Go Back
Freshly baked raspberry crumble cookies with a golden crust and vibrant red filling
Print Recipe

Raspberry Crumble Cookies

Delightful cookies featuring fresh raspberries, a buttery texture, and a crispy crumble topping, perfect for any occasion.
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking, Cookies, Crumble Cookies, Dessert Recipes, Raspberry Cookies
Servings: 12 cookies
Calories: 150kcal

Ingredients

Cookie Dough

  • 1/2 cup unsalted butter, softened Creates a rich and creamy base.
  • 1/2 cup granulated sugar Adds sweetness and aids in achieving a golden hue.
  • 1/4 cup light brown sugar Infuses cookies with caramel richness.
  • 1 large egg yolk Brings moisture and aids in texture.
  • 1 tsp vanilla extract Adds aromatic sweetness.
  • 1 1/4 cups all-purpose flour Key ingredient for structure.
  • 1/4 tsp salt Enhances flavor profile.
  • 1/4 tsp baking soda Helps cookies rise just right.
  • 1/2 cup raspberry jam or preserves Provides a luscious gooey center.

Crumble Topping

  • 1/3 cup all-purpose flour For crumble texture.
  • 2 tbsp cold unsalted butter, cubed Gives the crumble its perfect texture.
  • 2 tbsp granulated sugar Sweetens the topping.
  • Extra sugar for rolling Adds a sparkly sweetness.

Instructions

Preparation

  • In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add egg yolk and vanilla extract, mixing until smooth.
  • Gradually stir in 1 1/4 cups of flour, baking soda, and salt until well combined.
  • Cover the dough and chill it in the refrigerator for about 30 minutes.
  • In a small bowl, combine 1/3 cup of flour, granulated sugar, and cubed cold butter for the crumble.
  • Rub butter into the flour until it resembles pea-sized crumbs.

Baking

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Roll chilled dough into small balls and coat in granulated sugar.
  • Press a deep indent into the center of each ball and fill with raspberry jam.
  • Sprinkle each cookie with crumble topping.
  • Bake for 10-12 minutes or until edges are golden brown and centers are set.
  • Cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

For best results, ensure butter is softened. You can use different fruit preserves or add spices to the dough for personalization.