These Buttery Raspberry Crumble Cookies are sweet and crumbly with a delicious raspberry filling. They are perfect for a snack or dessert that makes your taste buds dance!
I love how easy they are to whip up—just mix, crumble, and bake. Plus, the smell while they bake is simply heavenly. Who can resist a warm cookie? 😋
Key Ingredients & Substitutions
Unsalted Butter: I recommend unsalted butter for baking as it lets you control the salt in your recipe. If you’re in a pinch, use salted butter but reduce any added salt by a pinch.
Raspberries: Fresh red raspberries are my favorite for their bright flavor. If they are out of season, frozen raspberries work perfectly too. Just make sure to drain any liquid after thawing.
All-Purpose Flour: This is key for the cookie structure. If you need a gluten-free option, feel free to swap with a 1:1 gluten-free flour blend.
Granulated Sugar: White sugar provides sweetness and helps with texture. If you want something less processed, consider using coconut sugar, but note that it may slightly change the color.
How Do You Get the Perfect Crumble Topping?
The crumble topping can elevate your cookies, adding texture and a nice crunch. Here’s how to nail that crumbly perfection:
- Start with cold butter. This is key to creating that crumbly texture. If your butter is too soft, it won’t crumble.
- Mix gently. Use your fingers or a pastry cutter to combine the ingredients until you see pea-sized crumbs. Don’t overmix; we want that texture!
- Use it right away. Once made, sprinkle it over the cookies before baking to keep it crisp and delicious.
Following these tips will help you achieve a delightful, buttery, and flaky texture in your raspberry crumble cookies! Enjoy baking!
Buttery Raspberry Crumble Cookies
Ingredients:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Raspberry Filling:
- 1 cup fresh or frozen raspberries (if frozen, thaw and drain excess liquid)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
For the Crumble Topping:
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
Time Needed:
This delicious cookie recipe will take about 20 minutes to prepare and 12-15 minutes to bake. After baking, you’ll need to let them cool for about 5 minutes on the sheet and then completely on a wire rack. Total time is around 40-50 minutes, and it’s well worth the wait!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup easy.
2. Prepare the Raspberry Filling:
In a small bowl, gently mash the raspberries with a fork. Then, stir in the sugar and cornstarch until everything is well combined. Set this mixture aside while you prepare the cookies.
3. Make the Cookie Dough:
In a large mixing bowl, beat the softened butter and sugar together for about 2-3 minutes until it’s light and fluffy. Add in the egg and vanilla extract, mixing until fully combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to your butter mixture, stirring just until everything is combined. Don’t overmix, or your cookies may turn out tough!
5. Create the Crumble Topping:
In a medium bowl, combine the cold cubed butter, flour, sugar, and vanilla extract. Using your fingers or a pastry cutter, mix until you achieve a crumbly texture resembling coarse crumbs.
6. Assemble the Cookies:
Take about 1 tablespoon of cookie dough and flatten it slightly in your hand. Create a small indentation in the center and spoon in about 1 teaspoon of the raspberry filling. Fold the dough around the filling to enclose it fully, then gently flatten the cookie to about 1/2 inch thick.
7. Coat with Crumble Topping:
Roll or sprinkle the prepared cookie in the crumble topping, covering it well. Place the cookie onto the prepared baking sheet. Repeat this process until you’ve used up all the dough, filling, and topping.
8. Bake the Cookies:
Bake the cookies in the preheated oven for 12-15 minutes or until the crumble topping is golden brown and the cookies are set. Your kitchen will smell fantastic!
9. Cool Them Off:
After baking, let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Serve and Enjoy:
Your Buttery Raspberry Crumble Cookies are ready to be enjoyed! Serve them warm or at room temperature, and they make an excellent treat with a cup of tea or coffee. Happy baking!
Can I Use Other Fruits Instead of Raspberries?
Absolutely! These cookies are versatile. You can substitute raspberries with other fruits like blueberries, strawberries, or even chopped peaches. Just make sure to adjust the sugar in the filling if the fruit is sweeter or tarter.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough ahead of time. Just wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to a month. Thaw in the fridge overnight before using.
Why Are My Cookies Spreading Too Much?
If your cookies are spreading too much, it might be due to softened butter being too warm or not chilling the dough before baking. Ensure your butter is softened but cool, and consider chilling the dough for about 30 minutes before baking to help maintain their shape.