Description
If you’ve ever indulged in the famous Costco Raspberry Crumble Cookies, you know they are buttery, sweet, and utterly irresistible. Recreating these delectable cookies at home is easier than you might think. With just a few pantry staples and a little time, you can enjoy these bakery-style treats anytime. Follow this simple guide to make your own batch of Costco-inspired raspberry crumble cookies, perfect for sharing or savoring solo.
Ingredients
- 1 cup unsalted butter, softened
- ¼ cup granulated sugar
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup seedless raspberry jam
Instructions
1. Preheat and Prepare. Preheat your oven to 350°F. Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells to ensure easy removal later. Set the pan aside.
2. Create the Crust and Topping. The crust and topping for this recipe are the same, making prep even easier. Cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for about 1-2 minutes until light and fluffy. Gradually add the flour and salt, mixing just until the ingredients are combined. The dough should remain slightly crumbly—avoid overmixing to maintain the perfect texture.
3. Form the Cookie Base. Scoop about ¼ cup of the dough mixture into each well of the muffin tin. Press the dough into the bottom and slightly up the sides, forming a shallow well. Be careful not to overpack the crust to keep it tender and crumbly.
4. Add the Raspberry Filling. Spoon ½ to 1 tablespoon of seedless raspberry jam into the center of each cookie well. The jam adds a luscious sweetness that pairs beautifully with the buttery crust.
5. Top with Crumble. Sprinkle 1 heaping tablespoon of the remaining crust mixture over the jam in each cookie. This crumble layer gives the cookies their signature bakery-style appearance and texture.
6. Bake to Perfection. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the cookies are lightly golden brown. Allow the cookies to cool completely in the pan before carefully removing them. Use a knife to gently loosen the edges if needed.
Notes
Serving Suggestions
- Serve these raspberry crumble cookies slightly warm for a melt-in-your-mouth experience. A quick 10-second zap in the microwave can bring back that fresh-from-the-oven warmth.
- Pair them with a hot cup of coffee, tea, or a refreshing glass of cold milk for the ultimate treat.
- Dress them up for special occasions by dusting with powdered sugar or drizzling with melted white chocolate for an extra touch of sweetness and elegance.
Storage Instructions
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. Place a sheet of parchment paper between layers to prevent them from sticking.
- Refrigeration: To extend their freshness, store the cookies in the fridge for up to a week. They stay deliciously buttery and crumbly even when chilled.
- Freezing: For longer storage, freeze the cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw at room temperature before serving, or warm them in the oven at 325°F for a few minutes for a freshly baked feel.
