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Raspberry Crumble Cookies (Costco Copycat)

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Raspberry Crumble Cookies are a delicious treat that combines buttery shortbread dough, sweet raspberry jam, and a crunchy crumble topping. Inspired by the Costco version, they offer a perfect balance of sweet and tart, with a lovely contrast in textures.

Ingredients

1 cup unsalted butter, softened

⅓ cup powdered sugar

¼ cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

2 ¼ cups all-purpose flour

¼ teaspoon kosher salt

½ cup seedless raspberry jam or preserves

Instructions

  1. Preheat your oven to 350℉. Lightly spray a jumbo muffin pan with baking spray or grease and flour each well. Set aside.
  2. In a large mixing bowl, beat together the softened butter, powdered sugar, granulated sugar, vanilla extract, and almond extract for 2 to 3 minutes, until light and creamy.
  3. Add the flour and salt, mixing just until mostly combined. The mixture should be crumbly. Use your hands or a stiff spoon to finish mixing.
  4. Scoop about ¼ cup of dough and press it into the bottom of each well in the muffin pan, making a slight well for the raspberry jam.
  5. Set aside 1 ½ cups of dough for the crumble topping later.
  6. Spoon about 1 tablespoon of raspberry jam into the center of each cookie.
  7. Sprinkle the crumble topping over the jam, covering each cookie.
  8. Bake for 18 to 22 minutes, until the tops turn golden brown.
  9. Let the cookies cool completely before removing from the muffin pan. Run a thin spatula around the edges to carefully remove them.

Notes

  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze for up to 3 months. Use parchment paper between layers if stacking in a container.
  • To reheat, microwave for 10-15 seconds or bake at 300℉ for 5-7 minutes.

Nutrition

Find it online: https://bitezly.com/raspberry-crumble-cookies-costco-copycat/