These Buttery Raspberry Crumble Cookies are soft and chewy, filled with juicy raspberries and topped with a delightful crumble. They are sweet, tangy, and perfect for snack time!
I love how they smell while baking; it’s like a berry-filled hug! Whether you share them or keep them all to yourself, I won’t judge. 😉 Enjoy them warm with a glass of milk!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you control over the saltiness. If you only have salted butter, just reduce the added salt in the cookie dough to 1/8 teaspoon for balance.
Granulated Sugar: This is the main sweetener for the cookies. You can substitute with brown sugar for a hint of caramel flavor, but it might change the texture slightly.
Raspberries: Fresh raspberries are delicious, but frozen ones work just as well! If you have a raspberry allergy, try using blackberries or blueberries for a similar effect.
Cornstarch: This thickens the raspberry filling. In a pinch, you can substitute it with tapioca starch or all-purpose flour, though the thickening may not be as effective.
Cold Butter for Crumble: Ensure that your butter is cold! If you don’t have cold butter, put it in the freezer for about 10 minutes before using it. It helps create that nice crumbly texture.
How Can You Ensure the Perfect Cookie Dough Texture?
Getting the right texture for cookie dough is essential for these cookies. For a soft and chewy cookie, remember these tips:
- Make sure your butter is truly softened, not melted. This helps incorporate air for fluffiness.
- Chilling the dough for at least 30 minutes is crucial; it firms up the butter, making your cookies less spread out while baking.
- Mix until just combined. Overmixing can lead to tougher cookies, so stop mixing as soon as you no longer see dry flour.
Following these steps will give you the tasty, buttery cookies with that perfect crumbly topping and juicy filling. Happy baking!
Buttery Raspberry Crumble Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Raspberry Filling:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
For the Crumble Topping:
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (55g) unsalted butter, cold and cubed
How Much Time Will You Need?
This recipe requires about 30 minutes of prep time and around 15-18 minutes for baking. Allow additional time for cooling, as you’ll want to let them set for a few minutes outside the oven. All in all, you’ll have some scrumptious cookies ready in about an hour!
Step-by-Step Instructions:
1. Prepare the Raspberry Filling:
In a small saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently until the mixture thickens and looks jam-like (this should take about 5-7 minutes). Once done, remove it from the heat and let it cool completely while you prepare the dough.
2. Make the Cookie Dough:
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until well blended. In another bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture and mix just until combined. Cover the dough and let it chill in the refrigerator for at least 30 minutes.
3. Prepare the Crumble Topping:
In a small bowl, combine the flour and sugar for the crumble. Add the cold cubed butter, and with your fingers or a pastry cutter, blend until the mixture resembles coarse crumbs. Set aside for later use.
4. Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of the chilled dough and flatten them slightly in your palm. Place about 1 teaspoon of the cooled raspberry filling in the center of each flattened dough portion. Gently fold the edges of the dough around to enclose the filling but don’t worry if a little filling sticks out. Shape each into a round cookie and place them on the prepared baking sheet, spacing them about 2 inches apart. Generously sprinkle the crumble topping on each cookie.
5. Bake:
Place your cookie sheet in the preheated oven and bake for 15-18 minutes, or until the edges of the cookies are golden brown and the crumble looks lightly toasted. Once baked, remove them from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Serve:
Enjoy the cookies whether they are still slightly warm or completely cooled. They make for a delightful, buttery, and fruity treat that is sure to impress!
Your delicious Buttery Raspberry Crumble Cookies are now ready to be enjoyed! With a tender base, a sweet and tangy filling, and a crunchy topping, they are as delightful as they look in the photo!
Can I Use Different Fruits in This Recipe?
Absolutely! While raspberries are delicious, you can substitute them with other fruits like blueberries, blackberries, or even chopped strawberries. Just adjust the sugar level based on the sweetness of the fruit used.
How Long Do These Cookies Last?
These cookies can last up to 3 days in an airtight container at room temperature. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to separate them with parchment paper if freezing!
Can I Make the Cookie Dough in Advance?
Yes, you can prepare the cookie dough ahead of time! Simply wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. You can also freeze the dough for up to 2 months; just thaw it in the fridge before using.
What Should I Do If the Dough is Too Sticky?
If your dough is too sticky to handle, try chilling it in the refrigerator for a bit longer. If it’s still sticky after that, you can add a little more flour, a tablespoon at a time, until it’s manageable. Just be careful not to add too much, as it can alter the texture of your cookies.