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.
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.
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.
Raspberry Crumble Cookies
- 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
- 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.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.