Buttery Raspberry Crumble Cookies are the kind of treat that can make any day feel special. With a delightful balance of soft, buttery cookie texture and the tangy sweetness of raspberry jam, these cookies are a fantastic option for any occasion. Whether you’re baking for a weekend brunch, a holiday gathering, or simply because you want something sweet, this recipe is sure to impress family and friends alike. The crumbly topping adds an extra layer of deliciousness, making these cookies unforgettable.

Why you’ll love this dish

What sets these Buttery Raspberry Crumble Cookies apart? For starters, they are surprisingly easy to make, even for novice bakers. With just a few simple steps, you can create a batch of cookies that look and taste like they came from a gourmet bakery. They are perfect for when you need a sweet pick-me-up or have guests coming over. Plus, the raspberry jam adds a burst of flavor that truly elevates the cookie experience.

"These cookies are a game-changer! The buttery taste combined with the raspberry jam is to die for. Perfect for my holiday cookie platter!"

Preparing Buttery Raspberry Crumble Cookies

Making these cookies is a breeze. This step-by-step overview will help you understand the process just ahead of time, so you won’t miss any crucial details during baking. First, prepare your ingredients and preheat the oven, and with just a few mixing and baking steps, you’ll have a warm batch of cookies ready to enjoy in no time.

What you’ll need

For these delightful cookies, gather the following ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raspberry jam
1/2 cup rolled oats
1/2 cup all-purpose flour (for crumble)
1/4 cup brown sugar (for crumble)

Note: You can use almond extract instead of vanilla for a unique flavor twist, or substitute the raspberry jam with any berry jam of your choice!

Step-by-step instructions

Let’s get started on baking these scrumptious cookies:

Preheat your oven to 350°F (175°C).
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Beat in the eggs one by one, and then stir in the vanilla extract.
Gradually add in 3 cups of all-purpose flour, along with the baking soda and salt. Mix until just combined.
Gently stir in the raspberry jam, being careful not to overmix.
In a separate bowl, mix 1/2 cup of flour, rolled oats, and brown sugar to create the crumble. Blend in a small amount of softened butter until the mixture becomes crumbly.
Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
Sprinkle the crumble mixture generously over the cookie dough.
Bake for 12-15 minutes or until the edges turn golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Best ways to enjoy it

Buttery Raspberry Crumble Cookies are delightful on their own, but how about adding a few serving suggestions? Pair them with a hot cup of tea or coffee for a cozy afternoon snack. They also make a lovely addition to dessert platters at parties or can be enjoyed in a dessert sandwich with a scoop of vanilla ice cream. The possibilities are endless!

Storage and reheating tips

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you have leftovers, these cookies can be frozen for up to three months. Just be sure to wrap them well to prevent freezer burn. When you’re ready to enjoy them, simply thaw at room temperature or pop them in the microwave for a few seconds to warm them up.

Helpful cooking tips

Here are some practical tips for perfecting these cookies every time:

Make sure your butter is at room temperature for easy mixing.
Don’t overmix the dough after adding in the raspberry jam; it’s okay if there are a few swirls of jam visible.
For an extra touch, consider drizzling some melted white chocolate over the cookies once they’re cooled.

Creative twists

Feel free to get creative with this recipe! Swap out the raspberry jam for strawberry or blueberry jam, or try adding chopped nuts for extra crunch. You can also mix in some lemon zest for a refreshing twist that complements the fruit beautifully. Want a chocolatey bite? Add chocolate chips alongside the jam!

Your questions answered

1. How long does it take to make these cookies?
The entire process, from preparation to baking, usually takes around 30-40 minutes.

2. Can I substitute the eggs?
Yes! You can replace each egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) for a vegan option.

3. How do I know when the cookies are done?
The cookies are done when the edges are golden-brown, even if the centers may look slightly underbaked. They’ll firm up as they cool.

Enjoy your baking adventure with these Buttery Raspberry Crumble Cookies! The combination of a buttery base, sweet jam, and crumbly topping is sure to become a favorite in your home.

Buttery Raspberry Crumble Cookies

Delicious cookies with a buttery base and a tangy raspberry jam filling, topped with a crumbly oat mixture, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dessert, Snack

Cuisine American, Baked Goods

Servings 24 cookies

Calories 180 kcal

Ingredients

For the Cookies

1 cup unsalted butter, softened Make sure your butter is at room temperature for easy mixing.
1 cup granulated sugar
1 cup brown sugar
2 large eggs Can be substituted with flax eggs for a vegan option.
1 teaspoon vanilla extract An almond extract can be used for a unique flavor twist.
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raspberry jam Can substitute with any berry jam of your choice.

For the Crumble Topping

1/2 cup rolled oats
1/2 cup all-purpose flour For crumble.
1/4 cup brown sugar

Instructions

Preparation

Preheat your oven to 350°F (175°C).
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Beat in the eggs one by one, and then stir in the vanilla extract.
Gradually add in 3 cups of all-purpose flour, along with the baking soda and salt. Mix until just combined.
Gently stir in the raspberry jam, being careful not to overmix.

Crumble Topping

In a separate bowl, mix 1/2 cup of flour, rolled oats, and brown sugar to create the crumble. Blend in a small amount of softened butter until the mixture becomes crumbly.

Baking

Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
Sprinkle the crumble mixture generously over the cookie dough.
Bake for 12-15 minutes or until the edges turn golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

These cookies are delightful on their own, but can also be paired with a hot cup of tea or coffee. For storage, keep them in an airtight container at room temperature for up to a week or freeze them for up to three months.

Keyword Baking, buttery, Cookies, Dessert, Raspberry