Name: Raspberry Crumble Cookies
Prep time: 20 min
Cook time: PT-492052H54M51S
Total time: PT-492052H54M51S
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1 cup fresh or frozen raspberries; 1/4 cup granulated sugar (for filling); 1 tbsp cornstarch; 1/2 cup all-purpose flour (for crumble); 1/3 cup brown sugar, packed; 1/4 cup unsalted butter, cold and cubed

Jump to Recipe·Print Recipe

I make these raspberry crumble cookies when I want something buttery, fruity, and slightly crisp all in one bite. The soft sugar cookie base, juicy raspberry center, and golden crumble topping come together beautifully for a bakery-style treat that feels both comforting and elegant.

Raspberry Crumble Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the cookie base:

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

For the raspberry filling:

1 cup fresh or frozen raspberries

¼ cup granulated sugar

1 tablespoon cornstarch

For the crumble topping:

½ cup all-purpose flour

⅓ cup brown sugar, packed

¼ cup unsalted butter, cold and cubed

Directions

I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper.

To make the cookie dough, I cream the softened butter and sugar together until the mixture becomes light and fluffy. I beat in the egg and vanilla extract until well combined. In a separate bowl, I whisk together the flour, baking powder, and salt, then gradually mix the dry ingredients into the wet ingredients until a soft dough forms.

For the raspberry filling, I gently toss the raspberries with sugar and cornstarch in a small bowl and set it aside.

To prepare the crumble topping, I mix the flour and brown sugar in a bowl. I cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.

When assembling the cookies, I scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. I flatten each one slightly and create a small well in the center using my thumb. I spoon a small amount of raspberry filling into each well and sprinkle the crumble topping over the top.

I bake the cookies for 15–18 minutes, until the edges turn golden and the crumble becomes crisp. After baking, I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.

Prep time: 20 minutes

Bake time: 15–18 minutes

Total time: approximately 35–40 minutes

Variations

I sometimes use blueberries or blackberries instead of raspberries for a slightly different flavor profile. When I want extra indulgence, I drizzle melted white chocolate over the cooled cookies. If I prefer a brighter citrus note, I add a little lemon zest to the cookie dough. I also like using frozen raspberries straight from the freezer since they work just as well without thawing.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to 5 days. For longer storage, I freeze them in a sealed container for up to 2 months.

To refresh them, I warm the cookies in a 300°F (150°C) oven for about 5 minutes to bring back that freshly baked texture.

FAQs

Can I use frozen raspberries?

Yes, I use frozen raspberries directly from the freezer without thawing, and they work perfectly.

How do I prevent the filling from spreading too much?

I make sure to mix the raspberries with cornstarch, which helps thicken the juices as the cookies bake.

Can I make the dough ahead of time?

I often prepare the dough in advance and refrigerate it for up to 24 hours before baking.

Can I freeze the cookie dough?

Yes, I freeze portioned dough balls without the filling, then thaw slightly, add the filling and crumble, and bake as directed.

Why are my cookies too flat?

If my cookies spread too much, I check that the butter wasn’t overly soft and that I measured the flour correctly. Chilling the dough for 20–30 minutes also helps control spreading.

Conclusion

I enjoy making these raspberry crumble cookies because they combine simple ingredients with beautiful flavor and texture. The buttery base, bright raspberry center, and crisp crumble topping create a cookie that feels both homemade and special. Whenever I bake these, they disappear quickly, and I always find myself reaching for just one more.

📖 Recipe:

Raspberry Crumble Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 35-40 minutes
Yield: 24 cookies
Diet: Vegetarian

Print Recipe

Description

Buttery raspberry crumble cookies with a soft sugar cookie base, juicy raspberry center, and crisp golden crumble topping — a bakery-style treat that’s both comforting and elegant.

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream softened butter and sugar together until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into wet ingredients until a soft dough forms.
In a small bowl, toss raspberries with sugar and cornstarch. Set aside.
In another bowl, combine flour and brown sugar for the crumble. Cut in cold butter until mixture resembles coarse crumbs.
Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart. Flatten slightly and create a small well in the center.
Spoon a small amount of raspberry filling into each well and sprinkle crumble topping over the top.
Bake for 15–18 minutes, until edges are golden and crumble is crisp.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.