Description
Sweet, fruity, and irresistible, these raspberry crumble cookies feature a soft, buttery dough filled with a jam-like raspberry filling and topped with a crunchy crumble. Perfect for any occasion!
Ingredients
Scale
- 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: In a small saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes jam-like. Remove from heat and set aside to cool.
- Make the cookie dough: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until smooth.
- Mix 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.
- Make the crumble topping: In a small bowl, combine flour, sugar, and cinnamon (if using). Cut in the cold butter with a pastry cutter or fork until the mixture forms coarse crumbs.
- Assemble the cookies: Preheat your oven to 350°F (175°C). Roll the cookie dough into 1-inch balls and place them on a lined baking sheet. Use your thumb to create an indentation in the center of each cookie. Spoon a small amount of the raspberry filling into each indentation, then sprinkle the crumble topping over the cookies.
- Bake: Bake the cookies for 12-15 minutes or until the edges are golden brown and the crumble is crisp. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can use frozen raspberries, just be sure to thaw them before using.
- Cinnamon in the crumble topping adds a nice warmth, but it’s optional.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 50 mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg