Buttery Raspberry Crumble Cookies are a treat that brings together soft cookies with sweet, tangy raspberry filling. The crumble on top adds a nice crunch!
These cookies are perfect for any occasion. I love making them as a surprise for friends—they’re always impressed! Plus, they smell amazing while baking! 🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies, giving them structure. If you’re looking for a gluten-free option, consider using a gluten-free 1:1 flour blend. I’ve had good results with brands that include xanthan gum in the mix.
Raspberries: Fresh raspberries provide the best flavor, but if they’re out of season, frozen raspberries work fine too. Just thaw them and drain any excess water. You can even swap them for other fruits like blueberries or chopped strawberries for a different twist!
Butter: Unsalted butter gives you control over the salt content. If you’re in a pinch, you can substitute with margarine, but my personal favorite is always butter for that rich taste. For a dairy-free version, coconut oil or plant-based butter can be used.
Sugar: Granulated sugar gives the cookies sweetness and helps them brown. If you’re aiming for a lower sugar version, you can try coconut sugar or even a sweetener like honey (though it will alter the texture slightly).
How Do I Get the Perfect Crumble Topping?
The crumble topping can elevate your cookies from good to great. Here’s how to achieve that perfect texture:
- Start with cold butter cut into small pieces. This is crucial for a nice crumbly texture.
- Combine it with flour and sugar, and use your fingers or a pastry cutter to mix until it resembles coarse crumbs.
- A few larger bits are fine—they’ll add some extra crunch when baked!
- Don’t overwork it; the mixture should feel sandy, not wet.
This extra touch enhances the texture of your cookies, making them delightful with every bite. Enjoy baking these delicious Buttery Raspberry Crumble Cookies!
Buttery Raspberry Crumble Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries (or thawed frozen raspberries)
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 pieces
Optional:
- Powdered sugar, for dusting
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and then 15-18 minutes to bake. Just give the cookies some time to cool afterwards. In total, you’ll be enjoying your cookies in about 40 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures the cookies bake evenly. While waiting, line a baking sheet with parchment paper—it helps prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a small bowl, whisk together 1 cup of flour, baking powder, and salt. This dry mixture adds the right texture to your cookies. Set this aside for now—out of sight, but not out of mind!
3. Cream the Butter and Sugar:
In a larger bowl, cream together the softened butter and granulated sugar using a hand mixer or spatula until the mixture becomes light and fluffy. This may take a couple of minutes, but it’s key for soft cookies!
4. Add Egg and Vanilla:
Beat in the egg and vanilla extract until everything is well combined. You’ll notice a lovely creamy consistency at this stage.
5. Combine the Ingredients:
Gradually mix in the flour mixture from earlier until a soft dough forms. Don’t overmix! It should just come together.
6. Make the Crumble:
In a separate bowl, prepare the crumble topping. Combine 1/2 cup flour, 1/4 cup sugar, and the cold butter pieces. Use your fingers or a pastry cutter to mix until it looks like coarse crumbs. Set this aside—it’s going to add a delightful crunch!
7. Shape the Cookies:
With a tablespoon, scoop out portions of dough and place them on the lined baking sheet, leaving some space in between. Gently flatten each one with your hand or the back of a spoon—it helps them bake evenly.
8. Add Raspberries:
Take a few fresh raspberries and gently press them into the center of each cookie dough round. This yummy fruit is the star of the show!
9. Top with Crumble:
Sprinkle the crumble mixture generously over the top of each cookie. You want to cover those raspberries up, while still showing off a little of the cookie underneath!
10. Bake to Perfection:
Pop the baking sheet into the oven and bake for 15-18 minutes. Keep an eye on them. You’ll know they’re done when the edges turn golden brown and the crumble topping is lightly browned.
11. Cool the Cookies:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to set up before moving them to a wire rack to cool completely.
12. Serve and Enjoy:
Once cooled, you can dust the cookies with powdered sugar for a nice touch. Enjoy these buttery, raspberry-filled delights with a nice cup of tea or coffee!
Have fun baking, and share these delicious cookies with friends and family—they won’t last long! 🍪
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! If using frozen raspberries, make sure to thaw them first and drain any excess moisture. This prevents the cookies from becoming too soggy while baking.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just be sure to separate layers with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough a day in advance. Just wrap it tightly in plastic wrap and refrigerate. When you’re ready to bake, allow the dough to come to room temperature for about 10 minutes before shaping and baking.
Can I Substitute the Butter?
If you need a dairy-free option, you can substitute unsalted butter with coconut oil or a plant-based butter. Just make sure it’s softened before mixing for the best results!
