Raspberry Crumble Cookies

Our Raspberry Crumble Cookies are easy to make and taste like the popular Costco treats. The buttery crumb topping and sweet raspberry jam make these cookies melt in your mouth. Add a drizzle of glaze and enjoy with a cup of coffee.

Jump to:

• Costco Raspberry Cookies
• Why You'll Love This Recipe
• Main Ingredients
• How To Make Raspberry Crumble Cookies
• Storage Recommendations
• Tips and Tricks
• More Recipes with Raspberry Preserves
• Recipe

Costco Raspberry Cookies

If you’re a fan of Costco, you know how incredible their raspberry crumble cookies are. However, they've been missing from the bakery for quite some time now.

The first time I saw those sweet, buttery cookies, I was amazed that such a simple treat could have a devoted following. Then I tried one, and I understood. These cookies are "melt-in-your-mouth" amazing!

Recently, I decided to make a homemade version since I had a jar of preserves in the fridge. I used the crust from my caramel shortbread to make the cookie base, then added the raspberry jam and crumbly topping.

After one bite, I realized my raspberry crumble cookie recipe was better than the Costco version. Why? Because you can make them in your kitchen in a matter of minutes!

Why You'll Love This Recipe

They are a delicious treat to share with friends for the holidays, Valentine's Day, or just a random day that needs a sweet treat.

• You only need one dough. That's right, you will use the same dough for the buttery shortbread crust and crumbs.
• No fancy tools are needed. Just grab a hand mixer and a muffin tin, and you will be all set to make these easy treats.
• The recipe is easy to customize. There's no need to buy another jar of preserves; open your fridge and use whatever you already have. 

Main Ingredients

You need simple ingredients and a jar of your favorite jam to make this easy recipe. The exact amounts and instructions are in the recipe card at the bottom of the post.

• Unsalted Butter - Set it out ahead of time to soften. You can also substitute salted butter and skip the extra salt.
• Sugar - Using granulated sugar works best for this recipe.
• Flavoring - I like to use a mixture of vanilla and almond extracts to get that sweet flavor.
• All-Purpose Flour - Fluff and spoon the flour into a measuring cup or use a food scale for best results. Too much flour will result in dry cookies that fall apart.
• Raspberry Preserves - We enjoy using seedless raspberry jam or preserves. However, you can use any flavor you prefer.

How To Make Raspberry Crumble Cookies

Make the dough. Beat the softened butter and sugar in a large mixing bowl until light and fluffy. Mix in the egg and extract, but do not overbeat.

Add the dry ingredients and mix just until the dough is crumbly. Set aside some of the crumbs for later.

Press the crumbs into a pan. Divide the remaining crumbs into the prepared muffin pan, then press down with your fingers or a tart shaper.

Add the preserves. Spoon the raspberry jelly on the cookie dough, then spread it out a tiny bit.

Add the crumble topping. Sprinkle the remaining dough over the top of the jam.

Bake and cool. Place the pan in a preheated oven and bake the cookies until golden brown. Let them cool for 5 minutes before loosening the cookie bottoms with a butter knife. Gently lift out and place on a cooling rack.

BruCrew Tip: Sprinkle the cooled treats with powdered sugar or drizzle on a sweet glaze. Both options add a lovely finish to this simple cookie recipe.

Storage Recommendations

On the Counter - Store leftovers in an airtight container at room temperature for up to one week. 

In the Freezer - You can freeze these cookies for 2-3 months, then thaw them at room temperature before serving.

Tips and Tricks

• Spray the muffin tin with a nonstick cooking spray like Baker's Joy to prevent the cookies from sticking. You can also use muffin liners for easier cleanup.
• Press the crumbs firmly into the bottom of the muffin tin to create a delicious cookie crust. I like to use a wooden tart shaper for this step. A small shotglass also works.
• Spread the sweet jam filling out carefully, keeping it away from the edge of the pan so it doesn't stick when it bakes.
• Change the center with Nutella, apple butter, lemon curd, or blackberry preserves.
• Use jumbo muffin tins if you want ones that look just like Costco's. Press the mixture into six greased cavities, then follow the rest of the directions. Bake for an extra 2-3 minutes.

More Recipes with Raspberry Preserves

• Raspberry Cheesecake Danish
• Raspberry Thumbprint Cookies
• Chocolate Cupcakes with Raspberry Filling
• Raspberry Lemon Poke Cake
• Raspberry Jam Streusel Bars

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