Raspberry Crumble Shortbread Cookies: A Buttery, Jam-Filled Classic with a Crumbly Twist

There’s something undeniably comforting about shortbread. That rich, buttery flavor. The tender crumb that practically melts on your tongue. Now imagine taking that timeless classic and elevating it with a vibrant raspberry filling and a golden crumble topping. That’s exactly what these Raspberry Crumble Shortbread Cookies deliver—pure bakery-style indulgence made right in your own kitchen.

These cookies strike the perfect balance between elegant and approachable. They’re refined enough for holiday trays, bridal showers, or afternoon tea, yet simple enough for a cozy weekend baking project. The base is a traditional shortbread dough, pressed and baked until tender. A layer of sweet-tart raspberry jam adds brightness, while the buttery crumble topping brings texture and visual appeal.

Whether you’re a seasoned baker or just starting out, this recipe is designed to be forgiving, flexible, and incredibly rewarding. Let’s dive into everything you need to know to make the best raspberry crumble shortbread cookies from scratch.

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Why You’ll Love These Raspberry Crumble Shortbread Cookies

These cookies aren’t just delicious—they’re memorable. Here’s why they deserve a permanent spot in your baking rotation:

• Rich, buttery shortbread base that stays tender, not dry
• Sweet-tart raspberry filling that cuts through the richness
• Golden crumble topping for added texture and bakery-style flair
• Make-ahead friendly and easy to store or freeze
• Customizable with different jams or flavors

They’re the kind of cookie people ask about after one bite.

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Ingredients

For the Shortbread Base:

• 2 cups all-purpose flour
• ½ cup granulated sugar
• ¼ teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1 teaspoon vanilla extract

For the Raspberry Filling:

• ¾ cup raspberry jam (seedless preferred)
• 1 teaspoon cornstarch (optional, for thicker filling)

For the Crumble Topping:

• ¾ cup all-purpose flour
• ⅓ cup brown sugar, packed
• ¼ teaspoon salt
• ½ cup unsalted butter, melted

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Instructions

1. Prepare the Pan
   Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
2. Make the Shortbread Dough
   In a large bowl, combine flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add vanilla extract and mix just until the dough comes together.
3. Press and Bake the Base
   Press the shortbread dough evenly into the prepared pan. Prick lightly with a fork. Bake for 18–20 minutes, until just lightly golden around the edges.
4. Prepare the Raspberry Layer
   If using cornstarch, warm the raspberry jam slightly and whisk in the cornstarch until smooth. Spread the jam evenly over the warm shortbread base.
5. Make the Crumble Topping
   In a bowl, combine flour, brown sugar, and salt. Stir in melted butter until crumbly. Sprinkle evenly over the jam layer.
6. Final Bake
   Return the pan to the oven and bake for another 22–25 minutes, until the crumble topping is golden and set.
7. Cool and Slice
   Allow the bars to cool completely in the pan. Once cooled, lift out using parchment and slice into square or rectangular cookies.

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Tips for Perfect Shortbread Cookies Every Time

• Use cold butter for the base—it creates that classic shortbread texture.
• Don’t overmix the dough; stop as soon as it comes together.
• Choose high-quality jam with real fruit flavor for best results.
• Let them cool completely before slicing for clean edges.

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Variations and Flavor Ideas

One of the best things about raspberry crumble shortbread cookies is how adaptable they are:

• Lemon Raspberry: Add lemon zest to the shortbread base.
• Mixed Berry: Use a blend of raspberry, blueberry, and blackberry jam.
• Almond Shortbread: Swap vanilla for almond extract and sprinkle sliced almonds on top.
• Chocolate Drizzle: Finish cooled cookies with melted dark chocolate.

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Serving Suggestions

These cookies shine in so many settings:

• Serve with coffee or tea for an afternoon treat
• Add to holiday cookie trays for a pop of color
• Package as homemade gifts
• Serve slightly warmed with vanilla ice cream for dessert

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Storage and Make-Ahead Tips

• Store in an airtight container at room temperature for up to 4 days.
• Refrigerate for up to 1 week.
• Freeze sliced cookies for up to 2 months; thaw overnight before serving.

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A Little Cultural Cookie Context

Shortbread originated in Scotland and has been beloved for centuries due to its simple ingredients and luxurious texture. Adding jam and crumble is a modern twist that borrows from classic British jam bars and fruit crumbles—making these cookies a delicious blend of old-world tradition and contemporary baking.

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Final Thoughts

If you’re looking for a cookie that’s buttery, fruity, and irresistibly crumbly, Raspberry Crumble Shortbread Cookies are it. They’re visually stunning, incredibly satisfying, and versatile enough for any occasion. Once you make them, don’t be surprised if they become a permanent favorite.