Raspberry Crumble Cookies Recipe
If you love a cookie that’s bursting with fruity goodness but still has that irresistible crumbly texture, you’re going to adore this Raspberry Crumble Cookies Recipe. These little gems are sweet, tart, and have the kind of buttery crumble that makes every bite feel like a cozy hug. Honestly, once you make them, you’ll want to keep these in your regular rotation—I’ve been baking them for years, and each batch somehow gets better and better. Grab your apron, and let’s dive into these deliciously comforting cookies!
Why This Recipe Works
- Perfect Crumble Texture: The chilled butter cutting through the flour creates those tender, buttery crumbs that really melt in your mouth.
- Fresh Raspberry Flavor: Using raspberry jam right in the center gives a vibrant, slightly tart freshness that balances the sweetness.
- Simple Ingredients, Big Impact: Everyday pantry ingredients come together to create a bakery-worthy cookie without any fuss.
- Versatile and Forgiving: Easily adapt the jam or pan size for larger or smaller cookies without losing that classic crumble.
Ingredients & Why They Work
Each ingredient in this Raspberry Crumble Cookies Recipe plays a starring role. The chilled butter creates that essential crumbly texture, while the vanilla and almond extracts add layers of warm, cozy flavor. And the raspberry jam? That’s the star that pops with fruitiness in every bite. When shopping, pick good quality jam—your cookies will thank you.
- All purpose flour: Acts as the cookie’s base, offering structure while letting the crumbs get tender and soft.
- Chilled unsalted butter: Cold butter ensures pea-sized chunks in the dough for the perfect crumble.
- Granulated sugar: Adds just enough sweetness without overpowering the jam’s tang.
- Pure vanilla extract: Brings warmth and depth to the dough’s flavor profile.
- Almond extract: Just a hint makes these cookies pop with a subtle nutty aroma.
- Salt: Enhances all the sweet and fruity notes and balances the flavors.
- Raspberry jam/preserves: The juicy, fruity heart of these cookies—feel free to swap in your favorite jam too!
- Powdered sugar (optional): A light dusting adds a pretty, bakery-fresh finish and extra sweetness.
Tweak to Your Taste
I love playing around with this Raspberry Crumble Cookies Recipe depending on my mood or the season. Sometimes I swap raspberry jam for apricot or blackberry; other times, I sprinkle some chopped nuts into the crumble topping for extra crunch. You should totally make it your own!
- Jam Variations: Blueberry or cherry jam works beautifully too; I once made a peach version in summer and wow, it was a hit with friends.
- Nutty Crumbles: Add a handful of finely chopped walnuts or pecans for a delightful texture contrast.
- Dairy-free Option: Use vegan butter sticks chilled to get the same crumble texture without dairy.
- Bigger Cookies: Try the jumbo muffin pan to create Costco-style oversized cookies—you’ll want to share, but trust me, they often disappear fast!
Step-by-Step: How I Make Raspberry Crumble Cookies Recipe
Step 1: Mix the Crumble Dough Just Right
Start by beating your flour, chilled butter pieces, sugar, vanilla, almond extracts, and salt together using a hand mixer or stand mixer with a paddle attachment. It’s key not to overmix here—you want the mixture crumbly, with butter bits no larger than peas. This texture is what creates that classic, melt-in-your-mouth crumble.
Step 2: Prepare Your Pan and Divide the Dough
Grease a 12-count muffin pan—or line it with paper liners if you want an easier cleanup. Using a tablespoons scoop, loosely scoop two tablespoons of dough into each cup. Don’t pack it just yet. You’ll have about one cup of crumbs left for topping—so save it!
Step 3: Pack, Jam, and Crumble
Using a small glass or your fingers, gently press the dough into an even base layer in each muffin cup. Next, spoon about two teaspoons of your raspberry jam into each one and spread it lightly—just avoid spreading all the way to the edges to prevent jam overflow during baking. Lastly, sprinkle the reserved crumb mixture evenly over the jam.
Step 4: Bake to Golden Perfection
Bake the cookies at 350°F for around 20 minutes. You want the jam bubbling and the edges of the crumbs to turn a lovely golden brown. When out of the oven, let them cool on a wire rack. If you’re impatient like me, pop them in the fridge for a bit to speed things up.
Step 5: Release and Garnish
Run a thin, sharp knife along the edges of each muffin cup to loosen the cookies. They’ll come out easily, even if you didn’t use liners. If you want an extra touch of sweetness and that bakery look, dust the tops lightly with powdered sugar before serving.
Pro Tips for Making Raspberry Crumble Cookies Recipe
- Keep Butter Chilled: Chilling the butter before mixing is crucial to get that crumbly, flaky texture, so don’t skip this step!
- Don’t Overmix: Mix just until crumbs form – extra mixing warms the butter, which can lead to dense cookies.
- Jam Placement: Avoid spreading jam to the edges to prevent it from bubbling over and making a mess in your pan.
- Easy Release: I’ve found running a knife along the edges after baking helps lift the cookies cleanly without breaking them.
