Description
These Buttery Raspberry Crumble Cookies are the perfect combination of rich, buttery flavor and sweet-tart raspberry filling. The crumbly texture paired with a burst of raspberry in every bite makes these cookies irresistible. Perfect for tea time, gifting, or just a delightful treat anytime!
Ingredients
Scale
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For the dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
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For the raspberry filling:
- 1 cup fresh raspberries (or frozen, thawed)
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
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For the crumble topping:
- ½ cup all-purpose flour
- ¼ cup old-fashioned rolled oats
- ¼ cup brown sugar, packed
- ¼ cup unsalted butter, cold and cubed
Instructions
- Prepare the raspberry filling: In a small saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and set aside to cool.
- Make the dough: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, beating until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Make the crumble topping: In a small bowl, combine the flour, oats, brown sugar, and cold cubed butter. Use a pastry cutter or your fingers to mix until it resembles coarse crumbs.
- Assemble the cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet about 2 inches apart. Using your thumb or the back of a spoon, create an indentation in the center of each dough ball.
- Spoon a small amount of raspberry filling into the center of each cookie, then sprinkle the crumble topping over the top.
- Bake for 12-15 minutes, or until the edges are lightly golden and the crumble topping is golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a more intense raspberry flavor, you can use raspberry jam or preserves instead of the homemade filling.
- Be sure to not overfill the cookies with the raspberry filling to avoid it spilling over during baking.
- These cookies store well in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg