Irresistible Homemade Raspberry Crumble Cookies

Indulge in the delightful experience of homemade Raspberry Crumble Cookies! These treats beautifully combine a chewy cookie base, a luscious raspberry filling, and a crunchy crumble topping for a perfect balance of flavors and textures. Perfect for any occasion, they evoke nostalgia and the joy of baking. Try this easy recipe to create a heartwarming dessert that everyone will love! #RaspberryCookies #BakingFromScratch #CookieRecipe #DessertLovers #HomemadeCookies #ComfortFood

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Ingredients

For the cookie dough:

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

For the raspberry filling:

1 cup fresh raspberries (or frozen, thawed and drained)

2 tablespoons granulated sugar

1 tablespoon cornstarch

1 teaspoon lemon juice

For the crumble topping:

1/2 cup rolled oats

1/2 cup all-purpose flour

1/4 cup brown sugar, packed

1/4 cup unsalted butter, melted

1/4 teaspoon ground cinnamon

Pinch of salt

Instructions

Prepare the Raspberry Filling:

- In a small bowl, combine the fresh raspberries, granulated sugar, cornstarch, and lemon juice. Gently mash the raspberries a bit to release some juice but leave some whole for texture. Set aside to marinate while you make the cookie dough.

Make the Cookie Dough:

- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

- In a large 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, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Assemble the Cookies:

- Using a cookie scoop or tablespoon, drop a mound of cookie dough (about 1.5 tablespoons) onto the prepared baking sheet, spaced about 2 inches apart.

- Use your thumb or the back of a spoon to create a small well in the center of each cookie mound.

Fill with Raspberry Mixture:

- Spoon a small amount of the raspberry filling into the well of each cookie. Be cautious not to overfill as the filling may leak out while baking.

Prepare the Crumble Topping:

- In a bowl, combine rolled oats, flour, brown sugar, melted butter, ground cinnamon, and a pinch of salt. Mix until crumbly and well combined.

- Sprinkle a generous amount of the crumble topping over each cookie, ensuring the raspberry filling is nicely covered.

Bake:

- Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden brown and the centers are set.

- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy:

- Serve the cookies warm or at room temperature. These delightful raspberry crumble cookies are perfect with a glass of milk or a cup of tea!

Prep Time: 30 minutes | Total Time: 50 minutes | Servings: 24 cookies