Buttery Raspberry Crumble Cookies

There’s something truly special about baking cookies that not only look delightful but taste even better. Buttery Raspberry Crumble Cookies are the perfect indulgence, combining the rich, buttery flavor of the cookie with a tart raspberry layer and a crispy crumble topping. These cookies come together effortlessly, bringing warmth and sweetness to any occasion. Whether you’re hosting a tea party or simply craving a treat with your afternoon coffee, these cookies are sure to impress.

Recipe Information

• Prep Time: 40 minutes (includes chilling time)
• Cook Time: 14 minutes
• Total Time: 54 minutes
• Servings: 24 cookies
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: Approximately 150 calories
• Protein: 1.5 grams
• Carbohydrates: 25 grams
• Fat: 6.5 grams
• Fiber: 0.5 grams
• Sugar: 8 grams
• Sodium: 90 mg

Why Make This Buttery Raspberry Crumble Cookies

These cookies are not just a feast for the eyes; they deliver a delightful blend of flavors and textures. The buttery cookie base provides a rich and soft foundation, while the raspberry layer adds a refreshing tartness that beautifully complements the sweet crumble topping. The combination of sweet, buttery notes with the bright fruitiness of raspberry is both comforting and uplifting. Perfect for gatherings, they can be enjoyed warm from the oven or at room temperature.

How to Make Buttery Raspberry Crumble Cookies

Step 1: Preparation

Preheat your oven to 350°F (175°C) and line 2 large baking sheets with parchment paper or silicone mats. Ensure that your unsalted butter and egg are at room temperature for the best texture in your cookies.

Step 2: Mixing

In a large mixing bowl or stand mixer, combine the softened butter, granulated sugar, and brown sugar. Beat the mixture on medium speed for 2-3 minutes until it is light, creamy, and slightly fluffy. Next, add the egg and vanilla extract and mix until silky smooth.

Step 3: Cooking

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the butter mixture until just combined. If your dough feels too dry, add 1-2 tablespoons of milk or cream until it comes together. Chill the dough in the refrigerator for 20-30 minutes while you prepare the raspberry layer and crumble topping.

For the raspberry filling, stir together raspberry jam, lemon juice, and lemon zest until smooth. In another bowl, mix the crumble topping’s flour, brown sugar, and salt with melted butter until moist crumbs form.

Shape the cookie dough into balls and create wells in the center. Fill the wells with raspberry jam and sprinkle crumble on top. Bake for 11-14 minutes, rotating the sheets halfway.

Step 4: Finishing

Let the cookies cool on the baking sheet for 5-7 minutes, then move them to a wire rack to cool completely. For an elegant touch, dust with powdered sugar before serving.

Ingredients:

For the cookie base:

• 1 cup (227 g) unsalted butter, softened to room temperature
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 1 large egg, at room temperature
• 2 tsp pure vanilla extract
• 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt (use 1/4 if using salted butter)
• 1–2 tbsp milk or cream (only if dough seems too dry or crumbly)

For the raspberry layer:

• 3/4 cup (240 g) raspberry jam or preserves (seedless or regular)
• 1 tbsp fresh lemon juice
• 1–2 tsp finely grated lemon zest (optional but recommended)

For the buttery crumble topping:

• 1/2 cup (65 g) all-purpose flour
• 1/3 cup (70 g) light brown sugar, packed
• 1/4 tsp fine sea salt
• 4 tbsp (56 g) unsalted butter, melted and slightly cooled
• 1/4 tsp ground cinnamon (optional)

Optional garnish:

• 1–2 tbsp powdered sugar, for dusting after baking
• A few fresh raspberries, for serving or plating

How to Serve Buttery Raspberry Crumble Cookies

These cookies shine on their own, but you can elevate your serving experience by pairing them with a dusting of powdered sugar or serving alongside a few fresh raspberries. They are delightful with a cup of tea, coffee, or a glass of cold milk. These cookies also make a fantastic treat for gatherings or celebrations, adding a splash of color and flavor to your dessert table.

How to Store Buttery Raspberry Crumble Cookies

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to one week, allowing them to reach room temperature before serving. You can also freeze them for up to two months by layering them between parchment paper.

