Description
These Costco Raspberry Crumble Cookies are delightful treat featuring a buttery crumble crust, a sweet and tangy raspberry jam center, and a crumbly topping baked to golden perfection. Perfect for dessert or an afternoon snack, these cookies are surprisingly easy to make and offer a delicious burst of raspberry flavor in every bite.
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 the oven: Preheat your oven to 350℉. Prepare a jumbo muffin tin by spraying it with non-stick cooking spray or greasing and flouring each well. Set aside.
- Make the crumbly dough: In a mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1 to 2 minutes until combined and smooth.
- Add dry ingredients: Gradually add the all-purpose flour and kosher salt to the butter mixture, mixing just until combined. The dough should remain crumbly and not over mixed to prevent tough cookies.
- Form the crust: Scoop about 1/4 cup of the crumbly dough into each muffin well. Press it gently into the bottom and slightly up the sides to form a well for the filling. Avoid over packing to maintain a tender texture.
- Add raspberry filling: Spoon 1/2 to 1 tablespoon of seedless raspberry jam into the center well of each cookie crust.
- Top with crumble: Sprinkle each cookie with a heaping tablespoon of the remaining crumbly dough, covering the raspberry jam.
- Bake the cookies: Bake in the preheated oven for 22 minutes or until the topping is lightly browned and set.
- Cool and remove: Allow the cookies to cool completely in the tin before carefully removing them. Use a knife to gently loosen the edges if needed to easily pop them out.
Notes
- This dough is intended to be crumbly; avoid over mixing to keep cookies tender and flaky.
- To test dough consistency, squeeze some in your hand—it should hold together without crumbling apart.
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze cookies up to 3 months, separating each with wax paper and keeping them in a freezer bag.
- Use seedless raspberry jam to prevent sogginess and maintain texture.
- Press dough gently in muffin wells, do not over-pack to avoid tough crust.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
