Copycat Crumbl Raspberry Butter Cake Cookie
A bakery-style butter cookie meets tart raspberry jam. This one’s luxurious without being fussy — soft, fruity, and buttery with that perfect glossy swirl.
Ingredients
¾ cup unsalted butter, softened
¾ cup sugar
1 egg
2 tsp vanilla
2 cups flour
½ tsp baking powder
¼ tsp salt
½ cup raspberry jam (seedless preferred)
Powdered sugar for dusting
Instructions
Preheat oven to 350°F. Line tray.
Cream butter and sugar until pale and fluffy. Add egg and vanilla.
Mix in dry ingredients until dough forms.
Scoop and flatten dough slightly.
Bake 10–11 min until barely golden.
Warm jam slightly and swirl a spoonful onto each cookie while warm. Dust with powdered sugar once cool.
Tips & Notes
Add a small drizzle of melted butter to your jam before swirling for extra shine.
Try warming before serving — it tastes bakery-fresh again.