Description
Buttery Raspberry Crumble Cookies are a delightful treat that combines the rich flavor of butter with the tartness of fresh raspberries, topped with a crumbly texture that makes them irresistible.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup fresh raspberries
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract and mix well.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Gently fold in the fresh raspberries.
- In another bowl, combine the brown sugar and a bit of the cookie dough to create the crumble topping.
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, and sprinkle the crumble topping over each cookie.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use fresh raspberries.
- These cookies can be stored in an airtight container for up to a week.
- Feel free to substitute raspberries with other berries if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg