Description

Buttery Raspberry Crumble Cookies are tender and crumbly treats that perfectly blend rich buttery dough with tangy raspberry bursts. Ideal for afternoon tea or festive gatherings, these easy-to-make cookies feature a balanced flavor profile with fresh fruitiness and a satisfying crumble topping that melts in your mouth.

Ingredients

Scale

Dough Ingredients

2 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
1 cup unsalted butter, cold and cubed
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt

Fruit and Topping

1 cup fresh or frozen raspberries (thawed and drained) or raspberry jam for filling
Optional: extra granulated sugar or crumble topping (made with cold butter, flour, and sugar) for sprinkling

Instructions

Preparing the Dough: In a large bowl, cream the unsalted butter with granulated sugar using a hand mixer until pale and fluffy, about 3 to 5 minutes. Add the eggs and vanilla extract, mixing until fully combined.
Mixing Dry Ingredients: Whisk together the all-purpose flour, baking powder, and a pinch of salt in a separate bowl. Gradually add this dry mixture to the butter mixture, stirring gently until just incorporated to keep the dough tender and crumbly.
Adding Raspberries: If using fresh raspberries, gently fold them into the dough to avoid excessive juice leakage. Alternatively, scoop flattened dough rounds onto the baking sheet and add a dollop of raspberry jam in the center of each for a jammy filling.
Shaping and Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop and flatten rounds of dough onto the baking sheet. If desired, spoon raspberry jam on top and sprinkle with extra sugar or a crumble topping. Bake for 12-15 minutes, or until edges are golden brown.
Cooling: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.

Notes

Use cold butter for the crumble topping to create crisp, buttery chunks.
Do not overmix the dough to prevent tough cookies; mix just until combined.
Chill the dough in the fridge for 30 minutes to help the cookies retain their shape during baking.
Line the baking sheet with parchment paper to prevent sticking and ensure even baking.
Watch the baking time closely and remove cookies as soon as edges turn golden for best texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 10g
Sodium: 55mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: Buttery raspberry cookies, crumble cookies, raspberry treats, buttery dessert, crumbly cookies, gluten-free cookies, easy baking, raspberry jam cookies