Welcome to the delightful world of homemade cookies! Today, we’re diving into the recipe for Raspberry Crumble Cookies — a sweet, buttery treat bursting with raspberry goodness. Whether you’re a fan of oatmeal cookies or raspberry jam, this recipe combines the best of both worlds, creating a dessert that’s perfect for any occasion. With its ideal balance of crunchy oats and sweet jam, these cookies are sure to please everyone. Not only are they simple to make, but they also offer a delightful taste that will have your friends and family asking for more.
The beauty of Raspberry Crumble Cookies lies in their versatility. You can easily customize them based on your taste preferences or the ingredients you have on hand. Plus, they are excellent for gatherings or just a quiet evening at home with a warm cup of tea or coffee. Imagine the aroma filling your kitchen as they bake to golden perfection! As we embark on this cookie-making journey, get ready to enjoy a treat that is both comforting and indulgent.
Why You’ll Love This Raspberry Crumble Cookies Recipe
- Delicious combination of chewy oatmeal and sweet raspberry jam.
- Quick to prepare and bake, making them perfect for last-minute treats.
- Versatile recipe; easily switch up the jam flavor or add nuts for crunch.
- A crowd-pleaser that pairs wonderfully with coffee or tea.
- Ideal for sharing or baking ahead for the week.
Preparation Phase & Tools to Use
Before diving into the baking process, it’s essential to prepare your kitchen space and gather all the tools you’ll need. Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly and achieve that golden, crispy edge we all love. Next, line your baking sheets with parchment paper to prevent sticking and to make cleanup easier.
Here’s a quick checklist of the tools you’ll need:
- Large mixing bowls for combining the ingredients.
- Measuring cups and spoons to ensure precise ingredient measurements.
- A whisk for mixing dry ingredients.
- An electric mixer or a sturdy wooden spoon for creaming the butter and sugars.
- Baking sheets lined with parchment paper for easy cookie placement.
- A cooling rack for letting the cookies cool after baking.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup raspberry jam
- 1/2 cup fresh raspberries (optional, for garnish)
Instructions
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This allows the cookies to bake evenly. While the oven heats up, line your baking sheets with parchment paper to prevent sticking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter with both granulated and brown sugar. Using an electric mixer, cream the mixture on medium speed until it becomes light and fluffy. This step is crucial as it incorporates air into the batter, leading to a lighter cookie texture.
Step 3: Add Eggs and Vanilla
With the mixer still running, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, pour in the vanilla extract and continue to mix until everything is well blended.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt. Make sure there are no lumps in the dry mixture, as this will help your cookies have an even texture.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6: Shape the Cookies
Using a cookie scoop or your hands, take about two tablespoons of dough and shape it into a ball. Flatten each ball slightly and create an indent in the center with your thumb. This will hold the raspberry jam.
Step 7: Add Raspberry Jam
Next, fill the indent in each cookie with about 1 teaspoon of raspberry jam. For an extra touch of flavor and presentation, you can place a fresh raspberry on top of the jam.
Step 8: Bake to Perfection
Place your prepared cookies on the lined baking sheets, making sure to leave enough space between each one for spreading. Bake in your preheated oven for 12-15 minutes, or until the edges are golden brown and the center looks set.
Step 9: Cool and Serve
Once the cookies are baked, remove them from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious Raspberry Crumble Cookies!
Variations
- Protein: Consider adding chopped nuts like walnuts or pecans for extra crunch and healthy fats.
- Vegetables: For a twist, mix in finely grated carrots or zucchini for moisture and added nutrition.
- Spices: Experiment with spices like cinnamon or nutmeg to enhance the flavor profile of your cookies.
Cooking Notes
- Ensure your butter is properly softened before creaming, as this affects the texture of the cookies.
- Store cookies in an airtight container to keep them fresh for up to one week.
- For little ones or anyone with dietary restrictions, try using gluten-free flour in place of all-purpose flour.
Serving Suggestions
- Pairs wonderfully with a cup of tea or coffee, making them a perfect afternoon snack.
- Serve warm with a scoop of vanilla ice cream for a delicious dessert option.
Tips
- Chill the dough for about 30 minutes before baking to help the cookies maintain their shape.
- Use high-quality raspberry jam for the best flavor — homemade is excellent, too!
- Don’t skip the indent step; it helps retain the jam and makes for a more appealing cookie.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutritional Information
- Calories: 150 per cookie
- Protein: 2 grams
- Sodium: 130 mg
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding them to the cookies to prevent excess moisture.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to one week or freeze for longer shelf life.
Can I make this recipe vegan?
To make this recipe vegan, substitute the eggs with flax eggs and use a vegan butter alternative.
What can I substitute for raspberry jam?
You can use any fruit jam, like strawberry or apricot, for a different flavor twist.
Conclusion
In conclusion, these Raspberry Crumble Cookies are not only delicious but also easy to make, making them a fantastic addition to your baking repertoire. They offer a delightful burst of flavor and texture that everyone will enjoy. Whether you’re making them for a special occasion or simply indulging yourself, these cookies won’t disappoint. We encourage you to try this recipe, leave your thoughts in the comments, and share your own variations — we can’t wait to hear how you enjoy these scrumptious treats!
Print
Raspberry Crumble Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
Sweet, buttery treat bursting with raspberry goodness.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup raspberry jam
- 1/2 cup fresh raspberries (optional, for garnish)
Instructions
- Start by preheating your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened unsalted butter with both granulated and brown sugar. Using an electric mixer, cream the mixture on medium speed until it becomes light and fluffy.
- With the mixer still running, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, pour in the vanilla extract and continue to mix until everything is well blended.
- In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
- Using a cookie scoop or your hands, take about two tablespoons of dough and shape it into a ball. Flatten each ball slightly and create an indent in the center with your thumb.
- Fill the indent in each cookie with about 1 teaspoon of raspberry jam.
- Place your prepared cookies on the lined baking sheets, making sure to leave enough space between each one for spreading. Bake in your preheated oven for 12-15 minutes.
- Once the cookies are baked, remove them from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Notes
Store cookies in an airtight container to keep them fresh for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 150 per cookie
- Sodium: 130 mg
- Protein: 2 g