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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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!
Corry
These cookies are phenomenal, and they are exceptionally easy and fast to make! The day that I made them, the family consumed them quickly!
Allison
I’m so glad! Thanks for stopping by. 🙂
Dawn
These look delicious! Has anyone tried making using a mini muffin tin?
Jenna
These are incredible!! And so easy to make. It’ll be a staple 🙂
Donna
I have made these 3 times. They are easy to make and taste delicious. Come out of the pan easy. Took camping and everyone loved them. They are better than Costco raspberry crumb cookies. One of my top cookie recipes… and that is saying something!
I think I may use the crumb for pies!!!
Allison
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Linda
Love the Raspberry crumble Cookie recipe, have made it numerous with changing out the jams/preserves and even with apple pie filling. My question is how would it work if cocoa was added to the dough, if I decreased the flour to 1 cup and added in 1/4 cup cocoa to make up the difference or do I need to look at different ratios. It totally changes your recipe, but is a thought. I have a fiend who loves chocolate and I would like to use this recipe, cause everyone loves it. Chocolate crumble cookies with cherry pie filling. Yum Yum. Let me know your thoughts. Thanks for all the great recipes!
Allison
Hi, Linda. I *think* that would work. I definitely wouldn’t reduce the flour any more than that. I don’t know if you’ll get a whole lot of chocolate flavor from that amount of cocoa alone. Maybe some chocolate chips in the filling? Or mini chocolate chips in the topping? You’ll have to play around with it. I hope it works!
Thanks for stopping by.
Victoria Ennist
Do these need to be stored in the refrigerator? My husband is a big raspberry anything fan so I plan on making them tonight!
Allison
They can be stored at cool room temperature or the refrigerator.
Stephanie
All I can say is Amazing!!!! I just made 2 batches and will keeping this recipe and making it quite frequently. Recipe was so easy !!!! Love this cookie!!!!
Allison
Yay! I’m so glad. 🙂