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Buttery Raspberry Crumble Cookies

Tender, melt-in-your-mouth shortbread cookies filled with bright raspberry jam and topped with a buttery crumble. Perfect for holidays or afternoon tea.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 4 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, European
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened to room temperature
  • 0.66 cup granulated sugar
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour spooned and leveled
  • 1 tbsp cornstarch
  • 0.5 tsp salt
Filling & Topping
  • 0.5 cup raspberry jam seedless preferred
  • 1 tsp sea salt flakes Maldon style, for garnish

Equipment

  • Stand mixer or hand mixer
  • Baking sheet
  • Cookie scoop
  • Wire rack

Method
 

  1. Cream butter and sugar together in a large bowl on medium-high speed for 2-3 minutes until pale and fluffy.
  2. Add vanilla extract and mix until combined.
  3. In a separate bowl, whisk together flour, cornstarch, and salt.
  4. Gradually add dry ingredients to the butter mixture, mixing on low speed just until a soft dough forms.
  5. Remove 1/2 cup of the dough and set aside for the topping.
  6. Scoop remaining dough into balls (approx 1.5 tbsp each) and place on parchment-lined baking sheet.
  7. Press a deep indentation into the center of each ball using your thumb or a teaspoon.
  8. Chill the baking sheet in the refrigerator for 20-30 minutes to firm up the butter.
  9. Preheat oven to 350°F (175°C).
  10. Fill each indentation with 1 teaspoon of raspberry jam.
  11. Crumble the reserved dough over the tops of the cookies.
  12. Bake for 12-14 minutes until edges are barely golden. Top with sea salt flakes immediately.
  13. Cool on baking sheet for 10 minutes before transferring to a wire rack.

Notes

Chilling the dough is mandatory to prevent spreading. Do not skip this step.