These Raspberry Crumble Cookies offer a delightful blend of rich, buttery shortbread-like texture complemented by the vibrant flavor of juicy raspberry filling. Simple to prepare, they are bursting with taste and ideal for any occasion, whether it’s an afternoon tea or a dessert at a summer celebration.

Ingredients
For the Cookie Dough:
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2½ cups all-purpose flour
¼ teaspoon salt

For the Raspberry Filling:
1 cup fresh or thawed frozen raspberries
2 tablespoons granulated sugar
1 teaspoon cornstarch mixed with 1 tablespoon water

For the Topping:
2 tablespoons coarse sanding sugar (optional, for added crunch and sweetness)

Instructions
Prepare the Cookie Dough:
In a large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.
Incorporate the egg yolk and vanilla extract, mixing until fully combined.
Gradually add the flour and salt, mixing on low speed until the dough forms. Avoid overmixing.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Make the Raspberry Filling:
In a small saucepan over medium heat, combine the raspberries and sugar. Cook while stirring occasionally until the berries soften and release their juices, approximately 5 minutes.
Add the cornstarch slurry and continue cooking for an additional 1–2 minutes, or until the mixture thickens slightly. Remove from heat and allow to cool completely.

Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll the chilled dough into 1-inch balls and space them about 2 inches apart on the prepared baking sheets.
Using your thumb or the back of a spoon, create an indentation in the center of each cookie ball.
Fill each indentation with a small amount of the cooled raspberry filling.
If desired, sprinkle a pinch of sanding sugar on top of each cookie for added sweetness and a touch of sparkle.
Bake until golden.