Raspberry Pie Cookies: Buttery Raspberry Crumble Cookies Recipe

Buttery Raspberry Crumble Cookies Recipe starts right here: these are little jam-filled wonders that hug your taste buds with rich shortbread, tart raspberry jam, and a lazy crumble on top. If you love classic Raspberry Pie Cookies vibes but want something prettier and easier to plate, you’re in the right place.

Introduction to the recipe

Ever wanted the cozy, nostalgic flavor of a jam bar but in a cute, single-serve cookie? That’s exactly what this recipe delivers. I bake these in a jumbo muffin tin (yes, you read that right) so every cookie comes out perfectly uniform — basically bakery-level without the drama. These cookies balance buttery richness with bright fruitiness and a satisfyingly crumbly finish. Who wouldn’t want that?

Short, punchy promise: soft, buttery base + bold raspberry jam + crunchy crumble = crowd-pleaser.

What makes these cookies so irresistible?

First off — texture. A soft, almost shortbread-like base melts on your tongue while the jam adds a hit of tartness. Then the crumble gives you that contrast you didn’t know you needed. It’s like getting three desserts in one bite: cookie, jam bar, and crumble.

Second, they look fancy but don’t act fancy. No intricate piping, no tempering chocolate, no mysterious ingredients. You’ll impress people, but you won’t break a sweat.

Third, versatility. Swap jams, add nuts, make them gluten-free — they play nice. Want a low-carb twist? See the Keto Raspberry Crumble Cookies note below. Want oatmeal vibes? I’ve got a nod to Oatmeal Crumble Cookies too. Basically: these cookies are a template for deliciousness.

Ingredients (with quick descriptions)

Note: These quantities make about 12 generous cookies using a jumbo muffin tin. If you want the full printable recipe card, scroll down — but here’s everything you need to understand the role of each ingredient.

• 1 cup (2 sticks) unsalted butter, softened — the reason these are “buttery.” Softened, not melted.
• 1/2 cup granulated sugar — structural sweetness and light browning at the edges.
• 1/2 cup powdered sugar — keeps the crumb tender and silky.
• 1 teaspoon vanilla extract — the background magic. Don’t skip it.
• 1/2 teaspoon almond extract — subtle nutty lift that pairs beautifully with raspberry.
• 2 1/2 to 3 cups all-purpose flour — start with 2 1/2 cups and add the rest if needed; this controls texture.
• 1/2 teaspoon kosher salt — balances the sweetness. Don’t skip.
• 3/4 cup seedless raspberry jam — or your favorite jam. Smooth seedless jam = prettier cookies.
• Optional: 1–2 tablespoons milk or cream (only if dough is too crumbly)

Simple how-to (concise and usable)

1. Preheat oven to 350°F (175°C). Grease a jumbo muffin tin well or use nonstick spray.
2. Beat butter + granulated sugar + powdered sugar until light and fluffy (1–2 minutes).
3. Add vanilla and almond extract; mix until combined.
4. Gradually add flour and salt; mix just until dough holds when pressed. If too crumbly, add 1–2 tsp milk. Do not overmix.
5. Scoop 1/4 cup of dough into each muffin well; press evenly into bottom and slightly up the sides to form a shallow cup.
6. Spoon 1/2–1 tablespoon raspberry jam into each well.
7. Crumble a heaping tablespoon of remaining dough over jam for a streusel-like top.
8. Bake 18–22 minutes until edges are lightly golden and tops are set.
9. Cool completely in pan, then run a knife around each cookie to release. Dust with powdered sugar if you feel fancy.

Tip: Cooling in the pan is crucial. Hot cookies fall apart. Trust me.

The story behind the recipe

This one’s personal and slightly sappy (but in a good way). I grew up with jam bars in the cookie tin — my grandma kept them for holiday guests and school bake sales. One winter afternoon I thought, “what if I miniaturize them but keep that crumb?” I grabbed a jumbo muffin tin (because who doesn’t have one hiding in the back of a cupboard), halved the fuss, and boom — these cookies were born.

They feel nostalgic — like a Dessert With Raspberry Jam you’d find in a grandma’s kitchen — but with a modern twist: single-serve, pretty as a pin, and definitely shareable.

