Description
Buttery Raspberry Crumble Cookies are tender, buttery cookies topped with a sweet and tangy raspberry crumble, perfect for a delightful treat any time of day.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen raspberries
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup all-purpose flour (for crumble)
- 1/4 cup cold unsalted butter (for crumble)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
- In a small bowl, combine brown sugar, rolled oats, flour, and cold butter; use fingers or a pastry cutter to mix until crumbly.
- Sprinkle a few raspberries on each cookie dough ball, then top with a generous amount of crumble mixture.
- Bake for 15-18 minutes, or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use frozen raspberries if fresh are not available, no need to thaw.
- For extra tartness, add a squeeze of lemon juice to the crumble mix.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Can substitute butter with margarine for a dairy-free option.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: raspberry cookies, crumble cookies, buttery cookies, fruit cookies, dessert cookies