Description
These buttery raspberry crumble cookies feature a soft cookie base, a tangy raspberry filling, and a golden crunchy crumble topping – a perfect balance of flavor and texture.
Ingredients
Scale
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups 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
- 1/4 cup unsalted butter, cold and cubed
- 1/4 tsp cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugar until light and fluffy, then beat in egg and vanilla.
- Add flour, baking powder, and salt gradually; mix until combined.
- In a saucepan, cook raspberries, sugar, and cornstarch over medium heat until thickened.
- For the crumble, combine flour, brown sugar, cinnamon, and cold butter; work into coarse crumbs.
- Scoop dough onto baking sheets, flatten slightly, make a well in the center, fill with raspberry mixture, and top with crumble.
- Bake 12–15 minutes until golden. Cool before serving.
Notes
- Chill dough if too soft for easier handling.
- Swap raspberries for blueberries or blackberries if desired.
- Use high-quality jam in place of fresh filling for a shortcut.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Buttery raspberry crumble cookies, raspberry thumbprint cookies, buttery jam cookies, holiday cookie recipes, easy raspberry cookies