First of all — thank you so much for being here. 💕 Sharing recipes that bring joy and a little sweetness into your home is one of my favorite things to do, and these Raspberry Crumble Cookies are exactly that kind of recipe — warm, nostalgic, and impossible not to love.
The smell when they’re baking? Pure happiness. Imagine buttery dough, sweet-tart raspberries, and a golden, cinnamon-kissed crumble all coming together in one delightful little cookie. They’re part crumble bar, part thumbprint cookie — and completely irresistible. Perfect for cozy afternoons, gifting, or just when you need a moment of homemade comfort.
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Why You’ll Love This Recipe
- Two desserts in one: The best of a buttery cookie and a fruity crumble.
- Fruity + buttery balance: Sweet jammy raspberries meet tender, buttery dough.
- Versatile & easy: Works beautifully with fresh or frozen berries.
- Picture-perfect: Gorgeous, golden, and ready to steal the dessert table spotlight.
What Do They Taste Like?
These cookies are little flavor journeys all by themselves. The base is soft and buttery — almost like shortbread — while the center bursts with juicy raspberry filling. Then comes the crumble topping, a light and crisp layer that adds just the right amount of texture.
It’s sweet and tangy, tender and crumbly, nostalgic yet special. Like a fruit crumble and a bakery cookie fell in love — anything but boring!
Benefits of This Recipe
✔ Made with simple pantry staples.
✔ Freezer-friendly for make-ahead baking.
✔ Easily adaptable with any fruit you have.
✔ A guaranteed crowd-pleaser for bake sales, brunches, or holidays.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
For the Raspberry Filling
- 1 cup fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
For the Crumble Topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup unsalted butter, cold and cubed
- ¼ tsp cinnamon (optional but lovely)
Tools You’ll Need
- Mixing bowls
- Electric mixer or hand whisk
- Saucepan
- Wooden spoon or spatula
- Baking sheet + parchment paper
- Wire cooling rack
Ingredient Substitutions & Additions
- 🍓 Fruit swap: Try strawberries, blueberries, or blackberries.
- 🍯 Sugar twist: Use brown sugar in the crumble for a caramel note.
- 🍋 Bright idea: Add lemon zest to the filling for a citrusy pop.
- 🍫 Finishing touch: Drizzle with melted white chocolate for that bakery look.
Step-by-Step Instructions
Step 1: Make the Raspberry Filling
In a small saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat for 5–7 minutes, stirring until thick and jam-like. Set aside to cool.
Step 2: Make the Cookie Dough
In a large bowl, cream together butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
Step 3: Make the Crumble
In another bowl, combine flour, sugar, cinnamon (if using), and cubed cold butter. Use your fingers or a fork to blend until the mixture looks like coarse crumbs.
Step 4: Assemble the Cookies
Scoop tablespoon-sized portions of dough and roll into balls. Place on a parchment-lined baking sheet, about 2 inches apart.
Use your thumb (or the back of a spoon) to make an indent in the center of each cookie. Fill with a small spoonful of the raspberry mixture, then sprinkle crumble topping generously over each.
Step 5: Bake
Bake at 350°F (175°C) for 12–14 minutes, or until the edges are lightly golden and the crumble is crisp.
Step 6: Cool & Enjoy
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. The aroma at this point? Heaven. Serve warm or at room temperature — they’re divine either way!
What to Serve With Raspberry Crumble Cookies
These cookies are perfect on their own, but even better with:
- A cup of tea or hot cocoa ☕
- Vanilla ice cream 🍨
- Lemon or raspberry sorbet for a fruity dessert pairing 🍧
They also make gorgeous gifts! Wrap a few in a little box tied with ribbon — they look as sweet as they taste.
Tips for Perfect Cookies
- Don’t overmix the dough — stop as soon as it comes together.
- Use cold butter for the crumble so it stays crisp.
- Let the raspberry filling cool before spooning onto dough (to avoid spreading).
- Bake one tray at a time for even color and texture.
Storage & Freezing
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps up to a week.
- Freezer: Freeze baked cookies in a sealed bag for up to 2 months. Reheat at 300°F (150°C) for 5–7 minutes to refresh.
Frequently Asked Questions
Can I use store-bought jam?
Absolutely! Raspberry preserves or seedless jam work perfectly for a quicker version.
Can I make them gluten-free?
Yes! Use a 1:1 gluten-free flour blend for both the dough and crumble.
Can I freeze the dough?
Yes — shape the cookie dough balls and freeze them before baking. Add filling and crumble right before baking.
General Information
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: About 20 cookies
Nutritional Information (per cookie, approx.)
- Calories: 165
- Fat: 8g
- Carbohydrates: 22g
- Protein: 2g
- Sugar: 12g
Conclusion
These Raspberry Crumble Cookies are soft, fruity, and every bit as comforting as they look. Whether you’re baking for friends, family, or yourself (no judgment here!), they’re sure to bring a smile to anyone’s face. Sweet, buttery, and bursting with raspberry goodness — they’re everything homemade cookies should be.
If you bake a batch, please tag me on Pinterest or Instagram — I love seeing your baking adventures! 💕
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