If you’re a fan of Costco’s Raspberry Crumble Cookies, you’re in for a treat! This homemade version captures the same buttery, crumbly texture with a delicious raspberry center. These cookies are perfect for a sweet snack or a delightful addition to your dessert table.
I remember the first time I tried Costco’s Raspberry Crumble Cookies. It was love at first bite—the buttery, crumbly texture paired with the sweet and tangy raspberry filling was simply irresistible. I knew I had to recreate them at home, and after a few trials, I finally nailed the recipe. Now, my family can enjoy these scrumptious cookies whenever the craving strikes, and they’ve quickly become a household favorite. Whether you’re a fan of the original or just discovering them, these cookies are sure to become a regular in your baking rotation.
Why You’ll Love These Raspberry Crumble Cookies
- Buttery and Crumbly Texture: These cookies have a melt-in-your-mouth texture that’s both rich and satisfying.
- Sweet Raspberry Filling: The seedless raspberry jam adds the perfect touch of sweetness and tang, balancing the rich buttery base.
- Easy to Make: With simple ingredients and easy steps, you can whip up these cookies in no time.
- Costco Copycat: If you love Costco’s Raspberry Crumble Cookies, this recipe brings the same delicious flavors right to your kitchen.
Ingredients:
- 1 cup unsalted butter (softened, about 226g or 8 oz)
- ⅓ cup powdered sugar (about 40g or 1.4 oz)
- ¼ cup granulated sugar (about 50g or 1.8 oz)
- 1 teaspoon vanilla extract (about 5ml)
- 1 teaspoon almond extract (about 5ml)
- 2¼ cups all-purpose flour (about 280g or 9.8 oz)
- ¼ teaspoon kosher salt (about 1.5g)
- ½ cup seedless raspberry jam or preserves (about 160g or 5.6 oz, or any other flavor you prefer)
Directions:
- Preheat and Prepare:
- Preheat your oven to 350℉ (175℃). Lightly spray a jumbo muffin pan with baking spray or grease and flour each well. Set aside.
- Make the Dough:
- In a large mixing bowl or the bowl of a stand mixer, combine 1 cup of softened butter, ⅓ cup of powdered sugar, ¼ cup of granulated sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract. Beat together on medium speed for 2 to 3 minutes until the mixture is light and creamy.
- Add in 2¼ cups of all-purpose flour and ¼ teaspoon of kosher salt. Mix on low speed until the ingredients are mostly combined. The mixture will be crumbly. Use your hands or a stiff spoon to finish mixing until the dough holds together when pressed. Be careful not to overmix to avoid a tough texture.
- Form the Cookies:
- Using a cookie scoop or a measuring cup, scoop out about ¼ cup of the dough mixture and press it into the bottom of each well in the muffin pan. Make sure to press the dough up the sides slightly to create a well for the jam. Reserve about 1½ cups of the dough mixture for the crumble topping.
- Spoon about 1 tablespoon of seedless raspberry jam into the center of each cookie well.
- Sprinkle each cookie with a tablespoon or so of the reserved crumble topping.
- Bake and Cool:
- Bake the cookies in the preheated oven for 18 to 22 minutes, or until the tops are just beginning to turn golden brown.
- Allow the cookies to cool completely in the muffin pan. Once cool, use a thin spatula or knife to gently run around the edges before carefully removing each cookie from the pan.
Notes:
- Flavor Variations: While raspberry jam is a classic choice, feel free to experiment with other flavors like strawberry, apricot, or even blueberry for a fun twist.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Serving Suggestion: These cookies are perfect with a cup of tea or coffee, or serve them as a sweet treat at your next gathering.
