Here’s a delicious recipe for Raspberry Crumble Cookies — soft, buttery cookies with a sweet-tart raspberry center and a crumbly topping. 🍪🍓
🛒 Ingredients (Makes ~24 cookies)
For the Cookie Base
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
For the Raspberry Filling
- 1 cup fresh or frozen raspberries
- 2–3 tbsp sugar (adjust for sweetness)
- 1 tsp cornstarch (to thicken)
For the Crumble Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup cold butter, cubed
🍪 Instructions
1. Prep Raspberry Filling
- In a small saucepan over medium heat, combine raspberries, sugar, and cornstarch.
- Cook 3–5 minutes until thickened. Set aside to cool.
2. Make the Cookie Dough
- Preheat oven to 350°F / 175°C. Line a baking sheet with parchment paper.
- Cream butter and sugar in a bowl until light and fluffy.
- Beat in egg and vanilla.
- Gradually mix in flour, baking powder, and salt until a dough forms.
3. Make the Crumble Topping
- In a small bowl, mix flour and brown sugar, then cut in cold butter until crumbly.
4. Assemble Cookies
- Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
- Make a small indentation in the center of each cookie and fill with ~½ tsp raspberry filling.
- Sprinkle crumble topping over the raspberry filling.
5. Bake
- Bake 12–15 minutes until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
🍽️ Tips
- Frozen raspberries work fine — just thaw and drain excess juice.
- For extra flavor, add a pinch of lemon zest to the raspberry filling.
- These cookies can be stored in an airtight container for 3–4 days.
I can also give a shortcut version using raspberry jam instead of fresh raspberries for an even quicker recipe. Do you want that?
