These Buttery Raspberry Crumble Cookies are a yummy treat! With a soft, chewy texture and bursting with sweet raspberry goodness, they are perfect for any snack time.
Honestly, the crumbly topping makes these cookies even better. You won’t be able to eat just one! I love enjoying them with a cup of tea, it feels like a cozy hug!
Key Ingredients & Substitutions
Unsalted Butter: This gives the cookies a rich flavor. If you only have salted butter, just reduce the added salt in the recipe. I sweeten my cookies by using unsalted butter for better control over taste.
Fresh Raspberries: These bring a burst of flavor and color. If they aren’t in season, frozen raspberries work well too. Just make sure to thaw and drain them first so the cookies don’t get soggy.
Granulated Sugar: This helps with sweetness and texture. You can swap for brown sugar for a more caramel-like flavor, which I sometimes like for a little twist in my cookies.
All-Purpose Flour: The structure of cookies relies on this. If you’re looking for a gluten-free option, go for a 1:1 gluten-free flour blend that includes xanthan gum for the best results.
How Do I Make the Perfect Crumble Topping?
The crumble topping adds a delightful texture to your cookies. Here’s how to nail it:
- Start with cold butter—it helps create that crumbly texture.
- Mix the flour and sugar first before adding butter. This ensures even distribution.
- Use your fingertips or a pastry cutter to blend the mixture until it looks like coarse crumbs. Be gentle to avoid melting the butter.
Sprinkling the topping generously over each cookie ensures every bite is crunchy and sweet. Trust me, it makes a big difference!
Buttery Raspberry Crumble Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) 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 raspberries (or frozen, thawed and drained)
- 1/2 cup coarse sugar for topping (optional, for sparkle and crunch)
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, cold and cut into small pieces
How Much Time Will You Need?
This delightful recipe takes about 20 minutes for prep and about 12-15 minutes for baking. So, you can enjoy these heavenly cookies in around 40 minutes total! Plus, don’t forget to let them cool for a few minutes on the rack.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. This will help your cookies bake evenly.
2. Cream the Butter and Sugar:
In a large mixing bowl, take your softened butter and granulated sugar. Cream them together using a hand mixer or a wooden spoon until the mixture is light and fluffy. This step gives your cookies a nice texture!
3. Add the Egg and Vanilla:
Beat in the egg and add the vanilla extract to the creamed mixture, mixing until everything is well combined. The vanilla will enhance the flavor of your cookies!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This helps to distribute the baking powder evenly throughout the flour to ensure your cookies rise well.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to tough cookies. A little flour still visible is okay!
6. Fold in the Raspberries:
Gently fold in the fresh raspberries. Try not to crush them too much; you want to keep those lovely little pockets of juicy raspberry goodness throughout your cookies!
7. Make the Crumble Topping:
In a small bowl, mix the crumble topping ingredients: flour, sugar, and cold butter pieces. Use your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs. This topping adds a nice crunch!
8. Scoop the Cookie Dough:
Scoop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. This helps them spread evenly while baking.
9. Add Crumble Topping:
Sprinkle a heaping teaspoon of the crumble topping over each mounded cookie. Then, if you like, lightly sprinkle with coarse sugar for extra sparkle and crunch!
10. Bake the Cookies:
Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden brown and the crumble topping looks slightly browned. Keep an eye on them to avoid overbaking!
11. Cool the Cookies:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step helps them firm up nicely!
Enjoy these buttery, soft cookies filled with juicy raspberries and topped with a sweet, crumbly topping! They are perfect with a cup of tea or coffee. Happy baking!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just be sure to thaw and drain them first to avoid excess moisture in your cookies, which can make them soggy.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to a month—just make sure to separate layers with parchment paper!
Can I Substitute Other Berries?
Absolutely! Feel free to substitute with blueberries, blackberries, or chopped strawberries. Just keep in mind that different berries may alter the flavor slightly, so choose your favorite!
What If I Don’t Have Coarse Sugar for Topping?
No worries! If you don’t have coarse sugar, regular granulated sugar will work fine for the topping. You could also use a sprinkle of brown sugar for a touch of caramel flavor!
