Buttery Raspberry Crumble Cookies with a Sweet Jam Filling

These Buttery Raspberry Crumble Cookies are the perfect combination of tender, buttery cookie dough and a luscious raspberry jam center. I love how each bite has that melt-in-your-mouth texture from the cookie and a burst of fruity sweetness from the jam. They’re elegant enough for special occasions but simple enough to whip up any day I want a cozy treat.

Why You’ll Love This Recipe

I love this recipe because it’s easy, delicious, and always looks impressive. The buttery dough comes together quickly and doubles as both the base and crumble topping, so there’s no fuss. The raspberry jam gives the cookies a tangy sweetness that balances the rich, crumbly cookie. They’re perfect for tea time, holiday platters, or just when I need something sweet and homemade.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup (225 g) unsalted butter, softened

• 1/2 cup (100 g) granulated sugar

• 1/2 cup (100 g) brown sugar

• 1 large egg yolk

• 1 teaspoon vanilla extract

• 2 1/4 cups (280 g) all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup (160 g) raspberry jam (or any preferred fruit jam)

• Optional: powdered sugar for dusting

Directions

1. Preheat the oven
   I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Make the dough
   In a large bowl, I cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. I then mix in the egg yolk and vanilla extract until smooth.

3. Add dry ingredients
   I whisk the flour, baking powder, and salt together in a separate bowl, then gradually add them to the wet ingredients. I mix just until a soft dough forms — it should hold together but still feel tender.

4. Form the cookies
   I scoop about a tablespoon of dough for each cookie and roll it into a ball. I place them on the baking sheet about 2 inches apart. Then, using my thumb or the back of a spoon, I gently press an indentation into the center of each ball.

5. Fill and crumble
   I fill each indentation with about 1/2 teaspoon of raspberry jam. With the remaining dough, I crumble small pieces over the tops of the cookies to create a rustic, streusel-like topping.

6. Bake
   I bake for 12–15 minutes, or until the edges are lightly golden and the crumble on top is set.

7. Cool and serve
   I let the cookies cool on the pan for a few minutes before transferring them to a wire rack. Once cooled, I dust them lightly with powdered sugar if I want a bakery-style finish.

Servings and timing

This recipe makes about 18–20 cookies.

• Prep time: ~15 minutes

• Baking time: ~15 minutes

• Cooling time: ~10 minutes

• Total time: ~40 minutes

Variations

• I sometimes use apricot, strawberry, or blueberry jam instead of raspberry.

• For a nutty twist, I mix 1/4 cup of finely chopped almonds or pecans into the crumble.

• To make them extra indulgent, I drizzle melted white or dark chocolate over the cooled cookies.

• I’ve also used lemon curd instead of jam for a bright, citrusy version.

• For a gluten-free option, I replace the flour with a 1:1 gluten-free flour blend.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I refrigerate them for up to a week or freeze them for up to 2 months. I thaw frozen cookies at room temperature or warm them in a low oven (300°F / 150°C) for a few minutes to bring back their buttery freshness.

FAQs

Can I use homemade jam?

Yes, homemade jam works beautifully. I just make sure it’s thick enough so it doesn’t run while baking.

Can I make the dough ahead of time?

Yes, I prepare the dough and refrigerate it for up to 2 days before baking. If it’s too firm, I let it soften at room temperature for 10–15 minutes before shaping.

Why do I use only the egg yolk?

The yolk adds richness and tenderness to the dough, giving the cookies their melt-in-your-mouth texture.

Can I use salted butter?

Yes, but I reduce the added salt to a pinch to balance the flavor.

How do I keep the jam from bubbling over?

I use a thick jam and don’t overfill the indentations. If the jam is very loose, I simmer it briefly to thicken before using.

Conclusion

These Buttery Raspberry Crumble Cookies are one of my favorite treats to bake when I want something both simple and beautiful. The soft, buttery base, crumbly topping, and sweet jam filling make them irresistible. I love how they fill the kitchen with a warm, sweet aroma and look as good as they taste. Whether I bake them for guests or just for myself, these cookies always bring comfort and joy with every bite.