Buttery Raspberry Crumble Cookies with a Sweet Jam Filling: A Treat That’s Hard to Resist

Okay, so you want cookies that taste like buttery shortbread and jammy summer mornings, right?

I first made these because I had a jar of raspberry jam and a stubborn sweet tooth; best accidental decision ever. You’ll get a buttery, crumbly base, a burst of sweet-tart raspberry jam, and a crunchy top that holds up whether you eat them warm or stash them in a tin.

Stick with me and you’ll walk away with a full ingredient list, a clear step-by-step method, pro tips to keep them perfect, and a couple of fun twists that might make you feel like a dessert rebel. If you like riffing on cookie ideas, you might also enjoy this red velvet cookie twist I tried recently.

Why You’ll Love This Recipe

• Buttery texture that melts in your mouth. No dry crumbs here.
• Jam center gives a bright fruit punch with every bite.
• Crumble topping adds crunchy contrast without being fussy.
• Transport-friendly — these survive lunchboxes, potlucks, and my terrible impulse to snack.
• Easy to scale if you want a dozen or four dozen.

Ever wondered why fruit-filled cookies taste so comforting? The butter calms the sugar, the jam brings freshness, and the crumble gives a little drama. Basically, they cover the emotional spectrum of dessert.

Ingredients You’ll Need

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

Quick note: use seedless jam for smooth bites and fewer pesky seeds between your teeth. FYI, almond extract gives a cozy bakery vibe — don’t skip it unless you’re allergic.

How to Make (Step-by-Step)

1. Prepare the Oven and Muffin Tin:

Preheat and Prep

1. Preheat your oven to 350°F (175°C). Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.
2. Make the Crust and Topping:

Cream the Butter and Sugars

1. In a mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1-2 minutes until well combined. Add in the flour and salt, mixing just until combined. The mixture should remain slightly crumbly—avoid overmixing to keep the dough tender.
2. Form the Cookie Base:

Press into Muffin Wells

1. Scoop about 1/4 cup of the mixture into each muffin well. Press the dough evenly into the bottom and slightly up the sides, forming a well in the center. Press gently to compact but avoid overpacking, which could make the crust tough.
2. Add the Raspberry Filling:

Spoon the Jam

1. Spoon 1/2 to 1 tablespoon of raspberry jam into the center of each cookie base.
2. Top and Bake:

Cover with Crumble and Bake

1. Sprinkle each cookie with a heaping tablespoon of the remaining crumble mixture. Bake in the preheated oven for 18-22 minutes, or until the edges are lightly browned.
2. Cool and Serve:

Let Them Chill (Sort Of)

1. Let the cookies cool completely in the pan. To remove them, you may need to gently run a knife around the edges. Enjoy!

Ingredient and Method: The ingredients above and the numbered method make a dependable pair — follow them and you get reliable cookies, not a kitchen mystery.

Pro Tips for the Best Results

• Use cold jam? Warm it slightly for easier spooning and neater centers.
• Don’t overpack the dough into wells; compact dough makes a tougher crust.
• Rotate the pan halfway through baking if your oven has hot spots.
• If the crumble looks underdone, wait — it firms up as it cools.
• Make ahead: freeze unbaked bases and jam separately, then assemble and bake when you crave fresh ones.
• For cleaner tops, chill the scooped dough for 10 minutes before pressing.

Short, practical, and zero judgment if you eat three. IMO, chilling steps pay off with better texture.

Fun Variations & Topping Ideas

Variations:

Yes, this recipe loves creativity. Try these oddball and delightful ideas:

• Add corn (I know, weird, but sweet corn kernels can add summer notes).
• Toss in crumbled sausage for a savory-sweet experiment (adventurous eating only).
• Use the base as a base for a loaded potato soup—okay, that’s a wild pivot, but it can work in creative menu planning.

(Yes, I said that. You wanted options.)

Toppings:

Classic toppings that play well:

• Bacon (crispy bits for salty contrast)
• Cheddar cheese (sharpness pairs surprisingly well with raspberry)
• Green onions (if you want a savory slant)
• Sour cream (for a dollop when serving warm)

Pick one or mix a couple. If someone bats an eye, call it culinary bravery.

Storing and Reheating

• To store at room temperature: place cookies in an airtight container for up to 2 days. Keep them in a single layer or separate layers with parchment.
• To refrigerate: use an airtight container and refrigerate up to 5 days. Butter in the dough keeps them safe and stable.
• To freeze: freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
• To reheat: warm a cookie in the microwave for 8–12 seconds or in a 300°F oven for 4–6 minutes. That refreshes the crumble and softens the jam.

Pro tip: don’t overload the microwave unless you want a lava-jam situation. Warm gently.

Frequently Asked Questions (FAQ)

Can I use other jams?

Yes. Use strawberry, apricot, or blackberry jam for different flavor profiles. Keep the quantity the same.

Can I make these gluten-free?

Yes, swap the all-purpose flour for a 1:1 gluten-free flour blend. Texture may vary, but they still taste great.

Why did my crumble sink?

You probably overpacked the base or used too much jam. Press the base lightly and use the lower end of the jam measurement.

Can I make mini versions?

Absolutely. Use a standard muffin tin and reduce bake time to 12–15 minutes. Mini cookies make teamwork faster (read: less sharing).

Conclusion

These Buttery Raspberry Crumble Cookies deliver buttery crumbs, a jammy center, and a crunchy top that feels fancy without the fuss. They make excellent snacks, party treats, and “I baked this accidentally and now I’m famous” moments. If you want some related inspiration for bar-style cookies and easy sharing ideas, check out Make and Share These 15 Bar Cookies (or Keep Them All for … — the roundup gave me dessert envy in the best way.

If you try the recipe, please leave a comment and a rating — I genuinely want to know if you added bacon or stuck to classic raspberry. Happy baking, and don’t forget to save one for the person who least expects it.