raspberry crumble cookies

Raspberry Crumble Cookies are melt in your mouth amazing! A shortbread style cookie filled with sweet raspberry jam and topped with extra crumble pieces. Half tart, half cookie and totally delicious! Perfect for any occasion including a quick afternoon or evening pick me up!

Raspberry Crumble Cookies (Costco Copycat)

unsalted butter (softened)

sugar

vanilla extract

almond extract

¼ cups all purpose flour

salt

raspberry jam

Preheat oven to 350℉. Lightly spray a jumbo muffin pan with baking spray or grease and flour each well. Set aside.

In a large mixing bowl or the bowl of a stand mixer, add the softened butter, powdered sugar, granulated sugar, vanilla extract and almond extract and beat together for 2 to 3 minutes or until light and creamy.

Add in the flour and mix just until mostly combined. Use your hands or a stiff spoon to finish mixing keeping in mind that the mixture will likely be a bit crumbly. If you squeeze the mixture in your hand and it holds together, it’s ready to go. Be careful not to over mix or it may become tough.

Use a cookie scoop or measuring cup to scoop out about ¼ cup of the mixture and press into the bottom of each well in the muffin pan making sure to go up the sides of the well a bit to create a well for the jam to go in. (Make sure you leave about 1 ½ cups of the mixture to crumble on top of the cookies.)

Spoon about a tablespoon of raspberry jam into the center of each cookie.

Sprinkle each cookie with a tablespoon or so of the crumble topping.

Bake the cookies for 18 to 22 minutes or until the tops are just beginning to turn golden brown.

Let cool completely before removing from the muffin pan. Use a thin spatula or knife to run around the edge before carefully removing from the pan.

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.

Raspberry Crumble Cookies

all purpose flour

unsalted butter

raspberry jam/preserves (or any other flavor you'd prefer)

sugar (optional garnish)

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&#39;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.

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

unsalted butter,

table salt

all purpose flour (150 grams)

raspberry preserves

water

Preheat the oven to 350°F. Spray a 12-count...

Preheat the oven to 350°F. Spray a 12-count muffin tin with nonstick baking spray.

Beat the softened butter and sugar until light...

Beat the softened butter and sugar until light and creamy. Add the extracts and salt and mix again.

Slowly mix in the flour until the mixture...

Slowly mix in the flour until the mixture is crumbly. Remove 3/4 cup crumbs and set aside.

Divide the remaining crumbs evenly into the greased...

Divide the remaining crumbs evenly into the greased muffin tin. Press down firmly with your fingers or a tart shaper.

Spoon the preserves evenly on top of the...

Spoon the preserves evenly on top of the crusts, keeping it away from the edge of the pan. Sprinkle the reserved crumbs on top of each one.

Place the pan in the preheated oven and...

Place the pan in the preheated oven and bake for 20 minutes. Remove and let cool for 5-10 minutes in the pan. Gently use a butter knife to loosen the cookies from the pan, then place on a wire rack to cool completely.

Whisk the powdered sugar and water together. Drizzle...

Whisk the powdered sugar and water together. Drizzle the mixture over the tops of the cooled cookies. Let set before serving or storing.

Buttery Raspberry Crumble Cookies are tender, melt-in-your-mouth treats layered with rich raspberry jam and topped with a golden oat crumble. Perfect for holidays, teatime, or anytime you crave a cozy, fruity dessert.

Buttery Raspberry Crumble Cookies

granulated sugar: Sweetens the cookies

egg: Binds the dough and adds moisture.

vanilla extract: Adds warmth and enhances the buttery flavor.

all-purpose flour: Forms the structure of the cookies.

baking powder: Adds lightness to the dough.

salt: Balances the sweetness and intensifies flavors.

raspberry jam: Provides the

rolled oats: Gives the crumble topping texture and a rustic feel.

brown sugar: Adds sweetness and a hint of caramel to the topping.

Optional Add-Ons:

nuts: Pecans or walnuts for extra crunch.

chocolate

Citrus zest: Lemon or orange zest adds brightness.

Cinnamon or nutmeg: For a cozy, spiced touch.

Preheat oven

Set to 350°F (175°C) and line a baking sheet with parchment paper.

Cream butter and sugar

In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 2–3 minutes).

Add egg and vanilla

Mix in the egg and vanilla extract until well combined.

Combine dry ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until a soft dough forms.

Make crumble topping

In a small bowl, mix rolled oats and brown sugar. Add 2–3 tablespoons of the cookie dough to this mixture and combine to form a crumbly topping.

Form cookies

Scoop tablespoon-sized portions of dough onto the baking sheet. Make a small indentation in the center of each with your thumb or a spoon.

Add filling

Spoon about 1 teaspoon of raspberry jam into the center of each cookie.

Top with crumble

Sprinkle the oat-sugar mixture on top of the jam.

Bake

Bake for 12–15 minutes or until edges are lightly golden.

Cool

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Top 4 raspberry crumble cookies recipes from across the web

The most viewed raspberry crumble cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raspberry Crumble Cookies (Costco C...

Raspberry Crumble Cookies

Raspberry Crumble Cookies

Buttery Raspberry Crumble Cookies

The most viewed raspberry crumble cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine