Homemade Raspberry Crumble Cookies Recipe

Ingredients

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• ¼ tsp baking powder
• ¼ tsp salt

For the filling & crumble:

• ½ cup raspberry jam (or seedless raspberry preserves)
• ½ cup all-purpose flour
• ¼ cup light brown sugar, packed
• ¼ cup cold unsalted butter, cubed
• 2 tbsp rolled oats (optional, for extra texture)

Directions

1. Preheat the oven: Preheat to 350°F (175°C). Line your All-Clad Pro-Release Bakeware Sheet Pan with parchment paper (optional – this set’s nonstick surface is amazing).
2. Make the cookie dough: In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy (about 2–3 minutes). Beat in the egg and vanilla.In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into the wet mixture until just combined.
3. Shape the cookies: Roll dough into tablespoon-sized balls and place them 2 inches apart on your prepared pan. Use your thumb (or the back of a small measuring spoon) to press a small indentation in the center of each cookie.
4. Add the raspberry filling
5. Spoon about ½ teaspoon of raspberry jam into each indentation.
6. Make the crumble topping: In a small bowl, combine flour, brown sugar, and cold butter. Use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture is crumbly. Stir in oats if using.Top and bake
7. Sprinkle crumble mixture generously over the jam-filled cookies.
8. Bake for 14–16 minutes, or until edges are lightly golden.
9. Cool & enjoy: Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Pro Tip:

• Warm your jam slightly before spreading to make it easier to layer evenly in your crumble cookies — the All-Clad Pro-Release Bakeware Set will ensure your bottoms bake golden without overbrowning.
• For an extra bakery-style finish, sprinkle a touch of coarse sugar over the crumble before baking. The even heat of All-Clad’s Pro-Release pans will give you that irresistible crisp without sticking.
• Experiment with flavor swaps — think apricot with almond crumble or blackberry with lemon zest. Your All-Clad Pro-Release Bakeware Set will make every batch bake evenly for perfect results every time.
• Chill your dough for 15 minutes before baking to keep the crumble topping from melting too fast. Paired with All-Clad’s quick-releasing nonstick surface, you’ll get picture-perfect cookies that slide right off the pan.
• Double your batch and freeze unbaked dough portions — you can pop them straight onto your All-Clad Pro-Release Bakeware Set from frozen for fresh cookies anytime.

Frequently Asked Questions – Raspberry Crumble Cookies

Can I use frozen raspberries instead of jam?
Yes! Just thaw and mash them with a little sugar and cornstarch before adding to your cookies. The All-Clad Pro-Release Bakeware Set will still give you even baking and prevent sticking.

How do I store Raspberry Crumble Cookies?
Once cooled, store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze for up to 2 months.

Can I make these cookies gluten-free?
Absolutely. Simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The All-Clad Pro-Release Bakeware Set ensures they’ll bake evenly regardless of flour type.

Do I have to chill the dough?
While not strictly necessary, chilling for at least 15 minutes helps the crumble topping hold its shape during baking.

What other jams work well in this recipe?
You can try strawberry, apricot, blueberry, or even fig jam for a twist. The buttery crumble pairs beautifully with almost any fruit filling.

Why use the All-Clad Pro-Release Bakeware Set for this recipe?
Its premium nonstick coating and even heat distribution mean your cookies will come out perfectly golden with zero sticking — and cleanup is a breeze.