Raspberry Crumble Cookies – Sweet, Fruity, and Irresistible! 🍇

Introduction

When I first tried making these Raspberry Crumble Cookies, I wasn’t sure how they’d turn out, but the results completely exceeded my expectations. The combination of soft, buttery cookie dough, the sweet and tangy raspberry filling, and the crunchy, spiced crumble topping was simply divine. These cookies have become an instant family favorite! They’re not only visually stunning, with their jewel-like raspberry filling and golden crumble, but they also have the perfect balance of sweetness and fruitiness. The soft dough melts in your mouth, while the raspberry filling adds a burst of freshness, and the crumble topping gives a satisfying crunch. These cookies are perfect for any occasion, whether it’s a holiday gathering, a bake sale, or a cozy afternoon snack.

Ingredients

For the Cookie Dough:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

For the Raspberry Filling:

• 1 cup fresh raspberries (or frozen, thawed)
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 2 tbsp water

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, cold and cut into small cubes
• 1/4 tsp cinnamon (optional)

Instructions

Prepare the Raspberry Filling:

1. Cook the Raspberries: In a small saucepan, combine the fresh raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and becomes jam-like. This will usually take about 5-7 minutes.
2. Cool the Filling: Once the filling is thickened, remove from the heat and set aside to cool. The raspberry filling will continue to thicken as it cools.

Make the Cookie Dough:

3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3 minutes with an electric mixer on medium speed.
4. Add Wet Ingredients: Beat in the egg and vanilla extract until smooth and fully incorporated into the mixture.

Mix the Dry Ingredients:

5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms. Be sure not to overmix, as this can make the cookies tough.

Make the Crumble Topping:

6. Prepare the Topping: In a small bowl, combine the flour, sugar, and cinnamon (if using). Add the cold butter cubes, and use a pastry cutter or fork to cut the butter into the mixture until it forms coarse crumbs. You can also use your hands to work the butter into the dry ingredients if you don’t have a pastry cutter. The butter should remain in small pieces, as this creates the crumbly texture.

Assemble the Cookies:

7. Shape the Dough: Preheat your oven to 350°F (175°C). Roll the cookie dough into 1-inch balls and place them on a lined baking sheet, about 2 inches apart.
8. Make the Indentations: Use your thumb to create an indentation in the center of each cookie ball. Be gentle so the dough doesn’t crack.
9. Fill the Cookies: Spoon a small amount of the cooled raspberry filling into the indentation of each cookie, making sure not to overfill.
10. Add the Crumble: Sprinkle the crumble topping generously over the raspberry filling and the edges of the cookies.

Bake the Cookies:

11. Bake: Bake the cookies for 12-15 minutes or until the edges are golden brown, and the crumble is crisp. Keep an eye on them, as oven temperatures can vary.
12. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts (per serving)

• Servings: 24 cookies
• Calories per serving: 150 kcal
• Sugar: 16g
• Sodium: 40mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Total Time: 40-45 minutes

How to Serve

• As an Afternoon Snack: These cookies are perfect with a cup of tea or coffee for a sweet, comforting break in your day.
• For Dessert: Serve these cookies at the end of a meal. The combination of sweet raspberry filling and buttery dough pairs wonderfully with ice cream or whipped cream.
• For a Party: These cookies make a great addition to any party or gathering. Their bite-sized nature makes them easy to share with friends and family.
• For Gifting: These cookies can be packaged in festive bags or boxes and make a great homemade gift for birthdays, holidays, or special occasions.
• With Fresh Fruit: Complement these cookies with a side of fresh fruit, such as berries or apple slices, for a light and fresh accompaniment.

