Raspberry Crumble Cookies
Raspberry Crumble Cookies are the kind of bake that feels cheerful from the first bite. They have a soft cookie base, a sweet-tart raspberry center, and a buttery crumble on top that makes them taste like a bakery treat at home.
Equipment
- 1 Mixing Bowl
- 1 Baking Sheet lined
- 1 Wire rack
Ingredients
- 2.5 cup all-purpose flour plus more for crumble topping
- 1 tsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter softened, divided
- 0.75 cup granulated sugar
- 0.25 cup brown sugar packed
- 1 large egg
- 1 tsp vanilla alcohol-free
- 1.5 cup fresh raspberries or frozen raspberries, thawed and drained
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 0.25 cup powdered sugar optional, for serving
Instructions
- In a small bowl, mix some of the flour, brown sugar, and a pinch of salt. Cut in the cold butter until the mixture looks crumbly and slightly clumpy. Set it aside while you prepare the rest.
- In another bowl, gently toss the raspberries with a little sugar, cornstarch, and lemon juice. Let the mixture sit for a few minutes so the fruit can release some juices.
- Cream the softened butter with granulated sugar until light and smooth. Beat in the egg and alcohol-free vanilla, then add the dry ingredients. Mix just until the dough comes together.
- Scoop the dough onto a lined baking sheet, leaving space between each portion. Press a small well into the center of each cookie with your thumb or the back of a spoon.
- Spoon a little raspberry mixture into each well, then sprinkle the crumble topping over the cookies. Try not to overfill them, or the fruit may spill out as they bake.
- Bake until the edges are lightly golden and the centers look just set. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack.
Notes
Store the cookies in an airtight container in the refrigerator for up to 4 days, especially because of the fruit filling. To enjoy them warm, let them sit at room temperature for a few minutes or warm them briefly in a low oven. You can also freeze the baked cookies in a single layer, then move them to a freezer bag once solid.