Raspberry Crumble Cookies (Buttery Shortbread Base With Streusel Top, 35 Min)

Tutorial: how to make raspberry crumble cookies — shortbread base + raspberry jam + butter streusel. 35 min, 24 cookies.

Introduction

Tutorial: how to make raspberry crumble cookies — shortbread + jam + streusel. 35 min, 24 cookies.

Ingredients List

  • 1 cup butter + 2/3 cup powdered sugar + vanilla + 2 cups flour + salt
  • 1 cup raspberry preserves + lemon + 1 tbsp cornstarch
  • 1/2 cup flour + 1/4 cup brown sugar + 4 tbsp cold butter + cinnamon + sliced almonds
  • Powdered sugar dust

Timing

Close-up of raspberry crumble cookie showing tender shortbread, jewel-red raspberry filling, and crispy butter streusel crumb Save

Dough 10. Bake 20. Cool 5. Total 35 min.

Step 1 — Shortbread

Cream 2 min. Add vanilla, flour, salt. 24 balls. Press well.

Step 2 — Jam

Whisk preserves + lemon + cornstarch. 1 tsp per well.

Step 3 — Streusel

Flour + sugar + cinnamon. Cold butter cut in. Almonds. Top each.

Step 4 — Bake

350°F 18-22 min golden edges.

Step 5 — Cool 5 Min

On sheet, then rack.

Step 6 — Dust

Powdered sugar.

Nutritional Information

  • Calories 180 | Protein 2g | Fat 10g | Carbs 22g | Sugar 12g

Healthier Alternatives

Whole wheat. Coconut sugar. Sugar-free jam. No almonds. Vegan butter.

Serving Suggestions

Coffee, tea. Stacked rack. Cellophane gifts.

Common Mistakes to Avoid

  • Overworked dough
  • Underbaked
  • Overfilled jam
  • No cornstarch
  • Hot streusel butter

Storing Tips

5 days room temp. Freeze 2 mo. Balls 3 days fridge. Raw dough 3 mo.

Conclusion

That’s how to make raspberry crumble cookies. Comment your favorite jam, share a photo, subscribe.

FAQs

Other jams? Strawberry, blueberry, apricot.

No almonds? Pecans, walnuts.

Make ahead? 3 days.

Bleeding jam? Add cornstarch.

GF? 1:1 GF.

Flat? Soft butter.

Recipe Card: Raspberry Crumble Cookies

Prep: 10 min | Bake: 20 min | Cool: 5 min | Total: 35 min | Yield: 24 cookies | Calories: 180/cookie

Ingredients

  • 1 cup butter softened + 2/3 cup powdered sugar + 1 tsp vanilla + 2 cups flour + 1/4 tsp salt
  • 1 cup raspberry preserves + 1 tsp lemon juice + 1 tbsp cornstarch
  • Streusel: 1/2 cup flour + 1/4 cup brown sugar + 4 tbsp cold butter + cinnamon + 1/4 cup sliced almonds
  • Powdered sugar for dusting

Instructions

  1. Cream butter and powdered sugar 2 min; add vanilla; mix in flour + salt.
  2. Form 24 balls, press into wells on parchment.
  3. Whisk raspberry filling; spoon 1 tsp into each well.
  4. Cut cold butter into streusel mix; sprinkle on top.
  5. Bake at 350°F for 18-22 min until edges golden.
  6. Cool 5 min on sheet, transfer to rack, dust with powdered sugar.

Nutrition (per cookie)

Calories 180 | Protein 2g | Fat 10g | Carbs 22g | Sugar 12g

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