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+ servings
Raspberry crumble cookies on a wooden surface.

Raspberry Crumble Cookies (Costco Copycat)

These Costco Copycat Raspberry Crumble cookies consist of a delicious shortbread cookie base topped with raspberry jam and crumble topping. This no chill recipe is quick and easy to make.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 15 cookies

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
  • 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

Tips
  • 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
  • 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.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.