If you have a soft spot for delicate cookies that melt in your mouth and burst with fruity goodness, this Soft & Buttery Raspberry Crumble Cookies with Jam Filling Recipe is going to become a new favorite. These cookies perfectly balance a tender, buttery crumb with the bright, sweet-tart punch of raspberry jam, all topped with a delightful crumble that adds just the right touch of texture. They are easy to make yet impressively irresistible, making them a perfect treat for any occasion where you want to share a little love (and sweetness) with friends and family.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, coming together simply yet thoughtfully to create that unmistakable soft and crumbly texture alongside a rich, buttery flavor and that jewel-like raspberry filling.
- 1 cup (226g) unsalted butter, softened: This is the heart of your cookies, providing that lush, tender softness and buttery richness that makes every bite heavenly.
- ⅔ cup (80g) powdered sugar: Powdered sugar dissolves smoothly into the butter, ensuring a tender crumb and gentle sweetness that won’t overpower the raspberry jam.
- 1 tsp vanilla extract: Vanilla brings warmth and depth to the dough, enhancing the overall flavor with a cozy, comforting note.
- 2 cups (240g) all-purpose flour: Flour builds the structure while keeping the cookie soft and tender, giving just enough support for their delicate crumble.
- ¼ tsp salt: A pinch of salt sharpens the sweetness and balances the flavors beautifully.
- ½ cup (160g) seedless raspberry jam: The star filling that delivers vibrant fruity bursts in every cookie, locking in moisture and adding a visually appealing jewel-like center.
How to Make Soft & Buttery Raspberry Crumble Cookies with Jam Filling Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. This simple first step sets the stage for perfectly baked cookies.
Step 2: Cream the Butter and Sugar
In a mixing bowl, beat the softened unsalted butter with powdered sugar until the mixture becomes fluffy and light. This aeration step is key to creating that soft texture you crave in these crumble cookies.
Step 3: Add Vanilla Extract
Pour in the vanilla extract and mix it through the buttery mixture evenly. The vanilla introduces a subtle but essential warmth that complements the raspberry jam beautifully.
Step 4: Combine Dry Ingredients and Form Dough
Gradually add the all-purpose flour and salt to the wet mixture. Stir gently until a soft dough is formed. Be careful not to overmix here to keep the cookies tender and crumbly.
Step 5: Shape and Fill the Cookies
Roll tablespoons of dough into balls and place them spaced apart on your prepared baking sheet. Use your thumb or the back of a spoon to press an indentation in the center of each ball—this will be the jam pocket that makes this cookie special.
Step 6: Add Raspberry Jam Filling
Spoon about ½ teaspoon of seedless raspberry jam into each indentation. The jam should fill but not overflow, creating a glistening, fruity center that bakes into perfection.
Step 7: Sprinkle the Crumble Topping
Take any leftover dough and pinch it between your fingers to create small crumbs. Lightly sprinkle these crumbs over the jam centers to form the signature crumble topping, adding texture and a beautiful rustic look.
Step 8: Bake and Cool
Bake the cookies for 12 to 14 minutes until the edges are lightly golden and the tops are just set. Let them cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely. This ensures they firm up just right without losing their tender softness.
How to Serve Soft & Buttery Raspberry Crumble Cookies with Jam Filling Recipe
Garnishes
These cookies shine on their own but garnish with a light dusting of powdered sugar or a few fresh raspberries for an extra pop of color and flavor. A sprig of mint also adds a fresh, aromatic touch.
Side Dishes
Serve these soft and buttery cookies alongside a hot cup of tea or coffee for a delightful afternoon pick-me-up. They also pair beautifully with a scoop of vanilla ice cream for a simple yet elegant dessert.
Creative Ways to Present
For parties or gifting, arrange the cookies in a decorative tin lined with parchment paper or stack them on a pretty platter with fresh berries and edible flowers. You can even sandwich two cookies with jam in between for a charming variation.
Make Ahead and Storage
Storing Leftovers
Keep the Soft & Buttery Raspberry Crumble Cookies with Jam Filling Recipe in an airtight container at room temperature for up to five days to preserve their softness and freshness.
Freezing
If you want to keep these treats longer, freeze the cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag. They freeze wonderfully for up to three months without losing their buttery texture or jammy goodness.
Reheating
To enjoy them warm and fresh, thaw frozen cookies at room temperature and reheat briefly in a low oven (around 300°F or 150°C) for 5 minutes. This will bring back their soft, melt-in-your-mouth quality and refresh the jam filling.
FAQs
Can I use homemade raspberry jam for this recipe?
Absolutely! Homemade raspberry jam adds a wonderful personal touch and tends to be less sweet than store-bought varieties, which can balance beautifully with the buttery cookie base.
Can these cookies be made gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, making sure it contains xanthan gum to help maintain the texture. The crumb may differ slightly but will still be delicious.
Is it necessary to use seedless raspberry jam?
Seedless jam is recommended for a smoother, more elegant texture that doesn’t interfere with the delicate crumble topping, but if you prefer the texture seeds add, feel free to use your favorite raspberry jam.
Can I make these cookies dairy-free?
You can replace the unsalted butter with dairy-free margarine or a plant-based butter substitute. The texture might be slightly different, but the cookies will still be soft, buttery, and fantastic.
What’s the best way to prevent the jam from leaking during baking?
Use seedless jam and don’t overfill the indentation—about half a teaspoon is just right. Also, the crumble topping helps to hold the jam in place as it bakes.
Final Thoughts
There’s truly nothing like biting into a Soft & Buttery Raspberry Crumble Cookies with Jam Filling Recipe treat that combines tender, melt-in-your-mouth texture with the vibrant brightness of raspberry jam. These cookies are as simple to make as they are delightful to eat, and I promise once you try them, they’ll quickly become an indispensable recipe in your baking repertoire. Invite a friend over, brew some tea, and indulge in these charming little bites of happiness!
Print
Soft & Buttery Raspberry Crumble Cookies with Jam Filling Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Soft & Buttery Raspberry Crumble Cookies feature a tender, melt-in-your-mouth dough with a sweet raspberry jam filling and a delightful crumbly topping. Perfect for a teatime treat or dessert, these cookies combine rich butteriness with a fruity burst in every bite.
Ingredients
Cookie Dough
- 1 cup (226g) unsalted butter, softened
- â…” cup (80g) powdered sugar
- 1 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- ¼ tsp salt
Filling
- ½ cup (160g) seedless raspberry jam
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a mixing bowl, beat the softened butter and powdered sugar together until the mixture is fluffy and light. Then add the vanilla extract and mix again until well combined.
- Add dry ingredients: Gradually add the all-purpose flour and salt to the creamed butter mixture, stirring gently until a soft dough forms.
- Shape cookies: Roll tablespoons of dough into balls and place them evenly spaced on the prepared baking sheet. Use your thumb or the back of a spoon to press an indentation into the center of each ball, creating a well for the jam.
- Fill with jam: Spoon about ½ teaspoon of seedless raspberry jam into each cookie indentation, taking care not to overfill.
- Create crumble topping: Take the leftover dough and pinch it between your fingers to form small crumbs, then sprinkle these crumbs over the jam centers on each cookie for a delicate crumble topping.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 14 minutes, or until the edges are lightly golden. This ensures a soft yet slightly crisp texture.
- Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use softened butter, not melted, for the best cookie texture.
- Make sure to use seedless raspberry jam to avoid seeds in the filling.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For best results, allow cookies to cool completely before storing to maintain texture.
- You can substitute other berry jams if desired, but texture may vary slightly.
