Description

These Buttery Raspberry Crumble Cookies combine three desserts in one delightful treat – shortbread, fruit crumble, and jam cookies! A tender, buttery cookie base cradles pockets of bright, tangy raspberry filling, all topped with a crunchy cinnamon-oat streusel. The perfect balance of sweet and tart flavors with multiple textures in every bite makes these cookies utterly irresistible. They’re easier to make than traditional thumbprints but deliver even more flavor and visual appeal. Perfect for afternoon tea, cookie exchanges, or anytime you need a special homemade treat!

Ingredients

Scale

2 cups all-purpose flour
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
⅔ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
1½ cups fresh or frozen raspberries
2 tablespoons granulated sugar
1½ teaspoons cornstarch
½ teaspoon lemon zest
½ tablespoon lemon juice
⅓ cup all-purpose flour
⅓ cup old-fashioned rolled oats
¼ cup packed brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt
3 tablespoons cold unsalted butter, cubed

Instructions

In a medium bowl, whisk together 2 cups flour and ¼ teaspoon salt. Set aside.
In a large bowl, beat softened butter and ⅔ cup sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Beat in vanilla extract and almond extract (if using).
Gradually add the flour mixture to the butter mixture, beating on low speed until just combined. The dough will be somewhat crumbly but should hold together when pressed.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
In a small saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, lemon zest, and lemon juice.
Cook over medium heat, stirring frequently, until the mixture comes to a simmer and thickens slightly, about 5-7 minutes.
Remove raspberry filling from heat and allow to cool completely.
In a medium bowl, combine ⅓ cup flour, oats, brown sugar, cinnamon, and ⅛ teaspoon salt.
Add the cold cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until crumbly.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Roll the chilled dough into 1½-inch balls (about 2 tablespoons of dough each).
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Use your thumb or the back of a measuring teaspoon to make an indentation in the center of each dough ball.
Fill each indentation with about 1 teaspoon of the raspberry filling.
Sprinkle each cookie with about 1 tablespoon of the streusel topping, gently pressing it into the filling and around the edges.
Bake for 12-15 minutes, until the edges of the cookies are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For the most tender cookies, avoid overmixing the dough. Mix just until the flour is incorporated
If your dough feels too sticky when rolling, refrigerate it longer or dust your hands with flour
The cookie dough can be refrigerated for up to 2 days before baking
The raspberry filling can be made ahead and refrigerated for up to 3 days
The streusel topping can be made ahead and refrigerated for up to 1 week
To prevent filling from overflowing during baking, don’t overfill the indentations
For a gluten-free version, substitute a 1:1 gluten-free flour blend and use certified gluten-free oats
These cookies freeze beautifully for up to 3 months – freeze in a single layer, then transfer to a container
Try other berries like blackberries or blueberries for delicious variations

Prep Time: 30 minutes
Chilling Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert, Cookies
Method: Baked
Cuisine: American

Nutrition

Serving Size: per cookie
Calories: 195
Sugar: 10g
Sodium: 45mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: raspberry cookies, crumble cookies, thumbprint cookies, raspberry thumbprints, streusel cookies, buttery cookies, fruit cookies, holiday cookies, berry cookies