Description
Raspberry Crumble Cookies are a delightful treat featuring a buttery cookie base filled with fresh raspberries and topped with a crunchy crumble.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh raspberries (or frozen, thawed)
- 1/4 cup granulated sugar (for filling)
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 cup all-purpose flour (for topping)
- 1/2 cup oats
- 1/2 cup brown sugar, packed (for topping)
- 1/4 cup unsalted butter, melted (for topping)
- 1/2 tsp cinnamon (optional)
Instructions
- In a medium bowl, combine fresh raspberries, granulated sugar, cornstarch, and lemon juice. Gently toss to coat the raspberries without mashing them. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- In a medium bowl, combine flour, oats, brown sugar, melted butter, and cinnamon (if using). Mix until crumbly.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place a small spoonful of the raspberry filling in the center, then enclose the filling with the dough to form a ball.
- Arrange the cookie balls on the prepared baking sheet, leaving space between them.
- Sprinkle the crumble topping generously over each cookie.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and the topping is slightly crisp.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use fresh raspberries when in season.
- These cookies can be stored in an airtight container for up to a week.
- Feel free to adjust the sweetness of the filling based on your preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Raspberry Crumble Cookies, dessert, cookies, baking, raspberry