Raspberry Crumble Cookies
These Raspberry Crumble Cookies are fruity, buttery, shortbread-style cookies. Sweet raspberry filled cookies are baked inside a muffin tin and topped with an irresistible crumble. This no-chill recipe comes together in just 30 minutes.
Raspberry Crumble Cookies are a cross between a cookie and a tart. The shortbread dough is used in two ways; for the base of the cookies, as well as the crumble topping.
These melt-in-your-mouth bites of goodness are not only perfect for breakfast, but also as an afternoon snack or after dinner dessert.
Looking for more berry inspired recipes, try White Chocolate Raspberry Blondies, Strawberry Shortbread Cookies and Lemon Blueberry Cookies.
Why You’ll Love These Raspberry Shortbread Cookies
- Easy to make- This recipe uses the same shortbread dough for both the cookie and the crumble topping, along with store-bought raspberry jam.
- Texture- These cookies are tender and buttery with the most amazing melt-in-you-mouth texture.
- Fruity- The raspberry jam helps balance the richness in the shortbread dough.
- Versatile- Feel free to use your favorite jam or preserve. Cherry, blueberry, strawberry and apricot are all great options.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Butter- I use unsalted butter. Soften at room temperature for 2 hours before mixing.
- Sugar- I use white granulated sugar.
- Flour- Good ol’ all purpose flour.
- Vanilla- I use vanilla bean paste but you can also use vanilla extract.
- Almond extract- Just a touch adds a nice warmth to the cookies.
- Jam- I use seedless raspberry jam. Feel free to use your favorite brand.
Ingredient Substitutions
- If you’re looking for a classic shortbread flavored cookie, feel free to leave out the vanilla and almond extract.
- Not a fan of raspberry, not to worry. Substitute with your favorite jam or preserve. I’m a big fan of apricot!
Step By Step Instructions
These raspberry filled shortbread cookies take no time to make.
STEP 1: Prepare. Preheat oven to 350°. Then, generously spray muffin pan with non-stick baking spray.
STEP 2: Cream the butter. Place softened butter, sugar, vanilla, and almond extract in a large bowl. Beat on high speed for 2-3 minutes until light and fluffy.
STEP 3: Combine dry ingredients. Add the flour and salt. Mix until combined, but still crumbly. If you squeeze the mixture in your hand, it should hold together.
STEP 4: Press the dough. Using a measuring spoon, scoop 2 tbsp of the cookie dough and press into the bottom of each muffin tin.
STEP 5: Add the jam. Spread 2 tsp of raspberry jam into the center of each cookie.
STEP 6: Add the crumble. Sprinkle each cookie with cookie crumbles. You want to cover most of the jam filling.
STEP 7: Bake. Bake the cookies for 18 minutes or until the tops and edges begin to turn a golden brown color.
STEP 8: Cool. Let cool completely before removing from the muffin pan. Once the cookies are cool, use an offset spatula or butterknife to run around the edge before removing the cookies from the pan.
Expert Baking Tips
Measure your flour property. Instead of scooping your measuring cup directly into the flour, spoon the flour into your measuring cup. Then, take the back of a butterknife and scrape off the excess flour.
If your butter isn’t at room temperature, place in the microwave on low power for 10 seconds at a time, checking frequently to avoid melting.
Do not over-mix the dough. The finished dough will still be crumbly and come together when pressed between your fingers.
To help press the dough into the the muffin cups, use the bottom of a shot glass or any other small-rounded cup.
Make sure the raspberry cookies cool completely before taking them out of the muffin tins. If they are still warm, they will fall apart.
FAQ
No, you do not. This recipe does not require any chilling. You can bake the cookies immediately after you finish mixing the dough.
Yes, you can! Mix the dough and press into the muffin tins. Cover with plastic and refrigerate for 3 days.
Yes, you can but make sure the jam is the right consistency. If it is too runny, you will run into problems once the cookies are baked.
The cookies will turn a light golden brown on top and along the edges once they are done baking.
Storing and Freezing
Store these raspberry crumble cookies inside an airtight container at room temperature for up to 5 days.
Freezing
Once the cookies are completely cool, place them inside an airtight container or freezer bag. Freeze the cookies for up to 1 month. Thaw overnight at room temperature.
Special Tools and Equipment
- Electric hand mixer
- Large glass bowl
- 12-cup muffin tin
- Round shot glass
More Cookie Recipes To Try
Try These Sweet Tooth Recipes Too!
- French Creme Brûlée
- Lemon Poppyseed Cupcakes
- Mini Blueberry Cheesecake
- Cinnamon Crunch Banana Bread
- Peach Cobbler Egg Rolls
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Raspberry Crumble Cookies
Ingredients
- 1 cup Unsalted butter, softened
- 1/2 cup White granulated sugar
- 1 tsp Vanilla bean paste
- 1/2 tsp Almond extract
- 2 cups Flour, scooped and leveled
- 1/2 tsp Salt
- 1/2 cup Seedless raspberry jam
Instructions
- Preheat oven to 350°. Then, generously spray muffin pan with non-stick baking spray.
- Place softened butter, powdered sugar, vanilla, and almond extract in a large bowl. Beat on high speed for 2-3 minutes until light and fluffy.
- Add the flour and salt. Mix until combined, but still crumbly. If you squeeze the mixture in your hand, it should hold together.
- Using a measuring spoon, scoop 2 tbsp of the cookie dough and press into the bottom of each muffin tin.
- Spread 2 tsp of raspberry jam into the center of each cookie.
- Sprinkle each cookie with cookie crumbles. You want to cover most of the jam filling.
- Bake the cookies for 18 minutes or until the tops and edges begin to turn a golden brown color.
- Let cool completely before removing from the muffin pan. Once the cookies are cool, use an offset spatula or butterknife to run around the edge before removing the cookies from the pan.