Raspberry Crumble Cookies Recipe

Raspberry crumble cookies on a dark gray platter with parchment

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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.


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)


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.


This is a Baker Street Society recipe.