Buttery Raspberry Crumble Cookies
Delightfully tender and buttery cookies with juicy raspberries and a crunchy oat-strewn crumble topping, offering a perfect balance of soft and crisp textures.
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.