Raspberry Crumble Cookies
Delightful chewy cookies featuring a crumbly topping and a sweet-tart raspberry filling, perfect for snacks or dessert.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened Ensure butter is softened, not melted.
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Can substitute with gluten-free flour if needed.
- 1 cup rolled oats May omit for gluten-free version.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen raspberries Thaw and drain frozen raspberries to avoid excess moisture.
Crumble Topping
- 1/2 cup brown sugar For the crumble topping.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract to the butter mixture and mix well.
- In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overmixing.
- Gently fold in the raspberries, being careful to keep them intact.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, leaving space between each cookie.
- In a small bowl, combine the brown sugar with oats and a little flour to create a crumbly topping.
- Sprinkle this crumble mixture generously over the tops of each cookie.
Baking
- Bake in the preheated oven for 12-15 minutes or until the edges turn golden.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Serve warm or at room temperature. Pair with whipped cream, ice cream, or a dusting of powdered sugar. Store in an airtight container for up to a week.