Raspberry Crumble Cookies Recipe
Buttery thumbprint-style cookies filled with bright raspberry jam and finished with a crisp oat-almond crumble. Easy, bakery-worthy, and perfect for sharing.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 1 large egg room temperature
- 1.5 tsp vanilla extract
- 2 cup all-purpose flour
- 0.75 tsp baking powder
- 0.5 tsp fine salt
- 0.75 cup raspberry jam or preserves
- 0.75 cup old-fashioned rolled oats
- 0.33 cup sliced almonds optional
- 1 tsp lemon zest optional
- 1 tbsp granulated sugar for crumble
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Cream butter with both sugars until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla until smooth.
- Whisk flour, baking powder, and salt in a bowl. Mix into the wet ingredients just until a soft dough forms.
- Set aside about 3/4 cup of dough. Toss it with oats, almonds, lemon zest, and 1 tbsp sugar to make a crumbly topping.
- Scoop remaining dough into 1.5-tbsp mounds on the sheets, spacing about 2 inches apart.
- Press a shallow well in each mound with your thumb or a spoon.
- Stir the jam to loosen. Fill each well with about 1 to 1.5 tsp jam.
- Sprinkle the oat-almond crumble over the jam, pressing lightly so it adheres.
- Bake 12–14 minutes, until edges are lightly golden and centers are just set.
- Cool 5 minutes on the sheet, then move to a rack to finish cooling.
Notes
Swap raspberry jam with blackberry or apricot, or add a pinch of cinnamon to the crumble. Store in an airtight container for 3–4 days; re-crisp briefly in a 325°F oven if needed.
This recipe is an original creation inspired by classic Raspberry Crumble Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.