Raspberry Crumble Cookies are melt in your mouth amazing! A shortbread style cookie filled with sweet raspberry jam and topped with a sweet and buttery crumble. Half tart, half cookie and totally delicious! Perfect for any occasion including a quick afternoon or evening pick me up!
Ready for more raspberry recipes? I’ve got you covered. Try my Raspberry Coconut Magic Bars, No Bake Raspberry Cheesecake or Raspberry Pretzel Salad for delectable dessert ideas.
Raspberry Crumble Cookies
If you’re looking for a light treat to go with a morning cup of coffee or an evening hot tea to wind down after a long day, this is the recipe you’ve been waiting for! Raspberry Crumble Cookies are light in texture and have the perfect balance of sweet, buttery and fruity.
These cookies are ready in about half an hour and can be customized to your tastes! Serve them around the holidays or for a fun girls get together. Or keep them to yourself as a treat! They’re just that good!
These cookies taste just like the Costco Raspberry Crumble Cookies that so many of us got addicted to when they were ready available at the store… Now you can make them at home!
Why I Love Raspberry Crumble Cookies
Why do I love this dessert?
- So very easy. These cookies are made in just about half an hour and use ingredients you’re sure to already have around the kitchen. They are perfect to whip up when a sweet tooth craving suddenly takes over!
- They’re versatile! These cookies are really more of a cross between a tart, a cookie and a mini pie. You can also use different flavors of jam so they really can be a treat for everyone!
More Craveable Crumble Recipes
Craving the crumble as much as we are? You won’t want to miss these recipes:
- Berry Crumble
- Apple Crumble
- Blackberry Oatmeal Crumble Bars
- Raspberry Peach Crumble
- Caramel Apple Crumble Bars
- Cherry Oatmeal Crumble Bars
- Blueberry Pie Oatmeal Crumble Bars
Raspberry Tartlet Ingredients
Just a few simple pantry staples and some creative jam usage and you’ve got delicious cookies that’ll melt in your mouth! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- butter – Unsalted and softened to room temperature for easier mixing.
- sugar – You’ll need both powdered and granulated sugar for this sweet treat.
- vanilla and almond extract – For flavor and warmth.
- flour – All purpose.
- kosher salt – Just a pinch.
- seedless raspberry jam or preserves – You can use a different flavor if you prefer. Or try a new flavor for every season or occasion!
How To Make Raspberry Crumble Cookies
- Preheat the oven to 350°F. Spray a jumbo muffin pan with baking spray (or grease and flour each well).
- Mix together the softened butter, powdered sugar, granulated sugar and extracts. Beat for 2 to 3 minutes until light and creamy.
- Add in the flour to the butter mixture and mix until mostly combined. You can use your hands at this point to continue mixing (or a very stiff spoon). The mixture will be crumbly. If you can squeeze the dough in your hand and it holds together, it’s ready. Be careful not to over mix.
- Scoop and press into the bottom and up the sides of each well in the muffin pan.
- Leave about 1 ½ cups of dough to use for the crumble topping.
- Spoon about a tablespoon of raspberry jam into the center well of each cookie.
- Sprinkle the tops of each cookie with the remaining crumble topping.
- Bake for 18 to 22 minutes. The tops should be just beginning to turn a light golden brown when done.
- Cool the cookies completely before removing them from the muffin pan. Running a knife or spatula around the edges can help release the cookies. Serve and enjoy!
Store any leftover crumble cookies in an airtight container at room temperature for up to 5 days.
To Freeze: These cookies can be frozen for up to 3 months! After baking and cooling, place them in an airtight, freezer safe container. If you need to layer the cookies, place parchment paper in between each layer to avoid sticking or freezing together. Thaw to room temperature when ready to enjoy!
Raspberry Cookie FAQs
Absolutely! The original recipe makes a rather large cookie so if you prefer something smaller or need to make the batch last a bit more you can use a standard muffin pan as opposed to a jumbo pan. This should yield about 18 cookies. The only difference will be scooping 2 tablespoons of dough into each well and 1 ½ – 2 teaspoons of jam into each cookie. Add the crumble topping like above and bake for 15-18 minutes instead.
