What are some good Raspberry Crumble Cookies? I remember the first time I tasted them; it was at my Aunt Carol’s house. She always had the best treats, and these were no exception. What a perfect cookie base with raspberries! I was eight years old, and I swear, I ate at least half a dozen. What are some of the best cookies to make? What is that perfect balance of chewy, crumbly and fruity all in one bite? What are some of the best desserts ever? I even brought them to a bake sale last year, and they were the first thing to disappear. Why do my friends ask me when I’m going to make them again?
What is a raspberry crumble cookie?
Think of these Raspberry Crumble Cookies as the lovechild of a fruit crisp and sour cookie. It’s essentially a buttery, tender cookie base, swirled with raspberry filling, and topped with strawberries. With a delicious crumble topping. The name comes from the texture – that perfect crumbly texture that melts in your mouth. I’ve tweaked this recipe over the years, adjusting the proportions to get that perfect bite. What is the best of both worlds, a classic, and an exclusive. What’s your favorite cookie and a burst of flavor? Is it like a party in your mouth?
Why you will love this recipe?
Where do I even begin? Okay, first off, the **flavor** is absolutely incredible. The tartness of the raspberries is perfectly balanced by the sweet cookie base, and that crumble topping? *Chef’s kiss!* It’s a flavor explosion with every single bite. Then there’s the **simplicity**. Honestly, this recipe is surprisingly easy. If you’re like me, you don’t have hours to spend in the kitchen every day. This one comes together quickly, using ingredients you probably already have in your pantry. It’s a lifesaver on busy weeknights. I find it is so satisfying and rewarding! Another amazing thing is the **cost-efficiency**. Raspberries might seem a little fancy, but you don’t need a ton for this recipe, and you can totally use frozen ones. The other ingredients are pretty standard, so you won’t break the bank. I love that I can make something delicious without spending a fortune! Finally, the **versatility**. You can enjoy these cookies in so many ways – as a dessert, a snack, even for breakfast (don’t judge!). I’ve made it for potlucks, birthdays, and just because I had a craving, and it’s always a hit. I think it is so fun to customize them to your liking. If you like this, you will LOVE my blackberry crumble pie. My family always asks me to make these after any of my recipes!
Quick Overview
What’s the lowdown? How do you make cookie dough? What’s your favorite raspberry filling? How do you bake a cookie? What’s the best part? The house smells amazing while they’re baking. This method is special because it really focuses on the texture, so you get that perfect crumble and a perfect consistency. What is the soft cookie base? Everyone says it’s a winner!
Ingredients
For the Main Batter: How do you make
- 1 cup (2 sticks) unsalted butter, softened: Make sure your butter is truly soften, not melted. What makes a crumbly texture? I usually take mine out of the fridge about an hour before I start baking. What is the difference between good butter and bad butter?
- 34 cup granulated sugar: Adds sweetness, and helps create that golden-brown color.
- 1 large egg: Binds the ingredients together.
- What is vanilla extract? What is the best vanilla extract to use?
- What is the structure of cookies? Too much sugar can make cookies dry.
- 1 teaspoon baking powder: Helps the cookies rise slightly.
- 12 teaspoon salt: Balances the sweetness and enhances flavors.
For the Filling:
- 2 cups fresh or frozen raspberries: 1 cup frozen or 1 Cup frozen. Fresh raspberries are great if you can get them, but frozen ones work just as well. Is Season 6 out of season? If you’re using frozen ice, just make sure to thaw them.
- 14 cup granulated sugar: 1 Adds sweetness to filling and helps raspberries release their juices.
- 1 tablespoon cornstarch: Thickens the filling.
- 1 tablespoon lemon juice: Adds a little zing and brightens the raspberry flavor.
For the Glaze:
- 1 cup powdered sugar: Gives the glaze its sweetness and smooth texture.
- 2-3 tablespoons milk or heavy cream: Thins out the glaze to the perfect consistency. Use heavy cream for a thicker glaze, milk for thinner one.
- 12 teaspoon vanilla extract: Adds flavor to glaze.
