There’s something magical about biting into a cookie that combines the richness of butter, the sweetness of raspberries, and the crunch of a crumble topping. These irresistible Raspberry Crumble Cookies are an absolute treat for anyone who loves baked goods that melt in your mouth while delivering a burst of fruity flavor. Trust me, this recipe is one you’ll want to bookmark and share—it’s that good!

The beauty of this recipe lies in its simplicity. Whether you’re a seasoned baker or just starting out, these cookies are easy to make and absolutely worth the effort. Plus, they look stunning—perfect for sharing on Pinterest or impressing guests at your next gathering. Let’s dive into what makes them so special!

The Story Behind Raspberry Crumble Cookies

Raspberry Crumble Cookies are a delightful twist on classic thumbprint cookies. Originally inspired by European jam-filled pastries, this recipe combines buttery shortbread-like dough with a crumbly streusel topping, creating a texture that’s both soft and crisp. The addition of raspberry preserves adds a tangy sweetness that balances the richness of the cookie base.

I first encountered a variation of these cookies at a holiday market, and I was instantly hooked. The nostalgic aroma reminded me of cozy afternoons baking with my grandmother. Over the years, I’ve tweaked the recipe to make it more approachable for everyday baking while keeping the flavors that made me fall in love with it in the first place.

These cookies are also wonderfully versatile—great for holiday cookie exchanges, summer picnics, or even as a thoughtful homemade gift. And let’s be honest, they’re a year-round favorite in my house!

Ingredients You’ll Need

Let’s break down the ingredients that make these Raspberry Crumble Cookies so irresistible:

Unsalted Butter (1 cup / 226g): The foundation of any good cookie. Choose high-quality butter for a rich, creamy flavor. If you’re out of unsalted butter, salted butter will work—just reduce the added salt in the recipe.
Granulated Sugar (3/4 cup / 150g): This sweetens the cookies and helps create a delicate texture. For a deeper flavor, you could substitute half with brown sugar.
Vanilla Extract (1 tsp): Adds a warm, aromatic note that complements the buttery base.
All-Purpose Flour (2 1/2 cups / 310g): The structure of the cookie. If you’re gluten-free, try substituting with a 1-to-1 gluten-free baking blend.
Salt (1/4 tsp): Enhances the overall flavor. Skip this if using salted butter.
Raspberry Preserves (1/2 cup / 160g): The star of the show! Opt for high-quality preserves for the best flavor. You could also use apricot or strawberry preserves for variation.
Brown Sugar (1/4 cup / 50g): Used in the crumble topping for that delightful caramelized flavor.
Rolled Oats (1/2 cup / 45g): Adds texture to the crumble. Quick oats can work in a pinch, but rolled oats offer a better crunch.
Ground Cinnamon (1/2 tsp): Gives the crumble a warm, spiced note that pairs beautifully with raspberries.

Pro tip: If raspberries aren’t in season, you can use frozen raspberries or experiment with other fruit preserves. These cookies are surprisingly adaptable!

Equipment Needed

Here’s the lineup of tools you’ll need to make these cookies:

Mixing Bowls: A couple of medium-sized bowls for mixing the dough and crumble topping.
Electric Mixer: A hand or stand mixer works best for creaming the butter and sugar. Don’t worry if you don’t have one—you can use a wooden spoon and muscle power!
Baking Sheets: Line them with parchment paper to prevent sticking and make cleanup easier.
Cookie Scoop: Optional, but it helps ensure evenly sized cookies.
Small Spoon: Perfect for dolloping raspberry preserves into each cookie.

No fancy equipment required—just your everyday kitchen tools and a love for baking!

Preparation Method

Follow these step-by-step instructions to bake the perfect Raspberry Crumble Cookies:

Preheat your oven: Set it to 350°F (175°C). Line two baking sheets with parchment paper.
Make the dough: In a mixing bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes). Add the vanilla extract and mix well.
Combine dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture until just combined. Don’t overmix—it’s okay if the dough looks a bit crumbly.
Shape the cookies: Scoop out dough balls (about 1 tablespoon each) and place them on the baking sheets, spacing them a couple of inches apart. Use your thumb or the back of a spoon to create a small indent in the center of each ball.
Add the raspberry preserves: Spoon about 1/2 teaspoon of preserves into each indent.
Prepare the crumble topping: In a small bowl, mix together the brown sugar, oats, and cinnamon. Sprinkle a pinch of this mixture over each cookie.
Bake: Pop the cookies into the oven and bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack.

Your kitchen will smell amazing during this step, and the cookies will look Pinterest-perfect!

