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–+ servings

Raspberry Crumble Cookies

Soft buttery cookies filled with raspberry jam and topped with a golden crumble for a bakery-style treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 2 tbsp milk or cream
Raspberry Filling
  • 1 cup raspberry preserves
  • 0.5 cup fresh raspberries optional
  • 1 tsp lemon juice
Crumble Topping
  • 0.75 cup all-purpose flour
  • 0.33 cup brown sugar
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 0.5 cup rolled oats optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Mix crumble topping ingredients until crumbs form and set aside.
  3. Whisk flour, baking powder, and salt in a bowl.
  4. Cream butter and sugar until fluffy. Add egg and vanilla and mix well.
  5. Add dry ingredients and milk, mixing until a soft dough forms.
  6. Combine raspberry preserves with lemon juice and berries if using.
  7. Shape dough into balls, flatten slightly, and create a center indentation.
  8. Fill centers with raspberry mixture and sprinkle crumble topping on top.
  9. Bake 14–17 minutes until edges are lightly golden. Cool on wire rack.

Nutrition

Calories: 260kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 95mgFiber: 1gSugar: 20gVitamin A: 8IUVitamin C: 4mgCalcium: 2mgIron: 6mg

Notes

Chill dough if soft for easier shaping. Cookies freeze well up to 2 months.

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