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Buttery Raspberry Crumble Cookies

Buttery Raspberry Crumble Cookies: Irresistibly Soft & Fruity

These Buttery Raspberry Crumble Cookies combine a tender base with a crunchy oat topping and rich raspberry flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter Use room temperature for easy creaming.
  • 1 cup granulated sugar Can substitute with brown sugar for a deeper flavor.
  • 1 large egg No substitution recommended for best results.
  • 1 teaspoon vanilla extract Use pure vanilla for best results.
  • 2 cups all-purpose flour Can be swapped with gluten-free flour blend if it contains a binding agent.
  • 1 teaspoon baking powder Ensure it’s fresh for best results.
  • 1/2 teaspoon salt Don’t skip; it’s crucial for flavor.
For the Crumble Topping
  • 1 cup rolled oats Quick oats can be used if that’s all you have.
  • 1/2 cup brown sugar Could substitute with coconut sugar for a healthier option.
For the Filling
  • 1 cup raspberry jam Other flavors like strawberry or blueberry can be swapped for a fun twist.

Equipment

  • mixing bowl
  • electric mixer
  • Whisk
  • 9x13-inch baking dish

Method
 

Step‑by‑Step Instructions for Buttery Raspberry Crumble Cookies
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine softened unsalted butter and granulated sugar. Beat together on medium speed for about 3 to 5 minutes until light and fluffy.
  3. Add a large egg and pure vanilla extract to the mixture. Mix on low speed until fully integrated.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, and a pinch of salt. Gradually add to the butter-sugar mix, stirring gently until a soft dough forms.
  5. Fold in rolled oats and brown sugar to achieve a crumbly texture.
  6. Lightly grease a 9x13-inch baking dish and press half of the dough into the bottom evenly.
  7. Spread a layer of raspberry jam evenly over the crust.
  8. Crumble the remaining cookie dough over the jam layer, packing it down slightly.
  9. Bake in the preheated oven for 25 to 30 minutes until golden brown around the edges.
  10. Allow to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

These cookies can be customized with different flavors of jam to keep your baking exciting.

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