How to Serve Raspberry Crumble Cookies Recipe
Garnishes
I usually keep it simple with a light dusting of powdered sugar for a classic look. But for special occasions, I love adding a fresh raspberry on top or a tiny drizzle of melted white chocolate—because why not? It adds a gorgeous contrast and an extra touch of sweetness.
Side Dishes
These cookies are perfect paired with a cup of your favorite tea or a creamy latte. I also like them alongside vanilla ice cream for a quick dessert that mixes cold and warm textures. Fresh berries on the side are a nice fresh lift, too!
Creative Ways to Present
For brunch gatherings, I’ve served these crumble cookies stacked on a pretty platter, garnished with fresh mint and scattered edible flowers—always a crowd-pleaser. You can also nestle them in a rustic basket lined with linen for informal picnics or add a personalized tag for gifting.
Make Ahead and Storage
Storing Leftovers
I store leftover raspberry crumble cookies in an airtight container at room temperature and they stay fresh and tender for up to three days. If the kitchen gets warm, I pop the container in the fridge to keep the crumble crisp and the jam intact.
Freezing
I’ve frozen these cookies successfully many times. After cooling completely, I place them in a freezer-safe container with parchment paper between layers and freeze for up to three months. When you’re ready, just thaw at room temperature, and they taste just as great.
Reheating
To warm up leftover cookies, I pop them in a 300°F oven for about 5-7 minutes—this revives the buttery crumble and warms the jam to a lovely gooey state. Avoid microwaving if you want to preserve the texture, as it can get soggy.
FAQs
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Can I use frozen raspberries instead of jam?
While fresh or frozen raspberries are delicious, the jam gives these cookies the right amount of sweetness and thickness. Using fruit alone might make the cookies too wet or crumbly. However, you could try gently cooking frozen raspberries with a bit of sugar beforehand to create a thicker preserve-like consistency.
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What is the best way to pack the dough in the muffin cups?
Using a small glass or even your fingers works great. The goal is to press the dough into an even layer without overcompacting it, so it stays tender and crumbly after baking.
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Can I substitute almond extract?
Definitely! If you’re not a fan of almond, feel free to just omit it or add a little extra vanilla extract instead. It adds a subtle flavor but isn’t essential to the cookie’s success.
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How do I make jumbo raspberry crumble cookies?
Use a jumbo muffin pan and fill each cup with 3 tablespoons of crumb dough pressed evenly. Top with 1 heaping tablespoon of jam and sprinkle remaining crumbs on top. Bake for 20-23 minutes until golden and bubbly.
Final Thoughts
This Raspberry Crumble Cookies Recipe feels like a little tradition in my kitchen—sweet moments, shared over coffee or tea, with crumbly bites that wrap you in warmth. I’m genuinely excited for you to try this recipe because it’s simple, delicious, and endlessly adaptable. Trust me, once you get the hang of it, these cookies will be the ones you reach for whenever you want to impress or just brighten your day. Happy baking, friend!
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
Raspberry Crumble Cookies are delightful treats featuring a crumbly buttery base, a sweet and tangy raspberry jam center, and a crispy crumble topping. Perfect for snack time or dessert, these cookies are easy to make and can be baked in a standard or jumbo muffin pan for different sizes.
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
- ¾ cup raspberry jam or preserves, or any other flavor you’d prefer
Garnish (optional)
- powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F and position a rack in the middle of the oven.
- Prepare Dough: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the flour, chilled butter pieces, granulated sugar, vanilla extract, almond extract, and salt until the mixture becomes crumbly and the butter pieces resemble peas or smaller.
- Prepare Muffin Pan: Grease a 12-count muffin pan or line it with paper liners for easier cleanup.
- Fill Muffin Cups with Dough: Using a 2-tablespoon scoop, loosely measured, place 2 tablespoons of dough into each muffin cup. After filling all 12 cups, set aside about 1 cup of crumb mixture for topping. Use a small glass or your fingers to press the dough evenly into the bottom of each muffin cup.
- Add Jam Filling: Spoon about 2 teaspoons of raspberry jam into the center of each dough-filled cup, spreading it lightly but not all the way to the edges.
- Add Crumble Topping: Sprinkle the reserved crumb dough evenly over the jam layer in each cup.
- Bake: Bake the cookies for about 20 minutes until the jam is bubbly and edges are golden brown.
- Cool: Remove the pan from the oven and place cookies on a wire rack to cool completely. To speed cooling, you can place them in the fridge briefly.
- Release and Garnish: Run a thin sharp knife around the edges of each cookie to help remove them from the pan. Optionally, dust with powdered sugar before serving.
Notes
- You can use paper liners for the muffin pan if preferred; this makes cleanup easier though removal without liners works well too.
- To make larger cookies similar to Costco size, use a jumbo muffin pan to get about 7 large cookies, each filled with 3 tablespoons of crumbs, topped with 1 heaping tablespoon of jam, sprinkled with remaining crumbs, and baked 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: 75 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
