Description
Buttery Raspberry Crumble Cookies combine a rich, tender buttery dough with a tart and juicy raspberry filling, creating a perfect balance of sweet and tangy flavors with a crumbly texture that melts in your mouth. This easy-to-follow recipe is ideal for tea time, casual gatherings, or a delightful dessert, sure to become a favorite for those who love fruity, buttery baked treats.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Filling
- 1 cup fresh raspberries
Instructions
- Prepare the Dough: Start by creaming the unsalted butter and granulated sugar together in a mixing bowl until the texture is light and fluffy. This step is crucial as it creates air pockets, ensuring a tender crumb in your cookies.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually incorporate this dry mixture into the butter and sugar blend, stirring just until combined to prevent overworking the dough.
- Incorporate Flavor: Mix in the vanilla extract gently. Avoid overmixing as you want to keep the dough light and crumbly, not tough.
- Shape and Fill the Cookies: Take small portions of dough and flatten them into discs. Place a few fresh raspberries in the center of each and carefully fold the edges over to encase the fruit, shaping into a neat cookie. The dough should cover the fruit but remain thin enough to bake through.
- Bake to Perfection: Arrange the filled dough balls on a parchment-lined baking sheet, leaving space for spreading. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, until the edges and tops are lightly golden but the centers remain soft and slightly gooey.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This resting period helps them set and keeps the crumble texture intact.
Notes
- Use cold raspberries to prevent dough from getting soggy.
- Don’t overmix the dough to maintain a tender, crumbly texture.
- Make cookies uniform in size for even baking results.
- Slightly underbake for a softer, melt-in-your-mouth center.
- Use fresh raspberries for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg