Introduction
Crispy on the outside and delightfully chewy on the inside, these Buttery Raspberry Crumble Cookies are a sweet indulgence perfect for any occasion. Picture this: fresh raspberries bursting with tart flavor nestled within a rich, buttery cookie base, all topped with a delightful crumble that adds a little crunch with every bite. These cookies are not only a treat to the taste buds but also make for a beautiful addition to any dessert spread. Let’s dive into this mouthwatering recipe that’s sure to become a favorite!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup rolled oats
- 1/4 cup almond flour
- Powdered sugar, for dusting (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure easy cleanup and a perfect bake.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a wonderful base for your cookies.
- Add the eggs one at a time, mixing well after each addition, then stir in the aromatic vanilla extract for a hint of sweetness.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to keep those cookies tender.
- Gently fold in the fresh raspberries, allowing their juicy goodness to meld into the dough.
- In another bowl, combine the rolled oats and almond flour to create a delightful crumble topping that will add a tasty texture.
- Take a spoonful of cookie dough and place it on the prepared baking sheet, pressing down slightly to form a mound.
- Generously top each cookie dough mound with the crumble mixture, ensuring it covers the cookie for added deliciousness.
- Bake in the preheated oven for 12-15 minutes or until the edges turn a lovely golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optionally, dust the cooled cookies with powdered sugar before serving for a touch of elegance.
Notes or Tips
To enhance the flavor, you can experiment with adding a pinch of cinnamon or nutmeg to the dough. If you love more tartness, try mixing in a handful of chopped dark chocolate or white chocolate chips with the raspberries. And if you happen to have leftover crumble topping, it can be baked separately as a delightful snack!
Cooking Techniques
When creating these cookies, be careful not to overmix the dough after adding the flour. Overmixing can result in denser cookies. Use a gentle folding motion when incorporating the raspberries, preserving their beautiful shape and burst of flavor. And remember, cooling the cookies on a wire rack is crucial; it allows air circulation which keeps them from becoming soggy.
FAQ
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work just as well, but make sure to thaw and drain them before adding to the dough to prevent excess moisture.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months; just be sure to layer them with parchment paper to prevent sticking.
Conclusion
These Buttery Raspberry Crumble Cookies are a delightful treat that combines the sweetness of buttery goodness with the tartness of fresh raspberries. Whether enjoyed with a cup of tea or as a sweet ending to a meal, these cookies are sure to bring smiles all around. Bake a batch today, and let their delicious aroma fill your kitchen as you create lasting memories with every bite!