Buttery Raspberry Crumble: The Ultimate Easy Dessert Recipe

Indulge in the rich and tangy delight of Buttery Raspberry Crumble Cookies. Perfectly soft, crumbly, and easy to make for any occasion. Try this irresistible recipe today!

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Prep Time: 15

Cook Time: 16

Chilling Time: 10

Total Time: 41

Servings: cookies

Calories: 140kcal

Cost: $8.00

Equipment

Mixing bowls
Electric mixer or whisk
Baking sheet
Parchment paper
Fork or pastry cutter

Ingredients

1 cup unsalted butter softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup raspberry preserves seedless if preferred
1/2 cup old-fashioned rolled oats
1/3 cup light brown sugar packed
2 tablespoons cold unsalted butter cubed
q.s. powdered sugar for dusting

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add vanilla extract and mix again.
Gradually add the flour and salt to the butter mixture. Mix just until combined.
Scoop out about a tablespoon of dough, roll it into balls and press down to create a shallow well in the center.
Fill each cookie's center with about 1/2 teaspoon of raspberry preserves.
In a separate bowl, mix oats, brown sugar, and cold butter until crumbly; sprinkle over the filled cookies.
Bake for 14-16 minutes, or until the edges are golden brown. Let cool for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.

Notes

Use high-quality raspberry preserves for the best flavor.
Don’t skip chilling the dough if your kitchen is warm.
If the crumble topping feels dry, add a tiny bit more cold butter.
These cookies can be frozen for up to 3 months; thaw overnight and warm before serving.

Nutrition

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