These easy strawberry crumble cookies are irresistible. A rich, shortbread-like cookies filled with sweet strawberry jam and topped with a tasty, buttery crumble. They are surprisingly easy to make and will be your new favorite cookie.
If you’re looking for a delightful treat that combines the buttery goodness of a cookie with the fruity sweetness of strawberry jam, these Strawberry Crumble Cookies are perfect.
This recipe is easy to follow and yields cookies that are both delicious and beautiful, making them ideal for sharing with friends and family—or just enjoying by yourself!
Why I love these strawberry crumble cookies
These cookies are incredibly simple to make. In just about 30 minutes, using ingredients you likely already have on hand, you can satisfy any sudden sweet tooth craving. Their versatility is a bonus—they’re a delightful blend of a tart, cookie, and mini pie all in one. Plus, with the option to use different jams, they’re a treat that can please everyone!
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Ingredients for Strawberry Crumble Cookies
- 1 cup unsalted butter, softened
- ⅓ cup powdered sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- 1 cup strawberry jam or preserves (feel free to use another flavor if you prefer)
Strawberry Cookies Step-by-Step Instructions
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Lightly spray a muffin pan with baking spray or grease and flour each well. This will prevent the cookies from sticking and make it easier to remove them once they’re baked.
Step 2: Mix the Dough
In a large mixing bowl, or the bowl of a stand mixer, combine the softened butter, powdered sugar, granulated sugar, vanilla extract, and almond extract. Beat the mixture for 2 to 3 minutes, or until it’s light and creamy. This step is crucial for achieving a smooth and velvety texture in your cookies.
Step 3: Add the Dry Ingredients
Next, add the flour and kosher salt to the butter mixture. Mix just until the ingredients are mostly combined. The dough will be crumbly, but that’s exactly what you want! If the mixture holds together when you squeeze it in your hand, it’s ready. Be careful not to overmix, as this can make the cookies tough.
Step 4: Form the Cookie Base
Using a cookie scoop or measuring cup, scoop about ¼ cup of the dough mixture and press it into the bottom of each well in the muffin pan. Make sure to press the dough up the sides slightly to create a well for the jam. Reserve about 1 ½ cups of the dough mixture to use as the crumble topping.
Step 5: Add the Strawberry Jam
Spoon about a tablespoon of strawberry jam into the center of each cookie. The sweetness of the jam will complement the buttery cookie base perfectly.
Step 6: Crumble Topping
Sprinkle each cookie with a tablespoon or so of the reserved crumble topping. This adds a delightful crunch and extra texture to your cookies.
Step 7: Bake to Perfection
Bake the cookies in your preheated oven for 18 to 22 minutes, or until the tops just begin to turn golden brown. The smell of buttery cookies mixed with sweet strawberry jam will fill your kitchen, making it hard to wait for them to be ready!
Step 8: Cool and Enjoy
Allow the cookies to cool completely before removing them from the muffin pan. Use a thin spatula or knife to gently run around the edge of each cookie before carefully lifting them out. Once cooled, they’re ready to be enjoyed!
Can I Make These Cookies with Different Flavors?
Absolutely! If strawberry isn’t your top choice, feel free to swap it out for any fruit jam or preserves you love. This recipe works beautifully with just about any flavor, making it easy to customize for different seasons or occasions. For example, consider using apricot jam for a warm Thanksgiving treat, blueberry for a summery vibe, or even cherry for a festive holiday dessert. The possibilities are endless, so get creative and match the fruit to your theme or celebration!
Easy Strawberry Crumble Cookies Storage Tips
If you have any leftovers (though we doubt you will!), store them in an airtight container at room temperature for up to 5 days. For longer storage, these cookies can be frozen for up to 3 months. Just make sure to place them in an airtight, freezer-safe container, with parchment paper between each layer to prevent sticking. Thaw to room temperature when you’re ready to enjoy them again.
Strawberry Crumble Cookies
Equipment
- cupcake pan
Ingredients
- 1 cup unsalted butter softened
- ⅓ cup powdered sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup strawberry jam or preserves
Instructions
- Start by preheating your oven to 350°F (175°C). Lightly spray a muffin pan with baking spray or grease and flour each well. This will prevent the cookies from sticking and make it easier to remove them once they’re baked.
- In a large mixing bowl, or the bowl of a stand mixer, combine the softened butter, powdered sugar, granulated sugar, vanilla extract, and almond extract. Beat the mixture for 2 to 3 minutes, or until it’s light and creamy. This step is crucial for achieving a smooth and velvety texture in your cookies.
- Next, add the flour and kosher salt to the butter mixture. Mix just until the ingredients are mostly combined. The dough will be crumbly, but that’s exactly what you want! If the mixture holds together when you squeeze it in your hand, it’s ready. Be careful not to overmix, as this can make the cookies tough.
- Using a cookie scoop or measuring cup, scoop about ¼ cup of the dough mixture and press it into the bottom of each well in the muffin pan. Make sure to press the dough up the sides slightly to create a well for the jam. Reserve about 1 ½ cups of the dough mixture to use as the crumble topping.
- Spoon about a tablespoon of strawberry jam into the center of each cookie. The sweetness of the jam will complement the buttery cookie base perfectly.
- Sprinkle each cookie with a tablespoon or so of the reserved crumble topping. This adds a delightful crunch and extra texture to your cookies.
- Bake the cookies in your preheated oven for 15 minutes, or until the tops just begin to turn golden brown. The smell of buttery cookies mixed with sweet strawberry jam will fill your kitchen, making it hard to wait for them to be ready!
- Allow the cookies to cool completely before removing them from the muffin pan. Use a thin spatula or knife to gently run around the edge of each cookie before carefully lifting them out. Once cooled, they’re ready to be enjoyed!
- Store them in an airtight container at room temperature for up to 5 days. For longer storage, these cookies can be frozen for up to 3 months. Just make sure to place them in an airtight, freezer-safe container, with parchment paper between each layer to prevent sticking. Thaw to room temperature when you're ready to enjoy them again.
These Strawberry Crumble Cookies are not just a dessert—they’re a statement! The combination of buttery, crumbly cookie and sweet, fruity jam is absolutely irresistible.
Whether you’re baking for a special occasion or just to satisfy a sweet craving, this recipe is sure to become a favorite in your kitchen. Happy baking!
Please leave a comment if you make these cookies easy strawberry crumble cookies and save a pin to Pinterest for later!
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Easy strawberry crumble cookies
