Raspberry Crumble Shortbread Cookies
Buttery shortbread cookies layered with raspberry jam and topped with a golden crumble.
Equipment
- Mixing bowls
- 9x13 baking pan
- Parchment paper
- Wire rack
Ingredients
Shortbread Base
- 2 cups all-purpose flour
- 0.5 cup granulated sugar
- 0.25 tsp salt
- 1 cup unsalted butter cold, cubed
- 1 tsp vanilla extract
Filling
- 0.75 cup raspberry jam seedless preferred
Crumble Topping
- 0.75 cup all-purpose flour
- 0.33 cup brown sugar packed
- 0.25 tsp salt
- 0.5 cup unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper.
- Mix flour, sugar, and salt. Cut in cold butter and add vanilla until dough forms.
- Press dough evenly into pan and bake 18–20 minutes.
- Spread raspberry jam evenly over warm shortbread.
- Mix crumble topping ingredients and sprinkle over jam.
- Bake another 22–25 minutes until golden.
- Cool completely before slicing into cookies.
Notes
Let cookies cool fully for clean slices and best texture.