These buttery raspberry crumble cookies are a sweet treat you can’t resist! With soft centers and a crunchy topping, they’re perfect for any cookie lover.
Honestly, the combo of sweet raspberries and buttery goodness makes my taste buds dance! I love pairing them with a glass of milk for a classic snack time. Yum! 🥛
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you control over the salt level. You can swap with margarine or a dairy-free butter if needed. Just make sure it’s softened for easy mixing!
Granulated Sugar: The sugar adds sweetness and helps with texture. You can use brown sugar for a richer flavor or coconut sugar for a healthier option. Both alternatives will change the flavor a bit, but they’ll still be yummy!
Fresh Raspberries: I love fresh raspberries for their tartness, but you can use frozen ones too! Just thaw and drain them first to avoid excess moisture. Blackberries or blueberries can be a fun twist if you prefer.
All-Purpose Flour: This is the base for your cookies, but you can use gluten-free flour if you need a gluten-free option. Just check that it has a good binding agent for best results.
How Do I Get the Perfect Crumble Topping?
The crumble topping is the cherry on top of these cookies! Here’s how to get it just right:
- Use cold, diced butter for the topping. This helps create those nice, crumbly bits instead of a paste.
- Mix the topping ingredients just until they resemble coarse crumbs. Over-mixing can lead to a dense topping.
- Don’t skimp on the topping! Generously sprinkle it over each cookie so that each bite is packed with texture.
Remember, the key to a great crumble is that little crunch, so make sure you get those pieces nice and crumbly before baking!
How to Make Buttery Raspberry Crumble Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup (2 sticks) 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
For the Crumble Topping:
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, cold and diced
How Much Time Will You Need?
This delightful cookie recipe will take you about 20 minutes to prepare, plus an additional 15-18 minutes for baking. You’ll end up with delicious cookies that are perfect for any gathering or snack time!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep your cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and 3/4 cup of granulated sugar. Beat them together until the mixture is light and fluffy. This should take about 3-5 minutes.
3. Add the Egg and Vanilla:
Next, beat in the egg and vanilla extract until the mixture is fully combined. It should look smooth and creamy.
4. Combine Dry Ingredients:
In a separate bowl, whisk together 2 cups of flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix!
5. Prepare the Crumble Topping:
In a small bowl, prepare the crumble topping by combining 1/2 cup of sugar and 1/3 cup of flour. Cut in the cold diced butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Don’t mix it too much!
6. Shape the Cookies:
Scoop the cookie dough by rounded tablespoonfuls onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading in the oven.
7. Add the Raspberries:
Press 3-4 raspberries into the center of each cookie dough ball. Make sure to spread them out evenly—this will add that delicious fruity flavor!
8. Top with Crumble:
Generously sprinkle the crumble topping over each cookie, covering the raspberries and dough evenly. This will give you that delightful crunchy texture on top!
9. Bake the Cookies:
Pop the baking sheet into the oven and bake for 15-18 minutes. Keep an eye on them until the edges are golden brown and the crumble is lightly browned.
10. Cool and Serve:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Then enjoy your buttery raspberry crumble cookies!
These cookies are soft, buttery, and filled with juicy raspberries, all topped with a delightful crunchy crumble. Perfect with a cup of tea or milk!
Can I Use Frozen Raspberries Instead of Fresh?
Yes! You can use frozen raspberries, but make sure to thaw them first and drain any excess moisture to prevent soggy cookies. Simply place them in a colander for a few minutes to ensure they’re not too wet before adding to the cookie dough.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them; just make sure to wrap them tightly in plastic wrap and place them in a freezer bag. They’ll last up to 3 months!
Can I Substitute the Butter with Coconut Oil?
Yes, you can substitute unsalted butter with melted coconut oil for a dairy-free version. Just keep in mind that this may change the flavor slightly, giving it a hint of coconut taste, but it will still be delicious!
What Should I Do If My Cookie Dough Is Too Sticky?
If your dough is sticky, try chilling it in the fridge for about 30 minutes. This will firm it up and make it easier to scoop and shape. You can also add a tablespoon of flour at a time until you achieve the desired consistency.
