Costco Raspberry Crumble Cookies have a shortbread base with a raspberry jam filling and crumble topping. They are made in 30 minutes with just 6 ingredients and are a fun and unique treat that will be loved by all!
I love all things raspberry… but only in desserts! Check out these Raspberry Thumbprint Cookies and Raspberry Brownie Heart Sandwiches for the flavor in its full glory.
If you love cookies as much as I do, come join me in swooning over my cookie section! Some of my favorites are these Peach Thumbprint Cookies, Bakery Chocolate Chip Cookies (my fav recipe on the blog), and these Coffee Cake Cookies.
Why You’ll Love This Recipe
- 6-ingredient recipe with accessible ingredients
- shortbread cookie with filling and crumble topping
- no-chill recipe, making this a 30-minute bake
- customizable jam filling for your taste and time of year!
Ingredients
- Unsalted Butter: Use cold unsalted butter for the best flavor and texture in these cookies.
- Granulated Sugar: Granulated sugar creates the perfect sweetness.
- Vanilla Extract: Vanilla extract rounds out the flavor.
- Almond Extract: Almond extract creates a nutty flavor that pairs perfectly with the raspberry, but you can leave it out if you’d prefer.
- All Purpose Flour: Simple, plain all purpose flour that is measured correctly with a kitchen scale or by spooning and leveling flour works perfectly in these shortbread cookies!
- Raspberry Jam: Seedless raspberry jam pairs deliciously with the flavors in these crumble cookies, but you can use whatever flavor jam you’d like!
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit and heavily spray a 12-count muffin tin with cooking spray. This will ensure the cookies come out of the pan cleanly.
STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat cold butter and granulated sugar together until smooth. This should be about 3 minutes of mixing.
STEP 3: Pour vanilla and almond extracts into the bowl and mix on medium speed until combined.
STEP 4: Add flour to your dough and beat on low speed until pea-sized clumps of dough form. The dough should start to come together but will not be completely smooth.
STEP 5: Add about 1 1/2 tablespoons of the dough to each cavity. Then, using the back of a spoon, push the dough down in each cavity to form a solid base.
STEP 6: Add about 1 tablespoon of jelly into the center of each cavity. Then, sprinkle the tops of the cookies with 1 tablespoon of the remaining dough.
STEP 7: Bake the cookies for 15-20 minutes or until the tops are light golden brown in color and the jelly is bubbling around the edges. Allow the pan to fully cool before running a sharp knife around the edge of each cavity to release the cookies from the pan.
Frequently Asked Questions
Store these cookies tightly covered or in an airtight container at room temperature for up to 4 days or in the freezer, stacked, for up to 4 months.
Yes! Though I love raspberry jam in these cookies and think it pairs so well with the almond flavor, you can use whatever jam flavor you’d like!
Expert Tips
Butter: Use cold butter in the dough for best results.
Flour: Measure flour correctly by using a kitchen scale to measure 187g exactly. If you don’t have a scale, spoon the flour into your measuring cups before using a knife to level off the top. Overmeasuring flour will lead to dry cookies.
Mixing: Make sure not to overmix the dough past when it becomes pea-sized. If you mix to where it becomes a smooth dough, you will not achieve the crumble effect.
Related Recipes
Print
Raspberry Crumble Cookies (Costco Copycat)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Cookies, Raspberry
- Method: Bake
- Cuisine: American
Description
Costco Raspberry Crumble Cookies have a shortbread base with a raspberry jam filling and crumble topping. They are made in 30 minutes with just 6 ingredients and are a fun and unique treat that will be loved by all!
Ingredients
- 1/2 cup (110g) unsalted butter, cold and sliced
- 1/4 cup (53g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/3 cup (187g) all purpose flour
- 2/3 cup (214g) raspberry jam
Instructions
- Preheat your oven to 350 degrees Fahrenheit and heavily spray a 12-count muffin tin with cooking spray to ensure the cookies come out of the pan cleanly.
- In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat cold butter and granulated sugar together until smooth. This should take about 3 minutes of mixing on low speed.
- Pour vanilla and almond extracts into the bowl and mix on medium speed until combined.
- Add flour to your dough and beat on low speed until pea-sized clumps of dough form. The dough should start to come together but will not be completely smooth. There should be no visible flour.
- Add about 1 1/2 tablespoons of the dough to each cavity. Then, using the back of a spoon, push the dough down in each cavity to form a solid base.
- Add about 1 tablespoon of jelly into the center of each cavity. Then, sprinkle the tops of the cookies with 1 tablespoon of the remaining dough.
- Bake the cookies for 15-20 minutes or until the tops are light golden brown in color and the jelly is bubbling around the edges.
- Allow the pan to fully cool before running a sharp knife around the edge of each cavity to release the cookies from the pan.
Notes
Jam: You can use whatever flavor of jam you’d like!
Storing: Store these cookies tightly covered or in an airtight container at room temperature for up to 4 days or in the freezer for up to 4 months.
Keywords: Raspberry Cookies, Raspberry Crumble Cookies, Costco Copycat
Leave a Reply