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 on a white platter.

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! 

Yield: 24 1x
Prep: 15Cook: 15Total: 30 minutes


Crumble Topping Ingredients:

  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup old fashioned oats (quick oats will work)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 tablespoons cold, unsalted butter, but into cubes

Cookie Ingredients:

  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (I used whole milk, but it’s your choice.)
  • 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.


  1. Preheat oven to 350°F and line two baking sheets with parchment paper. 
  2. Make the crumble topping. In a medium bowl, wish together the flour, brown sugar, oats, and spices, and salt. Using a pastry cutter or your hands, work the mixture together until all of the ingredients are combined and the mixture is crumbly. Set crumble topping aside.
  3. In a stand mixer (or with a hand mixer) beat together the softened butter and sugar until light and fluffy (3-4 minutes). Add in the vanilla and milk and mix until combined.
  4. Reduce the speed to low and gradually add the flour mixture. 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. 
  5. Using a small cookie scoop or spoon, scoop a heaping tablespoon on dough into your hands and give it a gentle roll to form a ball. Gently press your thumb into the center of the dough creating a little indentation and place it on the lined baking sheet.
  6. Spoon a teaspoon of jam into each cookie.
  7. Sprinkle the crumble topping over the tops of each cookie. 
  8. Bake for 15-17 minutes until lightly golden around the edges. 
  9. Let cool for at least 10 minutes before eating. 


  • These cookies freeze well. Since these have a soft topping, you’ll want to freeze them flat on a tray before bagging.
  • It’s really important you let them cool for at least 10 minutes.
© Author: Polly Conner
Cuisine: American Method: Baking