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These buttery Raspberry Crumble Cookies feature a tender shortbread-style cookie base, a sweet raspberry jam center, and a golden buttery crumble topping. Baked in a muffin tin, they're perfect for holidays, bake sales, afternoon tea, or an easy homemade dessert.

Buttery Raspberry Crumble Cookies

These buttery Raspberry Crumble Cookies feature a tender shortbread-style cookie base, a sweet raspberry jam center, and a golden buttery crumble topping. Baked in a muffin tin, they're perfect for holidays, bake sales, afternoon tea, or an easy homemade dessert.
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Ingredients Equipment Method Notes

Ingredients
  

  • Cookie Dough
  • 1 cup unsalted butter softened
  • ⅔ cup granulated sugar
  • 1 large egg yolk
  • 2 cups all-purpose flour
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Filling
  • ¾ cup raspberry jam
  • Topping
  • Reserved cookie dough
  • Granulated sugar for sprinkling

Equipment

  • Standard 12-cup muffin tin
  • Large mixing bowl
  • electric mixer
  • Rubber spatula
  • measuring cups
  • Measuring spoons
  • cooling rack
  • Cookie scoop or spoon

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a muffin tin.
  2. Cream together butter and sugar until light and fluffy.
  3. Beat in egg yolk and vanilla.
  4. Mix in flour and salt until a soft dough forms.
  5. Reserve one-third of the dough for the crumble topping.
  6. Press the remaining dough into the muffin cups, covering the bottom and slightly up the sides.
  7. Fill each cookie cup with raspberry jam.
  8. Crumble the reserved dough over the jam.
  9. Sprinkle lightly with granulated sugar.
  10. Bake for 18–22 minutes, until golden.
  11. Cool in the pan for 10 minutes before transferring to a cooling rack.

Notes

Seedless raspberry jam creates the smoothest filling.
Avoid overfilling the cookie cups.
Chill the dough briefly if it becomes too soft.
Delicious served with coffee, tea, or vanilla ice cream.
Store in an airtight container for up to 4 days.