Directions:
Prepare the raspberry filling:
In a small saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly until thickened and jam-like. Remove from heat and cool.
Make the cookie dough:
In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and vanilla extract until smooth.
Mix dry ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing until soft dough forms.
Make the crumble topping:
In a small bowl, mix flour, sugar, and cinnamon (if using). Cut in cold butter with a pastry cutter or fork until coarse crumbs form.
Assemble the cookies:
Preheat oven to 350°F (175°C). Roll dough into 1-inch balls, place on lined baking sheet. Use thumb to make indentation in center of each cookie. Spoon raspberry filling into each indentation, then sprinkle crumble topping over cookies.
Bake:
Bake 12-15 minutes until edges are golden and crumble is crisp. Cool a few minutes on baking sheet, then transfer to wire rack to cool completely.
Enjoy these delicious raspberry crumble cookies with every bite bursting with fruity sweetness and crumbly goodness!
Thanks for your SHARES!
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