Did you know that 78% of home bakers feel intimidated by recipes that require chilling, rolling, or intricate decorating?
It’s a statistic that makes me a little sad, because I truly believe that the joy of baking should be accessible to everyone, regardless of skill level. That’s why I am utterly head-over-heels for this incredibly Easy Raspberry Crumble Cookies Recipe. It’s the answer for anyone who craves the luxurious, jammy sweetness of a raspberry dessert but wants to skip the fuss and get straight to the fun part—and the eating part!
This recipe came to me on one of those quintessential lazy Sunday afternoons. The sky was the colour of a faded denim jacket, and a gentle, rain-fresh breeze drifted through the kitchen window. I was yearning for something warm, buttery, and fruit-filled—a treat that felt like a cozy hug. I wanted the nostalgic comfort of my grandmother’s raspberry jam thumbprint cookies, but with even less effort and a delightful, crumbly texture that just melts in your mouth.
And so, these little gems were born. They are the beautiful, delicious lovechild of a classic shortbread cookie and a rustic fruit crumble. There’s no need for a mixer, no chilling of the dough, and absolutely no precision required. You simply mix, crumble, bake, and behold. The result is a cookie that’s tender and buttery with a sandy, crumbly texture that gives way to a pocket of tart, vibrant raspberry jam. It’s pure, uncomplicated bliss in every single bite.
PrintRaspberry Crumble Cookies
Description
Soft, buttery cookies with a sweet raspberry filling and a crunchy crumble topping.
Ingredients
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup raspberry jam
- 1/4 cup old-fashioned oats
- 2 tbsp cold butter, cubed
- 2 tbsp flour
- 2 tbsp brown sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together softened butter, granulated sugar, and brown sugar. Beat in egg and vanilla.
- Whisk together flour, baking powder, and salt. Gradually mix into wet ingredients until a dough forms.
- Drop tablespoon-sized balls of dough onto the baking sheet. Make an indentation in the center of each cookie.
- Fill each indentation with about 1 tsp raspberry jam.
- In a small bowl, combine oats, cold butter, flour, and brown sugar. Mix with fingers until crumbly. Sprinkle over cookies.
- Bake for 12-15 minutes until edges are golden. Cool on the baking sheet for 5 minutes before transferring.
Notes
You can customize the seasonings to taste.
A Little Jar of Summer, Baked into a Cookie
There’s a certain kind of magic that happens when you open a jar of raspberry jam. It’s not just the vibrant, jewel-toned color or the sweet-tart scent that hits you. It’s the promise. The promise of sunshine captured in berries, of lazy summer afternoons, and of something delicious about to be made. I found myself staring at one such jar this morning, a gift from a friend with a prolific berry patch, and I knew exactly what it was destined for: not toast, but cookies. Soft, buttery cookies with a jammy heart and a glorious, golden crumble topping. They are, quite simply, a hug in baked form.
Gathering Your Sunshine Ingredients
Before we begin, let’s talk about what you’ll need. The beauty of this recipe is its simplicity, and I bet you have most of these things in your pantry right now!
- 1 cup (2 sticks) of unsalted butter, softened – This is the heart of our cookie. I always take mine out about an hour before I plan to bake. You want it soft enough that your finger leaves a gentle indent, but not so soft that it’s oily or melted. This makes for the perfect tender crumb.
- ⅔ cup granulated sugar – For that classic, sweet cookie base.
- 1 teaspoon pure vanilla extract – Please, use the real stuff! That warm, fragrant vanilla essence makes all the difference.
- 2 ½ cups all-purpose flour – The trusty foundation that holds our buttery dream together.
- ½ teaspoon salt – A tiny pinch to balance the sweetness and make all the other flavors pop. Don’t skip it!
- ¾ cup of your favorite raspberry jam – This is the star! Use a good-quality jam with real fruit in it. I adore the seeds for a bit of texture, but seedless works beautifully, too. Any leftover jam is just an excuse for more cookies tomorrow.
- For the crumble topping: We’ll use a portion of the cookie dough itself, mixed with a little extra sugar and flour to create those irresistible crunchy bits.
Let’s Bake Some Joy: The Method
Now, pull on your favorite apron, my dear. It’s time to create.
- First, let’s make that cookie dough. In a large bowl, cream together the softened butter and granulated sugar. I use my handheld mixer on medium speed for a good 2-3 minutes. We’re not just mixing; we’re incorporating air and lightness. You’ll know it’s ready when the mixture turns pale yellow and looks wonderfully fluffy.
- Beat in the vanilla extract until it’s fully combined, filling your kitchen with its gorgeous aroma.
- In a separate bowl, whisk together the flour and salt. This little pre-mix ensures our dry ingredients are evenly distributed throughout the dough, so every bite is perfect.
- Now, gradually add the flour mixture to the butter and sugar. I usually do this in three parts, mixing on low speed until just combined after each addition. My top tip here: stop mixing the moment the last traces of flour disappear. Overmixing is the enemy of a tender cookie!
- Here’s the fun part! Take about ¾ of the dough and press it evenly into the bottom of a parchment-lined 9×9 inch baking pan. An offset spatula makes this job neat and easy, but the back of a spoon works just fine. You’re creating a beautiful, buttery canvas for our jam.
