These buttery raspberry crumble cookies are a sweet treat that melts in your mouth. They have a delicious tartness from the raspberries and a crunchy crumble on top!
I love making these for friends because they look fancy but are super easy to whip up. Plus, who can resist a warm cookie fresh out of the oven? They go fast! 😋
Key Ingredients & Substitutions
Unsalted Butter: This is the star of your cookies, providing rich flavor and a tender texture. If you’re in a pinch, use salted butter and reduce the added salt, or substitute with a vegan alternative like coconut oil for a dairy-free option.
Granulated Sugar: You’ll need this for sweetness and to help create a beautiful, crunchy top. If you’re looking for a healthier option, try coconut sugar or a sugar substitute like monk fruit sweetener. Just be aware that this may change the texture a bit.
Fresh Raspberries: They add a wonderful tartness. If they’re out of season, frozen raspberries work well too. Just ensure you thaw and drain them to avoid excess moisture in the cookies. You could also use blueberries or other berries for a twist.
How Do I Make Sure My Cookies Have the Perfect Crumble Topping?
The crumble topping is what makes these cookies special! It should be crumbly but stick together a bit. Here’s how to get it just right:
- Combine flour and sugar in a small bowl before adding cold cubed butter. This ensures even mixing.
- Use a pastry cutter or your fingers to blend until it resembles coarse crumbs. Don’t overwork it; small lumps are great!
- Sprinkle generously over each cookie before baking for that perfect crunch.
Following these tips will give you a delightful texture and balance with the buttery cookie base and tart raspberries. Happy baking!
Buttery Raspberry Crumble Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar, plus extra for sprinkling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries (or frozen, thawed and drained)
For the Crumble Topping:
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
How Much Time Will You Need?
This delightful cookie recipe takes about 10 minutes to prep and 15–18 minutes to bake, giving you a total time of around 30 minutes from start to finish. Don’t forget an extra few minutes for cooling before you dig in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large bowl, take your softened butter and mix it with 3/4 cup of granulated sugar. Use an electric mixer to beat them together until it’s light and fluffy— this step is key for that melt-in-your-mouth texture!
3. Add the Egg and Vanilla:
Next, crack in your large egg and pour in the vanilla extract. Beat the mixture until it’s fully combined with the butter and sugar.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together 2 cups of all-purpose flour, the baking powder, and the salt. This helps ensure an even distribution of the leavening and flavors.
5. Mix Wet and Dry Ingredients:
Carefully add the dry mixture to the wet ingredients. Mix just until combined—be careful not to overmix; a little bit of flour showing is perfectly fine!
6. Prepare the Crumble Topping:
For that crunchy delicious topping, combine the 1/2 cup of flour and 1/2 cup of sugar in a small bowl. Add the cold, cubed butter and use a pastry cutter or your fingers to blend everything until it resembles coarse crumbs.
7. Form the Cookies:
Using a tablespoon or cookie scoop, drop dollops of the cookie dough onto your prepared baking sheet, leaving about 2 inches of space between them to allow for spreading.
8. Add Raspberries:
Gently press 2-3 raspberries into the top of each cookie dough ball, letting them sit snugly on top.
9. Sprinkle with Crumble Topping:
Generously sprinkle the crumble topping over each cookie, ensuring every cookie gets its fair share of that crunchy goodness.
10. A Little Extra Sugar:
For a lovely touch, lightly sprinkle some extra granulated sugar on top of the crumble before baking.
11. Bake Away:
Pop your baking sheet into the preheated oven and let the cookies bake for about 15–18 minutes, or until the edges are golden brown, and the crumble topping looks crispy.
12. Cool Before Enjoying:
Once baked, allow the cookies to cool on the baking sheet for 5 minutes. This helps them firm up a bit before transferring them to a wire rack to cool completely.
Now, enjoy your delicious buttery raspberry crumble cookies with a warm cup of tea or coffee. They’re sure to be a favorite!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, frozen raspberries work great! Just make sure to thaw them and drain any excess moisture before adding them to the cookie dough to prevent sogginess.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them, placing parchment paper between layers to prevent sticking. Thaw at room temperature before enjoying!
Can I Substitute the Butter with Margarine?
Yes, you can substitute unsalted butter with margarine if needed. Keep in mind that this might slightly change the flavor and texture, but they should still turn out delicious!
What Can I Use Instead of Granulated Sugar for a Healthier Option?
You can use coconut sugar or a sugar substitute like monk fruit sweetener. Note that this may affect the color and texture slightly, but it will still be a tasty treat!