Pro tips for the best outcome

• Use softened butter, not melted. Soft butter traps air when creamed with sugar and gives you that tender, melt-in-your-mouth crumb.
• Measure flour properly. Spoon into the cup and level off, or better yet, weigh it. Too much flour = dry cookies.
• Chill only if needed. If your kitchen is hot and the dough won’t hold shape, chill it 10–15 minutes. Otherwise, press it straight into the tin.
• Grease the muffin tin well. Even small nooks can trap crumbs — a thorough greasing prevents heartbreak.
• Don’t over-bake. Edges should be lightly golden. If they brown too much, the buttery base loses its tenderness.
• If dough’s too crumbly: add 1–2 teaspoons milk or cream and press again. Works every time.
• To avoid jam leaks: use seedless or slightly reduced jam (thicker jam sits better during bake).

Bold tip: If you use salted butter, skip the kosher salt. Too much salt will ruin the harmony.

Variations to try

• Fruit swaps: strawberry, apricot, blackberry, or blueberry jam. Each gives a different personality.
• Citrus twist: add 1 tsp lemon or orange zest to the dough for brightness.
• Chocolate lover: sprinkle mini chocolate chips into the crumble or drizzle melted chocolate over the cooled cookies.
• Nutty upgrade: mix finely chopped almonds, pecans, or walnuts into the crumble.
• Spiced: add 1/2 tsp cinnamon or cardamom for cozy vibes.
• Gluten-free: swap a 1:1 gluten-free flour blend — keep an eye on texture.
• Keto Raspberry Crumble Cookies: use almond flour, a keto butter substitute, powdered erythritol, and a sugar-free raspberry jam — this changes the crumb but keeps the idea. (FYI: texture differs but still tasty.)

Want a version inspired by Oatmeal Crumble Cookies? Replace 1/2 cup flour with old-fashioned oats (pulse once to break up) and add 1/3 cup chopped toasted oats to the crumble. Yum.

Best way to serve

Serve them at room temp. Warm them slightly (300°F for 5–7 minutes) for a gooey center that tastes like absolute comfort. Pair with a cup of strong tea, afternoon coffee, or a cold glass of milk. For parties, line a platter with parchment and stagger cookies for the prettiest presentation.

Wondering about pairing? These work beautifully with lemony desserts or simple whipped cream. Want to level up? Top each cookie with a tiny dollop of mascarpone mixed with a touch of vanilla.

Quick tips for storage & leftovers

• Room temp: airtight container, up to 3 days. Use parchment between layers.
• Fridge: up to 1 week — it helps the jam keep.
• Freezer: single layer freeze, then move to a freezer bag for up to 3 months. Reheat briefly to revive texture.
• Freshness hack: drop a slice of bread into the container to keep the cookies from drying out — yes, it works.
• Reheating: 300°F oven for 5–7 minutes or microwave 10–15 seconds for a quick warm cookie.

FAQs (quick answers)

SEO & recipe variations you might search for

These cookies sit at the intersection of a few beloved categories: Jam Bar Cookies Recipes, Jam Crumble Cookies, and Buttery Crumble Raspberry Cookies. If you’re pinning or naming your post, try variants like “Raspberry Pie Cookies: Buttery Crumble” or “Mini Jam Bar Cookies” to catch different search intents. For low-carb audiences, make a dedicated Keto Raspberry Crumble Cookies version and note ingredient swaps clearly.

Final thoughts

If you want a cookie that’s approachable to make, pretty to serve, and wildly satisfying to eat, this is it. These cookies are one of those treats that look like you spent hours fussing and taste like a luxurious afternoon. IMO, they’re the perfect hybrid: homey, classy, and unapologetically buttery. Will you make them for a cookie swap or for Tuesday? Both are excellent choices.

Go bake some. Send one to someone you like (or hide them in your pantry — I won’t tell). And if you want, I’ll write 5 Pinterest-ready pin descriptions and alt text that use keywords like Berry Cookies Recipes, Jam Bar Cookies Recipes, and Buttery Raspberry Crumble Cookies Recipe to help your pins get clicks. Want that?

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