Raspberry Crumble Cookies are a delightful treat, combining the sweetness of raspberries with a buttery crumble topping. This dessert features a tender, golden cookie base, topped with a layer of tangy raspberry jam, all crowned with a crunchy, oat-filled crumble.

Perfect for any occasion, these cookies offer a balance of flavors and textures that are sure to please. Whether you’re hosting a tea party, looking for a sweet snack, or making a homemade gift, these cookies will not disappoint.

Ingredients Needed for This Recipe

1 cup (225g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 cups (250g) all-purpose flour

1/4 teaspoon salt

For the Raspberry Layer

3/4 cup (225g) raspberry jam

For the Crumble Topping

1/2 cup (100g) granulated sugar

1 cup (125g) all-purpose flour
3/4 cup (75g) old-fashioned oats
1/2 cup (115g) unsalted butter, melted

1/4 teaspoon salt

Instructions for Making Raspberry Crumble Cookies

Prepare the Cookie Base: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together 1 cup of softened butter with 3/4 cup of granulated sugar until light and fluffy. Gradually mix in 2 cups of flour and 1/4 teaspoon of salt until the dough comes together. Press the dough into the bottom of a greased 9×13 inch baking dish, creating an even layer. Bake for 15 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.
Add the Raspberry Layer: Spread the raspberry jam evenly over the baked cookie base.

Make the Crumble Topping: In a bowl, combine 1/2 cup of sugar, 1 cup of flour, 3/4 cup of oats, and 1/4 teaspoon of salt. Pour in 1/2 cup of melted butter and mix until the mixture is crumbly. Sprinkle this crumble evenly over the raspberry layer.
Bake the Cookies: Return the baking dish to the oven and bake for an additional 25-30 minutes, or until the crumble topping is golden brown and the raspberry layer is bubbly.
Cool and Serve: Allow the cookies to cool completely in the pan before cutting into squares. Serve and enjoy the delicious balance of tangy raspberry with sweet, buttery crumble.

Tips for Perfecting the Recipe

Use Quality Ingredients: The foundation of a great cookie is the quality of its ingredients. Opt for high-quality unsalted butter, fresh raspberry jam, and premium all-purpose flour. The better the ingredients, the better the taste.

Room Temperature Ingredients: Ensure your butter is at room temperature before starting. Room temperature butter creams better with sugar, creating a lighter, more tender cookie base.

Even Layers Are Key: For a balanced cookie, ensure each layer is evenly spread. An even base layer helps with the structural integrity, while a uniform raspberry layer ensures each bite has the perfect amount of fruitiness.

Don’t Overmix the Dough: When mixing your cookie base, mix just until the dough comes together. Overmixing can lead to tough cookies because it develops the gluten too much.

Chill the Dough: If you have time, chilling the dough for the cookie base for about 30 minutes before baking can help prevent spreading and results in a thicker, more flavorful base.

Adjust the Sweetness: Depending on your taste and the sweetness of your raspberry jam, you may want to adjust the amount of sugar in the crumble topping. Taste your jam first and decide if you need to dial back a bit on the sugar.

Bake Until Just Right: Keep an eye on your cookies as they bake. The perfect point is when the crumble topping is a golden brown, and the raspberry layer is bubbly. Overbaking can lead to dryness, while underbaking may result in a too-soft base.

Let Them Cool: Allow the cookies to cool completely before slicing. This patience pays off by giving you cleaner cuts and a better texture contrast between the layers.

Serving Suggestions

With Ice Cream: Serve these cookies with a scoop of vanilla ice cream for a decadent dessert. The creaminess of the ice cream complements the tanginess of the raspberry and the crunch of the crumble.

Tea Time Treat: Pair these cookies with a hot cup of tea for a cozy afternoon snack. The sweetness of the cookies pairs wonderfully with the subtle bitterness of tea.

Dessert Charcuterie Board: Include Raspberry Crumble Cookies on a dessert charcuterie board along with other sweets, nuts, and fruits. They add a beautiful color and a unique flavor profile that stands out.

