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Buttery Raspberry Crumble Cookies

These Buttery Raspberry Crumble Cookies are a delightful treat with a rich buttery flavor mingling with the tart sweetness of raspberry jam, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, European
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup unsalted butter (room temperature) Should be at room temperature for optimal texture.
  • 3/4 cup granulated sugar
  • 2 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 1 cup rolled oats Brings a chewy texture and increases fiber content.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
Filling
  • 1 cup raspberry jam Finely chopped if thick; can substitute with any favorite jam.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
  3. Stir in the vanilla extract until well combined.
  4. In another bowl, mix together the flour, rolled oats, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture until just combined—be careful not to overmix!
  6. Press half of the dough into the bottom of a greased 9×9-inch baking dish.
  7. Spread the raspberry jam over the dough, ensuring it’s evenly distributed.
  8. Crumble the remaining dough over the jam filling, creating a beautiful topping.
  9. Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the edges are crisp.
  10. Allow to cool completely before cutting into squares and serving.

Notes

For added flavor, try incorporating a pinch of cinnamon into the dry ingredients. Avoid using cold butter for the best texture.