Here’s a delicious Buttery Raspberry Crumble Cookies 🍪🍓 recipe—soft, tender cookies with a sweet-tart raspberry center and crumbly topping:
Ingredients
For the Cookies:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
For the Raspberry Filling:
- 1 cup fresh or frozen raspberries
- 2–3 tbsp sugar (adjust to taste)
- 1 tsp cornstarch (to thicken if needed)
For the Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup unsalted butter (cold, cubed)
Instructions
- Preheat Oven
- Preheat oven to 180 °C (350 °F).
- Line a baking sheet with parchment paper.
- Prepare the Raspberry Filling
- In a small saucepan, cook raspberries with sugar over medium heat until slightly thickened.
- Add cornstarch mixed with a little water if needed to thicken. Cool slightly.
- Make the Cookie Dough
- Cream butter with granulated sugar and brown sugar until light and fluffy.
- Beat in egg and vanilla extract.
- Gradually add flour, baking soda, and salt. Mix until combined.
- Prepare the Crumble Topping
- In a small bowl, mix flour and brown sugar.
- Cut in cold butter until crumbly.
- Assemble the Cookies
- Scoop small portions of cookie dough onto the prepared baking sheet.
- Flatten slightly and make a small well in the center.
- Fill each well with raspberry filling.
- Sprinkle crumble topping over the raspberry.
- Bake
- Bake for 12–15 minutes, until the edges are lightly golden.
- Cool on a wire rack before serving.
✅ Tips:
- Use fresh or frozen raspberries—thawed if using frozen.
- You can substitute the raspberry filling with other fruit jams like strawberry or blueberry.
- Chill dough for 15–20 minutes before baking for thicker cookies.
I can also give a quick 3-ingredient version using store-bought jam and crumble topping if you want a faster version. Do you want me to share that?
