Imagine biting into a cookie that perfectly captures comfort and simple elegance.

That’s exactly what you get with these Buttery Raspberry Crumble Cookies. Picture this: a melt-in-your-mouth, rich buttery cookie base that provides the perfect foundation. Nestled in the center is a jewel-like dollop of sweet, slightly tangy raspberry preserves, bursting with fruity flavor. And crowning it all is a delightful, slightly crunchy, golden oat crumble topping that adds a fantastic textural contrast.

A Treat That’s More Than Just a Cookie
These cookies are more than just a treat; they’re an experience. They evoke memories of classic thumbprint cookies but elevate them with that irresistible crumble.

Perfect for Any Occasion
They look beautiful on a plate, making them ideal for sharing during afternoon tea, packing into lunchboxes, featuring on holiday cookie platters, or bringing along to bake sales where they’re guaranteed to disappear quickly.

Simple Yet Impressive
Despite their impressive appearance and multi-layered delight, you’ll be pleased to know that making these Raspberry Crumble Cookies at home is surprisingly straightforward.

Easy Ingredients, Bakery-Style Results
Using simple, readily available ingredients and following our clear, step-by-step guide, you can achieve bakery-quality results in your own kitchen.

Aromatic and Delicious
Get ready to fill your home with the wonderful aroma of baking and treat yourself (and your loved ones) to these utterly delicious, buttery, fruity, and crumbly cookies!

 

Ingredients:

• For the Buttery Cookie Base:

  • 1 cup (2 sticks / 226g) Unsalted Butter, softened to room temperature (not melted!)

  • 3/4 cup (150g) Granulated Sugar

  • 1 teaspoon Vanilla Extract (use pure vanilla extract for best flavor)

  • 2 cups (240-250g) All-Purpose Flour (spooned and leveled recommended)

  • 1/4 teaspoon Salt

• For the Filling:

  • Approximately 3/4 cup (about 230g) Raspberry Preserves (seedless is often preferred for texture, but seeded works too; use a good quality preserve)

• For the Oat Crumble Topping:

  • 1/2 cup (40g) Old-Fashioned Rolled Oats (not instant or steel-cut)

  • 1/3 cup (67g) Light Brown Sugar, firmly packed

  • 2 tablespoons (28g) COLD Unsalted Butter, cut into small cubes

• Optional Garnish:

  • Powdered Sugar (Confectioners’ Sugar), for dusting

 

 

 

Preparation:

• Step 1: Preheat Oven & Prep Baking Sheets: Preheat your oven to 350°F (175°C). Line one or two large baking sheets with parchment paper. Using parchment paper prevents sticking and helps with even baking. Set aside.

• Step 2: Cream Butter and Sugar: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine the softened unsalted butter and granulated sugar. Beat on medium speed for 2-3 minutes, until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl occasionally to ensure even mixing. This creaming process incorporates air, contributing to a tender cookie.

• Step 3: Add Vanilla: Beat in the vanilla extract until just combined.

• Step 4: Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt. This ensures the salt is evenly distributed throughout the flour.

• Step 5: Add Dry to Wet Ingredients: Gradually add the flour mixture to the creamed butter mixture, mixing on low speed (or stirring with a sturdy spoon) only until the flour is just incorporated and the dough starts to come together. Be careful not to overmix at this stage; overmixing can develop the gluten and result in tough cookies. The dough should be soft but hold its shape. (See Tips if dough seems too sticky).

• Step 6: Prepare the Crumble Topping: In a small or medium bowl, combine the rolled oats and packed light brown sugar. Add the cold, cubed unsalted butter. Using a pastry blender, a fork, or your fingertips, cut or rub the cold butter into the oat/sugar mixture until it resembles coarse crumbs with some larger, pea-sized pieces remaining. The cold butter is key to a crisp crumble. Set aside.

• Step 7: Shape the Cookies: Scoop the cookie dough using a 1-tablespoon cookie scoop (or measure approximately 1 tablespoon). Roll the dough portion gently between your palms to form a smooth ball. Place the dough balls about 2 inches apart on the prepared baking sheet(s).

• Step 8: Create the Wells: Using your thumb or the back of a small measuring spoon (like a 1/2 or 1 teaspoon measure, lightly floured if needed), gently press down into the center of each dough ball to create a shallow indentation or “well.” Don’t press all the way through the cookie. If the edges crack slightly, gently push them back together.

• Step 9: Fill the Cookies: Carefully spoon about 1/2 teaspoon of raspberry preserves into the well of each cookie. Try not to overfill, as the preserves can bubble over during baking.

• Step 10: Add Crumble Topping: Generously sprinkle the prepared oat crumble topping over the raspberry filling and slightly onto the surrounding cookie dough of each cookie. Gently press the crumble slightly to help it adhere if needed.

• Step 11: Bake the Cookies: Place the baking sheet(s) in the preheated 350°F (175°C) oven. Bake for 14 to 17 minutes. The cookies are done when the edges are set and lightly golden brown, and the crumble topping looks slightly toasted. The centers may still look soft. Baking times can vary slightly depending on your oven.

• Step 12: Cool the Cookies: Remove the baking sheet(s) from the oven. Let the cookies cool on the baking sheet for 5 minutes. This allows them to set slightly, making them easier to move without breaking. After 5 minutes, carefully transfer the cookies using a spatula to a wire cooling rack to cool completely.

• Step 13: Optional Dusting: Once the cookies are completely cool, you can lightly dust them with powdered sugar just before serving, if desired.

 

Variations: 

• Different Preserves: Swap raspberry for strawberry, apricot, blackberry, cherry, or even orange marmalade.

• Nutty Crumble: Add 2-3 tablespoons of finely chopped pecans or walnuts to the crumble mixture for extra crunch and flavor.

