Description
Buttery Raspberry Crumble Cookies are a delightful treat featuring a soft and tender cookie dough filled with a sweet and tangy raspberry filling, topped with a crunchy oat crumble. Perfectly baked until golden, these cookies combine fruity freshness with a satisfying buttery texture in every bite.
Ingredients
Scale
For the Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Raspberry Filling
- 1 cup fresh raspberries (or frozen, thawed)
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Crumble Topping
- ½ cup all-purpose flour
- ¼ cup old-fashioned rolled oats
- ¼ cup brown sugar, packed
- ¼ cup unsalted butter, cold and cubed
Instructions
- Prepare the raspberry filling: In a small saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and set aside to cool.
- Make the dough: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, beating until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Make the crumble topping: In a small bowl, combine the flour, oats, brown sugar, and cold cubed butter. Use a pastry cutter or your fingers to mix until it resembles coarse crumbs.
- Assemble the cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet about 2 inches apart. Using your thumb or the back of a spoon, create an indentation in the center of each dough ball.
- Add raspberry filling and crumble: Spoon a small amount of raspberry filling into the center of each cookie, then sprinkle the crumble topping over the top.
- Bake the cookies: Bake for 12-15 minutes, or until the edges are lightly golden and the crumble topping is golden brown.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh raspberries for best flavor, but frozen thawed raspberries work well too.
- Make sure the butter for the crumble topping is very cold to get a nice crumbly texture.
- You can store the cookies in an airtight container for up to 3 days for best freshness.
- Feel free to substitute butter with a dairy-free alternative for a dairy-free version.
