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To create the perfect Raspberry Crumble Cookies, it's essential to understand the role of each ingredient and how they contribute to the overall flavor, texture, and structure of the cookies. Let's break down the key components that come together to make these delicious treats.

Raspberry Crumble Cookies

Discover a delicious twist on a classic cookie with Raspberry Crumble Cookies! These treats blend a rich, buttery base with the tartness of fresh raspberries, topped off with a crunchy crumble. Perfect for gatherings or a cozy night in, this recipe promises delight in every bite. From understanding the ingredients to step-by-step baking tips, you'll create unforgettable moments. Get ready to impress your loved ones! #RaspberryCrumbleCookies #BakingJoy #CookieRecipe #HomemadeTreats #DeliciousDesserts
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup fresh raspberries (or frozen, thawed)

½ cup rolled oats

½ cup almond flour

½ teaspoon cinnamon

¼ cup powdered sugar (for dusting)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

      Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, mixing until combined.

        Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, almond flour, and cinnamon.

          Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.

            Incorporate Raspberries and Oats: Gently fold in the rolled oats and raspberries, ensuring not to crush the raspberries too much.

              Form Cookies: Using a cookie scoop or tablespoons, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

                Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers are set but still slightly soft.

                  Cool: Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

                    Dust with Powdered Sugar: Once the cookies have cooled, lightly dust them with powdered sugar for an extra touch of sweetness.

                      Prep Time: 20 minutes | Total Time: 45 minutes | Servings: About 24 cookies