Raspberry Crumble Cookies
These Raspberry Crumble Cookies are a delightful treat combining sweet and tart raspberry filling with a buttery crumble topping. Perfect for an afternoon snack or dessert, these cookies are easy to make and sure to impress your family and friends.
Equipment
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 baking sheet
- 1 parchment paper
- 1 measuring cups and spoons
- 1 spatula
- 1 cooling rack
Ingredients
- 1 cup all-purpose flour
- ½ cup rolled oats
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup unsalted butter, softened
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 cup fresh or frozen raspberries
- 1 teaspoon lemon juice
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, brown sugar, and granulated sugar using an electric mixer until light and fluffy.
- Add the vanilla extract, salt, and lemon juice to the butter mixture, and mix until combined.
- In another bowl, combine the all-purpose flour, rolled oats, and baking powder. Gradually add this dry mixture to the wet mixture, mixing until just combined.
- Gently fold in the raspberries, being careful not to mash them.
- Using a spoon or cookie scoop, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for about 12-15 minutes, or until the edges are golden brown and the cookies are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
For an extra touch, you can sprinkle a bit of additional brown sugar on top of the cookies before baking. These cookies can be stored in an airtight container for up to 3 days at room temperature. Feel free to experiment by substituting different fruits, like blueberries or chopped strawberries, for a variation on this recipe.