Raspberry Crumble Cookies
Inspired by the beloved Costco cookies, these jammy shortbread cookie cups are simple to make and addicting to eat!
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A little late, but these cookies are in honor of my baby girl turning three months old! This month saw both ends of the spectrum—some really high highs and some really low lows. She smiles and laughs and really takes in the world now. She also still has some colicky days and still hates the car. She’s slept through until after 5am five whole times now, but also had some rough nights falling asleep.
Good thing she’s cute.
Why this recipe works
My secret to the shortbread layer is powdered sugar. It is a very fine texture, meaning you’ll get a smooth, fluffy dough without any large sugar crystals. And while some recipes call for beating granulated sugar until nearly dissolved, I’ve found that to be 1. often impossible and 2. too much air in the dough for the delicate, crumbly cookie we want.
Additionally, confectioner’s sugar has a small bit of cornstarch. Cornstarch is that secret rising agent that gives just a slight poof. It keeps these cookies from being dense yet isn’t powerful enough (like baking powder/soda) to make them rise like a chocolate chip cookie. It creates that perfect in-between rise.
As well, European style butter is a game changer. It has far less water and is a MUCH creamier butter, making softer, more tender cookies. I get Kerrygold from Costco, but any European style butter will do. I often use salted butter, meaning I only add a pinch of salt. This is because I know Kerrygold and know how salty it will make my dessert. If you’re using a different brand or are unsure, try to use unsalted so you can better control the salt.
Finally, the raspberry jam. It has just enough sugar to offset the tartness of the raspberries, but still has that vibrant, fruity flavor. It’s super simple to make and just requires some stirring. In the end, you get this delicious, not too sweet, delicious cookie!
Key ingredients
Butter. As mentioned above, always use European style butter in shortbread. It’s creamier and has less water.
Confectioner’s sugar. This is the secret to the tender texture and perfect sweetness of these cookies.
Vanilla extract. Use pure vanilla extract, not imitation.
Salt. Only use a pinch or so if using salted butter.
Flour. Optionally, you can sift this before using, making the cookies even more tender and delicate.
Raspberry jam. I’ve used both homemade and store bought. It’s best to use a not-too-thick jam, if possible, since baking causes it to thicken somewhat.
How to make raspberry crumble cookies
1. Cream butter and powdered sugar. You don’t need to beat it for a long time, just make sure it’s well-combined and perfectly smooth.
2. Add vanilla and salt. Reduce salt to a pinch if you used salted butter. Be sure it’s very smooth so that the flour can be mixed in minimally.
3. Stir in flour. Technically, you could sift and whisk the salt and flour, but that requires an extra bowl, and I just don’t have the patience for more dishes. So, I add the salt to the butter most of the time.
4. Press into cupcake pans. I found that using baking spray made a bit of difference in removing from the pan, but not a ton. Slipping a sharp knife along the edge of one cookie made them pop out easily, so either way works.
5. Spoon jam into the middle. I spread it out slightly, so ensure even distribution.
6. Crumble remaining dough on top. I found that freezing it can help quite a bit, since my shortbread isn’t as dry as the one Costco uses and doesn’t easily crumble into tiny bits.
7. Bake until matte and slightly golden. You want the very edges to just begin to turn golden—that means they’re done!
Enjoy!
Tips and FAQ’s for this recipe
Can I use a different jam?
Yes! I also love these with blueberry or strawberry jam. Apricot and peach are also fun options, for a less-sweet option. And a fun twist would be razzleberry compote! But you are welcome to use any homemade or store-bought jam, compote, preserve, or marmalade that you like with lemon.
Is store-bought jam okay?
Yes! I love my homemade jam, but honestly, sometimes you just need a quick dessert. You can use any store bought jam you’d like, but just be aware those will likely be sweeter than my homemade version.
Do I have to use European butter?
Personally, I think it makes a huge difference. It’s creamier and has a very different consistency than sweet cream butter. Since you only have a few ingredients here, you want to make sure each one is of the highest quality. But don’t worry—you can often find it at places like Costco on sale!
Do NOT over mix!
These will become tough and lose their flaky tenderness if you mix them too much. Be careful to stir just until the dough comes together then stop. If you find any unmixed flour, you can pat that into the rest of the dough when you roll it out.
What if I don’t have powdered sugar?
You can technically make your own, but I can’t vouch for its efficacy in cookies (it works well in buttercream). Simply place 1 cup granulated sugar and 1 tablespoon cornstarch in a blender and mix until fine—the texture of powdered/confectioner’s/icing sugar. You can of course increase the amount, but this will give you more than you need already.
Can I make these ahead of time?
Yes! You can make the dough and refrigerate it (well sealed) for up to three days. If you need to make them further ahead, you can freeze the pre-shaped dough then fill and bake them straight from the freezer. Fully cooked cookies can be made 1-2 days ahead, but tightly sealing them actually causes them to become overly moist and lose their flakey crunch, so just cover the pan with foil OR freeze them, wrapping individually. They will last 1-2 months in the freezer.
My tools
Here are my must-have tools I use for making these cookies. Affiliate links provided
Cupcake pans (I’ve used many over the years and these are the most consistently successful)
Raspberry Crumble Cookies
- prep time: 5-10 minutes
- bake time: 15-20 minutes
- total time: 30 minutes
servings: about 24
Ingredients:
- 2 cups (272g) flour, spooned and leveled then sifted
- ¼ teaspoon (2g) finely ground sea salt
- 1 cup (224g) unsalted butter, softened
- ⅔ cup (87g) powdered sugar
- 1 tablespoon (13g) vanilla extract
- ¼ to ⅓ cup (75-100g) raspberry jam (store bought or homemade)
Instructions:
- If using homemade jam, make that ahead of time so it can set in the fridge.
- Preheat oven to 350F/175C. Lightly butter and flour the wells of 2 cupcake pans (or you can use baking spray).
- Make your shortbread by whisking the flour and salt together. Be sure your flour was spooned and leveled into the measuring cup then sifted. Set aside.
- Beat the butter on high until smooth. Add powdered sugar and beat on low then increase to high until very smooth, about 1 minute. Add vanilla and beat until smooth.
- Add flour and beat on low just until combined.
- Take about 1 rounded tablespoon of dough and press into the bottom of each cupcake well. Try to press it as flat as possible. Optionally, you can make a small dip in the center, but don’t make it too deep. You should use up about ⅔ to ¾ of the dough doing this.
- Spoon about 1 teaspoon of jam into the center of each cookie and spread to almost the edges.
- Take the remaining dough and crumble over the jam. If it difficult to crumble, you can freeze it for about 10 minutes to make it harden (and thus crumble easier).
- Bake for 15-20 minutes, until the edges turn golden brown. Check early, as oven times can vary widely. Let cool in pan about then use a sharp knife to help “pop” each cookie out.
Enjoy! Cover leftovers and keep at room temperature for up to 1 week. If you keep them in an airtight, locking container, they will actually soften after a day or two. In that case, you can pop them in the oven for a couple minutes to get that crisp back.