If you’re looking for a cookie recipe that’s sweet, buttery, and joyfully fruity, these raspberry crumble cookies are guaranteed to become a new household favorite. Combining the cozy texture of oatmeal cookies with a luscious center of raspberry jam, these treats strike a beautiful balance between chewy, crunchy, and melt-in-your-mouth delicious. Whether you’re whipping up a weekend bake or preparing a thoughtful dessert for guests, this recipe is simple, comforting, and impossible to resist.
Why You’ll Love These Raspberry Crumble Cookies
There’s something truly special about cookies that blend texture and flavor in every bite, and these raspberry crumble cookies do exactly that. The oats bring a gentle crunch and a warm, homemade feel. The buttery dough adds richness, while the raspberry jam brings brightness and natural sweetness. They’re easy to shape, bake beautifully, and look stunning on any dessert tray. If you enjoy fruity cookies or crave baked goods that feel like a hug, this recipe will be a keeper.
Ingredients You’ll Need
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Filling & Garnish
- 1 cup raspberry jam
- 1/2 cup fresh raspberries (optional)
How to Make Raspberry Crumble Cookies (Step-by-Step)
Step 1: Cream the butter and sugars
In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until fluffy and pale. This step builds the perfect cookie texture.
Step 2: Add the eggs and vanilla
Mix in the eggs one at a time, followed by the vanilla extract. The dough should now be smooth, rich, and glossy.
Step 3: Combine the dry ingredients
In another bowl, whisk together the flour, rolled oats, baking soda, and salt. The oats add chewiness while helping the cookies hold their shape.
Step 4: Form the dough
Gradually add the dry mixture to the wet ingredients and stir until a thick dough forms. Avoid overmixing to keep the cookies tender.
Step 5: Shape and fill the cookies
Scoop dough onto a lined baking sheet. Press a small indentation in the center of each cookie and spoon raspberry jam into it. This gives the cookies their signature “crumble” style.
Step 6: Bake
Bake at 350°F (175°C) for 10–12 minutes or until the edges turn lightly golden. The centers should remain soft.
Step 7: Add fresh raspberries (optional)
Once cooled, add a fresh raspberry to the center of each cookie for a burst of bright color and flavor.
Tips & Variations
- Go chunkier: Mix in a handful of chopped nuts for extra texture.
- Fruit twist: Swap raspberry jam for apricot or strawberry for a new flavor.
- Softer cookies: Use quick oats instead of rolled oats.
- Bakery-style finish: Dust cooled cookies with powdered sugar.
- Make ahead: Freeze the dough in scoops and bake fresh whenever you want.
Amazing Raspberry Crumble Cookies to Try
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, buttery raspberry crumble cookies made with oats, brown sugar, and a sweet raspberry jam center. Perfect for tea time, lunchboxes, or an easy make-ahead dessert.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raspberry jam
1/2 cup fresh raspberries (optional, for garnish)
Instructions
1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until a thick dough forms.
6. Scoop tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
7. Use your thumb or the back of a spoon to press a shallow indentation into the center of each cookie.
8. Fill each indentation with a small spoonful of raspberry jam.
9. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set.
10. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
11. If desired, garnish each cookie with a fresh raspberry just before serving.
Notes
For softer cookies, you can use quick oats instead of rolled oats.
Try swapping the raspberry jam with strawberry, apricot, or mixed berry jam for a different flavor.
Do not overbake—the cookies should look just set in the center for a chewy texture.
You can freeze the unbaked cookie dough in scoops and bake straight from the freezer, adding 1–2 extra minutes of baking time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18
- Sodium: 90
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 35
Serving Ideas & Storage
These cookies are perfect for tea time, lunchbox treats, holiday platters, or as a dessert for guests. Their rustic look and fruity centers make them visually inviting and wonderfully delicious.
Store leftovers in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies (without fresh raspberries) for up to 2 months.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210 |
| Protein | 3g |
| Carbs | 30g |
| Fat | 9g |
| Fiber | 1g |
| Sodium | 90mg |
Final Thoughts
These amazing raspberry crumble cookies are everything a homemade dessert should be—simple, comforting, and incredibly delicious. Whether you’re baking for your family or sharing a sweet moment with friends, there’s no doubt these cookies will be loved by all. Enjoy each warm, buttery, jam-filled bite!