Raspberry Crumble Cookies
Raspberry Crumble Cookies are a delightful treat combining the sweetness of raspberries with a buttery crumble topping. These cookies are perfect for a snack or dessert and will impress with their delicious flavors and tender texture.
Equipment
- 1 mixing bowls
- 1 hand mixer or stand mixer
- 1 baking sheet
- 1 parchment paper
- 1 measuring cups
- 1 measuring spoons
- 1 spatula
- 1 cooling rack
Ingredients
- 1 cup all-purpose flour
- ½ cup rolled oats
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup unsalted butter, softened
- ½ cup fresh raspberries (or frozen, thawed)
- ¼ cup crumble topping (optional) See notes.
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking powder, and salt. Mix well.
- In a separate bowl, cream the softened butter and vanilla extract together until light and fluffy.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Gently fold in the raspberries, being careful not to mash them.
- Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- If using, sprinkle crumble topping over each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges start to turn golden brown.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
For an extra crunch, you can add chopped nuts or chocolate chips to the cookie dough.
Store cookies in an airtight container at room temperature for up to 3 days.
These cookies pair wonderfully with tea or coffee for an afternoon treat. Enjoy!