These buttery raspberry crumble cookies are sweet, crunchy, and a little fruity! The combination of crumbly goodness and juicy raspberries is hard to resist.
Whenever I bake these, my kitchen smells like a dream! I can’t help but sneak a few while they cool. They are perfect with a cup of tea—trust me, you’ll love them!
Key Ingredients & Substitutions
Unsalted Butter: This adds richness and moisture to the cookies. If you only have salted butter, just reduce the additional salt in the recipe.
Granulated Sugar & Brown Sugar: The mix of both sugars gives a great balance of sweetness and a touch of moisture. You can swap brown sugar for coconut sugar for a different flavor.
Raspberries: Fresh raspberries are best for a burst of flavor, but frozen works too. If you don’t have raspberries, blueberries or strawberries can be nice substitutes.
Rolled Oats: Adds texture to the crumble topping. If you need a gluten-free option, use gluten-free oats to keep it suitable for everyone.
How to Get the Perfect Crumble Topping?
The crumble topping adds a delicious texture to your cookies, and it’s easy to make if you follow a few simple steps!
- Mix the dry ingredients for the crumble together first: flour, oats, sugar, and salt.
- Make sure to use cold butter! Cut it into small pieces and mix it into the dry ingredients until it resembles coarse crumbs. This helps to create that nice crunchy texture.
- Do not overmix; you want some chunks for that lovely bite!
- Sprinkle it generously on each cookie before baking.
Making these cookies is a rewarding experience, and your friends and family will surely love them! Just remember to handle those raspberries gently to keep their shape. Happy baking!
Buttery Raspberry Crumble Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
For the Crumble Topping:
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, diced
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and 12-15 minutes to bake, plus cooling time. So, plan for about an hour to make and enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line two baking sheets with parchment paper. This will help prevent the cookies from sticking.
2. Make the Cookie Dough:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer, cream them together on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Next, beat in the egg and vanilla extract until everything is well combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the 2 cups of flour, baking powder, and salt. Once combined, gradually mix these dry ingredients into the wet ingredients until a soft dough forms. Be careful not to overmix!
4. Prepare the Crumble Topping:
In another medium bowl, mix together the 1/2 cup flour, rolled oats, 1/3 cup sugar, and 1/4 teaspoon salt. Cut in the diced cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This will create that lovely crumble topping for your cookies.
5. Fold in the Raspberries:
Gently fold the raspberries into the cookie dough. Be careful to avoid smashing them, as you want those juicy pieces to stay whole!
6. Scoop and Assemble:
Scoop tablespoon-sized balls of the dough onto the prepared baking sheets, spacing them about 2 inches apart. Make sure each cookie has a generous amount of the crumble topping, and gently press the topping onto the cookie dough to help it stick.
7. Bake the Cookies:
Place the baking sheets in the oven and bake for 12-15 minutes, or until the edges are golden brown and the crumble topping has lightly browned.
8. Cool and Enjoy:
Once baked, allow the cookies to cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your buttery raspberry crumble cookies with a glass of milk or a warm cup of tea!
This recipe will give you delightful, tender cookies that are bursting with juicy raspberry flavor and topped with a sweet, crunchy crumble. Enjoy your baking adventure!
Can I Use Different Fruits in This Recipe?
Absolutely! While raspberries are a delicious choice, you can substitute them with blueberries, chopped strawberries, or even diced peaches for a different twist. Just make sure to use fresh or frozen fruits without thawing them if frozen.
How to 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 longer, they can also be frozen for up to a month. Just make 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 in advance and refrigerate it for up to 3 days. When you’re ready to bake, simply scoop out the chilled dough, top with crumble, and bake as directed. You may need to add an extra minute or two to the baking time.
What Should I Do If My Crumble Topping Is Too Wet?
If your crumble topping seems too wet and doesn’t hold its shape, you can add a teaspoon or two of flour or oats until you achieve the desired crumbly texture. Remember, it should look like coarse crumbs before you add it to your cookies!