These buttery Jam Crumble Cookies are a super easy to make because the base and crumble topping are made from one dough, and the center is just your favorite jam or preserve.
Made with just 7 ingredients, these easy, no-chill cookies are baked in a muffin pan, and ready to enjoy in under 45 minutes. And that includes the prep and baking time!
Visual Instructions
Here are step by step pictures so you can see what the cookies at each stage should look like.
The full printable recipe with amounts and instructions are at the end of this post.
- Add sugar, and vanilla extract to melted butter and whisk to combine.
- Then sift in the flour, baking powder and salt.
- Use a spatula to mix and combine the flour into the butter mixture.
- Gather the dough with your hands. The dough will feel soft and a little crumbly.
- Press 2 packed teaspoons of dough into the bottom of a regular-sized muffin pan lined with paper liners, reserving about ¾ cup of dough crumbs for the topping.
- Add about 1 teaspoon of jam on top of the cookie dough and spread it evenly.
- Use your fingers to crumble the reserved dough in the bowl and sprinkle it either over the jam or around its edges.
- Bake in a preheated oven of 350F (180C) for 15-20 minutes until golden brown.
Remove the pan from the oven and let the cookies cool in the pan for 10 minutes to firm up, so they don't break when removed.
Storing
Storing baked cookies: Store baked and cooled cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 1 month.
You can prepare the dough in advance if you like. Refrigerate it for up to 3 days or freeze it for up to 2 weeks.
Baking Tips
- I use tulip cupcake liners for these cookies, but you can use any liners you prefer. It's also a good idea to spray the inside of the liners with cooking spray to ensure the cookies come out easily.
- Use Thick Jam: Bonne Maman strawberry preserve is my favorite for this recipe, but feel free to use whichever jam or preserve you love. Just ensure that the jam has a thick texture for the best flavor and consistency.
- Measure Jam Carefully: Stick to using just 1 teaspoon of jam in each cookie. Using too much can cause the crumb topping to sink into the jam as it bakes and bubbles up
- Reserve Enough Dough for Topping: Make sure to set aside at least ¾ cup (90g) of dough for the crumbs for a generous topping.
- Sprinkle Options: You can either cover the entire cookie with the crumb topping or apply a thick layer around the edges, allowing the jam to show through for a decorative touch.
- Bake Until Golden: Keep an eye on the cookies and bake until the crumb topping is golden brown for the best results.
- Cool Completely: Allow the cookies to cool completely in the pan before removing them to prevent them from falling apart.
Enjoy 😋
Recipe
Jam Crumble Cookies
- 7 Tablespoons (100g) unsalted butter, melted
- 3 Tablespoons (35g) white granulated sugar
- ½ teaspoon (2 ½ ml) vanilla extract
- 1 ½ cups (185g) all purpose (plain) flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (160g) jam (use your favorite) (see note 1)
- Line a cupcake or muffin pan with 12 paper liners (see note 2)
- Preheat the oven to 356° F / 180° C (160° C fan)
- Add butter to a small pot and heat on the stove until just melted. Alternatively, you can melt it in the microwave using a microwave-safe bowl.
- Pour the warm melted butter into a large bowl. Add sugar and vanilla extract and whisk to combine.
- Sift the flour, baking powder, and salt into the butter mixture and use a spatula to combine. Gather the dough with your hands; it will feel soft and slightly crumbly.
- Press 2 packed teaspoons of dough into the bottom of each muffin liner, reserving about ¾ cup (about 80g) of dough for the crumb topping.
- Spread 1 teaspoon of jam evenly over each cookie. (See note 3)
- Use your fingers to crumble the reserved dough in the bowl and sprinkle it either over the jam or around its edges. (See note 4)
- Bake for 15-20 minutes until golden brown. Remove the pan from the oven and let the cookies cool in the pan for 10 minutes, so they are firm enough to transfer to a cooling rack without breaking.
Storing
- Storing baked cookies: Store baked and cooled cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 1 month.
- You can prepare the dough in advance if you like. Refrigerate it for up to 3 days or freeze it for up to 2 weeks.
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Noxie says
I would love to try this recipe for my mom she loves jam 😋
The Gardening Foodie says
Hi Noxie, that sounds like a great idea! I'm sure your mom will love it, especially with that jammy goodness 😋. Happy baking!