Raspberry Crumble Cookies

Buttery raspberry crumble cookies with sweet jam and a golden oat topping—soft, crumbly, homemade, and totally irresistible in every bite!

Why You’ll Love This Recipe

• Combines the best of a soft cookie and a fruit crumble
• Easy to make with simple pantry ingredients
• Perfect for holidays, tea time, or everyday snacking
• Beautiful presentation with vibrant raspberry centers and a rustic oat topping
• Kid-friendly and great for gifting or parties

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup rolled oats
• 1/2 cup raspberry jam

For the crumble topping:

• 2 tablespoons unsalted butter, melted
• 2 tablespoons all-purpose flour
• 2 tablespoons rolled oats
• 2 tablespoons light brown sugar

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until the mixture is well combined.
4. In a separate bowl, whisk the flour, baking powder, and salt. Gradually add to the wet mixture, mixing until incorporated.
5. Fold in the rolled oats.
6. Scoop about 1.5 tablespoons of dough per cookie and place on the prepared baking sheet.
7. Use your thumb to press a well into the center of each cookie dough ball.
8. Spoon 1–2 teaspoons of raspberry jam into each well.
9. In a small bowl, combine the melted butter, flour, oats, and brown sugar to form a crumbly mixture.
10. Sprinkle the crumble topping generously over each cookie.
11. Bake for 10–13 minutes or until the edges are golden.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings And Timing

Servings: 16 cookies
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Calories per serving: 180 kcal

Variations

• Use different jam flavors: Try strawberry, blueberry, or apricot for a twist.
• Add nuts: A sprinkle of chopped almonds or pecans in the crumble adds texture.
• Make them gluten-free: Use a gluten-free all-purpose flour blend and certified gluten-free oats.
• Add lemon zest: Brighten the flavor by adding a teaspoon of lemon zest to the dough.

Storage/Reheating

Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.
Refrigeration: If storing longer, refrigerate for up to a week.
Freezing: Freeze baked cookies for up to 2 months in a freezer-safe bag. Thaw at room temperature.
Reheating: Warm in a 300°F (150°C) oven for 5 minutes to revive the crumble topping.

FAQs

How Do I Prevent The Cookies From Spreading Too Much?

Chill the dough for 15–20 minutes before baking if your kitchen is warm. This helps the cookies hold their shape.

Can I Use Quick Oats Instead Of Rolled Oats?

Yes, but the texture may be softer and less chewy. Rolled oats provide better structure and crunch.

Can I Make The Dough Ahead Of Time?

Absolutely. Store the dough in the refrigerator for up to 48 hours or freeze it for later use.

How Can I Make These Cookies Dairy-Free?

Substitute the butter with a plant-based alternative and ensure your jam and sugars are vegan-friendly.

Can I Double The Recipe?

Yes, this recipe doubles well. Just use two baking sheets or bake in batches.

Why Is My Crumble Topping Not Crumbly?

Make sure your butter isn’t too hot; melted butter should be warm, not piping hot, and mix until a sandy texture forms.

Can I Use Homemade Raspberry Jam?

Definitely! Homemade jam will make the cookies even more flavorful and personal.

Do I Need To Press The Dough Down Before Baking?

Only press to create the well for the jam. The dough will spread slightly during baking.

How Long Do They Stay Fresh?

They’re best within 3–4 days at room temperature but can last longer if refrigerated or frozen.

Can I Make These In A Mini Muffin Tin?

Yes! Press the dough into mini muffin wells, fill with jam and crumble, then bake for a slightly longer time (14–16 minutes).

Conclusion

Raspberry Crumble Cookies are a delightful treat that bring together the comforting flavors of a soft butter cookie, sweet fruit jam, and a golden oat topping. Whether for a special occasion or a cozy night in, they’re a guaranteed crowd-pleaser and easy enough to whip up on a whim. Give them a try—you might just find your new favorite cookie.

More Sweet Treats to Explore

If you’re craving more fruity desserts and cookies, check out these delightful recipes on ClapRecipes:

• Strawberry Rhubarb Crisp – A sweet-tart classic with a golden topping, perfect for berry lovers.
• Baked Rhubarb Custard Crumble – A comforting bake with creamy custard and tangy rhubarb.
• Pistachio Pudding Cookies – Soft, chewy, and full of nutty flavor for cookie enthusiasts.
• Blueberry Cheesecake Cookies – A rich and fruity twist on the classic cookie.
• Pink Velvet Raspberry Cheesecake – Elegant and creamy with the perfect raspberry finish.

Raspberry Crumble Cookies

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• Author: Chef Clara
• Total Time: 28 minutes
• Yield: 16 cookies 1x
• Diet: Vegetarian

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Description

Buttery soft cookies layered with raspberry jam and a sweet oat crumble topping – the perfect combination of tart and sweet, with a tender texture and bakery-style appeal.

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Ingredients

Scale 1x2x3x

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup rolled oats
• 1/2 cup raspberry jam
• 2 tablespoons unsalted butter, melted
• 2 tablespoons all-purpose flour
• 2 tablespoons rolled oats
• 2 tablespoons light brown sugar

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the softened butter with granulated and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix into the wet ingredients.
5. Fold in the rolled oats until just combined.
6. Scoop dough into balls (about 1.5 tablespoons each) and place on the prepared baking sheet. Press your thumb into the center of each dough ball to create a small well.
7. Fill each well with 1-2 teaspoons of raspberry jam.
8. In a small bowl, mix melted butter, flour, oats, and brown sugar to form a crumbly topping. Sprinkle generously over each cookie.
9. Bake for 10-13 minutes, until the edges are lightly golden.
10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

• Use high-quality raspberry jam for best flavor.
• Store cookies in an airtight container at room temperature for up to 4 days.
• Chill the dough for 10 minutes if it’s too soft to handle easily.

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 12g
• Sodium: 45mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg