Name: Buttery Raspberry Crumble Cookies with a Sweet Jam Filling
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 1/2 cup raspberry jam (or any preferred fruit jam); 1/2 cup rolled oats; 1/4 cup brown sugar; 1/4 cup all-purpose flour; 1/4 teaspoon cinnamon

Why You’ll Love This Recipe

I love these cookies because they bring together rich, buttery cookie dough, vibrant jam, and a crisp oat crumble in one perfect bite. They’re easy to make, look beautiful on a tray, and always disappear quickly when I share them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup raspberry jam (or your favorite fruit jam)
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup all-purpose flour (for crumble)
1/4 teaspoon cinnamon

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I beat together the softened butter and powdered sugar until smooth and creamy.
I add 2 cups of flour, salt, and vanilla extract to the mixture and mix until a soft dough forms.
I divide the dough into 12 equal portions, roll each into a ball, and place them evenly spaced on the prepared baking sheet.
Using my thumb or the back of a spoon, I create an indentation in the center of each cookie.
I spoon about 1 teaspoon of raspberry jam into each indentation.
In a separate bowl, I mix rolled oats, brown sugar, 1/4 cup flour, and cinnamon. Then I sprinkle this crumble topping over each cookie.
I bake the cookies for 10–12 minutes, or until the edges turn lightly golden.
After baking, I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 cookies. Prep time is 15 minutes, baking takes 12 minutes, and total time is around 27 minutes. Each cookie contains approximately 180 kcal.

Variations

Sometimes I switch up the jam with apricot, strawberry, or blueberry for different fruity flavors. I also like adding chopped nuts to the crumble for extra crunch. For a holiday twist, I might sprinkle a touch of nutmeg or orange zest into the dough.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. I let them thaw at room temperature and enjoy them as they are—no reheating needed.

FAQs

Can I use store-bought jam?

Yes, I often use good-quality store-bought jam. Homemade jam works just as well if I have some on hand.

How do I keep the cookies from spreading too much?

I make sure the dough is well-chilled before baking if it feels too soft. This helps maintain the shape.

Can I make these cookies gluten-free?

Yes, I use a gluten-free flour blend in place of the all-purpose flour. I ensure my oats are certified gluten-free as well.

What other toppings can I use?

Chopped nuts, shredded coconut, or a light glaze made with powdered sugar and milk all make great additions.

Can I double the recipe?

Absolutely. When I need a bigger batch, I double all the ingredients and bake in multiple rounds or use multiple trays.

Conclusion

These Buttery Raspberry Crumble Cookies are a joy to bake and even more delightful to eat. I find them perfect for tea parties, holiday platters, or any time I want a simple but satisfying sweet treat.