Expert Tips for Perfect Buttery Raspberry Crumble Cookies

1. Ensure your butter is softened for the best texture—leave it at room temperature for about an hour before starting.
2. If the dough is too crumbly, add milk gradually until it holds together.
3. Chill the dough! This step prevents spreading and ensures your cookies maintain their shape.
4. When creating the wells for filling, use a rounded measuring spoon for consistent depth.
5. For a crispier crumble topping, bake the cookies a minute or two longer until the tops are golden brown.

Delicious Variations

• Mix and match flavors: Substitute raspberry with strawberry or blueberry jam for a different taste.
• Nutty twist: Add chopped almonds or walnuts to the crumble mixture for added texture.
• Chocolate lovers: Mix some mini chocolate chips into the cookie dough for a rich addition.

Frequently Asked Questions

1. Can I use other types of jam?
   Yes, you can use any flavor of jam or preserves that you enjoy. Strawberry, blackberry, or apricot would work beautifully.

2. What can I substitute for the egg?
   You can use a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) or unsweetened applesauce as a substitute.

3. How do I prevent the jam from leaking during baking?
   Make sure to create a deep enough well in the cookie dough and avoid overfilling each indentation.

4. What type of flour works best for this recipe?
   All-purpose flour is recommended, but if you prefer a gluten-free option, you could experiment with a gluten-free all-purpose blend.

5. Can I freeze the cookie dough?
   Absolutely! Shape the dough into balls, freeze them on a baking sheet, and then store them in a freezer bag for baking later.

Conclusion

Buttery Raspberry Crumble Cookies are a delicious treat that combines a soft cookie base with a luscious raspberry filling and a crunchy crumble topping. They are perfect for any occasion or simply to enjoy when you need a comforting dessert. With easy preparation and delightful results, this recipe is bound to become a staple in your baking repertoire. So, gather your ingredients and treat yourself to these delightful cookies—your taste buds will thank you!

Buttery Raspberry Crumble Cookies

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• Author: lydia
• Total Time: 54 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Delicious cookies featuring a buttery base, tart raspberry layer, and a crispy crumble topping, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 cup (227 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 1 large egg, at room temperature
• 2 tsp pure vanilla extract
• 2 1/4 cups (280 g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1–2 tbsp milk or cream (if needed)
• 3/4 cup (240 g) raspberry jam or preserves
• 1 tbsp fresh lemon juice
• 1–2 tsp finely grated lemon zest (optional)
• 1/2 cup (65 g) all-purpose flour (for crumble)
• 1/3 cup (70 g) light brown sugar, packed (for crumble)
• 1/4 tsp fine sea salt (for crumble)
• 4 tbsp (56 g) unsalted butter, melted (for crumble)
• 1/4 tsp ground cinnamon (optional)
• 1–2 tbsp powdered sugar (for dusting)

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Instructions

1. Preheat your oven to 350°F (175°C) and line 2 large baking sheets with parchment paper.
2. In a large mixing bowl, combine unsalted butter, granulated sugar, and brown sugar. Beat for 2-3 minutes until light and fluffy.
3. Add egg and vanilla extract, mixing until smooth.
4. In another bowl, whisk together flour, baking powder, and salt. Gradually mix into the butter mixture until just combined. If too dry, add milk or cream.
5. Chill the dough for 20-30 minutes in the refrigerator.
6. For the raspberry layer, mix raspberry jam, lemon juice, and zest until smooth.
7. For the crumble, combine flour, brown sugar, salt, and melted butter until moist crumbs form.
8. Shape dough into balls and create wells in the center, fill with raspberry jam, then sprinkle crumble on top.
9. Bake for 11-14 minutes, rotating halfway. Allow to cool on the baking sheet for 5-7 minutes before transferring to a wire rack.
10. Dust with powdered sugar before serving.

Notes

To prevent jam from leaking, ensure wells are deep enough.

• Prep Time: 40 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 8g
• Sodium: 90mg
• Fat: 6.5g
• Saturated Fat: 4g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 0.5g
• Protein: 1.5g
• Cholesterol: 30mg