Think of our Raspberry Crumble Cookies as the lovechild of a tangy tart and a classic cookie. With a foundation of buttery shortbread, a heart filled with luscious raspberry jam, and a crown of crumbly goodness, these cookies are the stuff of dreams.
Taking a page from the famed Costco’s Raspberry Crumble Cookies, our version adds that homemade flair, making every bite feel like a warm hug. Perfect companions for your morning brew, a cozy evening tea, or as the showstopper at your next get-together.
Their harmonious blend of sweet, buttery, and a touch of tartness ensures they’re always in high demand. And here’s the fun part: play around! Swap in your favorite jam or even dabble with a zesty lemon curd filling.
So, whether you’re on a nostalgia trip or just diving into the crumble cookie world, these gems are set to leave an imprint on your taste buds.
Ingredients You’ll Need
All-Purpose Flour. This is the unsung hero of our cookie. It’s setting the stage, making sure our treat doesn’t go rogue in the oven.
Unsalted Butter. Oh man, this is where the magic happens. It’s sneaking in that creamy, rich goodness, making every bite feel like a mini celebration.
Granulated & Powdered Sugar. These two? They’re the sweet duo behind our cookie’s charm. And that powdered one? It’s all about giving our cookie that soft, dreamy touch.
Vanilla & Almond Extracts. A dash of these, and suddenly, our cookie’s got layers. Vanilla’s cozy vibes and almond’s nutty notes? They’re the perfect backup singers for our raspberry jam.
Kosher Salt. A tiny sprinkle, and bam! Every flavor in the cookie just stands up a little taller.
Seedless Raspberry Jam. The main event, ladies and gents. It’s bursting in with that tangy-sweet flair, playing off the buttery shortbread like a dream.
Powdered Sugar (optional). Think of this as the cherry on top. A little sprinkle, and our cookie’s looking and tasting like it’s ready for the spotlight.
| Ingredient | Description |
|---|---|
| All-Purpose Flour | Provides structure to the cookie. |
| Unsalted Butter | Adds creamy richness to each bite. |
| Granulated & Powdered Sugar | Sweetens the cookie; powdered version adds softness. |
| Vanilla & Almond Extracts | Enhance flavor with cozy and nutty notes. |
| Kosher Salt | Amplifies and balances flavors. |
| Seedless Raspberry Jam | Central flavor, adding tangy-sweet contrast. |
| Powdered Sugar (optional) | Finishing touch for appearance and added sweetness. |
Raspberry Crumble Cookies – Easy Breezy Prep!
Preparation. Begin by preheating your oven to 350°F. While it’s warming up, lightly grease a 12-count muffin pan or line it with paper liners for easy removal.
Dough Formation. In a mixing bowl, combine the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract. Beat until the mixture is smooth and creamy. Gradually add in the flour and salt, mixing until the dough is crumbly yet holds together when pressed.
Shaping the Cookie. Take about 2 tablespoons of the dough and press it into the base of each muffin cup, ensuring you create a small well in the center. Reserve approximately 1 cup of the dough for the topping.
Jam Filling. Spoon about 2 teaspoons of raspberry jam into the center of each cookie base, ensuring you don’t overfill.
Topping. Crumble the reserved dough over the jam layer of each cookie.
Baking. Place the muffin pan in the oven and bake for about 20-22 minutes, or until the edges of the cookies turn a light golden brown.
Cooling. Once baked, remove the cookies from the oven and let them cool in the muffin pan for about 10 minutes. Transfer them to a wire rack to cool completely.
Garnish (optional). For an added touch of sweetness and elegance, dust the cooled cookies with powdered sugar.
| Step | Action |
|---|---|
| Preparation | Preheat oven to 350°F and prepare a 12-count muffin pan. |
| Dough Formation | Mix butter, sugars, extracts, then add flour and salt. |
| Shaping | Press 2 tbsp of dough into each muffin cup with a well in the center. |
| Jam Filling | Add 2 tsp of raspberry jam to each cookie base. |
| Topping | Crumble reserved dough over the jam. |
| Baking | Bake for 20-22 minutes until edges are golden brown. |
| Cooling | Cool in pan for 10 minutes, then transfer to wire rack. |
| Garnish | Optionally, dust cooled cookies with powdered sugar. |
Raspberry Crumble Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup unsalted butter softened
- 1/3 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 3/4 cup seedless raspberry jam
- Optional: powdered sugar for garnish
Instructions
- Begin by preheating your oven to 350°F. While it’s warming up, lightly grease a 12-count muffin pan or line it with paper liners for easy removal.
- In a mixing bowl, combine the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract. Beat until the mixture is smooth and creamy. Gradually add in the flour and salt, mixing until the dough is crumbly yet holds together when pressed.
- Take about 2 tablespoons of the dough and press it into the base of each muffin cup, ensuring you create a small well in the center. Reserve approximately 1 cup of the dough for the topping.
- Spoon about 2 teaspoons of raspberry jam into the center of each cookie base, ensuring you don’t overfill.
- Crumble the reserved dough over the jam layer of each cookie.
- Place the muffin pan in the oven and bake for about 20-22 minutes, or until the edges of the cookies turn a light golden brown.
- Once baked, remove the cookies from the oven and let them cool in the muffin pan for about 10 minutes. Transfer them to a wire rack to cool completely.
- For an added touch of sweetness and elegance, dust the cooled cookies with powdered sugar.
Nutrition
Hey there! I’m Hannah, a freelance writer with a passion for creating delicious, mouth-watering dessert recipes. I’m a self-taught baker who loves experimenting with flavors and textures. I believe that baking is a form of art and I love sharing my creations with the world. When I’m not baking or writing, I enjoy yoga, painting, and spending time with my two adorable cats.
