Buttery Raspberry Crumble Cookies

Name: Buttery Raspberry Crumble Cookies
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup fresh raspberries; 1/2 cup brown sugar; 1/2 cup rolled oats; 1/4 cup all-purpose flour (for crumble); 1/4 cup unsalted butter, cold and cubed

Isabella

📖Life, Love, and Gastronomy 📖

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Delightfully tender and Buttery Raspberry Crumble Cookies bursting with juicy raspberries and topped with a crunchy, sweet crumble for the perfect balance of soft and crisp textures. These cookies are a heavenly combination of shortbread-like richness and fruity freshness, crowned with an oat-strewn topping that adds texture and a hint of caramelized sweetness.

Why You’ll Love This Recipe

I love how these cookies hit all the right notes—rich and buttery at the base, sweet and tangy in the center thanks to fresh raspberries, and perfectly crumbly on top. They look rustic and charming, making them as delightful to serve as they are to eat. I can whip them up with simple pantry ingredients, and they always impress with their bakery-style flavor and texture. Whether I want to bring something special to a brunch or just want a treat to go with coffee, these cookies deliver.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup fresh raspberries

1/2 cup brown sugar

1/2 cup rolled oats

1/4 cup all-purpose flour

1/4 cup unsalted butter, cold and cubed

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a large bowl, I cream together the softened butter and granulated sugar until it’s light and fluffy.

I beat in the egg and vanilla extract, mixing until everything is well combined.

In a separate bowl, I whisk the flour, baking powder, and salt together, then gradually add this to the butter mixture until just combined.

I gently fold in the fresh raspberries, taking care not to crush them too much.

For the crumble, I mix brown sugar, rolled oats, flour, and cold cubed butter using my fingers until the mixture looks like coarse crumbs.

After that I drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.

I top each cookie with a generous sprinkle of crumble.

I bake for 15–18 minutes until the edges are golden and the topping is crisp.

After baking, I let the cookies cool on the sheet for 5 minutes before moving them to a wire rack to cool completely.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 18 minutes

Total Time: 38 minutes

Servings: 24 cookies

Calories: Approximately 210 kcal per cookie

Variations

I sometimes swap out the raspberries for blueberries or blackberries depending on what I have on hand. For a nutty twist, I like to add chopped pecans or almonds to the crumble topping. If I’m in the mood for extra richness, I drizzle a little white chocolate over the cooled cookies.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them in a single layer and then transfer them to a freezer-safe bag. To enjoy, I let them thaw at room temperature or warm them briefly in a low oven for that fresh-baked feel.

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FAQs

How do I prevent the raspberries from making the dough too wet?

I always make sure the raspberries are dry before folding them in. If they’re too juicy, I pat them gently with a paper towel to reduce excess moisture.

Can I use frozen raspberries instead of fresh?

Yes, but I don’t thaw them first. I fold them in while still frozen to prevent them from bleeding too much into the dough.

What’s the best way to make the crumble topping?

I use cold butter and mix with my fingers or a pastry cutter until I get coarse crumbs. This gives the topping that lovely crispy texture after baking.

Can I make the dough ahead of time?

Absolutely. I chill the dough in the fridge for up to 24 hours before baking, which can even help the flavors develop more.

Why did my cookies spread too much?

If the butter is too soft or warm, the cookies can spread too much. I chill the dough briefly before baking if I notice it’s too soft.

Conclusion

These Buttery Raspberry Crumble Cookies are one of my favorite ways to blend the richness of a butter cookie with the brightness of fresh berries. They’re easy to make, beautiful to serve, and a guaranteed hit wherever I bring them. Whether I bake a batch for guests or just want something delicious for myself, these cookies never disappoint.

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