1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

3. Beat in egg and vanilla extract until well combined.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. Gradually mix dry ingredients into the wet ingredients until a soft dough forms.

6. Roll dough into balls and place on prepared baking sheet; gently flatten each one.

7. Press a small indentation into the center of each cookie and fill with raspberry jam.

8. In a small bowl, combine crumble flour and sugar; cut in cold butter until crumbly.

9. Sprinkle crumble topping over each cookie.

10. Bake for 14–16 minutes until edges are lightly golden.

11. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.