Quick And Easy Raspberry Crumble Cookies
Delightful cookies combining tart raspberries with a crumbly, buttery base, perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Provides structure and tenderness.
- 1 teaspoon Baking Powder Helps cookies rise.
- 1 pinch Salt Enhances flavor.
Wet Ingredients
- 1/2 cup Unsalted Butter Softened to room temperature.
- 3/4 cup Granulated Sugar Adds sweetness and tenderness.
- 1/4 cup Brown Sugar Adds moisture and caramel flavor.
- 1 large Egg Binds ingredients together.
- 1 teaspoon Vanilla Bean Paste Enhances flavor.
Fruits
- 1 cup Fresh Raspberries Adds flavor and color.
Crumble Topping
- 1/2 cup All-Purpose Flour For crumble texture.
- 1/4 cup Granulated Sugar For sweetness in topping.
- 1/4 cup Cold Unsalted Butter For crumble texture.
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Cream together softened butter and granulated sugar until light and fluffy.
- Add brown sugar and mix until fully incorporated.
- Add egg and vanilla bean paste, mixing on low speed until just combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Gently fold in fresh raspberries.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Prepare crumble topping by mixing flour, sugar, and cold butter until crumbly.
- Sprinkle crumble mixture over each cookie dough ball.
- Bake for 12-15 minutes until edges are golden.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Store cookies in an airtight container for up to a week or freeze for longer storage.