holds well and the jam keeps its shine without drying out. If you notice any softness in the crumble, just a quick toast in the oven brings them back perfectly crisp.

Freezing

Freezing these cookies works great for longer storage—I separate each cookie with wax paper and stash them in a freezer bag. When I’m ready to enjoy, I just thaw them at room temperature for a couple of hours, and they taste just as fresh as the day I baked them.

Reheating

If you want to warm them up, I pop the cookie on a baking sheet in a preheated 300℉ oven for about 5 minutes. This revives the crumble’s crispiness and makes the jam nice and gooey again — perfect for an extra cozy treat.

FAQs

Final Thoughts

Honestly, this Raspberry Crumble Cookies with Jam Recipe has become a staple in my kitchen because it’s just so reliably good and feels like a little celebration in every bite. I love how easy it is to make but still impresses everyone who tries it. I’m pretty sure once you bake these, you’ll be handing out the recipe to friends and family too — it’s that kind of cookie. So go ahead, give it a try, and let me know how your crumble cookies turn out!

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