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Raspberry Crumble Shortbread Cookies

Buttery shortbread cookies filled with raspberry jam and topped with a golden crumble.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Dough
  • 2 cups all-purpose flour
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract
Filling
  • 0.75 cup raspberry jam seedless preferred
Crumble Topping
  • 0.5 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 0.25 cup unsalted butter cold, cubed

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.
  2. Whisk flour and salt together in a bowl.
  3. Beat butter and powdered sugar until light and fluffy. Mix in vanilla.
  4. Add dry ingredients and mix just until dough forms.
  5. Roll dough into balls, place on baking sheet, and press indentations.
  6. Fill each indentation with raspberry jam.
  7. Prepare crumble topping and sprinkle over cookies.
  8. Bake 14–16 minutes until lightly golden. Cool completely.

Notes

Chill dough briefly if too soft. Store in airtight container.