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.
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
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.
Notes
Frozen raspberries can be used directly without thawing.
Chill dough for 20–30 minutes if cookies spread too much.
Drizzle melted white chocolate over cooled cookies for extra sweetness.
Add 1 tsp lemon zest to the dough for a bright citrus flavor.
Store in an airtight container at room temperature for up to 3 days, refrigerate up to 5 days, or freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
