Description
A simple recipe for delicious raspberry crumble cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen raspberries
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the raspberries.
- In a small bowl, combine the 1/2 cup flour, 1/4 cup granulated sugar, and brown sugar for the crumble topping.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets.
- Sprinkle the crumble topping generously over each cookie dough ball.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For frozen raspberries, do not thaw before adding to the dough.
- You can add a pinch of cinnamon to the crumble topping for extra flavor.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: raspberry cookies, crumble cookies, easy cookie recipe, fruit cookies, dessert recipe, baking