Try out these Costco Copycat Raspberry Crumble Cookies. A shortbread cookie base, baked in muffin tins, filled with tangy raspberry jam and topped with a crumb topping. This no chill cookie recipe is ready in under 30 minutes and uses just 8 ingredients.
Whether you love Raspberry Crumble Cookies from Costco and just want to make your own at home. Or, you are looking for a sweet, yet tangy fruity cookie. Either way - these are a must try.
These jam filled cookies are similar to these heart thumbprint cookies and these raspberry linzer cookies as they all have raspberry jam centers
🧁Why To Try This Recipe
No chill dough - this recipe uses no chill dough and only 8 ingredients. So these are ready in about 30 minutes.
Inexpensive - with only 8 simple ingredients, these are inexpensive to make.
Explosive flavor - the combination of tangy raspberry, sweet shortbread and crumble topping is full of flavors.
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🥄Equipment
- Muffin Tin
- Mixing Bowl
- Stand or Hand Mixer
- Measuring Cups
- Measuring spoons
- Large spoon or spatula
📋Ingredients
- Butter - unsalted, softened
- Granulated Sugar
- Powdered sugar
- Vanilla Extract
- Almond Extract
- Flour
- Salt
- Raspberry Jam - homemade or store bought
See recipe card for quantities.
📖Substitutions & Variations
Try out one of these substitutions or flavor variations to customize these cookies exactly how you like.
- Change out the Jam - you can use any type of jam or filling you like. Of course, you probably wouldn't call them raspberry crumble cookies at that point. But try out nutella, lemon curd, strawberry jam and more.
- Change the extracts - we really like the slight nutty and vanilla flavors that the current recipe calls for. But you can leave one or both out. Or go for a lemon flavor with a lemon extract (which goes great with raspberries like in these lemon raspberry cookies).
- Use any size muffin tin - we like to use jumbo muffin tins for large cookies. However, you could use mini muffin tins for cute mini cookies as well. Just make sure to adjust baking times.
Like other crumble toppings, but not looking for cookies? Try this apple crumble cheesecake or this strawberry crunch pound cake instead.
⏲️Instructions
Use these easy to follow step-by-step instructions to bake up your own batch of these raspberry crumble cookies.
Step one: Spray muffin tin with non stick cooking spray. Preheat the oven to 350 degrees Fahrenheit.
Step two: Cream butter and both sugars together on medium high speed until smooth, light and fluffy. Usually takes about 2 - 3 minutes.
Step three: Add in vanilla an almond extracts and mix on medium until combined.
Step four: Add in flour and salt and mix until combined.
Step five: Mix until just well combined. Should be crumbly.
Step six: Pour ¼ cup of crumb mixture into the bottom of each muffin tin. Use the back of a spoon or measuring cup to gently press it down and create a little well in the center of each cookie.
Step seven: Add about a tablespoon of raspberry jam to the center of each cookie. Sprinkle remaining crumble on top of each and bake for 18 - 20 minutes at 350 degrees Fahrenheit.
Hint: edges of cookies should be golden brown when done.
⭐Recipe Tips for Success
- Thick Cookies - while you don't want them TOO thick, you do want to make sure the cookie base is thick enough to hold the jam. And, also that it is evenly spread in the muffin tin with no holes.
- Cool completely - allow cookies to completely cool before removing from muffin tin or they may fall apart.
- Pop them with a knife - use the edge of a butter knife to pop the cooled cookies out of the tin.
Storage
Store for 3 - 5 days in the refrigerator in an airtight container.
Freeze in freezer bags or an airtight container for up to a year. Defrost in the fridge overnight.
Raspberry Crumble Cookies (Costco Copycat)
Equipment
- Mixing bowl
- Muffin Tin
- Measuring Cup
- Measuring Spoon
- Large spoon
- Stand or Hand Mixer
Ingredients
- 1 Cup Butter unsalted, softened
- .25 Cup Granulated Sugar
- ⅓ Cup Powdered Sugar
- 1 teaspoon Vanilla extract
- 1 teapoon Almond Extract
- 2.5 Cups Flour
- .25 teaspoons Salt
- 1 Cup Raspberry Jam
Instructions
- Spray muffin tin with non-stick cooking spray. Preheat oven to 350 degrees Fahrenheit.
- In mixing bowl, add 1 cup softened butter, ¼ cup granulated sugar and ⅓ cup powdered sugar. Cream on medium high speed for 2 - 3 minutes or until smooth.
- Add in 1 teaspoon each of vanilla and almond extracts. Mix on medium until combined.
- Add in 2.5 cups flour and .25 teaspoons of salt. Mix on low just until combined. Will be crumbly.
- Add .25 cups of the mixture to each muffin tin.
- Press the mixture into the bottoms of the tin and use the pack of a measuring spoon or cup to make a little indentation in the center of each.
- Spoon about a tablespoon of raspberry jam into the center of each cookie.
- Sprinkle leftover crumble mixture on top of each cookie.
- Bake cookies at 350 degrees Fahrenheit for 18 - 20 minutes. Edges should be golden brown.
- Allow to cool completely. Then, use the edge of a butter knife to pop cookies out of the tin.
Notes
- Thick Cookies - while you don't want them TOO thick, you do want to make sure the cookie base is thick enough to hold the jam. And, also that it is evenly spread in the muffin tin with no holes.
- Cool completely - allow cookies to completely cool before removing from muffin tin or they may fall apart.
- Pop them with a knife - use the edge of a butter knife to pop the cooled cookies out of the tin.
- In the fridge - 3 to 5 days in an airtight container.
- In the freezer - up to a year in freezer bags or an airtight container.
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
