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Spoon a bit of raspberry jam into the center of each cookie.
Make a simple crumble topping by combining cold butter, flour, and sugar. Sprinkle generously over the cookies for that signature crispy topping.
Bake at 350°F (175°C) for 12–15 minutes, or until the edges are lightly golden and the crumble is set.
Let the cookies cool on the tray for a few minutes before transferring to a wire rack. Enjoy warm or store in an airtight container for up to a week.
Tips for Baking Success
- Use seedless raspberry jam if you prefer a smoother texture.
- Add chopped nuts (like almonds or pecans) to the crumble for extra crunch.
- For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
- These cookies freeze well — just thaw for a few minutes at room temperature when ready to eat.
Final Thoughts
Raspberry Crumble Cookies are the kind of treat that feels both homemade and gourmet. They bring together the joy of fruity jam, the richness of a buttery cookie, and the charm of a classic crumble — all in one delightful bite. Whether you’re baking for someone special or just yourself, these cookies are a sweet little reminder that the simple things often bring the most joy.
So preheat the oven, grab a spoonful of raspberry jam, and bake up a batch of these crumbly, chewy treasures. They won’t last long — and that’s exactly the point.
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