Equipment Needed
- Electric hand mixer or stand mixer
- Large and medium mixing bowls
- Baking sheets
- Parchment paper or silicone baking mats
- Measuring cups and spoons
- Rubber spatula
- Fork or pastry cutter
- Wire cooling rack
Step-by-Step Instructions
I always start by making the crumble topping so it’s ready to go. In a medium bowl, I whisk together the ½ cup flour, granulated sugar, brown sugar, and salt. Then, I drop in the cold, cubed butter. Using a pastry cutter, a fork, or even my clean fingers, I work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs. I pop this bowl into the refrigerator to chill while I make the cookie dough. This keeps the butter cold, which is key for getting a crisp, flaky crumble on top of the cookies later.
Now, for the cookie dough base. In my large mixing bowl, I beat the softened butter and granulated sugar together on medium-high speed for a good 3-4 minutes. I watch it transform from gritty to pale, fluffy, and almost whipped. This creaming step is non-negotiable for a light, tender cookie. I then beat in the egg and vanilla extract until the mixture is smooth and glossy. In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt. With my mixer on low, I gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms and no flour streaks remain.
Here comes the delicate part: the raspberries. If I’m using fresh, I give them a very gentle rinse and pat them completely dry with paper towels. Excess moisture is the enemy here. I add the raspberries to the bowl and use my spatula to fold them in with just a few gentle turns. The goal is to distribute them without completely crushing them, though a few will inevitably break and streak the dough a beautiful pink—that’s part of the charm! The dough will be soft and slightly sticky.(See the next page below to continue…)