Raspberry Crumble Cookies – sweet, fruity, and irresistible!

Ingredients:

– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– 1 cup fresh or frozen raspberries
– Crumble topping (see below)

Crumble Topping:

– 1/2 cup rolled oats
– 1/2 cup brown sugar
– 1/2 cup chopped almonds (optional)
– 1/4 cup cold unsalted butter, cut into small pieces

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to cream together butter and sugars until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
6. Gently fold in the raspberries.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
8. To make the crumble topping, combine oats, brown sugar, and chopped almonds (if using) in a small bowl. Use your fingers or a pastry blender to work the cold butter into the mixture until it resembles coarse crumbs.
9. Sprinkle a small amount of crumble topping over each cookie.
10. Bake for 18-20 minutes, or until the edges are lightly golden.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips:

– Use fresh raspberries for the best flavor and texture.
– Don’t overmix the dough, as this can lead to tough cookies.
– If using frozen raspberries, thaw and pat dry with paper towels before using.
– The crumble topping adds a delightful texture and flavor contrast to the cookies.