Okay, friends, let me tell you about these Raspberry Crumble Cookies. Seriously, these are *dangerous*. In the best way possible, of course. Think of your favorite raspberry jam thumbprint cookie, but then imagine it got a serious upgrade with a buttery, crumbly topping that just melts in your mouth. And, honestly, while I adore a classic Chocolate Chip Cookie, sometimes I just crave something a little brighter, a little more… summery. The combination of the sweet-tart raspberries and the rich, almost shortbread-like crumble is simply irresistible. I make a batch, and they’re gone within 24 hours. No joke!
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What is a raspberry crumble cookie?
So, what exactly *are* these Raspberry Crumble Cookies? It’s essentially a soft, chewy cookie base topped with a generous layer of raspberry filling (I prefer using a good quality Raspberry Jam, but you can totally use fresh raspberries if you’re feeling ambitious!), then finished off with a buttery, oaty crumble. Think of it like a handheld raspberry crumble pie, but in cookie form. The beauty of these is the contrasting textures – the soft cookie, the gooey jam, and the crisp crumble. It’s a symphony in your mouth, I tell ya! And while the name sounds fancy, don’t be intimidated. They’re surprisingly easy to make, and they’re always a hit at potlucks and bake sales.
Why you’ll love this recipe?
Where do I even begin? First off, the flavor! The sweet raspberries paired with the buttery, slightly salty crumble is a match made in heaven. It’s that perfect balance of sweet and tangy that keeps you coming back for more. The texture is also incredible – you have the soft cookie base, the jammy filling, and then that glorious, crisp crumble. What I love most about this recipe, though, is how easy it is. Seriously, you don’t need to be a master baker to whip these up. It’s a pretty forgiving recipe, and even if they don’t look perfect, they’ll still taste amazing. Plus, these are surprisingly cost-effective to make. Raspberries can be a little pricey, but a good jar of raspberry jam will do the trick perfectly. And let’s not forget the versatility! These are amazing on their own, but you can also serve them with a scoop of vanilla ice cream, a dollop of Whipped Cream, or even a drizzle of chocolate sauce. Trust me, once you make these, they’ll become a staple in your baking repertoire.
How do I make Raspberry Crumble Cookies?
Quick Overview
Making these Raspberry Crumble Cookies is simpler than you might think! You’ll start by making the Cookie Dough and crumble topping, which actually uses many of the same ingredients (one less thing to worry about!). Then, you’ll layer the dough, raspberry filling, and crumble topping onto a baking sheet. Bake until golden brown and the filling is bubbly. The hardest part? Waiting for them to cool before you devour them!
Ingredients
For the Main Batter: What’s the main
* 1 cup (2 sticks) unsalted butter, softened – Make sure it’s *soft*, not melted! I usually leave mine out for about an hour before baking.
* ¾ cup granulated sugar
* 34 cup packed light Brown Sugar – Adds a lovely molasses-y flavor.
* 2 large eggs
* 1 teaspoon vanilla extract – Use the good stuff! It makes a difference.
* 2 14 cups all-purpose flour – Spoon and level to avoid packing it in.
* 1 teaspoon baking soda
* ½ teaspoon salt
For the Filling:
* 1 cup raspberry jam – I prefer seedless jam for a smoother texture, but that’s just me! Feel free to use your favorite songs.
* 1 tablespoon lemon juice – Brightens up the raspberry flavor.
For the Crumble:
* 1 cup all-purpose flour
* ½ cup packed light brown sugar
* 12 cup rolled oats – Adds lovely chewiness to the crumble.
* 12 cup (1 stick) cold unsalted butter, cut into cubes – Keep it COLD! What is the key to a good crumble?
* 12 teaspoon ground cinnamon – A little warmth never hurts!
What are the steps of
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze! I always do this, even with non-stick pans, just to be safe.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside. Whisking ensures everything is evenly distributed. Why don’t you use baking soda in cookies?
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. I use an electric mixer for this, but you can definitely do it by hand if you’re feeling strong! Beat the eggs one at a time, then stir in the vanilla extract.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you not overmix? Overmixing develops gluten in the flour, which can result in tough cookies. Why don’t people like tough cookies?
Step 5: Prepare Filling
In a small bowl, stir together the raspberry jam and lemon juice. Set aside. Lemon juice really brightens up the raspberry flavor, so don’t skip it! What are some good ways to add cinnamon to a dish?
Step 6: Prepare Crumble
In a medium bowl, combine the flour, brown sugar, oats, and cinnamon for the crumble. With a pastry blender or your fingertips, cut the butter into small pieces. What is the importance of having cold butter? You want little pockets of butter that will create a flaky crumble.
Step 7: Assemble Cookies
Do not overdo the dough, leaving a little space between each one. Place rounded tablespoons of dough on the prepared baking sheet. Use your fingers to flatten the dough. If you like raspberry filling, top each cookie with a spoonful. What is the best way to serve the crumble topping on top of the filling?
Step 8: Bake
Bake for 10-12 minutes, or until the cookies are golden brown around the edges and the crumble is lightly golden. Keep a close eye on them, as baking times can vary depending on your oven. The edges should be nicely browned, but the center can still be a tiny bit soft.
Step 9: Cool & Serve
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. How do I keep them from breaking if I eat them all right away?
What should I serve it with?
Raspberry Crumble Cookies are delicious on their own, but they can be even better with a spoon. What are the right accompaniments? I’ve served this cookie recipe across many seasons and occasions.
For Breakfast:What is a good way to start your day with ice-cold milk? I love pairing them with dark roast coffee to balance the sweetness.
For Brunch:Serve these cookies alongside other brunch favorites like pancakes, waffles or French toast. What are some great ways to serve a brunch spread? For a fancy touch, dust them with powdered sugar.
As Dessert:What are some of the best after-dinner treats? Serve them with whipped cream or a scoop of vanilla ice cream for an extra-indulgent treat. What are some good uses for chocolate sauce?
For Cozy Snacks:What is a good afternoon snack? What are some good ways to enjoy a cup of hot tea with your favorite snacks?
My family loves these served slightly warm with a big glass of cold milk. It’s a tradition we started years ago, and it always brings back happy memories.
Top Tips for Perfecting Your Raspberry Crumble Cookies
Okay, so I’ve made these Raspberry Crumble Cookies *a lot* over the years. And I’ve learned a few things along the way. Here are my top tips for making them absolutely perfect:
Butter Temperature Matters: Using softened butter for the cookie dough and cold butter for the crumble is crucial! Softened butter creates a light and fluffy cookie, while cold butter creates a crumbly topping.
Don’t Overmix: Overmixing the cookie dough will result in tough cookies. Mix until just combined, and don’t worry if there are a few streaks of flour left.
Chill the Dough: If you have time, chilling the cookie dough for 30 minutes before baking can help prevent the cookies from spreading too much.
Use Quality Jam: A good quality raspberry jam will make a big difference in the flavor of the cookies. I prefer using a seedless jam for a smoother texture.
Customize the Crumble: Feel free to add other ingredients to the crumble, such as chopped nuts, shredded coconut, or chocolate chips. The possibilities are endless!
Watch the Baking Time: Baking times can vary depending on your oven, so keep a close eye on the cookies. They’re done when the edges are golden brown and the crumble is lightly golden.
I once tried using melted butter instead of softened butter, and the cookies spread out into a flat, greasy mess. Lesson learned! Now I’m super careful about the butter temperature.
Storing and Reheating Tips
If you happen to have any leftovers (which is rare in my house!), here’s how to store and reheat these Raspberry Crumble Cookies:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They’ll stay fresh for longer if you keep them covered.
Refrigerator Storage: For longer storage, store the cookies in an airtight container in the refrigerator for up to 5 days. This will help to prevent them from drying out.
Freezer Instructions: To freeze the cookies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before serving. Don’t add the glaze until serving time if you plan on freezing them!
Glaze Timing Advice: If you’re glazing these, do so right before serving. The glaze holds up best if it’s fresh.
I usually make a big batch and freeze half for later. It’s so nice to have a sweet treat on hand whenever I’m craving one.
Frequently Asked Questions
Final Thoughts
These Raspberry Crumble Cookies are more than just a recipe – they’re a taste of summer, a burst of joy, and a guaranteed crowd-pleaser. They’re easy to make, customizable, and absolutely delicious. Whether you’re baking them for a special occasion or just a cozy night in, these cookies are sure to bring a smile to your face. If you love this recipe, be sure to check out my other cookie recipes! And if you try these Raspberry Crumble Cookies, please leave a comment and let me know how they turned out. Happy baking!
How to Make 7-Ingredient Raspberry Almond Crumble Bars at Home
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 0.5 cup brown sugar packed
- 0.5 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1 cup raspberry preserves seedless
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and line a 9x13 inch baking dish with parchment paper.
- In a medium bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Mix in the vanilla extract. Gradually add the all-purpose flour and almond flour, stirring until the mixture is crumbly.
- Press half of the crumble mixture into the bottom of the prepared baking dish.
- Spread the raspberry preserves evenly over the base layer.
- Sprinkle the remaining crumble mixture over the top of the raspberry layer.
- Bake for 30 minutes or until the top is golden brown. Let cool completely before cutting into bars.
