Raspberry Lemon Crumble Cookies
Overview
Raspberry Lemon Crumble Cookies are the perfect cookies to make for a birthday party, bridal or baby shower, or luncheon!
When I make cookies and post the recipe to Instagram , TikTok, Facebook, or here on the blog, I make the cookies into perfect circles by using this trick, here so they make perfect little circles. Often, there are “cookie scraps,” and those cookie scraps are eaten by taste testers, but more often than not, they’re eaten by Mr. Cooks and Drinks.
Well Mr. Cooks and Drinks couldn’t stop going back to the scraps and the testers passed this recipe with a resounding “HELL YEAH.” These Raspberry Lemon Crumble cookies are tart, soft, and delicious; it should be noted that if you have someone who is tart sensitive, these may not be their favorite (ahem, my daughter). But if you have a lemon and raspberry fan, then these should be a home run!
So what makes these Raspberry Lemon Crumble Cookies the best?
A few things, thanks for asking!
- Almond extract. Almond extract provides that fresh baked good aroma and pairs perfectly with both lemon and raspberry.
- The crumb topping with freeze dried raspberries. Because who doesn’t love a crumb topping?
- The larger cookie size; now you can definitely make these in a standard cookie size but the cooking time will decrease slightly and they won’t be as cake like.
So enough of my going on and on about why you should make these mouthwatering, life changing Raspberry Lemon Crumble Cookies and how about you just try them for yourself!
If you like these Raspberry Lemon Crumble Cookies, try making these Coffee Cake Crumble Cookies
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
For the cookie dough
- 2 1/4 cups all purpose flour; spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/2 tsp baking powder
- 1/2 cup room temperature, unsalted butter
- 1/2 cup avocado oil
- 1/2 cup light brown sugar
- 1/2 cup cane or granulated sugar
- 1/4 cup raspberry jam (I love this one)
- 1 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract
- Zest of 1 lemon
- 1 large egg, room temperature
For the raspberry crumb topping
- 1/2 cup unsalted butter, room temperature and softened
- 1/2 cup brown sugar (light)
- 1/2 cup all purpose flour
- 1/2 cup freeze dried raspberries
- zest of 1 lemon
- pinch of salt
For the glaze
- 2/3 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1/4 tsp pure almond extract
Topping
Method
- Preheat the oven to 350 degrees fahrenheit.
- Whisk together the flour, baking soda, salt, baking powder.
- In another small bowl, combine the lemon zest and sugars.
- In a stand mixer fitted with a paddle attachment, combine the butter, oil, and zest + sugars until the mixture is smooth. This will take 2-3 minutes on low-medium speed.
- Add the jam, lemon juice, almond, vanilla extract, and the egg and mix until incorporated.
- Pour in the dry ingredients and mix until just combined.
- Using a large cookie scoop (like this one that makes 3.5″ cookies) scoop out cookie dough and place on a baking sheet lined with parchment paper.
- Place your index and middlefinger in the middle of each cookie to make a large well.
- Combine the crumb topping ingredients until the mixture sticks together in clumps and is grainy using a pastry cutter or two forks.
- Place about 2 tbsp of streusel in each cookie well you made.
- Place cookies in the fridge for 30 minutes to chill.
- Bake in the preheated oven for 10-12 minutes.
- Meanwhile, make the glaze by whisking the powdered sugar, lemon juice, and almond extract together.
- Remove the cookies from the oven and allow to cool for 2 minutes on the baking sheet and then remove to a wire rack.
- Once the cookies are fully cool, drizzle the glaze on top and sprinkle with additional freeze dried raspberries.
- Store in an airtight container for 3-5 days although they won’t last that long!
Raspberry Lemon Crumble Cookies
Ingredients
Cookie
- 2 1/4 cups all purpose flour; spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/2 tsp baking powder
- 1/2 cup room temperature, unsalted butter
- 1/2 cup avocado oil
- 1/2 cup light brown sugar
- 1/2 cup cane or granulated sugar
- 1/4 cup raspberry jam (I love this one)
- 1 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract
- Zest of 1 lemon
- 1 large egg, room temperature
Raspberry Crumble
- 1/2 cup unsalted butter, room temperature and softened
- 1/2 cup brown sugar (light)
- 1/2 cup all purpose flour
- 1/2 cup freeze dried raspberries
- zest of 1 lemon
- 1 pinch salt
Glaze
- 2/3 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1/4 tsp pure almond extract
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Whisk together the flour, baking soda, salt, baking powder.
- In another small bowl, combine the lemon zest and sugars.
- In a stand mixer fitted with a paddle attachment, combine the butter, oil, and zest + sugars until the mixture is smooth. This will take 2-3 minutes on low-medium speed.
- Add the jam, lemon juice, almond, vanilla extract, and the egg and mix until incorporated.
- Pour in the dry ingredients and mix until just combined.
- Using a large cookie scoop (like this one that makes 3.5" cookies) scoop out cookie dough and place on a baking sheet lined with parchment paper.
- Place your index and middle finger in the middle of each cookie to make a large well.
- Combine the crumb topping ingredients until the mixture sticks together in clumps and is grainy using a pastry cutter or two forks.
- Place about 2 tbsp of crumb topping in each cookie well you made.
- Place cookies in the fridge for 30 minutes to chill.
- Bake in the preheated oven for 10-12 minutes.
- Meanwhile, make the glaze by whisking the powdered sugar, lemon juice, and almond extract together.
- Remove the cookies from the oven and allow to cool for 2 minutes on the baking sheet and then remove to a wire rack.
- Once the cookies are fully cool, drizzle the glaze on top and sprinkle with additional freeze dried raspberries.
- Store in an airtight container for 3-5 days although they won't last that long!
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