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Homemade cookies have a magical way of bringing warmth and comfort to any gathering. The enticing aroma that fills the kitchen as they bake, the anticipation of that first bite, and the joy they bring to both the baker and the indulgers make cookies a beloved treat across the globe. Among the multitude of cookie varieties, raspberry crumble cookies stand out as a unique and delicious option that combines the tartness of fresh raspberries with a buttery, crumbly texture. These cookies are not just a dessert; they are a delightful experience, balancing sweet and tart flavors that dance on the palate.

Irresistible Homemade Raspberry Crumble Cookies

Discover the joy of baking with these irresistible homemade raspberry crumble cookies! Combining tart raspberries with a buttery crumble topping, these cookies are a delightful treat for any occasion. Perfect for family gatherings, brunch, or simply indulging yourself. Follow our step-by-step guide to create cookies that will impress friends and family with their unique flavors and textures. Enjoy the warmth of freshly baked cookies today! #RaspberryCookies #BakingJoy #HomemadeTreats #CookieLove #DessertDelight
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Ingredients
  

For the Cookies:

1 cup unsalted butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

For the Raspberry Filling:

1 cup fresh raspberries (or frozen, thawed and drained)

1/4 cup granulated sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

For the Crumble Topping:

1/2 cup rolled oats

1/2 cup all-purpose flour

1/2 cup brown sugar

1/4 cup unsalted butter, melted

1/2 teaspoon cinnamon

A pinch of salt

Instructions
 

Prepare the Raspberry Filling:

    - In a small saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture starts to thicken (about 5-7 minutes). Remove from heat and let cool.

      Make the Cookie Dough:

        - Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

          - In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

            - Beat in the eggs one at a time. Add the vanilla extract and mix until combined.

              - In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

                Prepare the Crumble Topping:

                  - In a medium bowl, mix the rolled oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.

                    Assemble the Cookies:

                      - Drop spoonfuls of cookie dough onto the prepared baking sheets, leaving enough space in between (about 2 inches) for spreading.

                        - Make a small indent in the center of each cookie and fill it with a spoonful of the raspberry filling.

                          - Sprinkle the crumble topping generously over each cookie.

                            Bake:

                              - Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. The centers might look slightly soft, but they will firm up as they cool.

                                Cool and Serve:

                                  - Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 24 cookies