Ingredients:
For the Cookie Dough:
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
For the Raspberry Filling:
1 cup fresh raspberries (or frozen, thawed)
1/4 cup granulated sugar
1 tbsp cornstarch
2 tbsp water
For the Crumble Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup unsalted butter, cold and cut into small cubes
1/4 tsp cinnamon (optional)
Directions:
Prepare the raspberry filling: In a small saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes jam-like. Remove from heat and set aside to cool.
Make the cookie dough: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until smooth.
Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.
Make the crumble topping: In a small bowl, combine flour, sugar, and cinnamon (if using). Cut in the cold butter with a pastry cutter or fork until the mixture forms coarse crumbs.
Assemble the cookies: Preheat your oven to 350°F (175°C). Roll the cookie dough into 1-inch balls and place them on a lined baking sheet. Use your thumb to create an indentation in the center of each cookie. Spoon a small amount of the raspberry filling into each indentation, then sprinkle the crumble topping over the cookies.
Bake: Bake the cookies for 12-15 minutes or until the edges are golden brown and the crumble is crisp. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve and enjoy these delicious raspberry crumble cookies!
