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5 from 1 vote

Raspberry Crumble Cookies

These Raspberry Crumble Cookies made with homemade raspberry compote and buttery crumble dough are the perfect balance of sweet and tart!
Prep Time20 minutes
Cook Time20 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: cookies, raspberries
Servings: 12
Calories: 166kcal
Author: Lara

Ingredients

Raspberry Compote

  • 125 g raspberries fresh or frozen (1 cup)
  • 3 tbsp. granulated sugar or other sweetener of choice
  • 1 tbsp. lemon juice
  • ½ tsp. vanilla extract
  • zest of half a lemon
  • 1 tbsp. water

Crumble Cookie Dough

  • 150 g all-purpose flour (approx. 1 cup + 1 tbsp.)
  • 113 g unsalted butter cold and cubed (½ cup) + extra melted butter for greasing
  • 100 g granulated sugar (½ cup)
  • ½ tsp. vanilla extract
  • ¼ tsp. salt

Instructions

Raspberry Compote

  • Wash and drain raspberries. Place raspberries, sugar, lemon juice + zest, vanilla extract and water in a medium-sized saucepan on medium heat.
  • Bring to a boil, stirring frequently. Reduce heat and simmer for 7-10 minutes. Remove from heat and transfer to a glass bowl. Compote will thicken as it cools.

Crumble Cookies

  • Preheat oven to 175°C (350F) and lightly grease a 12-hole muffin pan with melted butter or spray with cooking oil.
  • Place flour, cold cubed butter, sugar, vanilla extract and salt in a large mixing bowl. You can either use your hands or a stand mixer fitted with the paddle attachment.
  • Use your fingers to rub bits of butter coated with the flour mixture between your thumbs and fingers until you achieve a crumbly dough consistency.
    If using a stand mixer, beat on medium-low speed until the mixture resembles large crumbs.
  • Place 1-1½ heaped tablespoons at the bottom of each greased muffin hole. Use the back of a glass to press and flatten the dough to the bottom of the muffin pan. You should have some remaining crumbly dough (around ½ to 1 cup) for the topping. Set aside.
  • Place 1-2 teaspoons of raspberry compote in the center of each crumble base layer. Divide the remaining crumbly dough to top each raspberry cookie.
  • Bake for about 20 minutes, until the compote is bubbling, and the edges are golden brown. Transfer to a wire rack to cool completely. 
  • Once the cookies have cooled down, run a thin sharp knife around the edges of each cookie to take them out.

Nutrition

Calories: 166kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 41mg | Potassium: 33mg | Fiber: 1g | Sugar: 13g | Vitamin A: 239IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg