These Buttery Raspberry Crumble Cookies are a sweet treat that brings joy with every bite! Soft, buttery dough pairs perfectly with sweet raspberries and a crispy crumb topping.
Who can resist that lovely combination? I always sneak a few extra cookies for a snack later—just making sure to hide them well! 😉 These cookies are super easy to make, too!
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for a creamy dough. You can substitute with margarine if you’re dairy-free, but the flavor won’t be the same. I like to use high-quality butter for the richest taste.
Raspberries: Fresh raspberries are perfect, but you could use frozen ones if out of season. Just thaw them and drain excess liquid. I enjoy the tangy burst they bring to each bite!
Granulated Sugar: Regular granulated sugar works great for sweetness. If you prefer a lower sugar option, try coconut sugar, but it may add a hint of caramel flavor, which is also nice!
Vanilla Extract: Pure vanilla extract enhances cookie flavor. You can use vanilla essence or even almond extract for a different twist.
How Do You Achieve the Perfect Crumble Topping?
The crumble topping elevates these cookies with a delightful crunch. Here’s how to make it just right:
- Mix 1/2 cup flour with 1/2 cup sugar first, then add the cold cubed butter.
- Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. Aim for pea-sized pieces for the best texture.
- Don’t over-mix; you want some chunks for that lovely crumble effect.
- Sprinkle it generously over each cookie before baking for an even golden finish!
Getting that crumbly texture is key, so don’t skip on this step for a delightful contrast to the soft cookies! Enjoy! 🍪
Buttery Raspberry Crumble Cookies
Ingredients You’ll Need:
- 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
- 3/4 cup fresh raspberries
- 1/2 cup granulated sugar (for topping)
- 1/2 cup all-purpose flour (for crumble topping)
- 1/4 cup unsalted butter, cold and cubed (for crumble topping)
- 2 tablespoons powdered sugar (optional, for dusting)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time and an additional 15-18 minutes for baking. If you let the cookies cool before serving, it will be around 30-40 minutes total before you can enjoy these delicious cookies. But trust me, the wait is worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This makes for easy cleanup and helps prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and 3/4 cup granulated sugar until it looks light and fluffy. This step is important for a great cookie texture!
3. Mix in Egg and Vanilla:
Add in the egg and vanilla extract to the butter-sugar mixture. Beat everything together until it’s well combined. You want a nice smooth mix!
4. Combine Dry Ingredients:
In another bowl, whisk together the 2 cups of flour, baking powder, and salt. This helps ensure even distribution of the baking powder and salt in the cookie dough.
5. Create the Cookie Dough:
Gradually mix the dry ingredients into the wet mixture until everything is just combined. Be careful not to overmix; a little flour showing is okay!
6. Make the Crumble Topping:
In a small bowl, prepare the crumble topping by mixing together 1/2 cup flour and 1/2 cup granulated sugar. Cut in the cold cubed butter until the mixture looks like coarse crumbs. You can use a pastry cutter or fork for this!
7. Shape the Cookies:
Take about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place a spoonful of fresh raspberries in the center of the dough, then shape the dough around the raspberries to enclose them lightly. Place the formed cookie balls on the prepared baking sheet, leaving about 2 inches between them.
8. Add the Topping:
Sprinkle the crumble topping over each cookie, gently pressing some crumbs onto the top. This adds that lovely crunchy texture!
9. Bake the Cookies:
Pop the baking sheet in the oven and let the cookies bake for 15-18 minutes, or until the crumble topping is golden brown and the edges of the cookies are lightly browned. Your kitchen will smell amazing!
10. Cool and Serve:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step helps them firm up perfectly.
11. Optional Final Touch:
If you like, dust the cooled cookies with powdered sugar just before serving for a sweet, decorative touch. It looks beautiful and adds a nice flair!
Enjoy these delightfully buttery, crumbly cookies bursting with fresh raspberries! They’re perfect with a cup of tea or as a sweet snack anytime. 🍪💖
Can I Substitute Frozen Raspberries?
Yes, you can use frozen raspberries! Just be sure to thaw them first and drain any excess liquid to prevent the cookies from becoming soggy. They might be a little softer than fresh, but they’re still delicious!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just place them in a single layer in a freezer bag or container, and they can last for up to 3 months. Thaw at room temperature before enjoying!
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend that is designed for baking. Just ensure it has a binding agent like xanthan gum for the best results!
What Should I Do if My Dough is Too Sticky?
If your cookie dough is too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will firm it up and make it easier to shape around the raspberries. You can also dust your hands with a bit of flour to help with the shaping!
