Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh raspberries
- For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup cold unsalted butter, cubed
Instructions
- Prepare the dough by whisking together flour, baking powder, baking soda, and salt. Cream butter and sugars until fluffy, then beat in eggs and vanilla. Gradually add dry ingredients and mix until combined.
- Gently fold in fresh raspberries, careful not to mash them.
- Make the crumble topping by combining flour and sugar, cutting in cold butter until crumbly.
- Preheat oven to 375°F (190°C). Scoop dough onto lined baking sheets, sprinkle crumble on top, and bake for 10-12 minutes until golden.
Notes
- Use cold butter for the crumble topping for best texture.
- Don’t overmix the dough to keep cookies tender.
- Preheat your oven for even baking.
- Let cookies cool slightly on sheets before transferring to a rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg