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.
This recipe is a copycat of Costco’s Raspberry Crumble Cookies. Truth be told, I’ve never actually tried the Costco version, but I am thrilled with how easy, delicious, and versatile this recipe is.
Jump to:Why you’ll love this recipe
Ease: The crust and topping are made from the same mixture and store bought jam is used for the filling.
Flavor: Sweet and buttery with a hint of fruitiness.
Texture: Similar texture to shortbread and a crumble topping. Buttery, crumbly, and tender.
Versatility: Use your favorite flavor of jam in the filling. Lemon curd would also work.
Recipe tips
Be sure your butter is chilled when making the dough.
A two-tablespoon cookie scoop and a two-teaspoon cookie scoop work great for portioning out the crust and the jam.
Use a shot glass or small espresso cup to pack the crust into each muffin cup.
Play around with different flavors of jam to find your favorite.
Prefer to make these large (like the Costco size)? Use a jumbo muffin pan. I have instructions in the recipe card.
Optional garnishes
Dust the cookies with powdered sugar or make a simple icing of powdered sugar, milk, and a drop of vanilla to drizzle over the top. Be sure to cool the cookies before adding the garnish.
Storage
Store tightly covered at room temperature for up to three days or freeze for up to 3 months. Serve at room temperature.
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Recipe
Raspberry Crumble Cookies
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.
from votes
Print Pin SaveSaved!Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill time: 3 hours
Total Time: 3 hours 40 minutes
Servings: 12
Calories: 196kcal
Ingredients
Instructions
Notes
*I typically do not use paper liners and I have never had any problem getting these out of the pan. If you’d prefer to use liners feel free to do so. It does make for easier cleanup. Pan size: If you’d like to make these cookies larger (closer to the Costco size) use a jumbo muffin pan. You will get about 7 large cookies. Fill each of the seven greased cups with 3-tablespoons of crumbs, press into an even layer. Top with one heaping tablespoon of jam, spread into an even layer but don’t go all the way to the edges. Sprinkle remaining crumbs on top. Bake time is 20-23 minutes. Storing: Store tightly covered at room temperature for up to three days or freeze for up to 3 months. Serve at room temperature.Nutrition
Calories: 196kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 116mg | Potassium: 33mg | Fiber: 1g | Sugar: 16g | Vitamin A: 236IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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