Raspberry Crumble Cookies

Why You’ll Love This Recipe

Raspberry Crumble Cookies are the perfect combination of buttery cookie dough, sweet-tart raspberry filling, and a golden, crumbly topping. These cookies feel like a cross between a classic jam cookie and a bakery-style crumble bar, all in an easy-to-hold treat. I love this recipe because it delivers bold flavor and beautiful texture with simple ingredients. The soft cookie base contrasts perfectly with the bright raspberry center, while the crumble topping adds just the right amount of crunch. These cookies are ideal for holidays, afternoon coffee breaks, bake sales, or anytime you want a cookie that feels a little special without being complicated. They look impressive, taste incredible, and stay soft for days, making them a reliable favorite for any occasion.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour provides structure for both the cookie base and crumble topping.

Butter adds rich flavor and creates a tender, melt-in-your-mouth texture.

Granulated sugar sweetens the dough while keeping it light.

Brown sugar adds moisture and subtle caramel notes.

Eggs help bind the dough and add softness.

Vanilla extract enhances overall flavor.

Baking powder helps the cookies rise slightly and stay tender.

Salt balances sweetness and enhances flavor.

Raspberry jam delivers bright, fruity sweetness at the center.

Rolled oats add texture and crunch to the crumble topping.

Optional lemon zest enhances the raspberry flavor.

Optional powdered sugar is used for finishing.

Directions

Begin by preheating the oven and lining baking sheets with parchment paper. In a large bowl, cream the butter with granulated sugar and brown sugar until light and fluffy. Add the eggs and vanilla extract, mixing until fully combined.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.

To make the crumble topping, combine a portion of the dough with rolled oats, mixing until crumbly. Set aside.

Scoop dough onto the prepared baking sheets and gently create an indentation in the center of each cookie. Spoon raspberry jam into each indentation, then sprinkle the crumble topping over the jam.

Bake until the cookies are lightly golden around the edges and set in the center. Allow to cool on the baking sheet briefly before transferring to a wire rack. Dust with powdered sugar if desired.

Equipment needed :

Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.

Servings and timing

This recipe makes approximately 18 to 20 cookies. Preparation time is about 20 minutes, baking time is 12 to 15 minutes, and cooling time is 10 minutes.

Storage/reheating

Store Raspberry Crumble Cookies in an airtight container at room temperature for up to four days or in the refrigerator for up to one week. These cookies are best enjoyed at room temperature and do not require reheating.

Variations and Customizations

Raspberry Crumble Cookies are easy to adapt. You can substitute raspberry jam with strawberry, apricot, or blueberry jam for a different flavor profile. I tested this recipe with apricot jam, and it paired beautifully with the buttery crumble.

For extra texture, add chopped nuts such as almonds or pecans to the crumble topping. If you prefer a more pronounced citrus note, add lemon zest to the dough or topping.

You can also drizzle the cooled cookies with a simple vanilla glaze for a bakery-style finish. These variations allow you to personalize the cookies while keeping their soft, crumbly charm.

Nutrition and Dietary Info

Nutrient	Per Cookie
Calories	210
Protein (g)	3
Carbs (g)	28
Fat (g)	10
Saturated Fat (g)	6
Fiber (g)	1
Sugar (g)	14
Sodium (mg)	140

Expert Tips & Customizations

Chill dough if soft
Chilling helps prevent spreading.

Use thick jam
Thicker jam stays centered while baking.

Do not overbake
Cookies should stay soft and tender.

Let cool before moving
Cooling helps them set properly.

FAQs

Can I use homemade jam?

Yes, as long as it is thick and not too runny.

Can these cookies be frozen?

Yes, freeze baked cookies for up to two months.

Why did my cookies spread too much?

The dough may have been too warm; chilling helps.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend.

What jam works best?

Seedless raspberry jam gives the smoothest result.

Can I add icing on top?

Yes, a light drizzle of vanilla glaze works well.

Conclusion

Raspberry Crumble Cookies are a delightful blend of buttery dough, vibrant fruit filling, and crisp crumble topping. Soft, flavorful, and visually appealing, these cookies are perfect for sharing, gifting, or enjoying with a cup of tea whenever you want a sweet treat that feels homemade and special.

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