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Raspberry Crumble Shortbread Cookies

Buttery shortbread cookies layered with raspberry jam and topped with a golden crumble.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • 9x13 Baking Pan
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper.
  2. Mix flour, sugar, and salt. Cut in cold butter and add vanilla until dough forms.
  3. Press dough evenly into pan and bake 18–20 minutes.
  4. Spread raspberry jam evenly over warm shortbread.
  5. Mix crumble topping ingredients and sprinkle over jam.
  6. Bake another 22–25 minutes until golden.
  7. Cool completely before slicing into cookies.

Notes

Let cookies cool fully for clean slices and best texture.