Few desserts strike the perfect balance between elegance and comfort quite like Raspberry Crumble Shortbread Cookies. With their tender, melt-in-your-mouth base, vibrant raspberry filling, and golden buttery crumble topping, these cookies feel both nostalgic and bakery-worthy. They’re the kind of cookie that looks impressive on a dessert table yet is surprisingly simple to make in your own kitchen.

Shortbread cookies have long been loved for their rich, buttery flavor and crumbly texture. Traditionally made with just a few ingredients — butter, sugar, and flour — shortbread relies on technique and quality ingredients rather than complexity. In this recipe, that classic foundation is elevated with a jewel-toned raspberry center and a sweet crumble topping that adds both texture and visual appeal.

Whether you’re baking for the holidays, preparing treats for a weekend gathering, or simply craving something cozy with your afternoon coffee, these raspberry crumble shortbread cookies deliver every time. They store beautifully, freeze well, and taste even better the next day as the flavors settle.

Why You’ll Love These Raspberry Crumble Shortbread Cookies

These cookies aren’t just beautiful — they’re deeply satisfying in every bite.

First, the shortbread base is rich, buttery, and tender without being dry. It holds its shape while baking yet crumbles softly when bitten into. Second, the raspberry jam filling adds a bright, slightly tart contrast that cuts through the richness of the butter. Finally, the crumb topping brings a subtle crunch and extra layer of sweetness that makes these cookies feel special and indulgent.

They’re also incredibly versatile. You can dress them up for festive occasions or keep them simple for everyday baking. The recipe is forgiving, beginner-friendly, and easily customizable.

Ingredients

For the Shortbread Dough:

2 cups all-purpose flour
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup powdered sugar
1 teaspoon vanilla extract

For the Raspberry Filling:

¾ cup raspberry jam (seedless preferred)

For the Crumble Topping:

½ cup all-purpose flour
¼ cup granulated sugar
¼ cup unsalted butter, cold and cubed

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour and salt for the shortbread dough. Set aside.
In a large mixing bowl, beat the softened butter and powdered sugar until pale, light, and fluffy, about 2–3 minutes.
Mix in the vanilla extract until fully incorporated.
Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Do not overmix.
Scoop out tablespoon-sized portions of dough and roll gently into balls. Place them 2 inches apart on the prepared baking sheet.
Use your thumb or the back of a teaspoon to gently press an indentation into the center of each cookie.
Spoon about ½ teaspoon of raspberry jam into each indentation.
To make the crumble topping, combine flour and sugar in a small bowl. Add cold butter cubes and use your fingers or a pastry cutter to work the butter in until coarse crumbs form.
Sprinkle a small amount of crumble topping over each cookie, allowing some crumbs to fall onto the jam.
Bake for 14–16 minutes, or until the edges are lightly golden and the crumble topping is set.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Baking Tips for Perfect Shortbread Cookies

Always use softened butter, not melted, for the dough. This ensures proper texture.
Avoid overmixing once the flour is added to keep the cookies tender.
If your kitchen is warm, chilling the shaped cookies for 10 minutes before baking helps them hold their shape.
Use high-quality raspberry jam for the best flavor and color.

Flavor Variations and Substitutions

These cookies are wonderfully adaptable.

Swap raspberry jam for strawberry, apricot, or blackberry jam.
Add lemon zest to the dough for a bright citrus note.
Replace vanilla extract with almond extract for a bakery-style twist.
Drizzle cooled cookies with white chocolate for an elegant finish.

Serving Suggestions

Serve raspberry crumble shortbread cookies alongside tea, coffee, or hot chocolate. They make a beautiful addition to dessert platters, holiday cookie boxes, and afternoon gatherings. For special occasions, dust lightly with powdered sugar just before serving.

Storage and Make-Ahead Tips

Store baked cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months. To freeze, place cookies in a single layer until firm, then transfer to freezer-safe containers.

A Little Shortbread History

Shortbread originated in Scotland and was traditionally reserved for celebrations due to its rich butter content. Over time, it evolved into countless variations worldwide. Adding jam and crumble transforms this humble classic into a modern bakery-style treat while still honoring its buttery roots.

Raspberry Crumble Shortbread Cookies

Buttery shortbread cookies filled with raspberry jam and topped with a golden crumble.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 210

Ingredients Equipment Method Notes