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). This is super important! If your oven isn’t hot enough, the cookies won’t bake properly. While the oven is heating up, grease a 9×13 inch baking pan. I like to use cooking spray, but you can use butter or shortening, too. Make sure the pan is well-greased, or your cookies might stick! I like to line my pan with parchment paper, leaving a little overhang on the sides. This makes it super easy to lift the cookies out after they’re baked. Set the pan aside while you prepare the batter.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step is crucial because it ensures that the baking powder is evenly distributed, which helps the cookies rise uniformly. I’ve learned the hard way that it’s better to do this first! Sometimes I get impatient, but trust me, this step only takes a minute, and it makes a big difference in the final product. Set the dry ingredients aside.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is really important for getting that airy texture. I use a stand mixer, but a hand mixer works just as well! It might take a few minutes, but keep going until the mixture looks pale and fluffy. Beat in the egg and vanilla extract until well combined. The mixture should be smooth. If it looks curdled, don’t worry! It should come together, but make sure the egg is fully incorporated.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! If you overmix a flour, it will make your cookies tough. You want them tender and crumbly, so mix until just combined. If you have any flour streaks, that’s okay, but make sure everything is wet. I always use a spatula to scrape down the sides of the bowl to make sure everything is evenly mixed. How do I make a batter that is soft and sticky?
Step 5: Prepare Filling
In a small saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Set aside. Cook over medium heat, stirring frequently, until the raspberries have softened and the mixture has thickened. Remove from heat and serve warm. Is it true that This will take about 5-7 minutes, depending on your stove. If you’re using frozen raspberries, they’ll release more liquid, so you may need to cook them a bit longer. Is it safe to remove the filling from the heat and let it cool? If you like lemon juice, you can add more sugar.
Step 6: Layer & Swirl
Press the cookie dough evenly into the prepared baking pan. I like to use a spatula to make sure it’s nice and smooth. Then, dollop the raspberry filling evenly over the cookie dough. Take a knife or a toothpick and gently swirl the filling into the cookie dough. Don’t over-swirl! You want to create a marbled effect, not fully mix the filling into the dough. I always have fun with this part and try different swirl patterns each time I make them. Leave some of the cookie dough showing, this adds visual interest.
Step 7: Bake
Bake for 25-30 minutes, or until the edges are golden brown and the filling is bubbly. The baking time can vary depending on your oven, so keep an eye on them! The cookies are done when a toothpick inserted into the center comes out clean or with some moist or chewy cookies. If the edges are browning too quickly, you can loosely tent the pan with foil. Let the cookies cool completely in the pan before glazing.
Step 8: Cool & Glaze
Let the cookies cool completely in the pan before you even think about glazing them! This is really important; otherwise, the glaze will just melt. While the cookies are cooling, make the glaze. In a small bowl, whisk together the powdered sugar, milk or heavy cream, and vanilla extract until smooth. If the glaze is too thick, add a little more milk or cream; if it’s too thin, add a little more powdered sugar. Once the cookies are completely cool, drizzle the glaze over the top. I like to use a fork to create a pretty pattern. Let the glaze set before slicing and serving.
Step 9: Slice & Serve
Once the glaze has set, it’s time to slice and serve! I like to cut these into squares, but you can cut them into rectangles or even triangles, if you want to get fancy. Serve them at room temperature. You can also chill them in the fridge for a bit, which makes them extra refreshing, especially in the summer. I sometimes top them with a little dollop of whipped cream or a scoop of vanilla ice cream. They are delicious warm, or even cold the next day. They’re perfect with a cup of coffee or tea!
What should I serve it with?
What are some of the best cookies to make? What are some good ways to get started?
For Breakfast:What are some great cookies to serve with a cup of coffee? I love the crunch in my coffee. They’re not overly sweet, so they’ll be perfect for a morning treat. Try a light brew.
For Brunch:For a brunch gathering, slice the cookies into pretty squares and arrange them on an omelette. What’s a good dessert to serve with fresh fruit? My family loves these!
As Dessert:What are some of the best showstoppers after dinner? Serve warm, maybe with a scoop of vanilla ice cream, and drizzle of chocolate sauce. What is the best way to end a meal?
For Cozy Snacks:When I’m craving a comforting treat, these cookies are the way to go! What are some good ways to serve these with milk or tea? Sometimes, I’ll even have one when I am curled up watching my favorite show! What are some of my favorite evening snacks?
