Buttery Raspberry Crumble Cookies – Sweet, Tangy, and Perfectly Irresistible
If you love cookies that combine tender, buttery dough with a burst of tangy raspberry and a crisp, crumbly topping, these Buttery Raspberry Crumble Cookies are about to become your new favorite treat. They’re soft, slightly jammy in the center, and perfectly crumbly on top—a combination that feels like dessert and comfort food all at once.
Why You’ll Love These Cookies
Bursting with flavor: Sweet, buttery cookie dough meets the tang of raspberries.
Perfect texture: Soft and chewy centers with a crisp, crumbly topping.
Easy to make: Simple ingredients and straightforward steps for a bakery-style cookie at home.
Versatile: Great for afternoon snacks, dessert plates, or gifting.
Ingredients
For the Cookie Dough
1 cup unsalted butter, softened
¾ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
For the Raspberry Filling
1 cup fresh or frozen raspberries
¼ cup sugar (adjust to taste)
1 teaspoon lemon juice
For the Crumble Topping
½ cup all-purpose flour
¼ cup sugar
¼ cup unsalted butter, cold and cubed
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the Cookie Dough
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy. Add eggs and vanilla, mixing well. Gradually incorporate the flour, baking powder, and salt until a soft dough forms.
3. Prepare the Raspberry Filling
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, until the mixture thickens slightly. Let it cool before using.
4. Make the Crumble Topping
In a small bowl, mix flour and sugar. Cut in cold butter until the mixture resembles coarse crumbs.
5. Assemble the Cookies
Scoop cookie dough onto the prepared baking sheet, flatten slightly, and make a small indentation in the center. Spoon a teaspoon of raspberry filling into each indentation and sprinkle crumble topping over the top.
6. Bake
Bake for 12–15 minutes, or until the edges are lightly golden. Let cookies cool on the pan for a few minutes before transferring to a wire rack.
Tips for Perfect Buttery Raspberry Crumble Cookies