There’s something truly magical about pulling a tray of warm, crumbly raspberry cookies out of the oven. The sweet, jammy fruit nestled in a buttery, oat-filled base just feels like a hug in cookie form. But the magic doesn’t stop with the recipe—let’s talk about how to make these cookies truly your own.
Pro Tips for Cookie Perfection
Want to ensure your cookies are the talk of the bake sale? Here are a few secrets from my kitchen to yours:
- Chill Your Dough: If you have the time, pop the dough in the fridge for 30 minutes before baking. This helps prevent the cookies from spreading too much and gives them a perfect, tender texture.
- Press Gently: When making the thumbprint indentation, don’t press all the way to the bottom. A gentle, shallow well is all you need to cradle that beautiful raspberry jam.
- Cool Completely: I know it’s hard to resist, but let the cookies cool on the baking sheet for at least 10 minutes before moving them. They’re delicate when warm and need a moment to set into their perfect crumbly state.
Delicious Variations & Substitutions
This recipe is wonderfully forgiving and adaptable. Don’t be afraid to play around!
- Jam Swap: Not a raspberry fan? Apricot, blackberry, or even a tangy lemon curd work beautifully in its place.
- Gluten-Free: Simply swap the all-purpose flour for a 1:1 gluten-free baking blend. The oats are naturally GF, but just double-check the packaging to be sure.
- Add Some Zest: For a burst of freshness, add the zest of one lemon or orange to the cookie dough. It brightens up the entire flavor profile.
- Nutty Crunch: Stir a handful of chopped almonds or pecans into the crumble mixture for a delightful textural contrast.
The Perfect Pairing: What to Serve Them With
While these cookies are stellar all on their own, they love company. Here’s how to build a moment around them:
- A Cup of Tea: A classic English Breakfast or a soothing chamomile tea is the ideal partner for these not-too-sweet treats.
- Vanilla Ice Cream: Serve a warm cookie slightly à la mode for the most incredible, simple dessert. The contrast of warm and cold is pure bliss.
- Afternoon Coffee: They are the perfect accompaniment to your afternoon pick-me-up, balancing the bitterness of coffee with their fruity sweetness.
The Joy of Baking: More Than Just a Cookie
Beyond their delicious taste, these raspberry crumble cookies offer little pockets of joy. They’re a fantastic recipe to bake with kids—the simple steps of rolling the dough and adding the jam are perfect for little hands. They fill your home with an incredible, comforting aroma that just feels like happiness. And perhaps best of all, they’re a humble, homemade gift that says “I was thinking of you” in the most delicious way possible.
Real-Life Tips from My Kitchen
After making these more times than I can count, here’s my final bit of advice:
- If your jam is very thick, warm it for a few seconds in the microwave to make it easier to spoon into the cookies.
- Don’t over-mix the dough! Once the flour is incorporated, stop. Over-mixing leads to tough cookies.
- These cookies freeze beautifully. Bake them, let them cool completely, and store in a freezer-safe bag for up to 3 months. Just thaw at room temperature whenever a cookie craving strikes!
I hope you love making—and sharing—these cozy raspberry crumble cookies as much as I do. Happy baking!
Conclusion
And there you have it! A batch of warm, buttery raspberry crumble cookies that look and taste like they came straight from a cozy bakery. This recipe is truly a gem—simple enough for a beginner baker but impressive enough to serve to guests. The combination of the soft, jammy raspberry center with that irresistible buttery, crumbly topping is just pure magic in every bite.
I hope these cookies bring as much joy to your kitchen as they do to mine. There’s nothing quite like the smell of them baking filling your home.
I’d love to hear
how your cookie adventure goes! Did you stick with raspberry or try a different jam? Share your creations and any twists you made with me in the comments below. And if you’re looking for your next baking project, why not try my classic Lemon Shortbread Bars or these decadent Double Chocolate Muffins? Happy baking!FAQs
Can I use frozen raspberries instead of jam?
You can, but the result will be a bit different! If using frozen berries, toss about a cup of them in a tablespoon of cornstarch and a tablespoon of sugar before gently folding them into the dough. This will help thicken the juices and prevent the cookies from becoming too soggy.
My dough is very crumbly and hard to shape. What did I do wrong?
Don’t worry, this is common! The “crumble” part of the cookie means the dough is meant to be on the drier side. If it’s too crumbly to form balls, simply add cold water to the dough, one teaspoon at a time, and mix until it just comes together. Be careful not to over-mix, as this can make the cookies tough.
Can I make these cookies gluten-free?
Absolutely! For a great gluten-free version, I recommend using a 1:1 gluten-free all-purpose flour blend (like Bob’s Red Mill or King Arthur). The texture might be slightly more delicate, but they will be just as delicious.
How should I store these cookies, and how long will they keep?
Once completely cooled, store your cookies in an airtight container at room temperature. They will stay fresh and delicious for up to 4 days. For longer storage, you can freeze the baked cookies for up to 3 months. Just thaw them at room temperature whenever a cookie craving strikes!
Can I use a different type of jam?
Please do! This recipe is wonderfully versatile. Strawberry, blackberry, apricot, or even a tangy cherry jam would all be fantastic. Just try to use a thicker jam rather than a jelly for the best, gooiest results.
