Raspberry Crumble Cookies

These raspberry crumble cookies are made with butter, flour, vanilla, almond extract, and raspberry jam. Buttery, fruity, easy, and unforgettable.

this Recipe

There was this one weird afternoon—not quite summer, not quite fall—where I had zero energy to bake but this overwhelming need to make something. I think I just needed the house to smell like butter and vanilla. You know that feeling?

Anyway, I dug around the pantry and fridge, found a jar of raspberry jam that was half-used (and definitely overdue for a starring role), softened some butter that had been sitting out since breakfast, and remembered this cookie-ish thing I’d scribbled down in a notebook ages ago.

Raspberry crumble cookies. I didn’t remember where I got the idea. A blog? A magazine? A dream? I just knew I wanted buttery dough, fruity centers, and not a single rolling pin involved.

I pressed some dough into muffin tins, dropped in some jam, crumbled more dough on top, and baked. When I pulled them out 20-ish minutes later, I actually laughed. They were… cute. Like bake-sale-at-a-farmers-market cute. And the smell? It was everything I’d been craving.

That’s how these became the raspberry crumble cookies. Not perfect. A little crumbly (pun intended). But dang if they don’t feel like a hug in cookie form.

Why You’ll Love This Raspberry Crumble Cookies Recipe?

Honestly? It’s the combo of not trying too hard… but still looking like you did. They’ve got that sweet spot of being low-effort, high-reward. The dough is buttery and soft with just enough structure to hold that sweet raspberry middle. And the crumble on top? Rustic and golden and begging to be eaten while still warm.

You make one dough. Press it in. Dollop some jam. Crumble the rest on top. It’s like your cookie dough is multitasking for you.

And if you’re the kind of person who loves fruit bars or thumbprint cookies but doesn’t always want to deal with the precision of baking, these hit the spot. They’re cozy. They’re flexible. They’re just… happy cookies.

Ingredient Notes:

Here’s what’s going in, and a few honest thoughts while we’re at it:

• Butter – Unsalted. Softened. Real talk: I’ve used butter that was a little too soft and it still worked. Life is short.

• Granulated & powdered sugar – The combo gives you structure and that soft, delicate texture. It’s a small thing, but it makes a big difference.

• Vanilla & almond extract – Vanilla brings the warmth. Almond brings the “what is that incredible flavor?” vibe. Use both if you can.

• Flour – Just plain ol’ all-purpose. This isn’t the time for fancy pastry flour.

• Salt – A pinch of kosher salt. Don’t skip it—it balances everything.

• Seedless raspberry jam – I mean, obviously. But use what you have. If it has seeds, it’s fine. Just… maybe floss after.

How To Make Raspberry Crumble Cookies?

Step 1: Get the oven going
Preheat to 350°F. Grease a muffin tin lightly—I usually just swipe a stick of butter across the cups. Boom. Done.

Step 2: Make the dough
In a bowl, mix your softened butter with the sugars, vanilla, and almond extract until it’s creamy. Doesn’t need to be whipped. Just combined.

Then stir in the flour and salt. Mix gently. When it looks a little shaggy and crumbly, you’re doing it right. Don’t panic if it doesn’t look like regular cookie dough.

Step 3: Assemble
Press about ¼ cup of the dough into each muffin cup. Flatten the base and make a little divot for the jam.

Spoon in about ½ to 1 tablespoon of jam. Don’t overthink this. If it bubbles over a little while baking, that’s called charm.

Take some of the remaining dough and crumble it on top of each cookie. Messy is good here.

Step 4: Bake and breathe
Bake for 18–22 minutes, until the tops are lightly golden and the jam looks cozy and bubbly. Let them cool in the tin. I know it’s hard. But if you try to take them out early, they’ll fall apart and then you’ll cry (ask me how I know).

Storage Options:

Once they’re cool, keep them in an airtight container. They’re best the next day, honestly, when the jam settles and the crumble softens a little. They’ll keep at room temp for 3–4 days (unless someone finds your hiding spot).

