With the same buttery shortbread for the base and the crumbly topping and store-bought jam in the centre, these raspberry crumble cookies are an absolute breeze to make. And they’re super yum too! Quick and so easy to make, everyone will love them.
These cookies came about when I wanted to combine the style of my lemon meringue pie cookies with the crumble and flavour of my raspberry shortbread bars. By coincidence, it turns out raspberry crumble cookies are already a thing – a Costco favourite. While I’ve never tasted the Costco version, my research reveals they’re a buttery shortbread with raspberry sweet jam filling and a hint of almond flavour. This last part was what inspired me to add the almond extract to these cookies and it’s a winner!
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Ingredients
Just 6 simple ingredients are all you need for these almond raspberry cookies. I would even go so far as to say you have most of them on hand.
Jump to the recipe card for full ingredient quantities and instructions.
- Plain flour, aka all purpose flour.
- Caster sugar, aka superfine sugar however white granulated sugar will work. Don’t use icing sugar / powdered sugar.
- Unsalted butter.
- Almond extract: You could leave this out if you don’t like almond flavor or swap it for vanilla extract or even a little lemon extract would be lovely. Please always use “extract” not “essence” or “flavouring”. The latter two are synthetic flavourings.
- Raspberry jam / raspberry preserves: Just shop-bought raspberry jam keeps things simple here. While they won’t be raspberry crumble cookies if you swap it, you can do so using any jam you have on hand or your favourite. Strawberry, blueberry, blackberry are all lovely.
How to make raspberry crumble cookies
I make these almond raspberry shortbread cookies in jumbo muffin pans so they’re a lovely, big cookie. However, you can make them in a regular muffin pan so they turn out a little smaller. They turn out like a little shortbread raspberry tart and they’re just gorgeous.
Jump to the recipe card for full ingredient quantities and instructions.
1. Combine dry ingredients
Combine flour, sugar and salt in a large bowl and give it a whisk to evenly disperse everything.
2. Add the butter
Start by working in cold butter with your fingertips (or you can use a pastry blender) until it’s a bit like breadcrumbs. The butter doesn’t need to be fully worked in. At this point it will look like there is no hope of it becoming a cookie dough.
Next, add a little melted butter and some almond extract. Work that in with a fork and then your hands until it’s able to form large clumps. It will still be a crumbly dough but that’s exactly how you want it.
3. Shape the cookies
Grease and flour the wells of a jumbo muffin tin (or a regular muffin pan). Set aside 1 cup of the shortbread dough, then divide the rest evenly between 12 jumbo muffin pan holes. Press it down with your fingers until flat, then make and ever so slight dent in the centre of each.
Add a tablespoon of jam (3-4 teaspoons) to the centre of each cookie.
Finally, scatter the remaining dough crumbs over the top of the jam and bake.
Tips and tricks
- Always weigh flour. Using cup measures can result in too much flour which, in turn, can result in dry bakes. Grab a kitchen scale and weigh it to be positive you have the right amount.
- Don’t completely blend in the butter. Leaving small pieces of butter throughout the dough helps to keep the shortbread crumbly and light.
- The dough is meant to be quite crumbly. This results in what is known as a short texture – one that just crumbles apart and melts in your mouth.
- All ovens vary. These raspberry crumble cookies are done when you notice a nice golden brown edge around each one.
- Let them cool a little before moving. As soon as they come out of the oven, these cookies are too soft to transfer to a wire rack and they’ll just break apart if you try. Let them cool for at least 30 minutes, then use a thin knife or offset spatula to help you lift them out.
Storage
Store these raspberry shortbread cookies in an airtight container at room temperature for 5-6 days. They can be frozen too. Store in an airtight container in the freezer for up to 3 months. Thaw at room temperature before eating.
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Ingredients
- 295 g plain flour (all purpose flour) (2 ¼ cups/10.4oz)
- ⅔ cup white sugar (134g/~4 ¾oz)
- ½ teaspoon salt
- 226 g unsalted butter cold (8oz /2 cups, divided 42g:184g or 1 ½ :6 ½oz)
- 1 teaspoon almond extract
- 1 cup raspberry jam (300g/ 10 ½oz)
For best results, always weigh ingredients where a weight is provided
Equipment
- 2 jumbo muffin pans (or regular muffin pans
Instructions
- Preheat the oven to 180C (160C fan forced) / 350F. Grease and flour the holes of two 6 hole jumbo muffin pans. If you only have one, you’ll need to wait for the first batch to cool before removing them and reusing the pan. You can use a regular sized muffin pans and you’ll probably get 16-18 cookies.
- Melt 42g (roughly 1 ½ oz/3 Tbsp) of the butter, until just melted and set aside to cool slightly
- In a large bowl, whisk together the flour, sugar and salt.
- Use the large side of a box grater to grate in the remaining cold butter, then gently work it into the flour mixture with your fingertips or a pastry blender until it looks a bit like breadcrumbs and is well distributed. You don’t need the butter to be completely worked in, just in very small pieces.
- Stir in the melted butter and almond extract with a fork and your hands until well distributed and you can squeeze together a clump in your hand. It will still be a crumbly mixture.
- Set aside 1/4 of the mixture (about 1 cup, not packed), for topping – chill until required.
- Divide the remaining cookie dough between the 12 holes of the jumbo muffin pans. A slightly heaped ¼ cup measure, not packed, is normally about right.
- Press the mixture down firmly to flatten it out, with your fingertips then just make a slight dent in the centre portion.
- Spoon around 1 tablespoon (4tsp, notes) of jam into each hole.
- Crumble up the remaining mixture so there are no large clumps and sprinkle the mixture evenly over each of the cookies.
- Bake for 20-22 minutes until golden brown around the edges. Set aside to cool for at least 30 minutes, then use a thin knife or palette knife to help lift the cookies out and transfer to a wire rack to cool.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Jam: You can use any flavour jam you like. You can also swap the jam for Nutella or Biscoff spread. Or swap them for a fruit curd like lemon curd, passionfruit curd or orange curd.
- If you want to make sure all your cookies are completely even, weigh out each one. Start by weighing all the cookie dough. Divide it by 4 so that you can remove just a quarter of the mixture for the topping. Divide the remaining amount by 12 and weigh that amount into each muffin pan hole. This does help them cook perfectly evenly and all turn out the same size but you can certainly just eyeball it.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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4 Comments on “Raspberry Crumble Cookies”
A lovely balance of short crust, jam, and crumble, lush. I grated some marzipan i had in the freezer into the topping for that extra almond taste.
I would say, you need a good quality almond essence.
I’m so happy you love it, Nyree. Use almond extract if you can (essence is a synthetic flavouring while extract is a real flavouring and has a much better stronger flavour).
Thank you for this recipe. Clear instructions and very yummy.
So happy you love them, Jennifer. Truly appreciate you dropping back to leave a review.