Ooh, buttery raspberry crumble cookies are sweet, tart, and melt-in-your-mouth delicious—perfect for a snack or dessert. Here’s a detailed recipe:
Ingredients (makes ~24 cookies)
For the crumble cookie base:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the raspberry filling:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch (optional, for thicker filling)
For the crumble topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/4 cup unsalted butter, cold and cubed
Instructions
1. Make the cookie dough
- Cream the butter and sugar together until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually mix in the flour, baking powder, and salt until a soft dough forms.
- Chill dough in the fridge for 15–20 minutes (optional, helps with shaping).
2. Prepare the raspberry filling
- In a small saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat for 5–7 minutes until the raspberries break down.
- Optional: Stir in cornstarch dissolved in a tiny bit of water to thicken.
- Let the filling cool slightly.
3. Make the crumble topping
- Mix flour, sugars, and salt in a bowl.
- Cut in the cold butter with a fork or pastry cutter until the mixture is crumbly.
4. Assemble the cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll cookie dough into balls (~1.5 tablespoons each) and place on the sheet.
- Make an indentation in the center of each cookie and spoon in a small amount of raspberry filling.
- Sprinkle crumble topping over each cookie gently.
5. Bake
- Bake for 15–18 minutes, until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips
- Use fresh or frozen raspberries; just thaw and drain frozen ones first.
- For extra buttery flavor, use high-quality butter.
- Cookies can be stored in an airtight container at room temp for 3–4 days.
If you want, I can also give a shortcut version using jam instead of cooking raspberries that’s even faster but still delicious.
Do you want me to give that version too?
