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Raspberry crumble cookies are a delightful fusion of flavors and textures that make them an irresistible treat for any occasion. Imagine biting into a soft, buttery cookie topped with a generous layer of tart, juicy raspberries, all encased in a crunchy crumble. This unique combination not only tantalizes your taste buds but also provides a satisfying contrast that keeps you coming back for more. Whether you're hosting a gathering, enjoying a cozy tea time, or simply treating yourself to something sweet, raspberry crumble cookies are the perfect choice.

Raspberry Crumble Cookies

Indulge in the delightful world of raspberry crumble cookies! These fragrant treats combine a soft buttery base with tart raspberries and a crunchy crumble topping, making them perfect for any occasion. Whether warm from the oven or at room temperature, they’re irresistible alongside tea, coffee, or even ice cream! Easy to make year-round, they capture the essence of homemade goodness. Get ready to impress your friends and family! #RaspberryCrumbleCookies #Baking #Desserts #Cookies #Homemade #SweetTreats #Foodie
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh or frozen raspberries

1/2 cup rolled oats

1/2 teaspoon cinnamon

1/2 cup chopped nuts (e.g., almonds or walnuts) - optional

1/2 cup powdered sugar (for dusting)

Instructions
 

Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Cream the Butters: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

      Add Wet Ingredients: Mix in the egg and vanilla extract, combining until fully incorporated.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, oats, and cinnamon.

          Mix the Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

            Fold in the Raspberries: Gently fold in the raspberries and chopped nuts (if using) into the dough, being careful not to mash the raspberries.

              Form Cookies: Using a cookie scoop or two tablespoons, drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Crumble Topping: If you want a crumble topping, take extra oat and nut mixture (you can save some from the dough) with a dash of butter and sprinkle it over the top of each cookie.

                  Bake: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden and the center is set.

                    Cool Down: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

                      Dust and Serve: Once cooled, dust the cookies with powdered sugar for an extra touch of sweetness, and serve with a cup of tea or coffee!

                        Prep Time: 20 mins | Total Time: 35 mins | Servings: 24 cookies