Buttery Raspberry Crumble Cookies

Why make this recipe

Buttery Raspberry Crumble Cookies are a delightful treat that combines the rich flavor of butter with the tangy sweetness of fresh raspberries. They are perfect for any occasion, be it a cozy afternoon snack or a sweet addition to a party dessert table. The crumble topping adds a wonderful texture that makes these cookies even more appealing. Plus, making cookies with raspberries is a great way to enjoy fresh fruits!

How to make Buttery Raspberry Crumble Cookies

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh raspberries
• 1/2 cup rolled oats
• 1/2 cup brown sugar (for crumble)
• 1/4 cup all-purpose flour (for crumble)
• 1/4 cup cold butter (for crumble)

Directions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients until just combined.
5. Gently fold in the fresh raspberries.
6. For the crumble topping, combine the oats, brown sugar, flour, and cold butter in a bowl, mixing with a fork until crumbly.
7. Drop tablespoons of cookie dough onto a baking sheet lined with parchment paper, and sprinkle crumble on top of each cookie.
8. Bake in the preheated oven for 12-15 minutes or until golden brown.
9. Let cool on a wire rack before serving.

How to serve Buttery Raspberry Crumble Cookies

These cookies are best served warm or at room temperature. You can enjoy them on their own or with a cup of tea or coffee. For an extra touch, consider dusting them with powdered sugar before serving. They also pair wonderfully with a scoop of vanilla ice cream for dessert.

How to store Buttery Raspberry Crumble Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze the cookies. Place them in a freezer-safe container or bag, and they will last for up to three months. Just remember to let them thaw before enjoying!

Tips to make Buttery Raspberry Crumble Cookies

• Make sure your butter is softened to room temperature for easier mixing.
• Be gentle when folding in the raspberries to avoid breaking them.
• If you prefer, you can use frozen raspberries; just make sure they’re thawed and drained of excess moisture.
• Experiment with different kinds of berries or nuts for the crumble topping to suit your taste.

Variation

You can switch up the flavors by using blueberries or chopped strawberries instead of raspberries. Additionally, you can add a teaspoon of lemon zest to the dough for a refreshing twist.

FAQs

1. Can I use margarine instead of butter?

Yes, you can use margarine, but it may affect the flavor slightly. Unsalted butter is recommended for the best taste.

2. What can I do if I don’t have rolled oats?

If you don’t have rolled oats, you can substitute them with crushed granola or leave the crumble topping out altogether.

3. How can I prevent the cookies from spreading too much?

Make sure to chill the cookie dough in the refrigerator for about 30 minutes before baking. This helps the cookies keep their shape while baking.

Buttery Raspberry Crumble Cookies

Delicious cookies combining rich butter flavor with sweet raspberries and a crunchy crumble topping, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

For the Cookies

• 1 cup unsalted butter, softened Make sure your butter is softened to room temperature.
• 1 cup granulated sugar
• 1/2 cup brown sugar For sweetness.
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh raspberries Gently fold them in to avoid breaking.

For the Crumble Topping

• 1/2 cup rolled oats
• 1/2 cup brown sugar For sweetness.
• 1/4 cup all-purpose flour
• 1/4 cup cold butter Mix until crumbly.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients until just combined.
5. Gently fold in the fresh raspberries.

Crumble Topping and Baking

1. For the crumble topping, combine the oats, brown sugar, flour, and cold butter in a bowl, mixing with a fork until crumbly.
2. Drop tablespoons of cookie dough onto a baking sheet lined with parchment paper, and sprinkle crumble on top of each cookie.
3. Bake in the preheated oven for 12-15 minutes or until golden brown.
4. Let cool on a wire rack before serving.

Notes

These cookies are best served warm or at room temperature. For an extra touch, consider dusting them with powdered sugar before serving. They pair wonderfully with a scoop of vanilla ice cream.