The first time I tried Costco’s raspberry crumble cookies, I knew I wanted to recreate them at home. With chewy sweet raspberry jam centers and a buttery crumble topping, they’re the perfect cookie to fuel energy for steering a cart through the crowded store while also grabbing free food samples!
The prep and baking time is less than 30 minutes, and the secret trick is to cook raspberry crumb cookies in a muffin tin instead of a baking sheet. That way you can layer the ingredients so the cookies are chewy in the middle and golden brown around the edges.
If you’re a fan of Costco’s seasonal Raspberry Crumble Cookies, this copycat recipe tastes like it came straight from the Costco bakery!
If you love the flavor of berries, be sure to check out our Blackberry Cream Cheese Pinwheel Pastries and our sweet little Mini Raspberry Custard Tarts recipe!
3 Secrets to the Best Raspberry Crumb Cookies
Secret #1: Bake them in a muffin tin. That’s right, baking these cookies in the wells of a muffin pan helps them stay chewy and round.
Secret #2: Add both almond extract and vanilla to the dough. This flavor combo adds just the right amount of sweet, nutty taste to the cookies.
Secret #3: Bake until the edges are golden brown. This will ensure that the raspberry filling melds with the buttery shortbread crust.
Ingredients Notes
Here’s a visual look at the simple ingredients you’ll need to make raspberry crumb cookies:
A few notes:
Unsalted Butter – I like to use unsalted butter for baking because it allows me to exactly control the amount of salt for the recipe. If you only have salted butter, no problem. Just omit the 1/4 teaspoon salt in the recipe.
Raspberry Jam – You can use raspberry preserves or jam for this easy cookie recipe. You can also use a different type of preserves for the sweet jam filling if you prefer. Some of our favorite variations include strawberry, blueberry and peach preserves.
Equipment Needed
In addition to basic cooking tools like measuring cups and spoons, here’s what you’ll need to make these copycat Costco cookies:
- Stand mixer or electric hand mixer and large bowl
- Jumbo muffin tin
- Cooling rack
- Small spatula
Step by Step Instructions
STEP ONE | Preheat the oven to 350 degrees F. Spray a jumbo muffin tin with nonstick cooking spray.
STEP TWO | In the bowl of a stand mixer (or in a large mixing bowl with a handheld mixer), combine the softened butter, sugar and powdered sugar. Cream until smooth. Add in the vanilla and almond extract and mix well.
STEP THREE | Add in the flour and salt and mix just until combined. Mixture should be crumbly in consistency.
STEP FOUR | Scoop 1/4 cup of the crumb mixture into each cavity of the muffin tin. Use the back of the measuring cup to gently press into the bottom and create a slight well in the center of each cookie.
STEP FIVE | Spoon 1 tablespoon raspberry jam into the center of each cookie, spreading lightly into a circle.
STEP SIX | Sprinkle with the remaining crumble mixture over the top of the raspberry jam filling.
STEP SEVEN | Bake in the preheated oven until the edges of the cookies and the crumbly topping are lightly browned, about 18 to 20 minutes.
Cool cookies in the pan on a wire rack to room temperature. Run a knife around the edges to loosen, and remove from pan with a small spatula. Makes about 15 delicious raspberry crumble cookies.
Storing the Cookies
To best preserve their fresh flavor, store the cookies tightly covered in the refrigerator and enjoy within 5 days.
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Full Printable Recipe Card
Raspberry Crumble Cookies
Equipment
- large muffin tin
- cooling rack
- measuring cups
- stand mixer or large bowl and electric mixer
- Spatula
Ingredients
- 1 cup unsalted butter softened
- ¼ cup sugar
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup raspberry jam
Instructions
- Preheat the oven to 350 degrees. Prepare a jumbo muffin tin by spraying with nonstick cooking spray.
- In the bowl of a stand mixer or using a large bowl and electric mixer, combine the softened butter, sugar and powdered sugar. Cream until smooth.
- Add in the vanilla and almond extracts and mix well.
- Add in the flour and salt and mix just until combined. Mixture should be crumbly in consistency.
- Spoon 1/4 cup of the crumb mixture into each cavity of the muffin tin. Use the back of the measuring cup to gently press into the bottom and create a slight well in the center of each cookie.
- Scoop 1 tablespoon of raspberry jam into the center of each cookie.
- Sprinkle with the remaining crumble mixture over the top of the jam.
- Bake the muffin tins in the preheated oven for 18-20 minutes or until the edges are browned.
- Allow to cool completely before removing.
- Use the edge of a butter knife to pop the cookies out of the tin.
Notes
Nutrition
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About Eliza Cross
Eliza Cross is the author of 17 books, including Small Bites and 101 Things To Do With Bacon. She shares ideas to simplify cooking, gardening, time and money. She is also the owner of Cross Media, Inc. and founder of the BENSA Bacon Lovers Society.
Oh my gosh, these were to die for. So buttery and I LOVED that crumb topping.
Justine, I’m so glad you like the cookies and thank you for stopping by to let me know! ~Eliza
Perfect for satisfying my sweet cravings!
Thank you! I agree, these cookies are perfect when the craving hits for a sweet treat!
Oh yes please. If you could just pop 3 or 4 on a plate for me!
If we were next door neighbors, I would run a plate of these cookies over to you pronto! ~Eliza
We don’t have a Costco near us, so I was glad to find your recipe so that I can make them at home. Total winner!
So glad to hear that this recipe helped you recreate the yummy Costco cookies!