I love these jam-filled, soft and chewy cookies that bring an unexpected twist to a classic treat. The buttery dough cradles tangy raspberry jam perfectly, while the crunchy crumble topping adds a playful textural contrast. Every bite is a balanced flavor explosion that instantly elevates any snack moment, for real.

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I’ve been experimenting with cookies for a while and when I first tried this Raspberry Crumble Cookies recipe, I was blown away by how perfectly balanced it turned out. The cookie dough is made with 1 cup unsalted butter, 1/2 cup granulated sugar and 1/2 cup light brown sugar, a large egg and 1 tbsp of vanilla extract that give it a rich base.

Mixed in with the 2 1/4 cups all-purpose flour, a bit of baking soda and salt, the dough becomes super soft and chewy once baked. The real star for me is the raspberry jam filling which is layered right in the middle and paired with a crumbly topping made with 2 tbsp cold butter, 1/3 cup flour and 1/4 cup granulated sugar.

Not only is it a treat reminiscent of some popular book club snacks and other baking sweets, but its nutritional details like calorie amount and sugar content are perfect for anyone who likes to know what they indulge in. Enjoy these tasty cookies knowing that each bite bring a little fun and flavor in every chew.

Why I Like this Recipe

I like this recipe because the cookie dough is soft and chewy which makes every bite super satisfying even though its pretty simple to make.

I really enjoy how the tart raspberry jam sits right in the middle of the cookie – it adds a cool burst of flavor that mixes well with the sweet dough.

I also love the crumble topping because it gives the cookies a crunchy texture compared to the soft dough and even though it seems like a small detail it makes a big difference.

Finally, making these cookies feels really fun and not to complicated at all; i get a sense of accomplishment when i see how the flavors come together so nicely in the end.

Ingredients

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Unsalted butter – adds richness and tenderizes the cookie dough for a soft bite
Granulated sugar – sweetens the mix and helps create a crisp cookie edge
Raspberry jam – gives a tangy twist with natural fruit flavor and color pop
All-purpose flour – provides structure and chewy texture while keeping each bite balanced
Light brown sugar – boosts moisture and a hint of caramel flavor to the dough

Ingredient Quantities

Cookie dough – 1 cup (227g) unsalted butter, softened

Cookie dough – 1/2 cup (100g) granulated sugar

Cookie dough – 1/2 cup (100g) packed light brown sugar

Cookie dough – 1 large egg

Cookie dough – 1 tbsp vanilla extract

Cookie dough – 2 1/4 cups (280g) all-purpose flour

Cookie dough – 1/2 tsp baking soda

Cookie dough – 1/4 tsp salt

Filling – 1/2 cup raspberry jam

Crumble topping – 2 tbsp unsalted butter, cold and cubed

Crumble topping – 1/3 cup all-purpose flour

Crumble topping – 1/4 cup granulated sugar

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, beat the softened butter, granulated sugar and brown sugar together until it’s light and fluffy.

3. Add the egg and vanilla extract and mix well till everything is combined.

4. In another bowl, whisk together the all-purpose flour, baking soda and salt then gradually mix it into your butter mixture.

5. In a small bowl, combine the 2 tbsp cold, cubed butter, 1/3 cup flour, and 1/4 cup granulated sugar; use your fingers or a fork to break the butter into little crumbly bits.

6. Scoop out tablespoon-sized balls of the cookie dough and place them on the baking sheet leaving space for spreading.

7. Use your thumb or a small spoon to gently press a well into the center of each dough ball.

8. Spoon a small amount of raspberry jam (from the 1/2 cup jam) into each well, being careful not to overfill.

9. Sprinkle a generous pinch of your crumble topping over each cookie so that the jam is partly covered.

10. Bake for about 12-14 minutes until the cookies look set around the edges. Let them cool on the pan for a few minutes before transferring to a rack to cool completely and enjoy!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet with parchment paper
3. Large mixing bowl for beating butter and sugars
4. Medium bowl for whisking together the flour, baking soda, and salt
5. Small bowl for combining the crumble topping ingredients
6. Electric mixer or a hand whisk
7. Measuring cups and spoons
8. Tablespoon or cookie scoop for portioning the dough
9. Small spoon (or even your thumb) for pressing a well into each dough ball
10. Cooling rack for the cookies after baking

FAQ

Q: Can i substitute the raspberry jam with another flavor?

A: Yup, you can swap out the raspberry jam with strawberry or blueberry if you want a different twist. It might change the taste a bit but its still delish.

Q: How long should i bake these cookies?

A: Bake 'em in a preheated 350°F oven for about 10-12 minutes or until they are lightly golden around the edges. Keep an eye on them so they don't overbake.

Q: Can i freeze these cookies after i made them?

A: Yes, you can freeze the baked cookies in an airtight container. They should keep fine for up to a month. Just let them come to room temperature before eating.

Q: Do i have to use cold butter for the crumble topping?

A: Yes, using cold, cubed butter helps make the topping crumbly and gives that nice texture contrast to the soft cookie base.

Q: Can i make the cookie dough ahead of time?

A: Sure thing! The dough can be made up to a day in advance, then just cover it well and keep it in the fridge until you're ready to bake.

Raspberry Crumble Cookies Recipe Substitutions and Variations

Unsalted butter: if you dont have it, you can use salted butter but make sure to cut down on the extra salt in the recipe
Egg: if you’re out, try using one tablespoon of flaxseed meal mixed with three tablespoons of water as a substitute
Raspberry jam: if raspberries arent your favorite, you can swap it for strawberry or blackberry jam instead
Light brown sugar: in a pinch, mix granulated sugar with about a tablespoon of molasses per cup of sugar to mimic its flavor

Pro Tips

1. Make sure your butter really is softened to room temp. It helps the cookie dough blend in smoother, but if it’s too warm it might make your dough spread too much in the oven.
2. Dont overmix when you add your dry ingredients into the butter mixture. Overdoing it can result in tougher cookies so just mix until you no longer see dry spots.
3. Chill your cookie dough balls for about 10 minutes before making that little well in the center. This helps the cookies keep their shape and prevents them from flattening too much.
4. Be careful when adding the raspberry jam. Less is more cause too much jam can make that center soggy, and you want a nice balance of cookie and jam in each bite.