Garnish with Fresh Berries: For a fresh twist, serve these cookies garnished with fresh raspberries or mixed berries. The freshness of the berries adds a nice contrast to the baked layers.

Storage Tips

Cool Completely Before Storing: Ensure the cookies are completely cool before you store them. Any residual warmth can create condensation in the storage container, leading to soggy cookies.

Airtight Containers: Store the cookies in an airtight container to keep them fresh. Layer them with parchment paper to prevent sticking.

Room Temperature Storage: Keep the container at room temperature for up to 3 days. This will help maintain the best texture and flavor.

Refrigerating for Longevity: If you need to keep them longer, the cookies can be refrigerated for up to a week. Just be sure to let them come to room temperature before serving to enjoy their full flavor profile.

Freezing for Future Enjoyment: These cookies freeze well for up to 3 months. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. Thaw overnight at room temperature or in the refrigerator before enjoying.

Frequently Asked Questions

Can I use frozen raspberries instead of jam? Yes, you can make a homemade raspberry filling using frozen raspberries. Just remember to add a thickener like cornstarch and some sugar to cook down the raspberries into a jam-like consistency.

How do I prevent the cookie base from becoming too hard? Avoid overbaking and ensure you measure your flour correctly. Using too much flour or baking for too long can result in a hard cookie base.

Can I make these gluten-free? Absolutely! Substitute the all-purpose flour with a good-quality gluten-free flour blend. Keep in mind that textures might vary slightly with different flour blends.

Can I use other types of jam for this recipe? Yes, you can easily customize these cookies by using different types of jam. Apricot, blackberry, and strawberry jams are excellent alternatives that can complement the flavors of the cookie and crumble layers.

How do I get a more pronounced raspberry flavor? To enhance the raspberry flavor, you can add a tablespoon of raspberry liqueur to the jam before spreading it on the cookie base. Additionally, garnishing the cookies with fresh raspberries, as suggested in the serving tips, can also boost the fruity profile.

My crumble topping isn’t crunchy; what went wrong? The key to a crunchy crumble topping is the right amount of butter and baking time. If the topping is too moist, it might be because there was too much butter. Ensure you’re measuring the ingredients accurately. Also, baking the cookies until the topping is golden brown ensures that the crumble becomes nicely crunchy.

Raspberry Crumble Cookies

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Raspberry Crumble Cookies are a delightful treat, combining the sweetness of raspberries with a buttery crumble topping.

Ingredients

For the Cookie Base

1 cup 225g unsalted butter, softened
3/4 cup 150g granulated sugar

2 cups 250g all-purpose flour
1/4 teaspoon salt

For the Raspberry Layer

3/4 cup 225g raspberry jam

For the Crumble Topping

1/2 cup 100g granulated sugar
1 cup 125g all-purpose flour
3/4 cup 75g old-fashioned oats

1/2 cup 115g unsalted butter, melted
1/4 teaspoon salt

Instructions

Prepare the Cookie Base: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together 1 cup of softened butter with 3/4 cup of granulated sugar until light and fluffy. Gradually mix in 2 cups of flour and 1/4 teaspoon of salt until the dough comes together. Press the dough into the bottom of a greased 9×13 inch baking dish, creating an even layer. Bake for 15 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.

Add the Raspberry Layer: Spread the raspberry jam evenly over the baked cookie base.
Make the Crumble Topping: In a bowl, combine 1/2 cup of sugar, 1 cup of flour, 3/4 cup of oats, and 1/4 teaspoon of salt. Pour in 1/2 cup of melted butter and mix until the mixture is crumbly. Sprinkle this crumble evenly over the raspberry layer.
Bake the Cookies: Return the baking dish to the oven and bake for an additional 25-30 minutes, or until the crumble topping is golden brown and the raspberry layer is bubbly.

Cool and Serve: Allow the cookies to cool completely in the pan before cutting into squares. Serve and enjoy the delicious balance of tangy raspberry with sweet, buttery crumble.