Raspberry Crumble Cookies Recipe
Here’s a delicious recipe for raspberry crumble cookies. These cookies combine a buttery base, sweet raspberry filling, and a crunchy crumble topping. Perfect for any occasion!
Raspberry Crumble Cookies Recipe
Ingredients
- One cup (2 sticks) of softened unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Raspberry Filling
- 1 cup raspberry jam or preserve
- For the Crumble Topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- ½ teaspoon ground cinnamon (optional)
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Using parchment paper, line two baking pans.
Make the Cookie Base
- In a sizable basin, beat the granulated sugar and softened butter until frothy and light.
- Blend the egg and vanilla essence until thoroughly blended.
- Mix the flour, baking powder, and salt in another basin.
- Mixing until just incorporated, gradually add the dry ingredients to the wet ones.
Form the Cookies
Roll the dough into 1-inch balls and arrange them about 2 inches apart on the baking pans that have been preheated.
Make a hole in the middle of each cookie ball with your thumb or the back of a spoon. Add the Raspberry Filling Place a tiny dollop of raspberry jam within each cookie’s depression.
Make the Crumble Topping
In a small bowl, combine the flour, granulated sugar, brown sugar, melted butter, and cinnamon (if using) until the mixture resembles coarse crumbs.
Top the Cookies
Sprinkle the crumble topping over the raspberry-filled cookies, pressing it lightly to adhere.
Bake
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the crumble topping is set.
After a few minutes of cooling on the baking sheets, move the cookies to a wire rack to finish cooling.
Serve and Enjoy
Once cooled, enjoy your raspberry crumble cookies with a glass of milk or a cup of tea!
Tips
For a more intense raspberry flavor, you can add fresh or frozen raspberries to the jam filling.
Cookies can be kept for up to a week at room temperature in an airtight container.