These Raspberry Cookies are a beautiful blend of a buttery shortbread-style crust, sweet raspberry jam filling, and a crumbly topping—all baked in muffin tins for a perfectly portioned treat. With a soft texture inside and a golden, crisp finish on top, they’re a cross between a jam tart and a soft cookie. Ideal for holidays, tea parties, or just a cozy weekend bake, these cookies are as lovely to look at as they are to eat.

Why You’ll Love This Recipe

• Easy to make with simple pantry ingredients

• The combination of textures—soft, crumbly, and jammy—is irresistible

• Bakes in under 25 minutes

• Great for make-ahead and freezer-friendly treats

• Customizable with your favorite jam flavors

• Looks elegant enough for special occasions but easy enough for everyday baking

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, softened to room temperature

• ⅓ cup granulated sugar

• ⅓ cup powdered sugar

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract

• 2 cups all-purpose flour

• ½ teaspoon kosher salt

• ½ cup seedless raspberry jam (or more depending on how much filling you like)

• Optional: extra powdered sugar for dusting after baking

Directions

1. Preheat your oven to 350°F (175°C). Grease a jumbo muffin tin with baking spray or lightly butter and flour each well to prevent sticking.

2. Make the dough: In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together until light and fluffy—about 1–2 minutes using a hand mixer or stand mixer.

3. Add flavoring: Mix in the vanilla and almond extracts.

4. Incorporate dry ingredients: Gradually add in the all-purpose flour and kosher salt, mixing until just combined. The dough should be soft but may look a bit crumbly—this is normal.

5. Form the cookie base: Scoop about ¼ cup of dough into each muffin cup. Press the dough into the bottom and up the sides to form a little well or cup shape. Reserve about ½ cup of dough for the topping.

6. Add the filling: Spoon ½ to 1 tablespoon of raspberry jam into each dough cup. Be careful not to overfill.

7. Top with crumble: Use the reserved dough to crumble over the top of each cookie, covering the jam partially but allowing some of it to peek through.

8. Bake: Place in the oven and bake for 18 to 22 minutes, or until the tops are lightly golden and the cookie edges look set.

9. Cool and release: Allow the cookies to cool fully in the tin—this helps them firm up. Once cool, gently run a butter knife around the edge to loosen and lift each cookie out.

10. Serve: Optionally, dust with powdered sugar before serving for an elegant finish.

Servings and timing

• Yield: 12 cookies (made in a jumbo muffin tin)

• Prep time: 10 minutes

• Bake time: 18–22 minutes

• Total time: 30–35 minutes

Variations

• Jam flavors: Swap raspberry jam for blueberry, strawberry, apricot, or even lemon curd

• Nut-free version: Omit the almond extract and use only vanilla

• Mini cookies: Use a regular muffin tin instead of jumbo—reduce bake time to 14–16 minutes

• Nut topping: Add a sprinkle of chopped almonds or pecans on top before baking for added crunch

• Spiced dough: Mix a pinch of cinnamon or nutmeg into the flour for a warm twist

Storage/Reheating

• Room temperature: Store in an airtight container for up to 5–7 days.

• Freezing: Freeze cooled cookies in layers with parchment paper between them for up to 3 months.

• Reheating: To enjoy warm, place in a 300°F (150°C) oven for 5–8 minutes or microwave each cookie for about 10–15 seconds.

FAQs

1. Can I use a standard muffin tin instead of jumbo?

Yes, but reduce the amount of dough and filling per cookie and decrease the baking time to 14–16 minutes. Keep an eye on them for golden edges.

2. What can I use instead of raspberry jam?

You can use any seedless jam such as strawberry, blackberry, apricot, or peach. Lemon curd or even a thick chocolate spread works well too.

3. Why is my dough so crumbly?

A slightly crumbly texture is normal and helps give the cookies a shortbread-like bite. If it’s too dry to press into the pan, try mixing for another 30 seconds or adding a teaspoon of milk.

4. Can I make the dough ahead of time?

Yes, the dough can be made up to 2 days ahead and stored covered in the refrigerator. Let it soften slightly before pressing into the muffin cups.

5. How do I prevent the cookies from sticking to the muffin tin?

Make sure to grease your pan well with baking spray or butter and flour. Let the cookies cool fully before removing, and run a knife around the edges to help lift them out cleanly.

6. Can I make these cookies gluten-free?

Yes, you can substitute a 1:1 gluten-free all-purpose flour blend. Make sure it’s a blend suitable for baking cookies.

7. Is almond extract necessary?

No, almond extract is optional. It adds a subtle nutty depth, but you can use only vanilla extract if you prefer.

8. What’s the best way to create the crumble topping?

Simply pinch small amounts of the reserved dough between your fingers to form little clumps, then scatter them over the jam before baking.

9. Can I add fresh raspberries?

Fresh raspberries can add moisture, so if using, add just one per cookie or mix a few into the jam. Be cautious not to make the filling too wet.

10. Can I dust the cookies with powdered sugar after baking?

Yes! Once the cookies are fully cooled, a light dusting of powdered sugar adds a lovely, finished look and extra sweetness.

Conclusion

Raspberry Cookies are a wonderful fusion of rich buttery dough, sweet jammy centers, and a delightfully crumbly top. Whether you serve them as an elegant dessert or enjoy one with your morning coffee, these cookies deliver big flavor with minimal effort. With endless variations and excellent make-ahead potential, they’re sure to become a favorite in your baking rotation.