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Soft and Buttery Raspberry Crumble Cookies with Golden Topping

Easy Raspberry Crumble Cookies Recipe

Mealoras
Soft, buttery Raspberry Crumble Cookies filled with sweet-tart raspberry and topped with a golden, crumbly topping
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Prep Time 20 minutes
Cook Time 15 minutes
10 minutes
Total Time 43 minutes
Course Breakfast
Servings 24 Cookies

Ingredients
  

Cookie Dough

  • 1 cup 225g unsalted butter, softened
  • 3/4 cup 150g granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract optional, enhances raspberry flavor
  • 2 1/4 cups 280g all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Raspberry Filling

  • 1/2 cup seedless raspberry jam or
  • 1/2 cup fresh or frozen raspberries lightly mashed, with 2 tbsp sugar

Crumble Topping

  • 1/2 cup 65g all-purpose flour
  • 1/4 cup 50g granulated sugar
  • 1/4 cup 50g brown sugar, packed
  • 1/4 cup 56g unsalted butter, cold and cubed
  • 1/4 tsp salt
  • 1/2 tsp cinnamon optional, adds warmth

Instructions
 

  • Make the Cookie Dough
    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Cream together the butter and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the egg, vanilla extract, and almond extract until fully combined. In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into the wet mixture until a soft dough forms. The dough should be slightly sticky but manageable.
  • Prepare the Crumble Topping
    In a medium bowl, combine flour, granulated sugar, brown sugar, salt, and cinnamon.Cut the cold butter into the mixture using apastry cutter, fork, or your fingertips until it resembles coarse crumbs withpea-sized pieces
  • Shape & Fill Cookies
    Scoop 1.5–2 tablespoons of dough per cookie and roll into balls. Place on the prepared baking sheet, spacing about 2 inches apart. Flatten slightly to create a small well in the center of each cookie.Fill each well with 1 teaspoon of raspberry jamor mashed berries
  • Add Crumble Topping
    Generously sprinkle crumble topping over theraspberry-filled cookies. Lightly press so the crumbs stick but maintain acrumbly texture
  • Bake
    Bake for 14–18 minutes, until edges are lightly golden and the topping is firm.Baking time may vary depending on oven andcookie size. Look for golden edges with set centers
  • Cool & Serve
    Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days or freeze for longer storage

Notes

  • Use seedless raspberry jam for the smoothest texture and even filling distribution.
  • If using fresh or frozen raspberries, lightly mash and drain excess liquid to prevent soggy cookies.
  • Do not overfill the cookie centers; about 1 teaspoon of filling works best.
  • For thicker cookies with less spreading, chill the dough for 15–30 minutes before baking.
  • Bake on the middle oven rack for even heat and consistent browning.
  • Allow cookies to cool completely before storing to maintain the crumble texture.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.