If you’re a fan of a sweet, tangy, and buttery treat, these raspberry crumble cookies will quickly become a favorite in your baking rotation. With a soft and chewy center and a crisp, buttery crumble on top, these cookies bring together the perfect balance of sweetness and tartness, thanks to the vibrant raspberries.

Why You’ll Love This Recipe

I love these raspberry crumble cookies because they’re so easy to make and offer a delicious combination of flavors and textures. The tangy raspberries bring a burst of flavor, while the buttery crumble on top adds a delightful crunch. Plus, these cookies are perfect for any occasion, whether you’re sharing them with friends, enjoying a cozy treat at home, or gifting them to someone special.

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup fresh raspberries
1/2 cup rolled oats
1/4 cup light brown sugar
1/4 cup flour (for the crumble topping)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add the egg and vanilla extract to the mixture, mixing until combined.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Gently fold in the fresh raspberries. Be careful not to crush them too much.
In a separate small bowl, prepare the crumble by combining the oats, brown sugar, and flour. Stir in some melted butter until the mixture becomes crumbly.
Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Top each cookie with a generous amount of crumble topping.
Bake the cookies for 10-12 minutes or until they are golden brown around the edges. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 20 cookies. It takes roughly 15 minutes of prep time and 10-12 minutes of baking time.

Variations

Frozen raspberries: If fresh raspberries aren’t available, you can use frozen raspberries. Just make sure to gently fold them in to avoid crushing them too much.
Add chocolate chips: If you love chocolate, add a handful of chocolate chips or chunks to the dough for a sweet twist.
Substitute oats: If you don’t like oats in your crumble, you can leave them out and just use flour and brown sugar for the crumble topping.
Nutty variation: Add chopped nuts like almonds or pecans to the dough or the crumble topping for extra crunch and flavor.

Storage/Reheating

To store these raspberry crumble cookies, place them in an airtight container at room temperature for up to 4 days. If you want to keep them longer, you can store them in the refrigerator for up to a week. For reheating, simply warm them in the oven at 300°F for about 5 minutes to bring back their fresh-baked texture.

FAQs

How can I prevent the raspberries from getting mushy in the dough?

I recommend folding the raspberries gently into the dough just before baking. Over-mixing can crush the raspberries and make them mushy.

Can I use a different berry in this recipe?

Yes, you can easily swap raspberries for other berries like blueberries, blackberries, or even strawberries, depending on your preference.

Can I freeze the dough for later?

Absolutely! If you want to freeze the cookie dough, scoop it into dough balls, place them on a baking sheet, and freeze them until solid. Then, transfer the dough balls to a freezer-safe bag. When you’re ready to bake, just add a few extra minutes to the baking time.

Can I make these cookies without the crumble topping?

While the crumble topping adds a nice texture, you can omit it if you prefer a simpler cookie. The cookies will still be delicious without it!

What type of oats should I use for the crumble topping?

I recommend using rolled oats for the crumble topping as they provide a nice texture. Instant oats may not give you the same crumble effect.

Conclusion

These raspberry crumble cookies are a delightful treat with their perfect blend of soft, chewy cookie and crisp, buttery crumble. Whether you make them for a special occasion or just to satisfy your sweet tooth, they’re sure to become a beloved recipe in your baking collection. The combination of tangy raspberries and buttery crumbles is simply irresistible!