Description
Crisp raspberry crumble cookies bring delightful Mediterranean summer flavors to classic dessert traditions. Sweet-tart raspberries nestled in buttery crumble layers promise a perfect balance between crunch and fruity elegance for cookie enthusiasts seeking something extraordinary.
Ingredients
Scale
Main Ingredients:
- 1 cup fresh raspberries
- 1 1/2 cups (190 grams) all-purpose flour
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (110 grams) brown sugar
- 1/2 cup (45 grams) rolled oats
Binding Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
Leavening and Seasoning Ingredients:
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (30 grams) all-purpose flour (for crumble)
- 2 tablespoons (28 grams) unsalted butter (for crumble)
Instructions
- Prepare the oven at 350°F (175°C) and line a baking sheet with parchment paper for even baking.
- Combine softened butter and granulated sugar in a large mixing bowl, whipping until the mixture becomes airy and pale.
- Incorporate the egg and vanilla extract, blending thoroughly until the mixture is smooth and uniform.
- Separately, sift together flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just incorporated.
- Delicately fold in rolled oats, then carefully add fresh raspberries, taking care to prevent crushing the fragile fruit.
- Create the crumble topping by combining brown sugar, flour, and cold unsalted butter, working the ingredients until they form a coarse, sandy texture.
- Portion the cookie dough onto the prepared baking sheet, spacing each dollop approximately 2 inches apart to allow for spreading.
- Generously sprinkle the prepared crumble mixture over the top of each cookie, ensuring even coverage.
- Bake for 12-15 minutes, watching for golden-brown edges and a slightly set center as indicators of doneness.
- Allow cookies to rest on the baking sheet for a few minutes to firm up, then transfer to a wire cooling rack to reach room temperature.
Notes
- Handle raspberries delicately to prevent breaking and maintain their beautiful whole shape during mixing.
- Consider using frozen raspberries if fresh aren’t available, but don’t thaw them first to prevent color bleeding.
- Swap regular flour with gluten-free blend for celiac or gluten-sensitive individuals without compromising texture.
- Reduce sugar content by using half granulated sugar and half stevia for a lower-calorie version of these delightful cookies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 138 kcal
- Sugar: 9 g
- Sodium: 52 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg