Raspberry Crumble Cookies (Costco Copycat)

Why You’ll Love This Recipe

These Raspberry Crumble Cookies are the ultimate indulgence for anyone who loves sweet, tart, and buttery desserts. The shortbread base offers a crisp, melt-in-your-mouth texture, while the raspberry jam filling adds a touch of tartness that contrasts beautifully with the buttery crumble topping. With just the right amount of sweetness, these cookies are satisfying without being overwhelming. Plus, they’re easy to make and perfect for sharing with friends and family!

Ingredients

• 1 cup unsalted butter, softened

• ⅓ cup powdered sugar

• ¼ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

• 2 ¼ cups all-purpose flour

• ¼ teaspoon kosher salt

• ½ cup seedless raspberry jam or preserves (or any flavor you prefer)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350℉. Lightly spray a jumbo muffin pan with baking spray or grease and flour each well. Set aside.

2. In a large mixing bowl or the bowl of a stand mixer, beat together the softened butter, powdered sugar, granulated sugar, vanilla extract, and almond extract for 2 to 3 minutes or until the mixture is light and creamy.

3. Add the flour and salt to the mixture and stir just until mostly combined. The mixture will be crumbly, so use your hands or a stiff spoon to finish mixing. If it holds together when squeezed in your hand, it’s ready.

4. Scoop out about ¼ cup of the dough and press it into the bottom of each well in the muffin pan, going up the sides slightly to create a well for the jam. Reserve about 1 ½ cups of the mixture for the crumble topping.

5. Spoon about a tablespoon of raspberry jam into the center of each cookie.

6. Sprinkle the crumble topping over each cookie, using about a tablespoon for each.

7. Bake for 18 to 22 minutes, or until the tops of the cookies begin to turn golden brown.

8. Allow the cookies to cool completely before removing them from the muffin pan. Use a thin spatula or knife to carefully release the cookies.

Servings and Timing

• Servings: 12 large cookies

• Prep Time: 10 minutes

• Cook Time: 18-22 minutes

Variations

• Jam Flavor: You can substitute the raspberry jam with other flavors like strawberry, apricot, or blueberry for a different twist on this recipe.

• Nuts: Add chopped almonds, walnuts, or pecans to the crumble topping for extra texture and flavor.

• Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.

• Chocolate: For an extra indulgent touch, drizzle melted chocolate over the cooled cookies.

Storage/Reheating

• Storage: Store any leftover crumble cookies in an airtight container at room temperature for up to 5 days.

• Freezing: These cookies freeze wonderfully! After baking and cooling, place them in an airtight, freezer-safe container. If stacking, place parchment paper between the layers to prevent them from sticking. They can be frozen for up to 3 months. Thaw at room temperature when ready to enjoy.

FAQs

1. Can I use a different type of jam for these cookies?

Yes! You can use any flavor of jam or preserves that you like, such as strawberry, blueberry, or apricot.

2. Do I need to use a jumbo muffin pan?

While a jumbo muffin pan is recommended to create the right shape and size, you can use a regular muffin pan or even a cookie sheet. Just adjust the baking time accordingly.

3. How can I tell when these cookies are done?

The cookies are done when the edges are golden brown, and the crumble topping has a slight crispness to it.

4. Can I make these cookies smaller?

Yes, you can make smaller cookies. Just adjust the baking time to ensure they don’t overcook.

5. How do I prevent the cookies from sticking to the pan?

Grease and flour the muffin wells before baking, or use a non-stick baking spray to help prevent the cookies from sticking.

6. Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time. Wrap it in plastic wrap and refrigerate for up to 3 days before baking.

7. Can I add other ingredients like nuts or chocolate chips?

Absolutely! Feel free to add chopped nuts or chocolate chips to the dough or crumble topping for added flavor and texture.

8. How do I freeze these cookies?

Allow the cookies to cool completely, then store them in an airtight container or freezer-safe bag. Layer parchment paper between cookies to prevent them from sticking together.

9. Can I make these cookies without almond extract?

Yes, you can omit the almond extract if you prefer. The vanilla extract will still give the cookies great flavor.

10. How can I store leftover crumble topping?

If you have extra crumble topping, store it in an airtight container in the refrigerator for up to a week. You can use it on other baked goods or desserts!

Conclusion

Raspberry Crumble Cookies are a delicious treat that’s perfect for any occasion. With their buttery shortbread base, sweet raspberry jam, and crumbly topping, they’re sure to satisfy any sweet tooth. Whether you enjoy them as a dessert or a snack, they’re incredibly easy to make and absolutely irresistible. Give this Costco copycat recipe a try, and you'll be hooked from the first bite!