Buttery Raspberry Crumble Cookies
Delightful cookies bursting with fresh raspberries and topped with a crunchy crumble, perfect for sharing with family.
Ingredients
Cookie Base
- 1 cup unsalted butter, room temperature Creamy and rich
- 2/3 cup granulated sugar Sweet and light
- 1 tsp vanilla extract Aromatic and comforting
- 2 cups all-purpose flour Fine and delicate
- 1 cup fresh raspberries Vibrant and juicy
- 1/2 cup rolled oats Wholesome and hearty
- 1/2 cup brown sugar Rich and caramel-like
- 1/2 tsp salt A touch of contrast
- 1/2 tsp baking soda Ensuring a perfect rise
Crumble Topping
- 1/2 cup rolled oats Wholesome and hearty
- 1/2 cup brown sugar Rich and caramel-like
- Flour as needed additional flour to mix with crumble Helps create the crumble texture
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Add in the vanilla extract and mix well.
- Gradually beat in the all-purpose flour, salt, and baking soda until just combined.
- Gently fold in the fresh raspberries.
Crumble Topping and Baking
- In a separate bowl, mix rolled oats, brown sugar, and a bit more flour to create the crumble topping.
- Scoop tablespoon-sized amounts of cookie dough onto a lined baking sheet and sprinkle the crumble topping over each.
- Bake for 12-15 minutes, until the edges are golden and the tops are set but slightly soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Serve warm with tea or coffee. For a lighter version, substitute half butter with unsweetened applesauce.