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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Mix in vanilla extract.
Gradually add flour and salt, mixing just until the dough comes together.
Scoop about 1 tablespoon of dough and roll into balls. Place on the baking sheet and press down gently to form a shallow well in the center.
Fill each cookie center with about ½ teaspoon of raspberry preserves.
In a separate bowl, mix oats, brown sugar, and cold cubed butter with a fork or pastry cutter until crumbly.
Sprinkle the crumble topping over each filled cookie.
Bake for 14-16 minutes or until the edges are lightly golden.
Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Optional: dust with powdered sugar before serving.