Raspberry Crumble Cookies (2024)

These copycat Costco Raspberry Crumble Cookies are sweet, tart, crumbly, and best of all, taste exactly like Costco’s! Jam-filled, soft and chewy, these life changing raspberry cookies are made in under 30 minutes, and are one less thing to add to the Costco bill.

Don’t stand in line at the Costco checkout this weekend just for their famous raspberry crumble cookies, (even though they are THAT good) make them yourself instead. With a few simple ingredients, and only 30 minutes of your time, these jam filled delights will be in your hands in no time.

Ingredient Notes and Substitutions

• Butter – Use unsalted butter for this recipe, but if you only have salted butter, you can omit the salt from the recipe if desired.
• Flour – All purpose flour is recommended for this recipe.
• Seedless Raspberry Jam – Seedless raspberry jam is a preference thing but use whatever you prefer. Raspberry is just the flavor Costco uses but feel free to use whatever fruit preserves you like.
• Almond Extract – This is optional and doesn’t have to be used, however it really elevates the flavor when added. If you don’t have or don’t want to use almond extract, you could double the vanilla extract in the recipe.
• Kosher Salt – The flakiness of kosher salt is great for this recipe, but feel free to use whatever you have on hand.

How To Make Raspberry Crumble Cookies

1. To make these copycat Costco Raspberry Crumble Cookies, start by preheating your oven to 350°. In a large bowl, add the butter, both sugars, vanilla extract and almond extract and beat this mixture together with a hand or stand mixer for about 1-2 minutes. You can mix the dough by hand, it just may be a little difficult.Add in the flour and continue to combine. This mixture will be crumbly, that is fine, you don’t want to over mix the dough. You’ll know it’s combined when you can squeeze some in your hand and it sticks together.To keep it simple, the mixture makes both the base/crust and the topping.
2. Using a jumbo muffin tin, spray or grease the wells and sprinkle some flour to the bottoms and sides. Then, to each muffin well, scoop about ¼ of the mixture to the bottoms.
3. Press the mixture into the bottom of the cups and a little bit up the sides to form a small bowl shape. You can use the bottom of a glass or a spice jar to do this.You want to press it in, but don’t over compact it or it will be hard.
4. Add about a ½ to a 1 tablespoon of the raspberry preserves to the middle of each tartlet.
5. After adding the raspberry jam, sprinkle a large teaspoon of the crumble mixture on top.
6. Place these in the oven and allow them to bake anywhere from 18 to 22 minutes, or until the tops turn a golden brown color. Take them out of the oven and allow them to sit in their pans until they are completely cool. You may need to take a butter knife to the side to help you get them out.

Recipe Tips and Advice

Storage – You can store these raspberry crumble cookies at room temperature in an airtight container for about a week or store them in the freezer for up to 3 months. If you freeze them, seperate each tartlet with some wax paper and store in a freezer bag.

Recipe FAQs

More Recipes To Try

Make sure to grab a copy of myfree Fall Favorite Recipes eCookbook!