Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- For the crumble topping: 1/2 cup flour, 1/4 cup sugar, 1/4 cup cold butter, 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add egg and vanilla, mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Gently fold in fresh raspberries.
- In a small bowl, combine crumble topping ingredients and cut in cold butter until crumbly.
- Drop spoonfuls of dough onto prepared baking sheets and sprinkle with crumble topping.
- Bake for 12-15 minutes or until edges are golden brown.
- Allow to cool on a wire rack before serving.
Notes
- Use fresh raspberries for the best flavor and texture.
- Can substitute frozen raspberries; do not thaw before adding to dough.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg