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Buttery Raspberry Crumble Cookies

Buttery Raspberry Crumble Cookies
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Buttery Raspberry Crumble Cookies offer a delightful balance of rich, creamy butter and fresh, sweet-tart raspberries. With a tender, crumbly texture and golden edges, these cookies are perfect for an afternoon treat, special occasions, or sharing with loved ones. Made with simple pantry staples and fresh fruit, they deliver irresistible flavor and a melt-in-your-mouth experience that’s easily customizable to suit your preferences.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract

Sugars

  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Fruit

  • 1 cup fresh raspberries

Instructions

  1. Cream the Butter and Sugars: Beat softened unsalted butter with both granulated and brown sugars until the mixture is light, fluffy, and pale in color to ensure tender, melt-in-your-mouth cookies.
  2. Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated, creating a smooth, rich batter that binds all the dry ingredients perfectly.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent for perfect rising.
  4. Blend Dry Ingredients Into Wet: Gradually fold the flour mixture into the buttery batter, stirring gently to maintain a tender texture without overmixing.
  5. Gently Fold in Fresh Raspberries: Carefully fold in fresh raspberries, preserving their whole shape as much as possible to release bursts of juicy flavor during baking.
  6. Shape and Prepare to Bake: Using a cookie scoop or spoon, portion dough onto a parchment-lined baking tray, leaving space between cookies to allow spreading.
  7. Bake to Golden Perfection: Bake at 350°F (175°C) for 12–15 minutes until edges are golden brown but centers remain soft and tender.
  8. Cool and Enjoy: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to preserve delicate crumble and buttery richness.

Notes

  • Use room temperature butter for even blending and a tender cookie.
  • Don’t overmix the dough to keep a soft, crumbly texture.
  • Handle raspberries gently to avoid mushy spots and preserve juicy bursts.
  • Chill dough 20–30 minutes if sticky to help cookies hold shape.
  • Use fresh raspberries instead of frozen for best texture.

Nutrition

Keywords: raspberry cookies, buttery cookies, crumble cookies, raspberry dessert, homemade cookies, fruit cookies

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