Raspberry Crumble Cookies Recipe

Raspberry crumble cookies are made with a buttery, tender shortbread cookie dough, raspberry preserves, a sprinkle of crumble topping, and a little bit of love. These cookies are quick, easy, and take hardly any effort. Really! The secret is in the dough.

If you like the Costco raspberry crumble cookies, you will love these! Read below for all the details.

Raspberry crumble cookies recipe

A Note About This Recipe

When I began working on this recipe, I wanted to keep things simple. And of course, I tested several concepts to get the recipe just right.

For instance, I tested melted butter, room temperature, and cold butter…because it’s the small details that matter. You’ll see the winner below! I also tested flavoring ratios as well as crumble toppings.

When I tested the cookie dough, I concluded that a thin cookie base doesn’t work well for the amount of preserves used in the cookies. I tried different amounts of dough, and two tablespoons is perfect.

Also, in testing, I learned that if you don’t spread the raspberry jam out on each cookie before adding the crumble, the jam will stay in place and won’t spread as needed. It’s best to spread the jam with the back of a spoon before baking.

The last detail I worked on was the flavor. Almond is a very strong flavoring, so even a small adjustment makes a difference…I also tested vanilla bean paste versus almond, and my conclusion is that they are both dazzling flavor combos with raspberry and need to be tried! But, the overall winner was almond by a smidge.

If you love almond and raspberry together, try this sandwich cookie as well. It’s always a crowd-pleaser!

What are the Ingredients in Raspberry Crumble Cookies?

For the Cookie Dough

The raspberry crumble cookie dough ingredients include granulated sugar, all-purpose flour, kosher salt, cornstarch, unsalted butter, and almond emulsion.

For the Raspberry Filling

Should you use seedless raspberry preserves or seeded preserves for these cookies? That is completely up to you, and both will taste delicious.

I prefer to use Bonne Maman seeded raspberry preserves (can buy at most grocery stores), and the flavor is perfection. The texture of the jam works well, and it’s not too runny, so it doesn’t make the cookies too soft.

For the Crumble Topping

The crumble topping includes granulated sugar, all-purpose flour, kosher salt, cornstarch, unsalted butter, and almond emulsion. In fact, it’s the same dough as the cookie base!

In other words, you don’t have to make two separate doughs. Mix one bowl of dough, then use part for the cookies and part for the crumble. Easy, right?

Raspberry crumble cookies, raspberry jam cookies

Essential Baking Equipment

To make raspberry crumble cookies, you’ll need the following:

  • A standard muffin pan (not dark coated)
  • A stand mixer with a paddle attachment to mix the dough (or a hand mixer)
  • A kitchen scale to weigh all ingredients
  • A teaspoon for portioning the jam
  • A spatula to scrape the bowl and mixing paddle

How to Make Raspberry Crumble Cookies

1. Make the Dough

To make the shortbread dough, combine the butter, sugar, and almond emulsion (or extract) in a stand mixer and mix. Add all dry ingredients and mix until the dough is dry and crumbly.

2. Portion the Cookie Dough

Next, spray the muffin pan lightly with nonstick spray. Portion 2 tablespoons or 16 grams of dough into each well. Press the dough down to make it flat and compact.

3. Add the Raspberry Preserves

Portion 1 1/2 teaspoons of jam or preserves on top of each cookie base in the muffin pan. Spread the jam so it’s not just in the center of the raspberry crumble cookies.

4. Top with Crumble

Add about 1 1/2 teaspoons of the remaining crumbly dough on top of the raspberry jam cookies. You can add a little more or less, depending on how much you want.

Note that some of the crumble on top of the jam will melt into the preserves during baking, so it might seem like you have too much crumble on top before baking, but more of the jam will show through after baking.

5. Bake the Cookies

Bake the cookies at 350 F (175 C) for 11-14 minutes. The edges will be golden brown when done, but the tops will still be light in color. Cool in the pan for 30 minutes, and gently remove with the tip of a small knife.

Cool and eat!

raspberry crumble cookies on a white background

How to Store These Cookies

Place the raspberry crumble cookies in an airtight container at room temperature for up to a week. These cookies are best eaten within 3 days because the jam tends to soften the cookies over time.

If you have a few left after three days (unlikely because they are so good), you can still eat them. Honestly, who’s going to complain about eating more almond raspberry jam cookies? Or another idea, break them up and mix them with some vanilla ice cream!

Why Butter Temperature Matters

Okay, I know this is the part that so many of my readers love. It’s the “why” that people really want to understand. How can we become better bakers if we don’t know how baking works?

