RASPBERRY CRUMBLE COOKIES
These Raspberry Crumble Cookies are a delightful treat, combining the tartness of fresh raspberries with a buttery, crumbly texture. Topped with a sweet crumble, they’re perfect for any occasion and will melt in your mouth.
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries roughly chopped
For the Crumble Topping:
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup rolled oats
- 2 tablespoons unsalted butter cold and cubed
- 1 tablespoon brown sugar optional for extra sweetness
Instructions
Prepare the Oven and Baking Sheet:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Make the Cookie Dough:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, beat together softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined. Gradually add the dry ingredients and mix until a dough forms. Gently fold in the chopped raspberries.
Make the Crumble Topping:
- In a separate bowl, combine flour, sugar, oats, and cold cubed butter. Use your fingers or a pastry cutter to mix until the mixture forms small crumbs. Sprinkle in brown sugar if desired.
Shape the Cookies:
- Scoop dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Press each ball slightly to flatten. Sprinkle the crumble topping generously over each cookie.
Bake:
- Bake for 12–15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Make Ahead:
You can prepare the dough and refrigerate it for up to 24 hours before baking. This helps the dough firm up and creates thicker cookies. Customizing the Flavour:
Feel free to replace raspberries with other berries such as blueberries or strawberries for a different twist. You can also add a teaspoon of lemon zest for a citrusy flavor. Serving Suggestions:
Serve these cookies with a cup of tea or enjoy them as a sweet treat after a meal. Allergy-Friendly Options:
For a dairy-free version, use dairy-free butter and make sure to use non-dairy milk in the dough if needed. Storage Tips:
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 3 months.
You can prepare the dough and refrigerate it for up to 24 hours before baking. This helps the dough firm up and creates thicker cookies. Customizing the Flavour:
Feel free to replace raspberries with other berries such as blueberries or strawberries for a different twist. You can also add a teaspoon of lemon zest for a citrusy flavor. Serving Suggestions:
Serve these cookies with a cup of tea or enjoy them as a sweet treat after a meal. Allergy-Friendly Options:
For a dairy-free version, use dairy-free butter and make sure to use non-dairy milk in the dough if needed. Storage Tips:
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 3 months.