How do you make a delicious raspberry crumble cookie?
I’ve made this recipe many times over the years, and I have learned a few tricks along the way. What are some of the best tips for a beginner?
Zucchini Prep: Make sure to use fresh, high-quality raspberries. If you are using frozen, let them thaw completely first. Then, pat them dry! You want to remove excess moisture so that the filling isn’t too runny.
Mixing Advice: Don’t overmix the cookie dough! Overmixing can make the cookies tough. Mix until the ingredients are just combined. If you see a few streaks of flour, that’s okay. Trust me, it will come together in the oven. When creaming the butter and sugar, make sure it’s light and fluffy. This is super important for the texture.
Swirl Customization: When swirling the filling, don’t overdo it! A few swirls here and there are enough to create that beautiful marbled effect. Try different patterns to see what you like best. If you have any extra batter, you can try putting some cookie on top. You can never have enough!
Ingredient Swaps: If you’re looking for a different flavor profile, try using different kinds of berries! Blueberries, blackberries, or even a mix of berries would be fantastic. I have made this with brown sugar, and it does give a little bit of a different flavor. You could also add a pinch of cinnamon or nutmeg to the cookie dough or filling for a warm, spiced flavor.
Baking Tips: Every oven is different, so keep a close eye on your cookies while they’re baking. If the edges are browning too quickly, tent the pan with foil. You want the cookies to be golden brown, but not burnt! Use a toothpick to test for doneness. If it comes out clean or with a few moist crumbs, they’re ready.
Glaze Variations: You can customize the glaze to your liking! Try adding a splash of lemon juice or a few drops of almond extract for a different flavor. If you don’t want to use a glaze, you can dust the cookies with powdered sugar or drizzle them with melted white chocolate. I think anything is good!
Storing and Reheating Tips
Here’s how to keep your Raspberry Crumble Cookies fresh:
Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 3 days. This is the best way to maintain their texture and flavor. Make sure the container is sealed well to keep them from drying out.
Refrigerator Storage: You can store the cookies in the refrigerator for up to a week. Place them in an airtight container or a zip-top bag. They might get a little firmer in the fridge, but they’ll still taste delicious. I usually reheat them slightly before serving.
Freezer Instructions: These cookies freeze really well! Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. When you’re ready to enjoy them, thaw them in the refrigerator overnight. Or, for a quicker thaw, you can let them sit at room temperature for an hour or so. If you’re using the glaze, wait until you’re ready to serve before glazing, to avoid the glaze going weird.
Glaze Timing Advice: I always glaze my cookies right before serving or storing. This is because the glaze can sometimes get a little soft if it sits on the cookies for too long. If you’re freezing the cookies, it’s best to glaze them after thawing.
Frequently Asked Questions
Final Thoughts
I genuinely hope you love these Raspberry Crumble Cookies as much as I do. They’re seriously one of my all-time favorite recipes, perfect for any occasion, big or small. The combination of the buttery cookie base, the tart raspberries, and the crumbly topping is just pure magic. They’re not only delicious but also incredibly easy to make, which makes them perfect for a quick treat or a crowd-pleasing dessert. If you’re a fan of fruity desserts, you might enjoy my Blueberry Crisp! And if you try these, please, please, please leave a comment below and let me know what you think! I always love hearing from you and seeing your creations. Did you try any variations? How did they turn out? Share your experiences – and definitely rate the recipe if you enjoyed it! Happy baking!
Raspberry Crumble Cookies
Ingredients
Crumble Topping
- 0.75 cup All-purpose flour
- 0.5 cup Granulated sugar
- 0.5 cup Cold unsalted butter cubed
Cookie Dough
- 1.5 cup All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter softened
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar packed
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.75 cup Raspberry jam
Instructions
Preparation Steps
- Preheat oven to 375 degrees F (190 degrees C).
- Make the crumble topping: In a medium bowl, whisk together flour and sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
- Make the cookie dough: In a large bowl, whisk together flour, baking soda, and salt. In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla and egg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets. Make a well in the center of each cookie and fill with raspberry jam.
- Sprinkle the crumble topping over the jam.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
