These Buttery Raspberry Crumble Cookies are everything you want in a cozy, homemade treat—soft, buttery cookie bases, a sweet burst of raspberry jam, and a golden crumble topping that melts in your mouth. They’re perfect for family dessert nights, holiday cookie trays, or anytime you want a bakery-style cookie without the fuss. Made in a jumbo muffin tin for that thick, indulgent look, these cookies feel like a cross between a thumbprint cookie and a mini crumble tart—simple, nostalgic, and irresistibly delicious.
Why You’ll Love This Recipe
- Easy, beginner-friendly dough that comes together in minutes
- Thick, bakery-style cookies made right in a muffin tin
- Perfect balance of buttery richness and fruity sweetness
- Customizable with your favorite jams or extracts
- Great for gifting, gatherings, and make-ahead treats
Ingredients
- Unsalted butter – Creates the rich, tender, melt-in-your-mouth texture.
- Granulated sugar – Adds sweetness and helps the cookie edges lightly crisp.
- Powdered sugar – Makes the dough extra soft and delicate.
- Vanilla extract – Adds warm, classic cookie flavor.
- Almond extract – Enhances the fruitiness and adds depth.
- All-purpose flour – Forms the structure of the cookie.
- Kosher salt – Balances the sweetness and boosts flavor.
- Seedless raspberry jam – Adds a sweet-tart, fruity center.
How to Make Buttery Raspberry Crumble Cookies
Prep the Pan
Preheat your oven to 350°F (175°C). Lightly grease a jumbo muffin tin with butter and flour or non-stick spray. This helps the cookies release easily once cooled.
Make the Dough
In a large mixing bowl, beat the butter, granulated sugar, and powdered sugar together for 1–2 minutes until light, creamy, and fluffy. Mix in the vanilla and almond extracts until fully combined. Slowly add the flour and salt, mixing just until the dough comes together. It should be soft and crumbly but hold shape when pressed. Avoid overmixing or the cookies may become dense.
Build the Cookie Cups
Scoop about 1/4 cup of dough into each muffin well. Press gently to flatten and push the dough slightly up the sides, creating a shallow well. Add 1/2 to 1 tablespoon of raspberry jam into each center. Sprinkle a heaping tablespoon of remaining dough over the jam to form the crumble topping.
Bake
Bake for 18–22 minutes, or until the edges turn lightly golden and the tops look set. Let the cookies cool completely in the pan. Once cooled, gently run a knife around the edges to help lift them out cleanly.
Tips for Success
- Chill the dough for 10 minutes if your kitchen is warm—this helps the cookies keep shape.
- Use seedless jam for a smoother, more elegant finish.
- Don’t rush the cooling process; warm cookies break easily.
- Add a dusting of powdered sugar before serving for a bakery-style touch.
Equipment Needed
- Jumbo muffin tin (or standard muffin tin for smaller cookies)
- Mixing bowl
- Hand mixer or stand mixer
- Spatula or spoon
- Measuring cups and spoons
- Knife for releasing cookies
Recipe Variations
- Mixed Berry Version: Replace the raspberry jam with a blend of blueberry and strawberry preserves.
- Citrus Twist: Add 1 teaspoon lemon zest to the dough for a bright, fresh flavor.
- Chocolate Raspberry: Add mini chocolate chips to the crumble topping for a rich, decadent twist.
Serving Suggestions
Serve these with hot tea or coffee for a cozy afternoon treat. They’re also perfect for holiday dessert boards, wrapped as edible gifts, or paired with vanilla ice cream for a warm-and-cold dessert moment.
FAQs
Can I use regular muffin tins?
Yes—just reduce the dough and jam amounts slightly and check for doneness a few minutes earlier.
Can I use different jams?
Absolutely. Strawberry, apricot, blackberry, and blueberry all work beautifully.
How do I store these cookies?
Keep them in an airtight container at room temperature for up to 1 week.
Do these freeze well?
Yes! Freeze for up to 3 months. Thaw at room temperature and enjoy.
Can I skip the almond extract?
Yes—just replace it with extra vanilla if preferred.
Buttery Raspberry Crumble Cookies
- Total Time: 42 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
Delicious buttery cookies filled with raspberry jam and topped with a crumbly mixture.
Ingredients
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup seedless raspberry jam
Instructions
- Preheat oven to 350°F (175°C). Grease a jumbo muffin tin with butter and flour or use non-stick spray.
- In a mixing bowl, beat butter, granulated sugar, and powdered sugar until light and fluffy.
- Mix in vanilla extract and almond extract.
- Gradually add flour and salt; mix until the dough is crumbly but holds together when pressed.
- Press about 1/4 cup of dough into each muffin well, creating a shallow center.
- Spoon 1/2–1 tablespoon of raspberry jam into each cookie.
- Sprinkle a heaping tablespoon of remaining dough over the jam.
- Bake for 18–22 minutes or until edges are lightly golden.
- Let cookies cool completely before removing from the pan.
- Run a knife around the edges to release cookies. Dust with powdered sugar if desired.
Notes
- For a sweeter cookie, add extra raspberry jam.
- Store in an airtight container for up to 1 week.
- Any fruit jam may be substituted.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Final Thoughts
These Buttery Raspberry Crumble Cookies bring together everything we love about homemade baking—simple ingredients, big flavor, and a touch of nostalgia in every bite. Whether you share them with loved ones or enjoy one warm from the pan with a cup of tea, they’re guaranteed to brighten your day. Give them a try and let your kitchen fill with the aroma of buttery, fruity goodness. Enjoy!
