These buttery raspberry crumble cookies are a treat you won’t want to miss! They are soft and packed with juicy raspberries, all topped with a crunchy crumble.
Honestly, I can’t resist these cookies. They are perfect with a cup of tea or as a sweet snack. Plus, they’re so easy to make—I whip them up in no time!
Key Ingredients & Substitutions
Butter: Use unsalted butter for better control over the sweetness. If you want a dairy-free option, go for coconut oil or a plant-based butter alternative. I’ve tried both, and they work wonderfully!
Granulated Sugar: This is essential for sweetness and texture. You can substitute with brown sugar for a richer flavor or a sugar alternative like coconut sugar if you’re looking for something healthier.
Fresh Raspberries: Fresh raspberries really shine in this recipe. If they aren’t in season, frozen ones work too, just be sure to thaw and drain them so they don’t make the dough too wet.
Crumble Topping: You can change up the topping by adding oats for a heartier texture. Use 1/4 cup of rolled oats mixed in with the crumble for a fun twist!
How Do You Achieve the Perfect Cookie Texture?
The texture of your cookies will be buttery and crumbly, which is key to their appeal. When mixing the dough, be careful not to overcombine after adding dry ingredients—just mix until you no longer see flour. This keeps them tender!
- For the crumble, use cold butter diced into small pieces. This helps create that flaky texture when baked.
- If your dough feels too soft, chill it for 30 minutes before baking. It helps maintain shape and created a thicker cookie.
- Add the crumble topping right before baking to ensure it stays crunchy!
With these tips, you’re all set to make some amazing raspberry crumble cookies that are sure to impress!
Buttery Raspberry Crumble Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar, plus extra for sprinkling
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh raspberries
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup cold unsalted butter, diced
How Much Time Will You Need?
This delightful cookie recipe takes about 20 minutes of preparation time and around 15-18 minutes to bake. After baking, let the cookies cool for about 5 minutes. In total, you’re looking at about 40 minutes from start to finish, with warm cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While you wait, take a baking sheet and line it with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar. Beat them together until the mixture is light and fluffy—this usually takes a couple of minutes.
3. Add the Egg and Vanilla:
Next, beat in the egg and vanilla extract until everything is well combined. It should look smooth and creamy!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the 2 cups of flour, baking powder, and salt. This helps ensure the dry ingredients are evenly distributed.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients. Use a spatula or wooden spoon to mix until everything is just combined—be careful not to overmix, as that can make the cookies tough!
6. Prepare the Crumble Topping:
In another bowl, combine the crumble topping ingredients: 1/2 cup flour, 1/4 cup sugar, and the cold diced butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set this aside for later.
7. Fold in the Raspberries:
Gently fold the fresh raspberries into the cookie dough. Take care not to mash them; you want to keep those juicy bits intact!
8. Shape the Cookies:
Scoop about 1 tablespoon of cookie dough and place it on the prepared baking sheet. Flatten each ball slightly with your hand to create a thicker cookie. Repeat this until you have a nice row of dough balls on the sheet.
9. Add the Crumble Topping:
Generously sprinkle the crumble topping over each cookie. This is where the magic happens—this topping adds a crunchy texture and delicious flavor!
10. Add a Sugar Sprinkle:
For an extra crunchy finish, sprinkle a little granulated sugar over the tops of the cookies.
11. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 15-18 minutes. Keep an eye on them; they should turn golden brown around the edges, and the crumble topping will look crisp.
12. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This step will make it easier to transfer them without breaking. After cooling slightly, move them to a wire rack to cool completely. Now, they’re ready to be enjoyed!
These buttery, fruity cookies with their lovely crunchy crumble topping are sure to be a hit. Enjoy them warm or at room temperature as a delightful treat!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! Just be sure to thaw and drain any excess liquid before folding them into the dough. This helps avoid a soggy cookie texture!
Can I Substitute the Butter with Margarine?
Yes, you can use margarine as a substitute for butter. However, keep in mind that it may affect the flavor slightly, as margarine tends to have a different taste than real butter.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature. They’ll stay fresh for about 3 days. For longer storage, you can freeze them for up to 2 months; just make sure they’re well wrapped!
Can I Make These Cookies with Different Fruits?
Absolutely! Feel free to replace the raspberries with other berries like blueberries or blackberries, or even chopped fruits like peaches or apples. Just adjust the quantity according to your preference!