Introduction
Tutorial: how to make raspberry crumble cookies — shortbread + jam + streusel. 35 min, 24 cookies.
Ingredients List
- 1 cup butter + 2/3 cup powdered sugar + vanilla + 2 cups flour + salt
- 1 cup raspberry preserves + lemon + 1 tbsp cornstarch
- 1/2 cup flour + 1/4 cup brown sugar + 4 tbsp cold butter + cinnamon + sliced almonds
- Powdered sugar dust
Timing
Dough 10. Bake 20. Cool 5. Total 35 min.
Step 1 — Shortbread
Cream 2 min. Add vanilla, flour, salt. 24 balls. Press well.
Step 2 — Jam
Whisk preserves + lemon + cornstarch. 1 tsp per well.
Step 3 — Streusel
Flour + sugar + cinnamon. Cold butter cut in. Almonds. Top each.
Step 4 — Bake
350°F 18-22 min golden edges.
Step 5 — Cool 5 Min
On sheet, then rack.
Step 6 — Dust
Powdered sugar.
Nutritional Information
- Calories 180 | Protein 2g | Fat 10g | Carbs 22g | Sugar 12g
Healthier Alternatives
Whole wheat. Coconut sugar. Sugar-free jam. No almonds. Vegan butter.
Serving Suggestions
Coffee, tea. Stacked rack. Cellophane gifts.
Common Mistakes to Avoid
- Overworked dough
- Underbaked
- Overfilled jam
- No cornstarch
- Hot streusel butter
Storing Tips
5 days room temp. Freeze 2 mo. Balls 3 days fridge. Raw dough 3 mo.
Conclusion
That’s how to make raspberry crumble cookies. Comment your favorite jam, share a photo, subscribe.
FAQs
Other jams? Strawberry, blueberry, apricot.
No almonds? Pecans, walnuts.
Make ahead? 3 days.
Bleeding jam? Add cornstarch.
GF? 1:1 GF.
Flat? Soft butter.
Recipe Card: Raspberry Crumble Cookies
Prep: 10 min | Bake: 20 min | Cool: 5 min | Total: 35 min | Yield: 24 cookies | Calories: 180/cookie
Ingredients
- 1 cup butter softened + 2/3 cup powdered sugar + 1 tsp vanilla + 2 cups flour + 1/4 tsp salt
- 1 cup raspberry preserves + 1 tsp lemon juice + 1 tbsp cornstarch
- Streusel: 1/2 cup flour + 1/4 cup brown sugar + 4 tbsp cold butter + cinnamon + 1/4 cup sliced almonds
- Powdered sugar for dusting
Instructions
- Cream butter and powdered sugar 2 min; add vanilla; mix in flour + salt.
- Form 24 balls, press into wells on parchment.
- Whisk raspberry filling; spoon 1 tsp into each well.
- Cut cold butter into streusel mix; sprinkle on top.
- Bake at 350°F for 18-22 min until edges golden.
- Cool 5 min on sheet, transfer to rack, dust with powdered sugar.
Nutrition (per cookie)
Calories 180 | Protein 2g | Fat 10g | Carbs 22g | Sugar 12g
