Oh my goodness, let me tell you about raspberry crumble cookies! These little bites of heaven are not just cookies; they’re a delightful combination of buttery goodness and vibrant raspberry flavor that’ll make your taste buds dance. Imagine sinking your teeth into a soft, chewy cookie that has a hint of sweetness from the raspberries and a delicious crumble on top. Trust me, once you try these raspberry crumble cookies, you’ll want to make them over and over again. They’re perfect for any occasion, whether you’re treating yourself or sharing with friends. Let’s dive into this scrumptious recipe!

Ingredients List

Gathering the right ingredients is key to making these delicious raspberry crumble cookies. Here’s everything you’ll need:

1 cup unsalted butter, softened: Make sure it’s at room temperature for easy mixing.
1 cup granulated sugar: This adds the perfect sweetness to balance those tart raspberries.
2 cups all-purpose flour: The foundation of your cookie dough.
1 cup rolled oats: For that lovely texture and a bit of chewiness.
1 teaspoon baking powder: This helps the cookies rise and become fluffy.
1/2 teaspoon salt: Just a pinch to enhance all those wonderful flavors!
1 cup fresh raspberries: The star of the show! Fresh is best for that burst of flavor.
1/2 cup brown sugar: This will give your cookies a delightful caramel note on top.
1 teaspoon vanilla extract: Because everything is better with a hint of vanilla!

Make sure to have these on hand before you start, as they all play a special role in creating the perfect cookie experience! Happy baking!

How to Prepare Raspberry Crumble Cookies

Let’s get those ovens preheating because you’re about to make some delicious raspberry crumble cookies! Follow these easy steps, and you’ll have a delightful batch ready to enjoy in no time.

Step-by-Step Instructions

First things first, preheat your oven to 350°F (175°C). This is super important to ensure those cookies bake evenly.
In a large mixing bowl, cream together the softened butter and granulated sugar until it’s smooth and fluffy. This step is where the magic begins!
Add in the vanilla extract and mix well. You’ll love the aroma wafting through your kitchen!
Now, grab another bowl and whisk together the all-purpose flour, rolled oats, baking powder, and salt. This is your dry mixture, and it’s key to your cookie structure.
Gradually add the dry mixture to the butter mixture, stirring gently until combined. Don’t overmix; you want that perfect cookie texture!
Carefully fold in those gorgeous fresh raspberries. This is where the fun really begins—those little bursts of flavor will be amazing!
Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, leaving some space between them for spreading.
Sprinkle a little brown sugar on top of each cookie for that extra touch of sweetness and crunch.
Bake in your preheated oven for about 12–15 minutes or until they’re golden brown. Your kitchen will smell heavenly!
Once they’re done, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Patience is key here!

And there you have it! Sweet, buttery raspberry crumble cookies that are perfect for any occasion. Enjoy the process and the incredible flavors!

Why You’ll Love This Recipe

Quick Preparation: With just 15 minutes of prep time, you can whip up these cookies in no time!
Flavorful Taste: The combination of buttery dough and tart raspberries creates a mouthwatering experience you won’t forget.
Vegetarian-Friendly: These cookies are completely vegetarian, making them a great option for everyone.
Perfect for Gatherings: Whether it’s a bake sale, a picnic, or just a cozy night in, these cookies are sure to impress!
Customizable: Feel free to add in your favorite nuts or chocolate chips for an extra twist!
Freezer-Friendly: Make a double batch and freeze some for a future sweet craving!

Trust me, once you take a bite, you’ll see why these raspberry crumble cookies are a must-try! They bring joy and deliciousness to every occasion.

Tips for Success

To make sure your raspberry crumble cookies turn out perfectly, here are some of my favorite tips! First, always use fresh raspberries for that bright, burst of flavor—frozen ones can get mushy. Also, don’t skip the resting time after baking; letting them cool on the baking sheet helps them firm up nicely. Make sure your butter is softened but not melted, as this creates the right texture. And remember, a light hand while mixing is key—overmixing can lead to tough cookies. Lastly, feel free to experiment with mix-ins, like chopped nuts or white chocolate, to personalize your cookies!

Nutritional Information

Now, let’s talk about the nutritional side of these delightful raspberry crumble cookies! Each cookie is packed with flavor, and here’s what you can expect in terms of nutrition:

Serving Size: 1 cookie
Calories: 150
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 50mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 10g
Protein: 2g

Keep in mind that these values can vary depending on the specific brands of ingredients you use and any substitutions you make. But rest assured, each cookie is a delicious treat that’s well worth it!

FAQ Section

If you’ve got questions about raspberry crumble cookies, you’re in the right place! I’ve gathered some common inquiries and answers to help you out. Let’s dive in!

Common Questions

Can I substitute the fresh raspberries?
Absolutely! If you can’t find fresh raspberries, feel free to use frozen ones. Just make sure to thaw and drain them to avoid excess moisture in your cookie dough.

Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s designed for baking to achieve the best results.

How should I store leftover cookies?
Store your raspberry crumble cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, pop them in the freezer for up to two months!

Can I add other flavors or mix-ins?
Of course! These cookies are super versatile. You can mix in chocolate chips, nuts, or even a pinch of lemon zest for a refreshing twist. Just have fun with it!

What’s the best way to reheat the cookies?
If you want to enjoy that fresh-baked taste again, simply pop them in the microwave for about 10-15 seconds, or warm them in the oven at 300°F (150°C) for a few minutes.

Storage & Reheating Instructions

Once you’ve enjoyed your delicious raspberry crumble cookies, you’ll want to know how to keep them fresh for later! To store leftovers, simply place the cookies in an airtight container. This will help keep them chewy and flavorful for up to a week at room temperature. If you want to keep them even longer, you can freeze them! Just make sure to wrap each cookie tightly in plastic wrap or place them in a freezer-safe container. They’ll stay delicious for up to two months.

When you’re ready to enjoy a cookie again, reheating is super easy! For that fresh-out-of-the-oven experience, pop a cookie in the microwave for about 10-15 seconds. Just enough to warm it through without making it tough. Alternatively, you can reheat them in the oven at 300°F (150°C) for a few minutes. This will help restore that lovely texture and bring back all those delightful flavors. Trust me, a warm cookie is just the best! Enjoy!

Raspberry Crumble Cookies That Bring Pure Joy to You

Author: Lisa
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Delicious raspberry crumble cookies with a buttery texture.

Ingredients

Scale

1 cup unsalted butter, softened
1 cup granulated sugar
2 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh raspberries
1/2 cup brown sugar
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, cream the butter and granulated sugar until smooth.
Add vanilla extract and mix well.
In another bowl, combine flour, oats, baking powder, and salt.
Gradually add the dry mixture to the butter mixture.
Gently fold in raspberries.
Drop spoonfuls onto a baking sheet lined with parchment paper.
Sprinkle brown sugar on top of each cookie.
Bake for 12-15 minutes or until golden brown.
Let cool before serving.

Notes

Use fresh raspberries for the best flavor.
Store cookies in an airtight container.
Adjust sugar based on your taste preference.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: raspberry crumble cookies

Spread the love