Buttery Raspberry Crumble Cookies
Costco Coppycat
If you’re a fan of buttery desserts and fruity flavors, these Buttery Raspberry Crumble Cookies will quickly become your go-to treat. Combining the tender, melt-in-your-mouth texture of shortbread with a sweet-tart raspberry filling and a crunchy crumble topping, these cookies are the perfect mix of indulgence and sophistication. They are ideal for holidays, afternoon tea, or just because they’re as easy to make as they are delightful to eat.
Why Raspberry Crumble Cookies?
Raspberry Crumble Cookies offer all the comforting flavors of a fruit crumble in a bite-sized, handheld treat. A vibrant raspberry filling and a golden, crumbly topping perfectly complement the buttery cookie base. They’re visually stunning, incredibly flavorful, and versatile enough for any occasion.
Ingredients You’ll Need
For the Cookie Base:
- Unsalted Butter: The foundation of a rich and tender cookie.
- Powdered Sugar: Adds sweetness and a smooth texture.
- Vanilla Extract: For a warm, inviting flavor.
- All-Purpose Flour: Gives the cookies their structure.
For the Raspberry Swirl:
- Raspberry Preserves or Jam: The star of the show, adding a sweet-tart burst of flavor.
- Optional Lemon Juice: Adds a hint of brightness to the raspberry flavor.
For the Crumble Topping:
- Butter: To hold the crumble together and enhance richness.
- Brown Sugar: Adds sweetness and a hint of caramel flavor.
- All-Purpose Flour: For a light, crumbly texture.
- Optional Rolled Oats or Chopped Nuts: For extra texture and flavor.
How to Make Buttery Raspberry Crumble Cookies
- Prepare the Cookie Base:
- Cream together butter and powdered sugar until light and fluffy. Mix in vanilla extract. Gradually add flour, mixing until the dough comes together.
- Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet, flattening slightly to create a base. Chill for about 15–20 minutes while you prepare the topping.
- Make the Crumble Topping:
- In a small bowl, mix together butter, brown sugar, and flour until crumbly. Add optional rolled oats or chopped nuts for extra crunch if desired.
- Assemble the Cookies:
- Remove the cookie bases from the refrigerator. Spoon a small amount of raspberry preserves into the center of each cookie. Sprinkle the crumble topping generously over the filling.
- Bake:
- Preheat your oven to 350°F (175°C) and bake the cookies for 12–15 minutes, or until the edges are lightly golden and the crumble is set. Allow the cookies to cool completely on the baking sheet.
Tips for Success:
- Chill the Dough Thoroughly: This helps the cookies hold shape and makes slicing easier.
- Don’t Overfill with Jam: Use just enough raspberry preserves to create a swirl without it leaking out during rolling or baking.
- Use High-Quality Preserves: A good-quality raspberry jam will make a noticeable difference in flavor.
- Use Seedless Jam: For a smoother swirl, use seedless raspberry jam.
- Roll Evenly: Take your time when rolling the dough to ensure even layers and a uniform log.
- Prevent Spreading: If your cookies spread too much during baking, chill the sliced cookies for 10 minutes before putting them in the oven.
- Customize the Crumble: Add cinnamon, chopped pecans, or shredded coconut to the crumble topping for extra flavor.
Why You’ll Love These Cookies
- Flavorful Layers: The buttery base, sweet-tart raspberry filling, and crunchy topping create a perfectly balanced bite.
- Beautiful and Elegant: The vibrant raspberry center and golden crumble make these cookies visually stunning.
- Versatile and Customizable: Swap raspberry preserves for your favorite jam or add different spices and nuts to the crumble.
Serving Suggestions
These Buttery Raspberry Crumble Cookies are delightful on their own or served with a cup of coffee or tea. They also make a thoughtful gift when packaged in a pretty tin or box for friends and family.
Make Them Your Own
- Add a Drizzle: Finish the cookies with a drizzle of white chocolate for an extra touch of elegance.
- Sprinkle Sugar: Dust the cookies with powdered sugar for a snowy effect.
- Play with Shapes: Instead of slicing rounds, try shaping the dough into a heart or other festive shapes before baking.
- Customize the Jam: Swap the raspberry jam for strawberry, apricot, or even a mixed berry blend for a different twist.
A Sweet and Crumbly Delight
Buttery Raspberry Crumble Cookies bring the flavors of a classic fruit crumble to your cookie jar. Their rich, buttery base, vibrant filling, and crunchy topping make them an irresistible addition to any dessert table. Whether you’re baking for a special occasion or treating yourself, these cookies are sure to be a hit.
Frequently Asked Questions
Can I freeze these cookies?
Yes, these cookies freeze beautifully. Place them in a single layer in a freezer-safe container and store for up to a month. Thaw them at room temperature for a couple of hours before enjoying.
2. What if I don’t have a jumbo muffin tin?
A regular muffin tin can work as well, though the cookies may be smaller. Reduce the baking time slightly to avoid overcooking.
3. Can I use salted butter?
If you use salted butter, reduce the added salt in the recipe to maintain the right balance.
These Buttery Raspberry Crumble Cookies combine a rich, melt-in-your-mouth cookie base with a sweet-tart raspberry filling and a golden, crumbly topping. Perfect for holidays, tea parties, or everyday indulgence, they’re as beautiful as they are delicious!
- 1 cup unsalted butter - softened
- 1/2 cup granulated Sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1 teaspoon cornstarch
- 1 teaspoons fresh squeezed lemon juice
- 1/4 cup powdered sugar for dusting
- Prepare the Raspberry Filling
Combine the raspberry jam, cornstarch, and lemon juice in a small saucepan over medium heat. Stir continuously until the mixture thickens slightly, about 2-3 minutes. Remove from heat and let it cool completely while you prepare the dough. These steps help prevent the jam from becoming too runny in the baking process.
- Make the Cookie Base
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 2-3 minutes). Add the vanilla extract.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, stirring until combined. The dough should be crumbly but hold together when pressed.
- Shape the Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop about 1 tablespoon of dough, roll it into a ball, and place it on the baking sheet. Flatten the ball slightly and use your thumb or the back of a small spoon to create an indentation in the center of each cookie. Ensure you leave about 1 ½ cups of the mixture to crumble on the cookies.)
- Add the Raspberry Jam
Fill each indentation with about ½ teaspoons of raspberry jam, being careful not to overfill. Sprinkle each cookie with a tablespoon or so of the crumble topping.
Bake the cookies for 12-15 minutes or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cooled, dust them lightly with powdered sugar for a beautiful finishing touch (optional).
- Slice and Bake
Preheat your oven to 350°F (175°C)—line two baking sheets with parchment paper.
Remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds. Place the cookies about 1 inch apart on the prepared baking sheets.
Bake for 12-15 minutes or until the edges are lightly golden.
- Cool and ServeAllow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.Serve as is or dust with powdered sugar for an extra festive touch.
Store any leftover crumble cookies in an airtight container at room temperature for up to 5 days. To Freeze: These cookies can be frozen for up to 3 months! After baking and cooling, place them in an airtight, freezer safe container. If you need to layer the cookies, place parchment paper in between each layer to avoid sticking or freezing together. Thaw to room temperature when ready to enjoy!
