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

In a bowl, whisk flour, baking powder, and salt.

In a separate bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; mix well.

Gradually add dry ingredients to the wet mixture and mix until a soft dough forms.

In a small bowl, combine crumble topping ingredients and cut butter in until crumbly.

Roll dough into balls and place on baking sheet. Press a small indentation into the center of each.

Fill each indentation with raspberry jam.

Sprinkle crumble topping over cookies, gently pressing it in.

Bake for 12–15 minutes, until edges are lightly golden.

Cool on baking sheet for 5 minutes, then transfer to a wire rack.