Description
Delicious Buttery Raspberry Crumble Cookies – Discover a tasty treat for your sweet tooth!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups fresh raspberries (or 1 cup frozen, thawed and drained)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ½ cup all-purpose flour
- ⅓ cup brown sugar, packed
- ¼ cup unsalted butter, cold and cubed
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ¼ cup rolled oats (optional for extra texture)
Instructions
- Step 1: Prepare Your Workspace Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This recipe yields approximately 20 cookies, so you’ll likely need to bake in batches. Allow your ingredients to reach the proper temperature—especially the butter and egg for the cookie dough, which should be at room temperature.
- Step 2: Make the Cookie Dough In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This incorporates air into your Buttery Raspberry Crumble Cookies, creating that ideal tender texture. Add the egg and vanilla extract, beating until fully incorporated and smooth. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined. The dough will be soft but not sticky.
- Step 3: Prepare the Raspberry Filling In a medium bowl, gently toss raspberries with sugar, lemon juice, and cornstarch until evenly coated. For frozen berries, drain any excess liquid first. The cornstarch will thicken the juices as the cookies bake, creating pockets of jammy raspberry goodness rather than soggy centers.
- Step 4: Create the Crumble Topping Combine flour, brown sugar, cinnamon, salt, and oats in a bowl. Add the cold, cubed butter and use your fingertips to work it into the dry ingredients until you have a mixture resembling coarse crumbs with some pea-sized pieces remaining. The variation in size creates the perfect crumble texture.
- Step 5: Assemble and Bake Scoop approximately 2 tablespoons of cookie dough and flatten into a disk in your palm. Create a small indentation in the center, add a teaspoon of raspberry filling, then fold the edges up slightly to create a shallow cup. Place on the prepared baking sheet, spacing cookies about 2 inches apart. Sprinkle each cookie generously with crumble topping, gently pressing to adhere. Bake for 12-14 minutes until the edges are lightly golden and the crumble topping is crisp. The centers may look slightly underdone, but they’ll continue cooking as they cool. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg