Description
Buttery Raspberry Crumble Cookies are tender, buttery cookies topped with sweet-tart raspberries and a crunchy crumble, creating a perfect balance of flavors and textures for a delightful treat.
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 raspberries
- 1/2 cup rolled oats
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour (for crumble)
- 1/4 cup unsalted butter, cold and cubed (for crumble)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet 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 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 the prepared baking sheet, spacing about 2 inches apart.
- Place 2-3 raspberries on top of each cookie dough ball.
- Prepare the crumble topping by mixing oats, brown sugar, flour, and cold butter until crumbly.
- Sprinkle the crumble evenly over the raspberries on each cookie.
- Bake for 12-15 minutes or until edges are golden and the crumble is set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh raspberries for best results; frozen can be too watery.
- Keep the crumble topping cold for a better texture.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: buttery raspberry crumble cookies, raspberry cookies, crumble topping, buttery cookies, sweet tart cookies