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). 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.
- 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!
Justine
OK wow. These were incredible. So fruity….and it’s like if a pie and a cobbler had a little cookie baby – we loved these!
Shadi Hasanzadenemati
Oh wow, this looks so delicious. My family is going to devour it!
RJ
These look delicious. Can these be made using cupcake liners in the muffin tins?
Allison
I haven’t tried it, but it should work.
Cassia
Could you please tell me how many gr or ml is in your cup? Because sometimes 1cup(to measure solids) is 200 or 250 gr or ml.
Thanks. I love this recipe.
Allison
Hi! It’s about 130 grams. Enjoy!
Sarah B
So delicious and so easy!! Thank you!
Allison
You’re welcome! I’m glad you enjoyed them. 🙂
Vicky Gunkel
I have raspberry and blackberry bushes and a strawberry patch and lots of jelly. This recipe was what I needed! It made exactly a dozen and they were delicious! My family loved the shortbread crust and these were so easy to put together. I’ll be making these a lot! Thank you for a winning recipe!
Allison
You’re welcome. I’m glad you enjoyed them!
Sophie
Hi, can I freeze these?
Allison
Hi, Sophie. I haven’t tried it but I would assume that they would freeze just fine. The texture might be a bit softer after thawing. Enjoy!
Maureen O’Reilly
How did you get the cookies out of the muffin tin without breaking?
Allison
Cool completely then run a thin sharp knife around the edges of each cookie to remove them.
Joanne
These are delicious and easy to make! I didn’t use the almond extract and I used margarine not butter(only because I didnt have butter) I also didn’t add the salt because margarine has salt in it already. They turned out great, I will definitely make these again.
Thanks!!
Samantha R
If I wanted to make these gluten free would I just swap for gluten free flour and keep the rest of the ingredients the same? They look delish.
Allison
Hi, Samantha. You’re welcome to try with a 1:1 gluten free flour substitute. I have not tried this specific recipe with gluten free flour. Maybe cut the recipe in half so that if it doesn’t work you don’t waste too many ingredients? Make sure the muffin cups are greased REALLY well, I have found that gf flour sometimes sticks more than all purpose flour.