Raspberry Crumble Cookies
These delightful Raspberry Crumble Cookies are a perfect balance of sweet and tart, featuring a buttery crumble and fresh raspberries. Ideal for a snack or dessert, they are simple to make and offer a burst of fruity flavor in every bite.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper
- 1 spatula
- 1 set measuring cups and spoons
- 1 whisk
- 1 spoon or cookie scoop
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter Softened.
- ½ cup granulated sugar
- ¼ cup brown sugar Packed.
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup fresh raspberries
- ¼ cup rolled oats
- ¼ cup chopped pecans or walnuts Optional.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, baking powder, and salt. Whisk together and set aside.
- In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Gradually mix in the dry ingredient mixture until just combined.
- Gently fold in the fresh raspberries, rolled oats, and nuts (if using) until evenly distributed.
- Using a spoon or cookie scoop, drop generous spoonfuls of the cookie dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- For added sweetness, consider drizzling a simple glaze over the cookies once cooled.
Notes
For added sweetness, consider drizzling a simple glaze over the cookies once cooled.
Store any leftover cookies in an airtight container for up to one week.
Feel free to substitute other fruits like blueberries or chopped strawberries for a different flavor profile.