Preparation
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent the cookies from sticking.
- Make the Cookie Dough: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. In a separate large bowl, cream together 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 2-3 minutes. Beat in 1 large egg and 1 teaspoon vanilla extract until smooth. Stir in 1/4 cup sour cream (or Greek yogurt) and then gradually mix in the dry ingredients until everything is well combined.
- Prepare the Crumble Topping: In a small bowl, combine 1/2 cup all-purpose flour, 1/4 cup rolled oats, and 1/4 cup packed brown sugar. Add 1/4 cup cold cubed butter to the mixture, and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture becomes crumbly and resembles coarse sand.
- Assemble the Cookies: Scoop tablespoon-sized portions of cookie dough and place them onto the prepared baking sheet, spacing them about 2 inches apart. Gently press a few fresh raspberries into the center of each cookie, or spoon a small amount of raspberry jam into the center. Top each cookie with a generous sprinkle of the crumble topping, ensuring it’s evenly distributed.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them as oven times may vary. Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy these delicious, fruity Raspberry Crumble Cookies with a warm cup of tea or coffee, or simply on their own as a sweet treat!
Serving & Storage Tips
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