Raspberry Donut Cookies are a lovely Crumbl cookie recipe. It has a lovely vanilla-flavored cookie base, powdered sugar, raspberry jam, and donut on top!
If you've had my Lemon Blackberry Cookies or my Cherry Chocolate Cheesecake Cookies, then you're already acquainted with a few of my favorites! This is easily one of my favorite new Crumbl cookie flavors.
I have a secret ingredient to make these cookies THE BEST. Spoiler, it's always pudding mix. For this recipe, I use vanilla or French vanilla.
- Butter - salted and softened
- Sugar - white granulated and light brown
- Vanilla Extract
- Vanilla Pudding Mix - make sure it's instant, not cook and serve
- Baking Soda
- All Purpose Flour
- Powdered Sugar
- Raspberry Jam - pie filling will also work
- Miniature Powdered Donuts - filled or unfilled
Making raspberry Crumbl cookies is easy! I'll walk you through all of the steps.
Start by preheating the oven to 350 degrees F and preparing two baking sheets with parchment paper, silicon baking mats, or spraying with cooking spray.
Make The Cookie Dough
In a mixing bowl, cream together the white and brown sugar with the softened butter on high speed, scraping the sides of the bowl with a spatula as needed. You want to make sure the sugar dissolves and the mixture is light and fluffy.
Then add the egg, vanilla extract, and salt and mix well, until fluffy.
Next add in the pudding mix and baking soda and mix until just incorporated. Add in the flour last, mixing on low speed until the dough forms and the flour is completely mixed in.
Scoop into balls using ⅓ cup scoop or a measuring cup. Then flatten the balls slightly to resemble hockey puck shapes. This will help them spread slightly in the oven since they are such large cookies.
Using a Tablespoon, slightly press into each cookie dough disc to leave an indent. This well help hold the jam after the cookies are baked.
⏲️ Baking Time
Pace 6 cookie dough discs on each baking sheet and bake for 11-12 minutes, until cookies are golden brown and edges are beginning to crack. Cool completely.
If making a smaller cookie using about 1.5 Tablespoon scoop, bake for 8-10 minutes with 12 cookies to a pan.
How To Top The Raspberry Cookies
Once cooled, sprinkle generously with powdered sugar using a sifter or sprinkle shaker. Then spoon a Tablespoonful of your favorite raspberry jam (or pie filling) into the center of each cookie.
Last, top each raspberry cookie with pieces of powdered donuts and fresh raspberries. Enjoy!
🍽 Serving & Storage
These cookies are best served at room temperature, no need to refrigerate unless you plan on making ahead!
Can These Be Made Ahead?
Yes! Simply make the recipe as directed and refrigerate in an airtight container until ready to serve, up to 3 days in advance.
If you don't have the fridge space, you can make the dough ahead, divide into individual balls, and refrigerate for up to 5 days or freeze for up to 3 months, then finish the recipe as directed.
✏️ Tips & Variations
- Make sure to use Instant pudding mix, using a cook-and-serve variety may cause the texture of the dough to be different.
- For a fun slightly different flavor, use cheesecake or white chocolate pudding mix in the cookie dough!
- You can use different types of jam or pie filling for these cookies! Blueberry, Strawberry, or even lemon curd are all amazing.
More Crumbl Cookie Flavors
I love to try to recreate new Crumbl cookie flavors! Here are a few of my favorites.
- White Chocolate Biscoff Cookies
- New York Cherry Cheesecake Cookies
- Strawberry Pop Tart Cookies
- German Chocolate Cookies
Hope you enjoy these Raspberry Donut Crumbl Cookies! Let me know how it turns out in the comments below.
Raspberry Donut Cookies
- 1 sifter
For the Cookies:
- 1 cup salted butter softened
- ¾ cup white granulated sugar
- ¾ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ teaspoon salt
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 teaspoon baking soda
- 2½ cups all purpose flour
For the Topping:
- 1 cup powdered sugar
- ¾ cup raspberry jam
- 12 miniature powdered donuts
- raspberries for tops of cookies
For The Cookies:
- Preheat oven to 350°F. Prepare two baking sheets with baking spray or a silicon baking mat.
- With an electric mixer, cream together the butter, white granulated sugar, and brown sugar on high speed until light and fluffy, about 3 minutes.
- Add in the vanilla extract, egg, and salt and mix well until fluffy, about 1 minute.
- Add in the vanilla pudding mix and baking soda, and mix to combine. Add in the flour last and mix on low speed until dough forms and no flour pockets are left. The dough should be a soft play dough consistency.
- Using a ⅓ cup scoop, divide dough into 12 balls and flatten them slightly into a hockey puck shape. With a Tablespoon, press lightly into each cookie to form a circle indent about ¼ inch deep. This helps to hold the jam once the cookie is baked.
- Place 6 on one baking tray, and 6 on the other. Bake for 11-12 minutes, until edges are golden brown and beginning to crack. Cool completely.
For the Topping:
- Using a sifter or sprinkle container, sprinkle powdered sugar generously over cooled cookies.
- Spoon 1 Tablespoon of raspberry jam over each cookie and crumble up a miniature powdered sugar donut over each cookie.
- Last, place 1-2 raspberries on each cookie.