Description
These raspberry crumble cookies are buttery, soft, and filled with sweet raspberry jam, topped with a delicious golden crumble. They’re the perfect mix of a shortbread cookie and a fruit crumble bar!
Ingredients
For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1/4 teaspoon salt
For the Raspberry Filling:
- 1/2 cup (120g) raspberry jam (seedless or with seeds)
- 1 teaspoon lemon zest (optional, for extra brightness)
For the Crumble Topping:
- 1/4 cup (30g) all-purpose flour
- 2 tablespoons (28g) unsalted butter, melted
- 2 tablespoons (25g) brown sugar
Instructions
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Preheat Oven & Prepare Baking Sheet – Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Make the Cookie Dough – In a mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg yolk and vanilla, then mix in the flour and salt until a soft dough forms.
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Shape the Cookies – Scoop about 1 tablespoon of dough and roll into a ball. Place on the baking sheet, spacing cookies about 2 inches apart. Use your thumb or the back of a spoon to create a small well in the center of each cookie.
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Fill with Raspberry Jam – Stir the raspberry jam with lemon zest (if using), then spoon about ½ teaspoon into the center of each cookie.
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Make the Crumble Topping – In a small bowl, mix flour, melted butter, and brown sugar with a fork until crumbs form. Sprinkle over the cookies.
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Bake – Bake for 12-14 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
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Serve & Enjoy!
Notes
- Swap raspberry jam for strawberry, apricot, or blueberry jam for variety.
- Add chopped almonds or walnuts to the crumble for extra crunch.
- Store cookies in an airtight container at room temperature for up to 5 days.