As many bakers in The Baker Street Society baking program will tell you, your confidence in the kitchen grows the more you know.

So why does butter temperature matter for this recipe? The temperature of the butter directly affects the end result.

With melted butter, the cookies are more compact and the crumble on top is harder. It still tastes great, but it doesn’t create the ideal texture.

Shortbread is often made with cold butter, but for these raspberry crumble cookies, cold butter doesn’t work well. With cold butter, the dough is drier and doesn’t form as many pretty clumps of dough to create the crumble.

Room-temperature dough is the ultimate winner. Use butter that is 65 F for the perfect texture. The dough is easy to work with; it is easy to add the crumble and form small clumps, and it bakes beautifully.

Ultimately, room-temperature butter is the winner.

rapsberry crumble cookies on a gray plate, also known as raspberry jam cookies

Almond Emulsion Vs Almond Extract

I want to talk about this specifically because not as many bakers are familiar with emulsions. Instead, bakers tend to rely on extracts. However, I recommend emulsions instead of extracts.

An emulsion does not contain alcohol. This is important for baking because, unlike extracts, emulsion flavors don’t dissipate during baking. The flavor stays the same.

Because extracts contain alcohol that evaporates during baking, the flavor also naturally dissipates in the process.

This last bit is my opinion, but I’ve tested a lot of products over the years, and I can honestly say that overall, emulsions have a better flavor than extracts (with the exception of vanilla, but that’s a different topic for another day).

Raspberry jam crumble cookies

Can You Freeze Raspberry Jam Cookies?

During the testing process, I tested how well these raspberry jam cookies freeze.

These cookies are naturally not as gooey and doughy as some cookies, so once they are frozen and thawed, they tend to feel a bit dry when eaten. While you technically can freeze them, the quality changes enough that it’s noticeable.

For this reason, I recommend that you don’t freeze them.

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Raspberry Crumble Cookies Recipe

Raspberry crumble cookies on a dark gray platter with parchment

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5 from 1 review

Raspberry crumble cookies are quick and easy. It’s a one bowl recipe, no chilling, and they are perfectly delicious. Made with a buttery shortbread cookie, raspberry preserves, and a crumble on top.

  • Author: Camille
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 16 cookies 1x
  • Category: Cookies
  • Method: Creaming
  • Cuisine: American

Ingredients

Units Scale
  • 113 g unsalted butter, room temp (65 F)
  • 170 g all-purpose flour
  • 70 g granulated sugar
  • 1/2 Tbs cornstarch
  • 1/4 + 1/8 tsp kosher salt (Morton’s)
  • 1/4 tsp almond emulsion or extract
  • Raspberry Preserves, seeded or unseeded (I prefer seeded)

Instructions

To Make the Raspberry Crumble Cookie Dough

  1. Preheat oven to 350 F (175 C), and lightly spray a 12-cup or 6-cup muffin pan with nonstick spray.
  2. To make the shortbread cookie dough, use the paddle attachment on a stand mixer to mix the butter, sugar, and almond emulsion for 1 minute on medium-low.
  3. Add all dry ingredients to the mixer and mix on low or medium-low until a dry crumbly dough forms with a few clumps.
  4. Portion 2 tablespoons or 16 grams of dough into each muffin cup. Use the bottom of a small glass or your hands to press the dough down so it’s even and somewhat compact (you don’t need to press super hard, just enough to even out the dough).
  5. Portion 1 1/2 teaspoons of raspberry preserves on top of each cookie base, and spread the jam so it almost reaches the edge of the cookie dough (leave a little border without jam).
  6. Portion about 1 1/2 teaspoons of the remaining dough to create the crumble for each cookie. Sprinkle the crumble first along the border of the dough without the jam, and then sprinkle some crumble over the jam in the center.
  7. Bake for 11-14 minutes, or until the edges are golden brown and the tops are still light in color.
  8. Allow the raspberry crumble cookies to cool in the pan for at least 30 minutes (or until completely cool).
  9. Use the tip of a knife to gently remove the cookies. Insert the tip of your knife between the cookie and the muffin pan, and gently lift the cookie out.
  10. Store at room temperature in a covered container for up to one week. These cookies are best eaten within 3 days.

Notes

This is a Baker Street Society recipe.

2 Comments

  1. These are so easy to put together and so delicious! I love these! Adding to future Christmas cookie list of “staples” to make. Using the Bonnie M Preserves pushed these to perfection. Thanks.

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