The Art of Ultimate Copycat Raspberry Crumble Cookie Perfection

Perfect Cookie Dough Mastery

Master the technique of creating tender, buttery cookie base with ideal texture and flavor.

Crumble Topping Excellence

Learn the skill of achieving perfectly textured streusel with ideal size and consistency.

Filling Placement Precision

Perfect the method of creating proper indentations and filling without overflow during baking.

Baking Temperature Control

Master the art of knowing exact moment to remove cookies for perfect texture.

Bakery Presentation

Learn optimal finishing techniques for professional, coffee-shop quality appearance.

Bakery-Style Cookie Mastery Secrets for Perfect Raspberry Crumble Creation

Cold Butter Crumble: Keep butter cold for crumble topping to achieve best texture and prevent melting.

Deep Indentations: Make thumb impressions deep enough to hold filling without overflowing during baking.

Filling Thickness: Mix cornstarch with preserves to prevent filling from bubbling over in oven.

Dough Temperature: Chilled dough is easier to handle and helps cookies maintain shape while baking.

Don't Overbake: Remove when edges are golden but centers soft for perfect tender texture.

Crumble Consistency: Aim for pea-sized crumbles that will create perfect crunchy topping texture.

Copycat Raspberry Crumble Cookies with Buttery Streusel Topping and Fresh Fruit

Name: Copycat Raspberry Crumble Cookies with Buttery Streusel Topping and Fresh Fruit
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 cookies
Cuisine: American
Ingredients: For the Cookie Base:; 2 1/2 cups all-purpose flour; 1 cup unsalted butter, softened; 2/3 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; For the Crumble Topping:; 1 cup all-purpose flour; 1/2 cup cold unsalted butter, cubed; 1/2 cup packed brown sugar; 1/4 cup granulated sugar; 1/2 teaspoon cinnamon; Pinch of salt; For the Raspberry Filling:; 3/4 cup raspberry preserves; 2 tablespoons cornstarch; 1 tablespoon lemon juice; 1 teaspoon lemon zest; For the Leavening:; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; For the Flavor Enhancers:; 1/4 teaspoon nutmeg; 1 tablespoon powdered sugar for dusting; For the Fresh Option:; 1 cup fresh raspberries (optional); 2 tablespoons sugar (if using fresh berries); For the Binding:

The ultimate copycat raspberry crumble cookies featuring soft, buttery cookie bases topped with sweet-tart raspberry filling and a golden crumbly streusel topping that melts in your mouth. This bakery-style treat combines tender shortbread-like cookies with vibrant raspberry preserves and a perfectly textured crumb topping, creating an unforgettable cookie experience that rivals your favorite coffee shop version and elevates the classic fruit cookie to extraordinary heights perfect for afternoon tea, holiday platters, or any time you crave the perfect balance of buttery richness and fruity brightness.

Prep Time

20 Minutes

Cook Time

15 Minutes

Total Time

35 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Cookie Base:

2 1/2 cups all-purpose flour

1 cup unsalted butter, softened

2/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

For the Crumble Topping:

1 cup all-purpose flour

1/2 cup cold unsalted butter, cubed

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/2 teaspoon cinnamon

Pinch of salt

For the Raspberry Filling:

3/4 cup raspberry preserves

2 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon lemon zest

For the Leavening:

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

For the Flavor Enhancers:

1/4 teaspoon nutmeg

1 tablespoon powdered sugar for dusting

For the Fresh Option:

1 cup fresh raspberries (optional)

2 tablespoons sugar (if using fresh berries)

For the Binding:

1 egg yolk

2 tablespoons heavy cream

For the Glaze (Optional):

1/2 cup powdered sugar

1-2 tablespoons milk

1/4 teaspoon vanilla extract

For the Gourmet Touches:

White chocolate chips for drizzling (optional)

Sliced almonds for garnish (optional)

Coarse sugar for sparkle

For Special Equipment:

Cookie scoop

Parchment paper

Pastry cutter or fork

Wire cooling rack

Instructions

Preheat oven to 350°F and line baking sheets with parchment paper.

Cream softened butter and granulated sugar until light and fluffy, about 3 minutes.

Beat in egg, vanilla extract, and almond extract until well combined.

Whisk together flour, baking powder, baking soda, and salt in separate bowl.

Gradually add dry ingredients to butter mixture, mixing until just combined.

Chill cookie dough in refrigerator for 15 minutes for easier handling.

Meanwhile, prepare crumble topping by combining flour, brown sugar, white sugar, cinnamon, and salt.

Cut cold butter into flour mixture using pastry cutter until coarse crumbs form.

Refrigerate crumble mixture while preparing raspberry filling to keep butter cold.

Mix raspberry preserves with cornstarch, lemon juice, and lemon zest in small bowl.

If using fresh raspberries, gently mash with sugar and let sit 5 minutes.

Scoop cookie dough into 1.5-inch balls and place on prepared baking sheets.

Create deep indentation in center of each cookie using thumb or back of spoon.

Fill each indentation with generous teaspoon of raspberry filling mixture.

Sprinkle prepared crumble topping generously over filled cookies and around edges.

Press crumble gently into cookies to help it adhere during baking.

Bake cookies for 12-15 minutes until edges are lightly golden and crumble is set.

Remove from oven when centers still look slightly soft as they'll firm up cooling.

Let cookies cool on baking sheet for 5 minutes before transferring to wire rack.

Allow cookies to cool completely before glazing or adding toppings if desired.

Mix powdered sugar with milk and vanilla for optional glaze drizzle.

Drizzle glaze over cooled cookies using fork or piping bag for elegant finish.

Dust with additional powdered sugar if desired for bakery-style presentation.

Store cookies in airtight container at room temperature for up to 5 days.

Freeze unfilled cookie dough balls for up to 3 months for future baking.

Copycat Raspberry Crumble Cookies with Buttery Streusel Topping and Fresh Fruit

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Copycat Raspberry Crumble Cookie Perfection

Copycat Raspberry Crumble Cookies with Buttery Streusel Topping and Fresh Fruit

Ingredients

Instructions