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.
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.
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.
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.
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.
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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.
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!
Alex
Made double batch of jumbo size my family had them gone almost as soon as they had cooled
Allison
Ha! Yay! Thanks for stopping by. 🙂
renette ferreira
Hi
Sounds wonderful. Do you think making it into a bar cookie would be fine?
Thank You
Allison
Hi! I’m not sure. Maybe try this recipe instead: Oatmeal Jam Bars.
B
Love recipes…..why, because you go step by step including photos. Making it so easy for beginners, l send yo my granddaughter.
Thank You
Bonnie Green
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!
Allison
I’m glad you enjoyed them. 🙂
Sharon
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.
Allison
Thanks for the kind review! I’m so glad you enjoyed them.
Nicholas
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?
Allison
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.
Angela Casola
Can I use lemon curd instead of preserves?
Allison
Yes, that should be fine. You could even add a little lemon zest to the crust/topping mixture. Enjoy!