Get ready to fall in love with these Buttery Raspberry Crumble Cookies! These tender, melt-in-your-mouth cookies are bursting with juicy raspberries and topped with a crunchy, caramelized crumble that’s pure perfection. I dreamed up this recipe one lazy morning when I wanted a Breakfast or Brunch treat that felt fancy but was oh-so-easy to make. With their buttery base, tangy fruit, and rustic charm, these Buttery Raspberry Crumble Cookies are perfect for brunch gatherings, tea parties, or a cozy coffee break. Let’s bake some magic!
Why You’ll Love These Buttery Raspberry Crumble Cookies
- Perfect Balance: Buttery shortbread-like cookies meet tart raspberries and a crispy crumble for a dreamy Breakfast or Brunch treat.
- Rustic Beauty: Their homemade look makes them a charming addition to any table.
- Simple Ingredients: Made with pantry staples, these Buttery Raspberry Crumble Cookies are a breeze to whip up.
- Versatile Vibes: Ideal for brunch, dessert, or a sweet snack with tea.
- Crowd-Pleaser: Everyone loves the burst of fruit and buttery goodness in every bite!
Ingredients
This recipe makes about 24 Buttery Raspberry Crumble Cookies, perfect for sharing at your next Breakfast or Brunch.
For the Cookie Base
- Unsalted Butter (1 cup, softened): For rich, tender cookies.
- Granulated Sugar (¾ cup): Sweetens the dough just right.
- Large Egg (1): Binds and adds softness.
- Vanilla Extract (1 tsp): Enhances the buttery flavor.
- All-Purpose Flour (2 cups): Provides structure.
- Baking Powder (½ tsp): Gives a slight lift.
- Salt (¼ tsp): Balances the sweetness.
- Fresh Raspberries (1 cup): The star of these Buttery Raspberry Crumble Cookies.
For the Crumble Topping
- Brown Sugar (½ cup): Adds caramelized sweetness.
- Rolled Oats (½ cup): For a crunchy texture.
- All-Purpose Flour (¼ cup): Helps form the crumble.
- Unsalted Butter (¼ cup, cold and cubed): Creates coarse crumbs.
Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Whisk
- Fork or pastry cutter (for crumble)
- Cooling rack
- Measuring cups and spoons
How to Make
These Buttery Raspberry Crumble Cookies are simple to make, delivering a Breakfast or Brunch treat that’s as beautiful as it is delicious. Let’s get baking!
Prepare the Cookie Dough
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream softened butter and granulated sugar with a mixer until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
- Gently fold in fresh raspberries, being careful not to crush them too much.
Make the Crumble Topping
- In a small bowl, combine brown sugar, rolled oats, flour, and cold cubed butter. Use your fingers or a fork to mix until the mixture forms coarse crumbs.
Assemble and Bake
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Sprinkle a generous pinch of crumble topping over each cookie, pressing lightly to adhere.
- Bake for 15-18 minutes, until edges are golden and the crumble is crisp.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 18 minutes
- Total Time: 38 minutes
- Servings: 24 cookies
- Calories: Approximately 210 kcal per cookie
Tips for Perfect Buttery Raspberry Crumble Cookies
- Dry Raspberries: Pat fresh raspberries with a paper towel to avoid a soggy dough in these Buttery Raspberry Crumble Cookies.
- Cold Butter for Crumble: Keep crumble butter cold for the crispiest topping.
- Don’t Overmix: Mix dough just until combined to keep cookies tender for Breakfast or Brunch.
- Chill if Needed: If dough is too soft, chill for 15 minutes before scooping.
- Parchment Paper: Prevents sticking and ensures even baking.
Serving Suggestions
Make these Buttery Raspberry Crumble Cookies shine at your Breakfast or Brunch with these ideas:
- Brunch Star: Serve on a platter with fresh fruit for a charming Breakfast or Brunch spread.
- Tea Time Treat: Pair with earl grey or chamomile tea for a cozy afternoon.
- Dessert Twist: Add a scoop of vanilla ice cream for a decadent dessert.
- Gift Idea: Package in a cute tin for a thoughtful homemade gift.
- Extra Flair: Dust with powdered sugar or drizzle with white chocolate for a bakery-style look.
Storing Your Buttery Raspberry Crumble Cookies
Keep these Buttery Raspberry Crumble Cookies fresh for your next Breakfast or Brunch:
- Store: Place in an airtight container at room temperature for up to 4 days.
- Freeze: Freeze baked cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in a 300°F oven for 5 minutes.
- Pro Tip: Store without toppings like chocolate drizzle to prevent sogginess.
Variations to Try
Switch up these Buttery Raspberry Crumble Cookies for fun twists:
- Berry Swap: Use blueberries or blackberries for a different Breakfast or Brunch flavor.
- Nutty Crunch: Add ¼ cup chopped pecans or almonds to the crumble topping.
- Lemon Zest: Mix 1 tsp lemon zest into the dough for a citrusy kick.
- Gluten-Free: Swap flour for a 1:1 gluten-free blend for a gluten-free Cookies version.
- Spiced Up: Add a pinch of cinnamon to the crumble for extra warmth.
FAQs:
How do I keep raspberries from making the dough wet?
Pat raspberries dry with a paper towel before folding in to keep these Buttery Raspberry Crumble Cookies perfect.
Can I use frozen raspberries?
Yes, but don’t thaw them. Fold in frozen to avoid excess liquid in your Breakfast or Brunch treat.
Why is my crumble not crispy?
Use cold butter and mix until coarse crumbs form for a crunchy topping on these Buttery Raspberry Crumble Cookies.
Can I make the dough ahead?
Absolutely! Chill dough in the fridge for up to 24 hours for richer flavors in your Breakfast or Brunch cookies.
Why did my cookies spread too much?
Chill the dough for 15 minutes if the butter is too soft to prevent spreading in these Cookies.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
These Buttery Raspberry Crumble Cookies are a delightful blend of tender, buttery goodness, tangy raspberries, and crunchy crumble, making them the ultimate Breakfast or Brunch treat. Easy to make and gorgeous to serve, they’re perfect for any occasion, from casual mornings to fancy gatherings. Pin this recipe for your next baking adventure and share your cookie creations in the comments below! Visit LaylaCooks.com for more delicious ideas!
Happy baking!
Buttery Raspberry Crumble Cookies
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup all-purpose flour for crumble
- 1/4 cup unsalted butter cold and cubed
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together 2 cups flour, baking powder, and salt. Gradually add this to the butter mixture, mixing until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them too much.
- For the crumble topping, mix brown sugar, rolled oats, 1/4 cup flour, and cold cubed butter with your fingers until the mixture resembles coarse crumbs.
- Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
- Sprinkle each cookie with a generous amount of crumble topping.
- Bake for 15–18 minutes, until the edges are golden and the topping is crisp.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure raspberries are dry before folding to avoid excess moisture.
- Frozen raspberries can be used without thawing to prevent bleeding.
- Use cold butter for the crumble for a crisp texture.
- Dough can be chilled up to 24 hours for better flavor.
- If cookies spread too much, chill the dough before baking.
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