🍪 Raspberry Crumble Cookies 🍇

Sweet, fruity, and irresistible—these buttery cookies with raspberry filling and crumble topping are perfect for tea time or festive gatherings!

Ingredients

For the Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

For the Raspberry Filling

• 1 cup fresh raspberries (or frozen, thawed)
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 2 tbsp water

For the Crumble Topping

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, cold and cut into small cubes
• 1/4 tsp cinnamon (optional)

Instructions

Prepare the Raspberry Filling

1. In a small saucepan, combine raspberries, sugar, cornstarch, and water.
2. Cook over medium heat, stirring constantly, until thickened and jam-like.
3. Remove from heat and let cool.

Make the Cookie Dough

1. Cream butter and sugar until light and fluffy.
2. Beat in egg and vanilla extract until smooth.

Mix the Dry Ingredients

1. Whisk flour, baking soda, and salt together.
2. Gradually add to wet mixture until a soft dough forms.

Make the Crumble Topping

1. Mix flour, sugar, and cinnamon (if using).
2. Cut in cold butter until mixture resembles coarse crumbs.

Assemble the Cookies

1. Preheat oven to 350°F (175°C). Line a baking sheet.
2. Roll dough into 1-inch balls and place on sheet.
3. Press an indentation in each cookie with your thumb.
4. Fill with raspberry filling and sprinkle crumble topping.

Bake

1. Bake for 12–15 minutes until edges are golden and crumble is crisp.
2. Cool on baking sheet for a few minutes, then transfer to wire rack.

Details

• Prep Time: 20 minutes
• Bake Time: 12–15 minutes
• Total Time: ~35 minutes
• Yield: ~24 cookies
• Kcal: ~150 kcal per cookie

🌟 Enjoy these fruity and buttery cookies, perfect for tea time or as a festive treat!