Description
These Costco Raspberry Crumble Cookies feature a buttery, crumbly crust filled with sweet seedless raspberry jam, topped with more buttery crumble for a deliciously textured cookie that’s perfect for snacking or dessert.
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 and Prepare Pan: Preheat oven to 350℉. Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.
- Cream Butter and Sugars: In a mixing bowl, cream the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract together for approximately 1 to 2 minutes until smooth and combined.
- Add Dry Ingredients: Add the all-purpose flour and kosher salt to the butter mixture and mix just until combined. The mixture should remain a little crumbly to avoid tough dough.
- Form Crust Bases: Scoop about ¼ cup of the mixture into each prepared muffin well. Press the dough into the bottom and slightly up the sides of each well, forming a shallow crust. Do not overpack the dough.
- Add Raspberry Filling: Spoon ½ to 1 tablespoon of seedless raspberry jam into the center of each crust, creating a well for the filling.
- Add Crumble Topping: Sprinkle each filled cookie with a heaping tablespoon of the remaining crumble mixture over the top.
- Bake: Bake the cookies for 22 minutes or until they are lightly browned on top and edges.
- Cool and Remove: Allow the cookies to cool completely in the pan. To remove, gently run a knife around the edges if needed, then pop them out carefully.
Notes
- Do not overmix the dough; it should be crumbly but stick together when squeezed to avoid toughness.
- Store cookies at room temperature in an airtight container for up to one week.
- For longer storage, freeze cookies up to 3 months separated by wax paper in a freezer bag.
- Use seedless raspberry jam for best texture and appearance.
- Press dough gently into muffin wells; overpacking can make the crust tough.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