If raspberries aren’t your jam… you can absolutely swap them out for your favorite fruit jam or preserves. This recipe is delicious with just about anything and it’s great to use different fruits for different seasons! You can also coordinate the fruit jam with holidays to match whatever theme you may be decorating and serving for! Maybe raspberries for Christmas or Valentine’s Day, a nice apricot for Thanksgiving? Blueberry in summer? There’s so many options out there!
Trish’s Tips and Tricks
- This dough can be mixed by hand if you don’t have an electric mixer available or just don’t feel like pulling yours out. This is a fun recipe to get kids involved with a little controlled mess!
- You want to make sure the dough holds together when squeezed, similar to a pie crust in texture and consistency.
- You can swap vanilla extract for almond extract in a pinch.
- If using a baking spray as opposed to greasing or flouring the muffin pan, keep an eye on the edges of the cookies as spray can occasionally brown faster.
- For a thicker crumble topping, squeeze the pieces together before sprinkling over the cookies.
Try different flavor jams and preserves to customize these crumble cookies.
More Favorite Cookie Recipes
- Cranberry Orange Shortbread Cookies
- Cookie Empanadas
- Whipped Shortbread Cookies
- Almond Joy Cookies
- No Bake Cookies
- Blueberry Pistachio Oatmeal Cookies
How To Make Raspberry Crumble Cookies
Raspberry Crumble Cookies (Costco Copycat)
- 1 cup unsalted butter softened
- ⅓ cup powdered sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all purpose flour
- ¼ teaspoon kosher salt
- ½ cup seedless raspberry jam or preserves or other flavor you might prefer
- Preheat oven to 350℉. Lightly spray a jumbo muffin pan with baking spray or grease and flour each well. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, add the softened butter, powdered sugar, granulated sugar, vanilla extract and almond extract and beat together for 2 to 3 minutes or until light and creamy.
- Add in the flour and mix just until mostly combined. Use your hands or a stiff spoon to finish mixing keeping in mind that the mixture will likely be a bit crumbly. If you squeeze the mixture in your hand and it holds together, it’s ready to go. Be careful not to over mix or it may become tough.
- Use a cookie scoop or measuring cup to scoop out about ¼ cup of the mixture and press into the bottom of each well in the muffin pan making sure to go up the sides of the well a bit to create a well for the jam to go in. (Make sure you leave about 1 ½ cups of the mixture to crumble on top of the cookies.)
- Spoon about a tablespoon of raspberry jam into the center of each cookie.
- Sprinkle each cookie with a tablespoon or so of the crumble topping.
- Bake the cookies for 18 to 22 minutes or until the tops are just beginning to turn golden brown.
- Let cool completely before removing from the muffin pan. Use a thin spatula or knife to run around the edge before carefully removing from the pan.
These are absolutely amazing! I started making these in mini cake pans 4” across for a bake sale, so I could use up frozen fruit. I just cook down the fruit with a little sugar until it is jam like and then make as directed. They sell out every time! The shortbread is perfect and I use gluten free flour in place of the regular. Bobs Red Mill 1 to 1 gluten free flour.
Cheryl Anderson says
10 STARS! These cookies are spot on! I think they are even better than the Costco version. Thank you Trish for creating this recipe and thanks to my sister for stumbling across it and sharing it with me. So good melt in your mouth delightful.
Karen R. says
Hi! Thank you for this yummy recipe. I just made this using homemade strawberry jam. I used standard cupcake tin and made 9 total. They are more like individual tarts than cookies, but that is what I wanted. They are absolutely delicious. A bit tricky to get out of the tin, but I ran a butter knife around them when hot, and let sit in the pan to cool. Then used a spoon to carefully lift out. All but one survived, but no worries because I ate that one! Have you ever used cupcake liners?? May not brown as nicely, but wondered if you’d tried? Thanks again!
Shirley Klenk Flostrand says
I love these cookies.
I am wondering if anyone else had made then and traded the Almond extract for something else and if it tasted just as good.
I would love to have them for Christmas but one of my daughters has an allergy to all tree nuts.
McCormick: “McCormick and Co. does not use peanuts or tree nuts in any of our facilities. The Oil of Bitter Almond used in our Pure Almond Extract is extracted from apricot kernels, not the almond itself.”Dec 10, 2010
Made these today and they are delicious! Thanks for sharing the recipe! ❤️