Description
Costco Raspberry Crumble Cookies are delightful treats featuring a crumbly buttery crust, a sweet raspberry jam center, and a crunchy crumble topping. Perfectly balanced in sweetness and texture, these jumbo-sized cookies are ideal for dessert or snack time.
Ingredients
Scale
Crust and Topping
- 1 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
Filling
- 1/2 cup seedless raspberry jam
Instructions
- Preheat Oven: Preheat your oven to 350℉ (175℃). Prepare a jumbo muffin tin by spraying it with non-stick cooking spray or greasing and flouring the wells. Set aside.
- Make Crust and Topping: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1 to 2 minutes until well combined.
- Add Dry Ingredients: Add the all-purpose flour and kosher salt to the creamed mixture. Mix just until combined; the dough should remain slightly crumbly. Avoid overmixing to keep the texture tender.
- Form Cookie Base: Scoop about 1/4 cup of the crumbly dough into each muffin well. Press it gently into the bottom and partially up the sides to create a small well. Do not overpack to avoid a tough crust.
- Add Jam Filling: Spoon 1/2 to 1 tablespoon of seedless raspberry jam into the center of each cookie base.
- Add Crumble Topping: Sprinkle each cookie with 1 heaping tablespoon of the remaining crumbly dough mixture, evenly covering the jam.
- Bake: Bake the cookies for 22 minutes or until the topping is lightly browned and crisp.
- Cool and Remove: Allow cookies to cool completely in the pan. Use a knife to gently run around the edges if needed, then carefully pop the cookies out of the muffin tin.
Notes
- Read the full post for tips on ingredient substitutions and detailed advice before starting the recipe.
- The dough will be crumbly—that’s expected. When squeezed in your hand, it should hold together but still be soft and crumbly.
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze the cookies up to 3 months separated by wax paper in a freezer bag to prevent sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
