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.
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Reasons You’ll Love This Recipe
Sweet and Tart – Fruit filled tartlets are some of life’s greatest pleasures. These are no exception!
Easy To Make – The ingredients aren’t hard to find, and the time it takes to make these go by faster than waiting in line at the Costco food court!
A Quick Dessert – You can whip up a batch in under 30 minutes.
Pantry Friendly – You most likely have these ingredients in your pantry and fridge already!
Inexpensive – Save money at Costco and make these Raspberry Crumble Cookies yourself at home!
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
- 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.
- 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.
- 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.
- Add about a ½ to a 1 tablespoon of the raspberry preserves to the middle of each tartlet.
- After adding the raspberry jam, sprinkle a large teaspoon of the crumble mixture on top.
- 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.
Equipment – You’ll need a jumbo size muffin tin, a hand or stand mixer, baking spray or baking grease and a mixing bowl. If you choose to use baking spray, just know that the baking sprays with flour in them tend to make these cookies brown faster. If you don’t have a jumbo muffin tin you can also use a regular one, just follow these steps instead:
- Prepare the tin as normal and the dough as normal.
- Use two tablespoons of dough mixture, instead of a ¼ cup, and press it into the bottom of the tins as normal.
- Spoon 2 teaspoons of jam into the center of the wells and evenly seperate the remaining dough to sprinkle on the top.
Don’t Let The Cookie Crumble
Make sure the raspberry cookies cool completely before taking them out of the tins or else they will crumble. You can even make them the night before and let them sit overnight to ensure they set properly.
Recipe FAQs
They are a pastry that resembles both a tartlet and a filled cookie! However, the biggest thing to remember is that they are delicious.
Yes, if you use non-dairy butter these could technically be considered vegan. When it comes to baking with different ingredients however I would always recommend testing before making a full batch.
Yes. However, depending on the consistency of the jam it may make your cookies turn out runny. So again, do a test batch if you want to try it out.
More Recipes To Try
If you liked this recipe, be sure to check out some more of these fruit filled delights!
Make sure to grab a copy of my free Fall Favorite Recipes eCookbook!
More Copycat Recipes To Try
Costco Raspberry Crumble Cookies
Equipment
- Jumbo Muffin Tin
Ingredients
- 1 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 1/3 cup powdered sugar
- 1 teaspoon vanila extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup seedless raspberry jam
Instructions
- Preheat oven to 350℉. Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.
- To make the crust and topping, which is the same but used in two ways in this recipe, cream butter, sugars and extracts together for approximately 1- 2 minutes.
- Add in the flour and salt, and mix just until combined. The mixture should still be a little crumbly. Do not over mix or the dough may become tough.
- Scoop about ¼ cup of this mixture into each muffin well. Press into the bottom and up the sides a little, forming a well. Press into the pan, but do not over pack or the crust will be tough.
- Spoon ½ to 1 tablespoon of raspberry preserves into the center of each cookie.
- Sprinkle each cookie with 1 heaping tablespoon of the remaining topping/crust mixture.
- Bake for 18-22 minutes or until lightly browned.
- Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
Cette recette a l’air excellente mais je n’arrive pas à avoir les équivalences en grammes. Sur le net pour le beurre on donne pour une tasse soit 225grammes et sur un autre site 240 grammes ? Peut-on avoir vos équivalences à vous ? Merci beaucoup !!!
I made these for a bake sale for my granddaughter.
Amazing!
Sold out quickly and have tons of requests for more!
Love that! Glad your granddaughter had a successful bake sale!
Hey Christi, Kr is right. Sorry about your mom but that had nothing to do with her comments. Either you can take the comments when you initiate your website or don’t open and post. Part and parcel of putting yourself out to the public. Trying to make her feel guilty about your mom and link this to your scroll after scroll website? Poor form on your part. Just a “thanks for the feedback” would suffice.
1. I’ve run this website for 13 years, and ran one prior to that, as well as a Facebook page with over a million followers, so I’m pretty darn familiar with how people behave and comment online, and all too often it’s not pretty.
2. On my website, I can comment whatever I like, I mean I am the one paying the bills here :). IF you don’t like it, feel free to not return. I’m not the patron saint of putting up with rude comments. Sometimes people seem to forget that actual humans are on the receiving end of their online vitriol, and can use a reminder. At any moment your online rant at someone (on their own website which they certainly didn’t force to you to visit) could be landing to them on one of the worst days of their life – that’s just a simple fact, not a guilt trip. If you want to be rude that’s fine, but don’t clutch pearls when you are actually called out on it.
3. She could have just used the jump to recipe link and completely avoided “17 pages of scrolling bullsh*t” as she calls it, but did not. So there is that.
4. May you never know the excruciating pain that comes with losing someone unexpectedly, and the grief it brings. But thanks for being an anonymous keyboard warrior and passing judgement on me in the most painful moment of my life. Heck, she didn’t realize that fact, but YOU did, and yet here you are. Defending a random person’s rant about a free recipe online is of higher value to you than showing kindness, empathy and compassion. Instead you took time out of your day to scold me. That says a lot.
Can you make this dough the night before and put in the fridge? Looks amazing. I’m sorry for your loss and the horrible negative comments.
Thank you for the kind words, Jean. I haven’t tried making this one in advance. If you do, I’d love to hear what you think!
I just wanted to say I really love your recipes and this is now on my list for a 4th of July celebration!! They look wonderful!! I complain about people giving a recipe 5 stars when they haven’t made it yet ,so I didn’t give it any. But I would give it 5 because they look really good! I will when I make them this week. I mostly want to say that I’m sorry of your mom’s passing and that KR’s comment was the 1st one you opened. We all have our days and lets hope she was having just one of those days where she lashed out at the next thing that ticked her off which happened to be this recipe.
Thank you for your kind words, Patty. They are appreciated.
I haven’t made these yet but I’m sure that they are wonderful. I came here to comment on your web page. It in NOT user friendly. I understand the need to monetize on your page but 17 pages of scrolling bullsh*t before you get to the recipe? That is ridiculous . I hope whomever designed this for you did it for free cuz they probably cost you $$ in the long run. Thanks for listening. Have a great day.
Hope that rant made you feel better, KR. Because my mom died unexpectedly last week, and your message was the first one I read as I returned to work today, so that’s super cool. Hope it made you feel good to write it.
how would these taste w plant based butter/ My grand daughter can’t eat dairy. TY
I have no idea. Let us know how it is if you try it.
Thank you Awesome
Will frozen raspberries work instead of raspberry jam?
It’s not really the same texture or consistency so I don’t think it would, but let us know if you try it.
Can they be made in a regular muffin tin
Yes, if you refer to the post above it’s discussed with the modifications.