Raspberries are some of my favourite fruits ever! They’re sweet and a little bit sour with such a fresh texture. I love using raspberry jam instead of preserves, the seeds always get stuck in my teeth (haha). These Raspberry Crumble Cookies are perfect for a sweet treat, breakfast or brunch. They’ve got a buttery, soft and crumbly shortbread cookie crust, a delicious, fresh homemade raspberry jam and some extra golden-brown cookie crumbles on top. You can serve them with a big glass of milk and dusted with powdered sugar.
Ingredients used in this Raspberry Crumble Cookies
You can have these raspberry crumble cookies prepared with only 5 ingredients! That’s what I like about cookies – minimal prep-work, they’re ready in no time and there’s always an amazing end result.
- Raspberry Jam: I love making my own jam, because it’s so easy and delicious! You’ll need water, cornstarch, your favorite fruit (fresh or frozen, with no need to thaw) and some sugar to add a little bit of sweetness. You could definitely use a really good store-bought jam, but I encourage you to try to make some.
- Unsalted Butter: This will make your shortbread cookies soft, rich and crumbly.
- Granulated Sugar: To add sweetness and a little bit of colour.
- Vanilla Extract: As always, lots of flavour.
- Flour: I used all-purpose flour – this helps the cookies stick together.
How to prepare a delicious Raspberry Jam
- In a very small bowl mix 1 tsp water and the cornstarch.
- Combine fresh or frozen raspberries, sugar and the rest of the water in a small saucepan over medium heat.
- Stir and start breaking up the raspberries with the back of a spoon until simmering.
- Add the cornstarch mixture and simmer for another 2 minutes until slightly thickened.
- Remove from the heat and press through a fine mesh strainer to remove the seeds.
- That’s it! You’ll have a smooth, amazing jam.
How to prepare Raspberry Crumble Cookies
The crumble is made from a shortbread cookie dough that comes together in under 5 minutes.
- In a large bowl combine diced cold butter, granulated sugar, vanilla extract, flour and salt.
- Beat until the dough start to come together, but still really crumbly, using an electric mixer. We don’t need all the butter to be broken up, you can still have pea-sized pieces.
- Press 2-3 tbsp of shortbread cookie dough into each muffin cup using the back of a small measuring cup or your fingers until smooth.
- Pour 1 tbsp raspberry jam and tilt your muffin tin to spread it evenly across the surface of the shortbread dough.
- Crumble the remaining cookie dough over the raspberry jam, leaving spots of jam peaking through.
- Bake at 350°F for 20-22 minutes or until slightly golden-brown on top.
- Cool in the muffin tin for 10 minutes, then loosen the edges with a butter knife, pop them out and place them on a cooling rack until completely cooled. Don’t let them cool completely in the muffin tin – they will stick and you’ll have a hard time to get them out.
- Dust with powdered sugar and serve at room temperature.
Raspberry Crumble Cookies
For the raspberry jam
- 2 tsp water room temperature, divided
- 1 tsp cornstarch
- 1 ½ cups fresh or frozen raspberries no need to thaw
- 3 tbsp granulated sugar
For the shortbread cookie dough
- 1 cup unsalted butter cold, diced
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups flour all-purpose
- ⅓ tsp salt
- Preheat oven to 350°F and generously grease a 12 cup muffin tin with butter.
- Prepare the raspberry jam: In a small bowl combine 1 tsp water with cornstarch and set aside. Add raspberries, sugar and remaining water in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries. Once simmering, add the cornstarch mixture and simmer for another 3 minutes. Remove the pan from heat and press through a fine mesh strainer to remove the seeds. Allow to cool completely before using.
- Prepare the shortbread cookie dough: In a large bowl add butter, sugar, vanilla extract, flour and salt. Beat until the dought starts to come together, but still crumbly, about 2 minutes.
- Assemble the cookies: Press 2-3 tbsp of crumble cookie dough into each muffin cup and pat it down with a small measuring cup or your fingers. Reserve the rest of the dough crumbles. Pour about 1 tbsp raspberry jam into each cup and spread all over the dough. Sprinkle the rest of the dough crumbles over the raspberry jam, leaving some spots of jam to peak through.
- Bake for 20-22 minutes or until slightly golden-brown and transfer the muffin tin to a cooling rack. Allow to cool in the pan for 10 minutes. Loosen the edges with a butter knife, pop them out of the muffin tin and place them on a cooling rack. Dust with powdered sugar if desired.