Name: Raspberry Crumble Cookies
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ cup almond flour; ½ cup granulated sugar; ½ teaspoon salt; ¾ cup unsalted butter, cold and cubed; 1 teaspoon vanilla extract; ¼ cup raspberry jam; ¼ cup fresh raspberries, mashed; ¼ cup brown sugar; ½ teaspoon cinnamon

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These Raspberry Crumble Cookies are the perfect balance of buttery, melt-in-your-mouth goodness with a touch of tart raspberry jam and a golden, sweet crumble topping. The combination of almond flour and all-purpose flour creates a tender, soft base that complements the sweet raspberry filling beautifully. Whether you enjoy them with a cup of tea or as an after-dinner treat, these cookies will become a favorite in your baking rotation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour

½ cup almond flour

½ cup granulated sugar

½ teaspoon salt

¾ cup unsalted butter, cold and cubed

1 teaspoon vanilla extract

¼ cup raspberry jam

¼ cup fresh raspberries, mashed

¼ cup brown sugar

½ teaspoon cinnamon

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, I combine the all-purpose flour, almond flour, granulated sugar, and salt.

Add the cold butter cubes and vanilla extract to the mixture, then use a pastry cutter or my hands to mix everything together until the dough resembles coarse crumbs.

Set aside ½ cup of this mixture for the crumble topping.

Press the remaining dough evenly into small cookie rounds on the prepared baking sheet.

In a small bowl, I mix the raspberry jam with mashed fresh raspberries, then spoon a small amount of this mixture onto the center of each cookie.

For the crumble topping, I add brown sugar and cinnamon to the reserved dough mixture, then mix everything to combine.

Sprinkle the crumble evenly over the raspberry filling on each cookie.

Bake for 15-18 minutes or until the cookies are golden brown.

Let the cookies cool before serving.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 18 minutes

Total Time: 33 minutes

Servings: 12 cookies

Variations

Nut-free: If you want to make this recipe nut-free, you can skip the almond flour and use 2 cups of all-purpose flour instead. This will still yield a delicious, buttery cookie.

Frozen berries: If fresh raspberries aren’t available, you can use frozen raspberries. Just be sure to thaw and mash them well before using.

Other jam flavors: Instead of raspberry jam, you could use strawberry, apricot, or even blueberry jam to create a different flavor profile for the cookies.

Storage/reheating

These cookies store well at room temperature in an airtight container for up to 3-4 days. If you want to keep them for a longer period, you can freeze them for up to 2-3 months. When reheating, I recommend placing them in the oven at 300°F (150°C) for a few minutes to refresh their texture.

FAQs

How can I make the cookies crispier?

To make the cookies a bit crispier, you can bake them a little longer, about 20 minutes, keeping an eye on them so they don’t burn. Just be careful not to overdo it, as the crumble might lose its tenderness.

Can I use a different type of jam for this recipe?

Yes! You can substitute raspberry jam with any other jam flavor you prefer, such as strawberry, blueberry, or apricot. Each variation will give the cookies a different flavor profile.

Can I use margarine instead of butter?

While butter is the best option for a rich flavor, you can use margarine as a substitute. Keep in mind that margarine may not give the same depth of flavor as butter, but it will still work well in this recipe.

Can I make these cookies gluten-free?

Yes! To make these cookies gluten-free, simply replace the all-purpose flour with a gluten-free all-purpose flour blend. You can also substitute the almond flour with more gluten-free flour if you prefer a completely gluten-free cookie.

What other toppings can I add to these cookies?

You can get creative with the toppings by adding chopped nuts like pecans or walnuts to the crumble. You can also drizzle a little bit of white or dark chocolate over the cooled cookies for an extra layer of sweetness.

Conclusion

These Raspberry Crumble Cookies are the ultimate treat for any occasion. Their sweet raspberry filling and buttery crumble topping are a perfect combination, and the soft, melt-in-your-mouth texture makes them irresistible. Whether you’re baking for a special occasion or just treating yourself, these cookies are sure to impress. Try them out, and I’m sure they’ll become one of your go-to recipes.

Recipe:

Raspberry Crumble Cookies

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Print Recipe

These Raspberry Crumble Cookies are a delightful treat that combines a soft, buttery base with a tart raspberry filling and a sweet, golden crumble topping. Made with a mixture of almond and all-purpose flour, the cookies are irresistibly tender, while the raspberry jam and fresh raspberries offer a refreshing burst of flavor. Perfect for any occasion, these cookies are sure to become a favorite in your baking rotation.

Total Time: 33 minutes
Yield: 12 cookies

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the all-purpose flour, almond flour, granulated sugar, and salt.
Add the cold butter cubes and vanilla extract. Use a pastry cutter or your hands to mix until the dough forms coarse crumbs.
Set aside ½ cup of the dough mixture for the crumble topping.
Press the remaining dough into small cookie rounds on the prepared baking sheet.
In a small bowl, mix together the raspberry jam and mashed fresh raspberries. Spoon a small amount onto the center of each cookie.
For the crumble topping, add the brown sugar and cinnamon to the reserved dough and mix well.
Sprinkle the crumble evenly over the raspberry filling on each cookie.
Bake for 15-18 minutes, or until golden brown.
Let the cookies cool before serving.