Raspberry Crumble Cookies
These delightful cookies combine sweet and tart raspberries with a buttery, crunchy base for a comforting treat.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use soft butter for easy mixing.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries Be gentle when folding in the raspberries to keep them whole.
- 1/2 cup brown sugar
- 1 cup rolled oats
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and granulated sugar until smooth.
- Mix in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the raspberries.
- In a separate bowl, combine brown sugar and oats.
- Take spoonfuls of the cookie dough and form into balls, then flatten slightly and place on a baking sheet.
- Sprinkle the brown sugar and oat mixture on top of each cookie.
- Bake for 15-18 minutes or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies are delicious on their own or served warm with tea or coffee. For an extra treat, serve with a scoop of vanilla ice cream or drizzle with chocolate sauce. Store in an airtight container at room temperature for up to a week.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 8g
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