Additional Tips

1. Use fresh raspberries for the best flavor: If possible, use fresh raspberries instead of frozen, as they give the filling a vibrant color and fresh taste.
2. Don’t skip chilling the dough: For perfectly shaped cookies, it helps to chill the dough for 15-20 minutes before rolling it into balls. This prevents the cookies from spreading too much during baking.
3. Make ahead: You can prepare the dough and raspberry filling ahead of time. Simply refrigerate the dough for up to 2 days and the raspberry filling for up to 3 days.
4. Make the crumble topping more crunchy: If you prefer a crunchier topping, bake the cookies a little longer, but keep an eye on them to prevent overbaking.
5. Customize with different berries: If raspberries aren’t your favorite, you can substitute them with other berries like blackberries, strawberries, or blueberries to create a different flavor profile.

Recipe Variations

• Blueberry Crumble Cookies: Replace the raspberries with fresh blueberries for a blueberry crumble cookie variation.
• Strawberry Jam: Instead of the raspberry filling, use homemade or store-bought strawberry jam.
• Gluten-Free Version: For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend.
• Vegan Version: Replace the butter with a non-dairy butter substitute, and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) in place of the egg.
• Lemon Raspberry Crumble Cookies: Add a teaspoon of lemon zest to the dough for a tangy twist that pairs beautifully with the raspberry filling.

Serving Suggestions

• With Ice Cream: These cookies are delicious with a scoop of vanilla or raspberry sorbet ice cream. The creaminess of the ice cream balances the tartness of the raspberries.
• As Part of a Dessert Platter: Serve these cookies alongside other small desserts like mini tarts, brownies, and truffles for a well-rounded dessert selection.
• With Coffee or Tea: These cookies are perfect for pairing with a hot cup of tea or coffee, making for a comforting and delightful dessert experience.

Freezing and Storage

• Freezing the Dough: If you want to make these cookies ahead of time, you can freeze the dough. Roll the dough into balls and freeze them on a baking sheet for 1-2 hours. Once frozen, transfer them to an airtight container or bag and store them in the freezer for up to 3 months. When ready to bake, just bake directly from frozen for a few extra minutes.
• Freezing Baked Cookies: These cookies freeze wonderfully. After baking and cooling, store them in an airtight container or freezer bag. They can be frozen for up to 3 months. When ready to serve, allow them to thaw at room temperature or warm them up slightly in the oven.
• Storing Leftovers: Store leftover cookies in an airtight container at room temperature for up to 4-5 days.

FAQ Section

1. Can I use frozen raspberries for the filling?
Yes, you can use frozen raspberries, just make sure to thaw and drain them before using to avoid excess liquid.

2. How can I make the crumble topping more crunchy?
You can bake the cookies a bit longer or use less butter in the crumble to make it crunchier.

3. Can I use a different type of flour for the dough?
Yes, you can substitute the all-purpose flour with whole wheat flour for a heartier texture.

4. How do I prevent the raspberry filling from leaking out?
Ensure the

indentation in the center is deep enough to hold the filling. If needed, you can refrigerate the cookies after assembling them to help the filling set before baking.

5. Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 2 days before baking.

6. How can I make these cookies gluten-free?
Use a gluten-free 1:1 flour blend in place of the regular flour for a gluten-free version of these cookies.

7. Can I add nuts to the crumble topping?
Yes, you can add chopped nuts like almonds, walnuts, or pecans to the crumble topping for added texture and flavor.

8. How do I make the raspberry filling thicker?
If the filling is too runny, add a little more cornstarch and cook it for a few more minutes until it thickens to your liking.

9. Can I make these cookies vegan?
Yes, use a dairy-free butter substitute and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) in place of the egg for a vegan version.

10. How do I store the cookies for longer?
Store the cookies in an airtight container at room temperature for up to 4-5 days, or freeze them for longer storage.

Conclusion

These Raspberry Crumble Cookies are the perfect combination of fruity, sweet, and crunchy, making them an irresistible treat for any occasion. Whether you’re looking for a new family favorite or a showstopping dessert to share with friends, these cookies are sure to please everyone. Their simple ingredients and customizable options allow you to create a treat that’s uniquely yours. So, grab your baking tools, roll up your sleeves, and get ready to indulge in these mouthwatering raspberry crumble cookies!

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