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!