This delicious treat is a cross between a tart and a cookie. It features a buttery shortbread crust, raspberry jam filling, and a sweet and crumbly topping. Enjoy these Raspberry Crumble Cookies alongside a cup of coffee or tea for breakfast, dessert, or a snack.
This recipe is a copycat of Costco’s Raspberry Crumble Cookies. Truth be told, I’ve never actually tried the Costco version, but I am thrilled with how easy, delicious, and versatile this recipe is.
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Why you’ll love this recipe
Ease: The crust and topping are made from the same mixture and store bought jam is used for the filling.
Flavor: Sweet and buttery with a hint of fruitiness.
Texture: Similar texture to shortbread and a crumble topping. Buttery, crumbly, and tender.
Versatility: Use your favorite flavor of jam in the filling. Lemon curd would also work.
Recipe overview
*Full recipe below in recipe card*
Make the crust/topping. Using a hand mixer or stand mixer, beat butter, flour, sugar, vanilla extract, almond extract, and salt until the butter is broken down into small pieces and the mixture looks crumbly.
Using a 2-tablespoon scoop, add dough into greased standard-size muffin cups. Flatten to form the crust.
Add jam onto each crust.
Sprinkle with with remaining dough and bake.
Recipe tips
Be sure your butter is chilled when making the dough.
A two-tablespoon cookie scoop and a two-teaspoon cookie scoop work great for portioning out the crust and the jam.
Use a shot glass or small espresso cup to pack the crust into each muffin cup.
Play around with different flavors of jam to find your favorite.
Prefer to make these large (like the Costco size)? Use a jumbo muffin pan. I have instructions in the recipe card.
Optional garnishes
Dust the cookies with powdered sugar or make a simple icing of powdered sugar, milk, and a drop of vanilla to drizzle over the top. Be sure to cool the cookies before adding the garnish.
Storage
Store tightly covered at room temperature for up to three days or freeze for up to 3 months. Serve at room temperature.
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Recipe
Raspberry Crumble Cookies
Ingredients
- 1¼ cup all purpose flour
- ½ cup chilled unsalted butter, cut into pieces
- ⅓ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
- ¾ cup raspberry jam/preserves, or any other flavor you'd prefer
- powdered sugar, optional garnish
Instructions
- Preheat oven to 350°F with a rack in the middle of the oven.
- With a hand mixer of stand mixer fitted with the paddle attachment, beat flour, butter, sugar, extracts, and salt until the mixture because crumbly and the pieces of butter are pea-sized or smaller.
- Grease a 12-count muffin pan (see notes for jumbo muffin pan) OR line with paper liners*. Using a 2-tablespoon scoop (loosely measured, not packed), transfer 2 tablespoons of dough into each muffin cup. Once you've filled all 12 you should have about 1 cup of crumbs left for the topping. Use a small glass (like a shot glass or espresso cup) or your fingers to pack the dough into each muffin cup.
- Fill each cup with about 2 teaspoons of jam and lightly spread it around. Try not to take it all the way to the edges.
- Crumble remaining dough over the top of the jam layer. Bake for about 20 minutes, until the jam is bubbling and the edges are golden brown. Place on a wire rack to cool completely. You can even speed this up by placing them in the fridge for a bit.
- Run a thin sharp knife around the edges of each cookie to help you remove them. Dust with powdered sugar, if desired.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Evie
I made these today. They are really delicious. Thank you for sharing.
Allison
You’re welcome! I’m glad you enjoyed them.
Cindy Rose
These were fantastic cookies and so easy to make. They were a hit with the family. Can’t wait to make some more!!
Allison
I’m glad you enjoyed them. Thanks for stopping by!
Cindy Rose
These raspberry crumble cookies were a big hit with the family! I’ve made these several times and they disappear quickly. So easy to assemble too! Thanks for posting. 😋
Becky Holley
Can this recipe be made in a mini muffin tin?
Allison
Yes, but you’ll need to play around with the quantity of dough that goes into each mini muffin cup. You’ll also likely need to reduce the bake time a bit.
Teresa
These are so good I make them for Christmas every year!
My GGMA used to make these and when she passed the
recipe was given to my GMA then to my MOM then it was passed
down to me. When my girls were little I made them every
Christmas. Now my girls are grown and they still ask me
to make them, so I still make them for my girls and my
Granddaughters and Grandson. It always brings a smile
to their Beautiful face’s! That gives me joy to see their
faces light up at Christmas when I make them 🙂
Allison
That’s great to hear! I’m so glad you enjoyed the recipe. 🙂
Lisa
Made 12 in muffin cups,doubled recipe and pressed into square pan with raspberry jam,muffin pans were blackberry! Enjoyed by all.
Allison
That’s great to hear! Thanks for stopping by. 🙂
Susan DeAngelo
I made them today and loved how they came out. They came out perfect……..delicious too!!❤️
Cupcake liners were used.
Allison
I’m glad you enjoyed them. 🙂
DaveH
These are fantastic. Everybody loves them.
Batch number 5 today tried different jams and sometimes add oats to the topping.
Many thanks
Allison
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Kathi
I made these today. There was extra raspberry jam in the refrigerator that needed to be used!! Omg these are really good, so easy and look great on a brunch spread! Thank you
Allison
You’re welcome! I’m glad you enjoyed them. 🙂