• Spiced Version: Add 1/4 teaspoon of ground cinnamon or cardamom to the flour mixture or the crumble topping for a warm spice note.

• Almond Flavor: Replace the vanilla extract with 1/2 teaspoon of almond extract for a classic pairing with raspberry. Add sliced almonds to the crumble.

• Lemon Zest: Add the zest of half a lemon to the cookie dough when creaming the butter and sugar for a brighter flavor.

• Chocolate Drizzle: Once cooled, drizzle the cookies with melted white or dark chocolate.

 

 

Cooking Notes:

• Softened vs. Cold Butter: Using properly softened (room temperature) butter for the dough ensures good creaming and a tender texture. Using cold butter for the crumble is essential for achieving that distinct crumbly, crisp texture.

• Measuring Flour: Spooning flour into the measuring cup and leveling it off is the most accurate way to measure. Scooping directly can compact the flour, leading to dry cookies.

• Don’t Overmix: Mix the flour in just until combined. Overmixing develops gluten, making cookies tough instead of tender and buttery.

• Preserve Quality: Use a good quality preserve that isn’t too runny. A thicker preserve will stay in the well better during baking.

• Even Baking: If using two baking sheets, consider rotating them halfway through baking (top to bottom, front to back) for the most even results. If baking in batches, let the baking sheet cool slightly before placing the next batch of dough on it.

• Crumble Texture: Aim for a mix of fine crumbs and some larger pieces in your crumble topping for the best texture contrast.

 

Serving Suggestions for this Buttery Raspberry Crumble Cookies: 

• Tea Time Treat: Perfect alongside a cup of hot tea or coffee.

• Cookie Platter: A beautiful addition to any holiday or party cookie assortment.

• Dessert: Serve slightly warm with a small scoop of vanilla bean ice cream.

• Gift Giving: Package cooled cookies in a decorative tin or box for a lovely homemade gift.

• Bake Sales: These visually appealing cookies are always popular at bake sales.

 

Tips for Success:

• Chill if Needed: If your kitchen is warm or the butter was very soft, the dough might feel sticky. If it’s difficult to roll into balls, cover the dough and refrigerate it for 15-30 minutes until slightly firmer.

• Consistent Size: Use a cookie scoop for uniform-sized cookies, which ensures they bake evenly.

• Don’t Overbake: Pull the cookies from the oven when the edges are just lightly golden. They will continue to set slightly as they cool on the baking sheet.

• Making Wells: If the dough cracks excessively when making the wells, it might be slightly dry or chilled too much. Let it sit at room temperature for a few minutes, or gently push the cracks back together.

• Storage: Store completely cooled cookies in an airtight container at room temperature for up to 4-5 days. The crumble may soften slightly over time.

• Freezing: You can freeze the baked and cooled cookies in an airtight container (layer with parchment paper) for up to 2 months. Thaw at room temperature. Alternatively, freeze the unbaked dough balls (without wells or filling) and bake from frozen, adding a few extra minutes to the baking time.

 

Prep Time: Approximately 20-25 minutes
Cooking Time: 14-17 minutes per batch
Total Time: Approximately 35-45 minutes + Cooling Time

 

Nutritional Information (Estimated):

• Calories: ~180-200 kcal

• Protein: ~1-2 g

• Sodium: ~30-40 mg

• (Disclaimer: Nutritional information is an estimate only and may vary depending on specific ingredients, brands used, exact cookie size, and amount of filling/topping.)

 

 

FAQs (Frequently Asked Questions):

• Q1: Can I use salted butter instead of unsalted?

  • A: Yes, you can. If using salted butter, omit the 1/4 teaspoon of salt called for in the cookie dough recipe. Taste preference may vary slightly. Unsalted butter gives you more control over the saltiness.

• Q2: Can I use instant oats instead of old-fashioned rolled oats?

  • A: It’s not recommended. Instant oats have a finer texture and will result in a pastier, less distinct crumble topping. Old-fashioned rolled oats provide the best texture. Steel-cut oats are too hard and should not be used.

• Q3: My raspberry preserves bubbled out of the cookies during baking. How can I prevent this?

  • A: Make sure not to overfill the wells (stick to about 1/2 tsp). Using a thicker, good-quality preserve helps. Also, ensure the wells are deep enough to hold the filling without it being level with the cookie top before adding the crumble.

• Q4: Can I make the dough ahead of time?

  • A: Yes, you can prepare the cookie dough, wrap it tightly in plastic wrap, and refrigerate it for up to 2-3 days. Let it sit at room temperature for about 15-20 minutes to soften slightly before scooping and rolling. The crumble topping can also be made ahead and stored in an airtight container in the refrigerator.

• Q5: Can I use a different kind of fat instead of butter?

  • A: For the best buttery flavor and texture, butter is highly recommended. While margarine or shortening could technically be substituted, the flavor and texture (especially the tenderness of the cookie and crispness of the crumble) will be different.

• Q6: Why are my cookies spreading too much?

  • A: Potential reasons include: butter was too soft or melted, oven temperature was too low, too much sugar, or not enough flour (ensure accurate flour measurement). Chilling the dough balls briefly before baking can sometimes help reduce spreading.

 

Conclusion:

These Buttery Raspberry Crumble Cookies strike the perfect balance of textures and flavors – a tender, melt-in-your-mouth cookie base, a sweet and tangy raspberry center, and a delightful crunchy oat topping. They look as wonderful as they taste and are surprisingly simple to whip up. Whether you’re baking for a special occasion or just craving a delicious homemade treat, this recipe is sure to become a favorite. Gather your ingredients and get ready to enjoy these irresistible little bites of buttery, fruity, crumbly perfection!)