Oh boy, let me tell you about these raspberry crumble cookies! They’re this perfect blend of sweet and tart, with juicy raspberries bursting in every bite. I remember the first time I made them—I had a bunch of fresh raspberries on hand, and I thought, “Why not?” The result was a delightful treat that had my family coming back for seconds (and thirds!). Honestly, there’s just something so comforting about the crumbly, buttery topping paired with that vibrant raspberry flavor. Trust me, once you try these raspberry crumble cookies, they’ll become a go-to recipe in your kitchen. They’re perfect for any occasion, whether it’s a cozy night in or a sunny picnic in the park!
Ingredients List
Alright, let’s gather everything you need to whip up these scrumptious raspberry crumble cookies! Here’s what you’ll need:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup rolled oats
- 1/2 cup brown sugar, for topping
- 1/2 cup flour, for topping
- 1/4 cup cold butter, for topping
Make sure to have everything ready before you start, so you can dive right into the mixing and baking! Trust me, the aroma of these cookies will have everyone in your house excited in no time!
How to Prepare Raspberry Crumble Cookies
Let’s get baking these delicious raspberry crumble cookies! First things first, preheat your oven to 350°F (175°C). This step is crucial—trust me, you want your cookies to bake evenly and come out perfectly golden brown!
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until it’s light and fluffy. This usually takes about 2-3 minutes, so don’t rush it! Then, add the two large eggs, one at a time, mixing well after each addition. The mixture should look smooth and creamy at this point. Stir in the vanilla extract for that extra flavor kick.
Now, grab another bowl and combine the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to your buttery goodness, mixing just until combined. You don’t want to overmix here—just enough until the flour disappears!
Next up, gently fold in the fresh raspberries and rolled oats. I find it helpful to use a spatula for this part to avoid squishing those lovely raspberries too much. Now, let’s make the crumble topping! In a separate bowl, mix together the brown sugar, flour, and cold butter until you have a crumbly texture.
On a prepared baking sheet, drop spoonfuls of the cookie dough, leaving some space between each one. Sprinkle that delicious crumble topping generously over the dough. Bake for about 12-15 minutes, or until they’re golden brown around the edges. Once they come out of the oven, let them cool for a few minutes before transferring them to a wire rack. And there you have it—your kitchen will smell heavenly!
Why You’ll Love This Recipe
- Deliciously sweet and tart flavor that’s simply irresistible!
- Easy preparation—perfect for bakers of all skill levels.
- Soft and chewy texture with a delightful crumble topping.
- Great for any occasion, from casual get-togethers to special celebrations.
- Fresh raspberries add a burst of color and flavor, making them a standout treat.
- They make your kitchen smell amazing while baking—who can resist that?
Tips for Success
To make your raspberry crumble cookies truly shine, here are some handy tips! First, if you don’t have fresh raspberries, frozen ones work just fine—just be sure to thaw and drain them before adding to the dough. For a nutty twist, consider folding in some chopped walnuts or almonds with the oats.
Keep an eye on your cookies while they bake; every oven is different, so you might find they need a minute or two less or more. If you want to keep them soft and chewy, try underbaking them slightly and letting them cool on the baking sheet.
Store your leftover cookies in an airtight container at room temperature for up to a week. If you want to enjoy them later, they freeze beautifully—just pop them in a freezer bag and they’ll be ready for a quick treat anytime!
Nutritional Information
Let’s talk numbers! These raspberry crumble cookies are not only delicious but also come with some nutritional facts to keep in mind. For a typical serving size of one cookie, you can expect about 150 calories. They contain approximately 7 grams of fat, including 4 grams of saturated fat, and 2 grams of protein. You’ll also find around 20 grams of carbohydrates and 8 grams of sugar, along with 1 gram of fiber. These values are estimates, so keep in mind that actual nutritional content can vary based on specific ingredients used. Enjoy your cookies, but as with all treats, moderation is key!
FAQ Section
Got questions about these delightful raspberry crumble cookies? I’ve got you covered! Here are some common queries:
Can I use frozen raspberries?
Absolutely! Frozen raspberries work just fine. Just make sure to thaw and drain them before adding to the dough to avoid extra moisture.
How do I know when the cookies are done?
Look for a golden brown edge! The center may look a bit soft, but they’ll firm up as they cool, giving you that perfect chewy texture.
Can I make these cookies ahead of time?
Yes! You can prepare the dough ahead of time and refrigerate it for up to 2 days. Just scoop and bake when you’re ready!
What’s the best way to store leftover cookies?
Keep them in an airtight container at room temperature for about a week. For longer storage, they freeze beautifully!
Can I substitute the oats?
Sure! If oats aren’t your thing, you can leave them out or replace them with crushed nuts for added crunch.
Storage & Reheating Instructions
To keep your delicious raspberry crumble cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to save some for later, they freeze wonderfully! Just wrap them individually in plastic wrap, place them in a freezer bag, and they’ll be good for up to two months. When you’re ready to enjoy them, let the cookies thaw at room temperature. For a warm, comforting treat, pop them in the microwave for about 10-15 seconds. Trust me, that warm, gooey goodness is worth it!
Serving Suggestions
When it comes to enjoying your raspberry crumble cookies, there are so many delightful pairings that can elevate the experience! I love serving them warm with a scoop of vanilla ice cream—there’s just something magical about that creamy contrast with the tart raspberries. Another favorite of mine is a drizzle of homemade raspberry sauce over the top for added sweetness and a pop of color. You could also pair these cookies with a cup of freshly brewed coffee or tea for a cozy afternoon treat. Trust me, whether you’re sharing with friends or indulging solo, these combinations will make your raspberry crumble cookies even more enjoyable!
Call to Action
I’d love to hear how your raspberry crumble cookies turn out! After you’ve tried the recipe, please leave a comment below and let me know what you think. If you enjoyed them (and I know you will!), give the recipe a rating and share it on social media. Let’s spread the joy of baking together—your friends will thank you for it!
Print
Raspberry Crumble Cookies: 5 Steps to Irresistible Bliss
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious raspberry crumble cookies with a sweet and tart flavor.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup rolled oats
- 1/2 cup brown sugar, for topping
- 1/2 cup flour, for topping
- 1/4 cup cold butter, for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, combine flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the raspberries and oats.
- In a separate bowl, mix brown sugar, flour, and cold butter for the crumble topping.
- On a baking sheet, drop spoonfuls of cookie dough and sprinkle crumble on top.
- Bake for 12-15 minutes or until golden brown.
- Let cool before serving.
Notes
- Store in an airtight container for freshness.
- Can substitute frozen raspberries if fresh are not available.
- Adjust the amount of sugar based on your sweetness preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: raspberry crumble cookies, cookies, dessert, baking
