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Raspberry Crumble Cookies (Costco Copycat)

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Raspberry Crumble Cookies are a delicious blend of shortbread-style cookies, sweet raspberry jam, and a generous crumble topping. These melt-in-your-mouth treats are sweet yet slightly tart, making them an ideal dessert or snack for any occasion.

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 other flavors if preferred)

Instructions

  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, combine the softened butter, powdered sugar, granulated sugar, vanilla extract, and almond extract. Beat together for 2-3 minutes until light and creamy.
  3. Add the flour and salt and mix until mostly combined. Finish mixing with your hands or a stiff spoon, ensuring the dough is crumbly but holds together when squeezed.
  4. Scoop about ¼ cup of the dough and press it into the bottom of each well in the muffin pan, extending slightly up the sides to create space for the jam.
  5. Spoon about a tablespoon of raspberry jam into the center of each cookie.
  6. Sprinkle the remaining dough (approximately 1 ½ cups) over the top of each cookie as a crumble topping.
  7. Bake for 18 to 22 minutes or until the tops are just beginning 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 lift them out.

Notes

  • Experiment with different jam flavors like strawberry, blueberry, or apricot.
  • Add chopped nuts such as almonds or walnuts to the crumble topping for extra crunch.
  • For a gluten-free option, use a 1:1 gluten-free flour blend instead of all-purpose flour.
  • Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.
  • Chill the dough for 30 minutes if a firmer texture is preferred.

Nutrition

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