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Home » Cookies » Raspberry Crumble Cookies

Raspberry Crumble Cookies

Published: May 16, 2022 by Allison · 68 Comments

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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. I hope you love them just as much as we do.

Closeup of a raspberry crumble cookie next to a spoonful of jam.

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.

Versatility: Use your favorite flavor of jam in the filling. Lemon curd would also work.

Stack of two raspberry crumble cookies.

Recipe overview

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.

Crumble cookie dough in a metal bowl.

Using a 2-tablespoon scoop, add dough into greased standard-size muffin cups. Flatten to form the crust.

Crumb dough in a muffin pan.

Add jam onto each crust.

Crumb dough and raspberry jam in a muffin tin.

Sprinkle with with remaining dough and bake.

Raspberry crumble cookies in a muffin tin.

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.

Optional garnishes: Dust with powdered sugar (after cooling) or make a simple icing of powdered sugar, milk, and a drop of vanilla to drizzle over the top.

Stack of three raspberry crumble cookies on a wire rack.

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Recipe

Stack of two raspberry crumble cookies.

Raspberry Crumble Cookies

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.
5 from 42 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Chill time: 3 hours hours
Total Time: 3 hours hours 40 minutes minutes
Servings: 12
Calories: 196kcal
Author: Allison – Celebrating Sweets

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.
    Crumble cookie dough in a metal bowl.
  • 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.
    Crumb dough in a muffin pan.
  • 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.
    Crumb dough and raspberry jam in a muffin tin.
  • 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.
    Raspberry crumble cookies in a muffin tin.
  • Run a thin sharp knife around the edges of each cookie to help you remove them. Dust with powdered sugar, if desired.

Notes

*I typically do not use paper liners and I have never had any problem getting these out of the pan. If you’d prefer to use liners feel free to do so. It does make for easier cleanup.
Pan size: If you’d like to make these cookies larger (closer to the Costco size) use a jumbo muffin pan. You will get about 7 large cookies. Fill each of the seven greased cups with 3-tablespoons of crumbs, press into an even layer. Top with one heaping tablespoon of jam, spread into an even layer but don’t go all the way to the edges. Sprinkle remaining crumbs on top. Bake time is 20-23 minutes.

Nutrition

Calories: 196kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 116mg | Potassium: 33mg | Fiber: 1g | Sugar: 16g | Vitamin A: 236IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

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!
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Comments

  1. Alex

    December 28, 2022 at 8:32 pm

    5 stars
    Made double batch of jumbo size my family had them gone almost as soon as they had cooled

    Reply
    • Allison

      January 10, 2023 at 11:10 am

      Ha! Yay! Thanks for stopping by. 🙂

      Reply
  2. renette ferreira

    January 12, 2023 at 9:49 am

    Hi
    Sounds wonderful. Do you think making it into a bar cookie would be fine?
    Thank You

    Reply
    • Allison

      January 20, 2023 at 2:12 pm

      Hi! I’m not sure. Maybe try this recipe instead: Oatmeal Jam Bars.

      Reply
  3. B

    March 05, 2023 at 11:17 am

    Love recipes…..why, because you go step by step including photos. Making it so easy for beginners, l send yo my granddaughter.
    Thank You

    Reply
  4. Bonnie Green

    March 08, 2023 at 2:59 pm

    5 stars
    I made these and took them to work, what a mistake! Not nearly enough! I had to go home and make a double batch ! Took them to work and surprised them with more raspberry and strawberry. Now I plan on making them for a bake sale we will be having for our local Childrens hospital. I already have an order for a dozen!

    Reply
    • Allison

      March 10, 2023 at 8:26 am

      I’m glad you enjoyed them. 🙂

      Reply
  5. Sharon

    April 05, 2023 at 9:01 pm

    5 stars
    Have made these numerous times in the last couple of months. Found out immediately every time I make these….make a double batch! I’ve made them with all of the jam and jelly my daughter makes, I’ve used lemon jelly, strawberry jam, strawberry jalapeño, peach jalapeño, fig and marmalade. Lemon was the biggest hit. So we’ll be canning a double batch of lemon jelly soon., I just bought a jar of apricot pineapple today. Can’t wait to try more cookies. Best cookie recipe. And I’ve been baking for 30 years.

    Reply
    • Allison

      April 06, 2023 at 2:17 pm

      Thanks for the kind review! I’m so glad you enjoyed them.

      Reply
  6. Nicholas

    April 19, 2023 at 8:02 am

    Question, in the header of the recipe, it says Chill time: 3 hours but in the body of the recipe, there isn’t a chill step. Am I missing it?

    Reply
    • Allison

      April 19, 2023 at 10:41 am

      Hi! The cooling step is in step 5 of the recipe. It doesn’t have to be exactly 3 hours, just once they are completely cool.

      Reply
  7. Angela Casola

    June 04, 2023 at 5:36 am

    Can I use lemon curd instead of preserves?

    Reply
    • Allison

      June 04, 2023 at 10:11 am

      Yes, that should be fine. You could even add a little lemon zest to the crust/topping mixture. Enjoy!

      Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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