🍪 Buttery Raspberry Crumble Cookies

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These Buttery Raspberry Crumble Cookies are a delightful twist on classic crumble desserts, combining the rich, buttery texture of shortbread with the sweet-tart burst of fresh or jammy raspberries. Each bite is a harmonious blend of crisp cookie edges, soft centers, and a hint of fruity brightness. Perfect for tea time, dessert tables, or gifting, these cookies are as beautiful as they are delicious. Let’s bake up this buttery, fruity treat!

Why You’ll Love This Recipe

  • Buttery and Tender: The cookie base is rich and melt-in-your-mouth soft.
  • Sweet-Tart Flavor: Raspberries add a refreshing contrast to the buttery dough.
  • Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
  • Versatile: Use fresh or frozen raspberries, or even raspberry jam for convenience.

Ingredients You’ll Need

For the Cookie Base:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 tsp salt

For the Raspberry Filling:

  • 1 cup fresh or frozen raspberries (or 1/2 cup raspberry jam)
  • 1–2 tbsp granulated sugar (adjust based on tartness of berries)

For the Crumble Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tbsp brown sugar
  • 1/4 tsp ground cinnamon (optional, for warmth)
  • 2 tbsp unsalted butter, cold and cubed

Step-by-Step Instructions

1. Preheat and Prep

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. If using fresh or frozen raspberries, toss them gently with 1–2 tablespoons of sugar to enhance their sweetness and draw out juices. Set aside.

2. Make the Cookie Dough

  1. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
  2. Beat in the egg yolk and vanilla extract until well combined.
  3. Gradually add the flour and salt, mixing on low speed until the dough comes together. It should be soft but not sticky.

3. Assemble the Cookies

  1. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.


 

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