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Buttery Raspberry Crumble Cookies

Buttery Raspberry Crumble Cookies


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  • Author: Olivia
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian

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

  1. 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.
  2. 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.
  3. Incorporate Flavor: Mix in the vanilla extract gently. Avoid overmixing as you want to keep the dough light and crumbly, not tough.
  4. 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.
  5. 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.
  6. 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