Cooking Tips & Techniques

Here are some tips to make sure your Raspberry Crumble Cookies turn out perfectly:

Don’t overmix the dough: Overworking the dough can lead to tough cookies. Mix just until combined.
Use cold butter: This helps keep the cookies’ shape while baking.
Chill the dough: If your dough feels too soft, refrigerate it for 20 minutes before shaping the cookies.
Keep an eye on the oven: These cookies bake quickly, so set a timer to avoid overbaking.
Customize the crumble: Add chopped nuts or shredded coconut for extra texture.

Trust me, these small adjustments make a big difference in the final result!

Variations & Adaptations

Want to switch things up? Here are some fun variations:

Gluten-Free: Substitute the all-purpose flour with a gluten-free baking blend.
Different Preserves: Try apricot, blackberry, or even lemon curd instead of raspberry preserves.
Nut-Free Crumble: Replace oats with crushed graham crackers for a nut-free topping.

One of my favorite tweaks is adding a drizzle of white chocolate over the cooled cookies—it’s a game-changer!

Serving & Storage Suggestions

Serve these cookies at room temperature for the best flavor and texture. Pair them with a cup of tea, coffee, or even a glass of cold milk—they’re versatile and delightful.

To store, place the cookies in an airtight container. They’ll keep for up to 5 days at room temperature. For longer storage, freeze them in a single layer and thaw before serving. Reheat slightly in the oven to refresh their texture.

Nutritional Information & Benefits

These cookies are a treat, but they also have some redeeming qualities:

Calories: Approximately 150 per cookie.
Health Benefits: The raspberries provide antioxidants, and oats contribute fiber.
Dietary Notes: These cookies contain gluten and dairy, but can be adapted for dietary restrictions.

Enjoy them guilt-free—they’re worth every bite!

Conclusion

If you’re looking for a cookie recipe that’s as beautiful as it is delicious, these Raspberry Crumble Cookies are it. They’re easy to make, endlessly customizable, and guaranteed to impress. Whether you’re baking for yourself or sharing with loved ones, these cookies will quickly become a favorite.

I’d love to hear how your cookies turn out! Drop a comment below and let me know if you tried any fun variations. And of course, don’t forget to pin this recipe for later. Happy baking!

FAQs

Can I use fresh raspberries instead of preserves?

Fresh raspberries can be used, but they may not hold their shape as well. Try mixing them with a bit of sugar and cornstarch to create a jam-like consistency.

Do I need to refrigerate the dough?

Refrigerating the dough isn’t necessary unless it feels too soft to shape. A quick chill can help firm it up.

Can I double the recipe?

Absolutely! This recipe scales well. Just make sure you have enough baking sheets ready.

What’s the best way to freeze these cookies?

Freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container. Thaw at room temperature before serving.

Can I make the crumble topping ahead of time?

Yes, you can prepare the crumble topping a day in advance and store it in an airtight container.

Irresistible Raspberry Crumble Cookies

Author: Sarah
Total Time: 30 minutes
Yield: 24 cookies 1x

Print Recipe

Description

These Raspberry Crumble Cookies combine buttery shortbread-like dough, tangy raspberry preserves, and a crumbly streusel topping for a delightful treat that’s easy to make and perfect for any occasion.

Ingredients

Scale

1 cup (226g) unsalted butter
3/4 cup (150g) granulated sugar
1 tsp vanilla extract
2 1/2 cups (310g) all-purpose flour
1/4 tsp salt
1/2 cup (160g) raspberry preserves
1/4 cup (50g) brown sugar
1/2 cup (45g) rolled oats
1/2 tsp ground cinnamon

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a mixing bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes). Add the vanilla extract and mix well.
In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture until just combined. Do not overmix.
Scoop out dough balls (about 1 tablespoon each) and place them on the baking sheets, spacing them a couple of inches apart. Use your thumb or the back of a spoon to create a small indent in the center of each ball.
Spoon about 1/2 teaspoon of raspberry preserves into each indent.
In a small bowl, mix together the brown sugar, oats, and cinnamon. Sprinkle a pinch of this mixture over each cookie.
Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack.

Notes

For best results, use high-quality raspberry preserves and cold butter. If the dough feels too soft, refrigerate it for 20 minutes before shaping. Customize the crumble topping with chopped nuts or shredded coconut for added texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: European-inspired

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10
Sodium: 50
Fat: 8
Saturated Fat: 5
Carbohydrates: 18
Fiber: 1
Protein: 2

Keywords: Raspberry Crumble Cookies, Easy Baking, Thumbprint Cookies, Holiday Cookies, Raspberry Desserts