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    Home ‣ Recipes ‣ Cookies

    Raspberry Donut Cookies

    Jan 27, 2023 by Sara · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe
    Baked Raspberry Crumbl Cookies on metal pan.
    Baked Raspberry Crumbl Cookies on metal pan.

    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.

    Stack of 3 baked raspberry cookies on wood cutting board with jam and donuts on top.

    🥣 Ingredients

    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
    • Egg
    • Vanilla Extract
    • Salt
    • 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
    • Raspberries
    Ingredients for raspberry donut cookies in glass dishes on wood cutting board on marble countertop.

    🔪 Instructions

    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.

    Hand pouring egg into mixing bowl of creamed butter and sugar.

    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.

    Raw vanilla cookie dough scooped in balls on metal pan.

    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.

    Metal Tablespoon pressing indent into raw cookie dough on metal pan.

    ⏲️ 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.

    Metal spoon with raspberry jam above baked vanilla cookie covered in powdered sugar, on metal pan.

    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!

    Baked and decorated Raspberry Crumbl Cookie on metal pan.

    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.
    Baked Raspberry Donut Crumbl Cookie with bite removed on wood board.

    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.

    Baked and decorated Raspberry Crumbl Cookie on metal pan.
    Print Recipe Pin Recipe
    5 from 1 vote

    Raspberry Donut Cookies

    Raspberry Donut Cookies are a lovely Crumbl cookie copycat recipe. It has a lovely vanilla-flavored cookie base, powdered sugar, raspberry jam, and donut on top!
    Course: Dessert, Snack
    Cuisine: American
    Keyword: Raspberry Donut Cookie
    Servings: 12
    Calories: 435kcal
    Author: Sara

    Equipment

    • 1 sifter

    Ingredients

    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

    Instructions

    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.

    Notes

    May be stored in an airtight container at room temperature for up to 3 days. 
    To make ahead, make the dough and divide into individual balls, then refrigerate for up to 5 days or freeze for up to 3 months, then finish the recipe as directed.

    Nutrition

    Calories: 435kcal | Carbohydrates: 71g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 327mg | Potassium: 73mg | Fiber: 1g | Sugar: 46g | Vitamin A: 493IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg

    More Cookies

    • Cherry Chocolate Cheesecake Cookies
    • White Chocolate Biscoff Cookies
    • Maple Cookies Recipe
    • Soft Oatmeal M&M Cookies
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    Reader Interactions

    Comments

    1. Linda

      January 29, 2023 at 8:50 pm

      My daughters made your RASPBERRY DONUT COOKIES❣️
      They made them with different jams. Some strawberry 🍓 some apricot some blackberry and some raspberry!
      DE-VINE❣️❣️❣️
      Thank you for creating and posting your wonderful recipe. We love it ❣️ We were sad that we couldn’t buy the raspberry donut cookie every week… but then we found your recipe and we are over the moon 🌝

      Reply

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    Hi! I'm Sara. Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

    More about me →


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