Raspberry Crumble Cookies
This post may contain affiliate or sponsored links. Please read our disclosure policy.
This easy and delicious Raspberry Crumble Cookies will make you feel like a pro. The raspberry jam brings a fresh, flavorful punch to the soft and buttery shortbread. The crumble topping adds some surprise seasonings that complement the fruit perfectly.
Why You’ll Love this Recipe
- It can be made with any fruit jam.
- This cookie dough is the perfect in-between of a shortbread and a soft sugar cookie.
- The crumble topping is full of seasonings like nutmeg, cinnamon, and ground ginger which makes for a truly unique taste experience.
- They can be prepped ahead for a gathering.
- Similar to our Cream Cheese Sugar Cookies and Double Chocolate Brownies, It’s a great cookie for the holiday season.
Ingredients
While I gravitate towards simple recipes like our Snickerdoodle Cookies (which are SO good), this Raspberry Crumble Cookie recipe has a longer list of ingredients.
Don’t worry, you probably have them all in your pantry. Here’s what you’ll need:
Ingredient Notes
- Old-fashioned oats – Quick oats will work too.
- Butter – You’ll need some at room temp and some cold.
- Milk – I used whole milk, but you could use a non-dairy milk.
- Raspberry fruit spread/jam – Or your fruit spread/jam of choice.
How to Make Raspberry Crumble Cookies
Step 1: Make the Dough
Scoop dough into your hands and roll it into a ball.
Press your thumb into it to make an indentation. Since the dough hardly expands or rises, you don’t need to place them very far apart either.
Step 2: Add the Fruit Spread
Add a small scoop of raspberry jam to each cookie. I found that 1 teaspoon was about right.
It’s easiest to use two spoons for this task. One to scoop the jam and one to nudge the jam out of the spoon and into the cookie. It should sit nice and pretty in the nest you made for it with your thumb.
Step 3: Add a Crumble Topping
Don’t you just love a crumble topping? I add it to a lot of baked goods, like our Pumpkin Spice Muffins and our Blueberry Avocado Muffins. It lends so much flavor and texture and makes the recipe look much fancier!
You’ll make enough crumble topping in this recipe to be super generous with it. Don’t be afraid to make a mess when you top the cookies with it.
Step 4: Bake the Raspberry Cookies
Bake these little jewels up until their edges and the topping starts to brown up.
It’s really important you let them cool for at least 10 minutes. I actually like them better when completely cooled. It allows the fruit filling to set. Plus, you can taste the fruit a little better!
FAQs
Simply store them in an airtight container, and they will last for 3-4 days. Or, you can freeze them for at least 4 weeks.
No, the dough isn’t too sticky so you shouldn’t need extra flour to shape it.
More Cookies to Try
If you like these cookies, try one of our other yummy recipes.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Raspberry Crumble Cookies
A soft shortbread topped with raspberry jam and a crumble topping creates the most delicious and addicting raspberry cookie you’ve ever had!
Ingredients
Crumble Topping:
- 2 tablespoons all-purpose flour
- 2 tablespoons packed brown sugar
- 2 tablespoons old fashioned oats (quick oats will work)
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Pinch of ground ginger
- 1/8 teaspoon salt
- 1 1/2 tablespoons cold unsalted butter, cubed
Cookie Dough:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam/spread (sub: your favorite fruit jam)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Preheat oven to 350°F and line two baking sheets with parchment paper or spray with cooking spray.
- Make the crumble topping: In a medium bowl, whisk together the flour, brown sugar, oats, cinnamon, nutmeg, ginger, and salt. Add in the cold, cubed butter. Using a pastry cutter or your hands, work the mixture together until all of the ingredients are combined and it’s crumbly. Set side.
- In a stand mixer with paddle attachment (or with a hand mixer), beat the butter and sugar until light and fluffy, about 3-4 minutes. Add in the vanilla and milk and mix until combined.
- Reduce the speed to low and gradually add the flour and salt. Mix only until the point that the dough starts to come together. It will appear crumbly but, if you squeeze a handful, it should hold together.
- For each cookie, scoop about 1/4 cup of dough into your hands and give it a gentle squeeze so it comes together. Roll to form a ball, then gently press it down to form a circle. Press your thumb into the center of the dough creating a little indentation and place it on the lined baking sheet. Leave a little space between cookies (but they won’t expand too much).
- Spoon a teaspoon of jam into each cookie indentation.
- Sprinkle the crumble topping evenly over the tops of each cookie.
- Bake for 17-19 minutes, until lightly golden around the edges.
- Let cool for at least 10 minutes before enjoying.
Freeze For Later: Assemble the cookies and freeze them on a baking sheet before baking. Once frozen, move the cookies to an airtight freezer container or bag. (Alternately, you can bake, fully cool, and flash freeze these.)
Prepare From Frozen: Let the dough thaw at room temperature for 20-30 minutes on a baking sheet and then bake them as directed. (Or, if you froze the fully baked cookie, thaw for a few minutes on the counter or warm for a few seconds in the microwave.)
Notes/Tips
- It’s really important you let them cool for at least 10 minutes.
- You can substitute the raspberry jam with any fruit jam.
Just made these. Delicious snd so simple
Glad you enjoyed them Angela! Thanks for the review.
I made these. I doubled the batch and made half with raspberry jam and half with blueberry jam. These are delicious! They were all eaten within two days. Kids and adults loved them. Yum!
Love it! Thanks for sharing Joan.
Oh wow. Couldn’t stop eating these. Perfect balance of buttery-sugary and fruity.