Buttery Raspberry Crumble Cookies
Indulgent cookies with a rich, buttery base, a hint of raspberry swirl, and a crunchy, sweet crumble topping. These cookies perfectly balance tart fruit flavors with a melt-in-your-mouth texture, making them an irresistible dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: Approximately 25 minutes
- Yield: About 24 cookies 1x
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar until creamy.
3. Add the egg and vanilla extract; beat until smooth.
4. Gradually mix in the flour and salt until just combined.
5. Gently fold in the mashed raspberries (or swirl in the raspberry jam) to create a subtle fruit streak.
6. In a separate bowl, combine the flour, brown sugar, oats (if using), and cold butter. Use a fork or pastry cutter to mix until the topping is crumbly.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Flatten each ball slightly and sprinkle a generous amount of crumble topping on top.
8. Bake for 10–12 minutes, until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar until creamy.
3. Add the egg and vanilla extract; beat until smooth.
4. Gradually mix in the flour and salt until just combined.
5. Gently fold in the mashed raspberries (or swirl in the raspberry jam) to create a subtle fruit streak.
6. In a separate bowl, combine the flour, brown sugar, oats (if using), and cold butter. Use a fork or pastry cutter to mix until the topping is crumbly.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Flatten each ball slightly and sprinkle a generous amount of crumble topping on top.
8. Bake for 10–12 minutes, until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
– For a more pronounced raspberry flavor, add 1 teaspoon of raspberry jam to the dough.
– If you prefer a crunchier texture, increase the oats in the crumble topping.
– Do not overmix the dough after adding raspberries to keep the texture tender.
Nutrition
- Serving Size: 1 cookie (approximately 30g)
- Calories: Approximately 120 kcal per cookie
- Sugar: Approximately 8 g per cookie
- Sodium: Approximately 90 mg per cookie
- Fat: Approximately 7 g per cookie
- Saturated Fat: Approximately 3 g per cookie
- Unsaturated Fat: Approximately 4 g per cookie
- Trans Fat: 0 g per cookie
- Carbohydrates: Approximately 18 g per cookie
- Fiber: Approximately 1 g per cookie
- Protein: Approximately 2 g per cookie
- Cholesterol: Approximately 20 mg per cookie
Find it online: https://www.cookflash.com/buttery-raspberry-crumble-cookies/