Raspberry Crumble Cookies sweet fruity and irresistible

Ingredients:
For the Cookie Dough:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

For the Raspberry Filling:

• 1 cup fresh raspberries (or frozen, thawed)
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 2 tbsp water

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, cold and cut into small cubes
• 1/4 tsp cinnamon (optional)

Directions:

1. Prepare the raspberry filling: In a small saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes jam-like. Remove from heat and set aside to cool.
2. Make the cookie dough: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until smooth.
3. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.
4. Make the crumble topping: In a small bowl, combine flour, sugar, and cinnamon (if using). Cut in the cold butter with a pastry cutter or fork until the mixture forms coarse crumbs.
5. Assemble the cookies: Preheat your oven to 350°F (175°C). Roll the cookie dough into 1-inch balls and place them on a lined baking sheet. Use your thumb to create an indentation in the center of each cookie. Spoon a small amount of the raspberry filling into each indentation, then sprinkle the crumble topping over the cookies.
6. Bake: Bake the cookies for 12-15 minutes or until the edges are golden brown and the crumble is crisp. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
7. Serve and enjoy these delicious raspberry crumble cookies!