Raspberry Crumble Cookies
These raspberry crumble cookies are delightful treats that combine the tartness of fresh raspberries with a buttery, crumbly texture. Perfect for afternoon tea or as a sweet snack, they are easy to make and sure to impress!
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 baking sheet
- 1 parchment paper
- 1 set measuring cups and spoons
- 1 rubber spatula
Ingredients
- 1 cup all-purpose flour
- ½ cup rolled oats
- ½ cup unsalted butter Softened.
- ⅓ cup granulated sugar
- ¼ cup brown sugar Packed.
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh raspberries Gently fold in, being careful not to crush them.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, mix together the flour, rolled oats, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Using a spoon or cookie scoop, drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for about 15 to 20 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a twist, add some chopped nuts or chocolate chips to the cookie dough.
If using frozen raspberries, be sure to thaw and drain them before adding to the mixture to prevent excess moisture.
Store the cookies in an airtight container at room temperature for up to a week.