Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the crumble topping: 1/2 cup all-purpose flour, 1/3 cup granulated sugar, 1/4 cup cold unsalted butter, chopped
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- Beat the softened butter and sugar until creamy. Mix in vanilla extract.
- Gradually add flour, baking powder, and salt until dough forms.
- Gently fold in raspberries.
- In a small bowl, combine crumble topping ingredients until crumbly.
- Press cookie dough onto prepared baking sheet in an even layer. Sprinkle crumble evenly over the top.
- Bake for 20-25 minutes until edges are golden brown.
- Allow to cool before cutting into squares. Serve and enjoy!
Notes
- Use fresh raspberries for the best flavor and color.
- Cookies can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 65mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg