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Raspberry Crumble Cookies

Soft buttery cookies filled with raspberry jam and topped with a golden crumble for a bakery-style treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 2 tbsp milk or cream
Raspberry Filling
  • 1 cup raspberry preserves
  • 0.5 cup fresh raspberries optional
  • 1 tsp lemon juice
Crumble Topping
  • 0.75 cup all-purpose flour
  • 0.33 cup brown sugar
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 0.5 cup rolled oats optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Mix crumble topping ingredients until crumbs form and set aside.
  3. Whisk flour, baking powder, and salt in a bowl.
  4. Cream butter and sugar until fluffy. Add egg and vanilla and mix well.
  5. Add dry ingredients and milk, mixing until a soft dough forms.
  6. Combine raspberry preserves with lemon juice and berries if using.
  7. Shape dough into balls, flatten slightly, and create a center indentation.
  8. Fill centers with raspberry mixture and sprinkle crumble topping on top.
  9. Bake 14–17 minutes until edges are lightly golden. Cool on wire rack.

Notes

Chill dough if soft for easier shaping. Cookies freeze well up to 2 months.