You can freeze them, but I never do because they’re usually gone by day two. If you have that kind of self-control, please teach me your ways.

Variations and Substitutions:

• Jam Swap: Strawberry, apricot, blueberry, lemon curd… you name it. Just stick with something not too runny.

• Add-ins: A handful of chopped nuts in the crumble. Or coconut flakes. Or mini white chocolate chips. I haven’t tried that one yet, but now I want to.

• Zest: Lemon or orange zest in the dough = chef’s kiss. Adds a little brightness.

• Go savory(ish): Okay, maybe not savory, but I once added thyme and used fig jam and it was shockingly fancy.

What to Serve with Raspberry Crumble Cookies?

These raspberry crumble cookies don’t need much, but if you want to pair them like you’re hosting a Hallmark movie brunch:

• Coffee, obviously.

• A mug of earl grey with a splash of cream.

• A scoop of vanilla bean ice cream, if you’re eating them warm.

• A glass of something bubbly, if you’re the brunch type who keeps prosecco chilling. (Respect.)

Frequently Asked Questions:

Can I make these gluten-free?
Yep! Use your fave 1:1 GF flour. Just check the texture—you might need to add a splash of milk if it feels too dry.

Can I double the batch?
You absolutely should. These go fast, and they make adorable gifts if you’re the “bakes for the neighbors” type.

What if I don’t have a muffin tin?
You can press them into mini tart pans or even shape them in a lined baking dish and cut them into squares after baking. The texture changes a bit, but still delish.

These raspberry crumble cookies might not be the most elegant dessert on your table… but they’ll be the one everyone remembers. A little messy. A little sweet. And somehow exactly what you needed.

Bake a batch. Tell me how it goes. Use the fancy jam you got at the farmers market and forgot about. Let them get a little golden. Eat one standing over the sink. They’re that kind of cookie. I think you’ll love them.

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5 from 2 votes

Raspberry Crumble Cookies

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Embark, on a journey with our Raspberry Crumble Cookies, where each bite is a delightful combination of buttery goodness and the exquisite allure of seedless raspberry jam. Imagine clouds of crumble embracing a sweet center creating a harmonious blend of flavors that will transport you to dessert paradise. Made with love and simplicity these cookies offer a symphony of almond-infused nuances and the delightful aroma of vanilla. What sets them apart is the use of the mixture for both the buttery crust and generous topping showcasing not only their deliciousness but also the genius, behind their creation. Immerse yourself in this experience – bake, share and savor the joy that awaits you with Raspberry Crumble Cookies.

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12 Servings

Ingredients

1x2x3x

• 1 c unsalted butter softened
• 1/4 c granulated sugar
• 1/3 c powdered sugar
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 1/4 c all-purpose flour
• 1/4 tsp kosher salt
• 1/2 c seedless raspberry jam

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Instructions

 

1. Preheat your oven to 350℉. Prepare a muffin tin.
2. In a bowl mix together softened butter, granulated sugar, powdered sugar, vanilla extract and almond extract for about 1 to 2 minutes until combined.
3. Add all-purpose flour and kosher salt to the mixture. Mix gently until just combined. Be careful not, to overmix; the texture should be crumbly.
4. Take 1/4 cup of the mixture. Press it into each well of the muffin tin to form a crust.
5. Next spoon in 1/2 to 1 tablespoon of raspberry jam into the center of each cookie crust.
6. Sprinkle a tablespoonful of the remaining mixture on top of each cookie.
7. Bake in the oven for around 18 to 22 minutes until they turn lightly golden in color.
8. Allow them to cool down, before gently removing them from the muffin tin. Now you can savor the combination of buttery crumble and fruity goodness!

Notes

Indulge, in the deliciousness of our Raspberry Crumble Cookies perfect, for those following a diet! To create a wheat experience simply replace the all-purpose flour with your gluten-free flour blend. It's important to ensure that the delightful crumbly texture remains intact so opt for a blend that appeals to your taste. What makes these cookies truly special is not their buttery goodness but their ability to cater to various dietary requirements.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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