Raspberry Butter Cake Cookies (Crumbl Dupe)

If you are looking for the ultimate bakery-style indulgence, these Raspberry Butter Cake Cookies are guaranteed to be your new favorite treat! Inspired by the rich, gooey flavors of St. Louis butter cake, these soft-baked cookies offer a delicate, melt-in-your-mouth texture with a golden, buttery base.

What takes these cookies over the top is the stunning combination of sweet and tart flavors. Each cookie is filled with a homemade tart raspberry topping, glazed with a rich butter sauce, and crowned with a swirl of almond-flavored cream cheese buttercream! They look like they came straight out of a high-end bakery display case, making them perfect for summer gatherings, holiday cookie platters, or any special occasion.

Why You’ll Love These

 Real Fruit Flavor: The homemade raspberry filling uses real raspberries, lemon juice, and sugar for a bright, fresh taste that balances the rich cake base.

 Gooey Butter Cake Taste: A warm butter glaze brushed over the cookies infuses them with rich butter cake flavor.

 Almond Buttercream Frosting: The pipeable, silky frosting is lightly flavored with pure almond extract for a delicious bakery finish.

 Show-stopping Appearance: The contrast of deep red raspberry jam against the golden cookie and white buttercream swirl makes these cookies photo-worthy.

Full Recipe

Yield: 9–10 large cookies

Prep time: 45 minutes | Bake time: 12–14 minutes | Total time: 1 hour

Ingredients

Cookie Dough:

•  1 cup (226 g) unsalted butter, softened
•  ¾ cup (150 g) granulated sugar
•  2 large eggs, room temp
•  2 tsp (10 ml) vanilla extract
•  3 cups (360 g) all-purpose flour
•  1 tsp (3 g) cornstarch
•  1 tsp (5 g) baking powder
•  ½ tsp (3 g) salt

Raspberry Topping:

•  2 cups (250 g) fresh or frozen raspberries
•  ⅓ cup (67 g) granulated sugar
•  ½ tbsp (7.5 ml) lemon juice
•  1 tsp (5 ml) water + 1 tsp (3 g) cornstarch (for the slurry)

Butter Sauce:

•  4 tbsp (56 g) unsalted butter
•  ⅓ cup (40 g) powdered sugar
•  1 tbsp (15 ml) water
•  ½ tsp (2.5 ml) vanilla extract

Buttercream:

•  ½ cup (113 g) unsalted butter, softened
•  2 cups (240 g) powdered sugar
•  ½ tsp (2.5 ml) almond extract (or vanilla)
•  Pinch of salt
•  1 tbsp (15 ml) heavy cream

Instructions

1. Raspberry Topping:

Combine raspberries, sugar, and lemon juice in a saucepan over medium-low. Cook 5 minutes, mashing berries. Stir in cornstarch slurry and cook until thickened. Strain seeds if desired, then chill completely.

2. Cookie Dough & Bake:

Cream butter and sugar until fluffy, then beat in eggs and vanilla. Fold in flour, cornstarch, baking powder, and salt. Portion into 3.25 oz dough balls, flatten into discs, Bake at 350°F (175°C) for 11–12 minutes (slightly underbake).

3. Butter Sauce:

Melt butter, powdered sugar, water, and vanilla over medium-low heat. Let sit a few minutes to thicken, then brush over the warm cookies.

4. Buttercream & Assembly:

Beat butter, powdered sugar, almond extract, salt, and heavy cream until smooth. Spoon cooled raspberry sauce into center of cooled cookies, top with a swirl of buttercream, and serve!

Tips for Success

 Cool the Jam Completely: Make sure the raspberry jam is completely cool before spooning onto the cookies so it doesn’t melt the cookie dough or frosting.

 Use Pure Almond Extract: Pure almond extract gives the cream cheese frosting an amazing bakery-quality flavor that pairs perfectly with raspberries!

Storage and Freshness

 Refrigerator: Store assembled cookies in a single layer in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for the best texture!

My favorite almond extract, piping bags, my baking sheets and tons of other items I use in this recipe and others on this website is linked for you in my Amazon Storefront!