Buttery Raspberry Crumble Cookies

When it comes to old-fashioned baking with a modern twist, Buttery Raspberry Crumble Cookies steal the show. These melt-in-your-mouth cookies combine a buttery shortbread base with a tart raspberry jam center, offering the perfect balance of sweetness, richness, and a pop of fruit flavor. They're the kind of cookie you remember from Grandma's kitchen — soft, slightly crumbly, delicately flavored with vanilla and almond, and filled with luscious jam.

Whether you’re baking for the holidays, a tea party, or just because you need a little joy with your coffee, these cookies never disappoint. They’re simple to make, beautiful to serve, and completely irresistible. Plus, they store well and are perfect for gifting in a pretty tin or wrapped box.

Why You’ll Love Buttery Raspberry Crumble Cookies

• Classic Flavor with a Twist: Almond and vanilla extracts elevate this cookie beyond the typical shortbread.
• Soft and Buttery: The dough is tender and rich thanks to a full cup of butter.
• Jam-Filled Center: The raspberry jam adds a fruity, tart contrast to the rich base.
• No Mixer Needed: Can be made with just a whisk and a wooden spoon.
• Perfect for Gifting: These cookies look and taste like something from a high-end bakery.
• Freezer-Friendly: Bake now, enjoy later.

Ingredients You’ll Need

• 1 cup unsalted butter, softened – Essential for a soft, buttery base. Let it come to room temp for easier creaming.
• ¼ cup granulated sugar – Adds a bit of structure and sweetness.
• ⅓ cup powdered sugar – Gives the cookies a melt-in-your-mouth texture.
• 1 teaspoon vanilla extract – Adds warm, sweet aroma.
• 1 teaspoon almond extract – Gives that signature bakery cookie flavor.
• 2 ¼ cups all-purpose flour – Be sure to spoon and level for accurate measurement.
• ¼ teaspoon kosher salt – Enhances the flavor without making the cookies salty.
• ½ cup seedless raspberry jam – Use high-quality jam for the best flavor.

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This keeps the cookies from sticking and ensures easy cleanup.

2. Cream Butter and Sugars

In a large mixing bowl, cream the softened butter with the granulated sugar and powdered sugar until light and fluffy. This should take about 2–3 minutes using a hand mixer or sturdy wooden spoon.

3. Add Extracts

Mix in the vanilla extract and almond extract until fully combined. These flavors give the cookies that nostalgic, comforting aroma and taste.

4. Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and kosher salt.

5. Combine Wet and Dry Ingredients

Gradually add the dry mixture to the butter mixture, mixing just until a soft dough forms. Don’t overmix — you want a tender texture.

6. Shape the Cookies

Use a cookie scoop or tablespoon to form balls of dough and place them on the prepared baking sheet, spacing about 2 inches apart.

7. Create a Well

Use your thumb or the back of a spoon to gently press a small indentation into the center of each dough ball. This will hold the jam.

8. Fill with Jam

Spoon about ½ teaspoon of seedless raspberry jam into each indentation. Don’t overfill or it may spill during baking.

9. Bake

Bake the cookies for 12–15 minutes, or until the edges are just beginning to turn golden. The centers should still be pale.

10. Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This helps them firm up without becoming hard.

Serving and Storage Tips

Serving Suggestions:

• Serve with afternoon tea or coffee.
• Dust with extra powdered sugar for a bakery-style finish.
• Add a drizzle of white chocolate over cooled cookies for a festive look.

Storage:

• Room Temp: Store in an airtight container for up to 5 days.
• Fridge: Keeps well in the fridge for up to 10 days.
• Freezer: Freeze baked cookies for up to 3 months in a sealed bag or container.

Helpful Notes

• Use Cold Butter for Crumblier Texture: If you prefer a more shortbread-style crumb, use slightly chilled butter and mix just until incorporated.
• Chill Dough to Prevent Spreading: For cleaner shapes, refrigerate the dough for 30 minutes before scooping.
• Jam Variety: Try apricot, blackberry, or strawberry jam for a fun twist.
• Almond-Free Option: Simply omit the almond extract for a more neutral vanilla flavor.

Frequently Asked Questions

1. Can I use a different jam flavor?
   Yes! Apricot, blackberry, or cherry jams all work beautifully.
2. Can I make the dough ahead of time?
   Absolutely. Store the dough in the fridge for up to 48 hours before baking.
3. Why are my cookies spreading too much?
   Make sure the butter isn't too warm and try chilling the dough before baking.
4. Can I use salted butter?
   Yes, but reduce or omit the added kosher salt to balance it out.
5. Do I need to use both granulated and powdered sugar?
   Using both gives a balance of structure and tenderness. Powdered sugar helps create that soft, crumbly bite.

Final Thoughts

Buttery Raspberry Crumble Cookies are everything a home-baked cookie should be — soft, flavorful, nostalgic, and just sweet enough. They’re easy to prepare, make your kitchen smell amazing, and are guaranteed to impress anyone who takes a bite.

Whether you stick to the raspberry filling or experiment with different jams and toppings, these cookies will quickly earn a spot in your regular baking rotation. From weekday cravings to weekend baking projects, this is one recipe that’s always worth repeating.