Description
Costco Raspberry Crumble Cookies are delightful treats featuring a buttery, crumbly crust and topping encasing a sweet seedless raspberry jam center. These cookies combine a tender shortbread-like texture with a vibrant fruity filling, perfect for snack time or dessert.
Ingredients
Units
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For the 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
For the Filling
- 1/2 cup seedless raspberry jam
Instructions
- Preheat Oven and Prepare Pan. Preheat your oven to 350°F. Lightly spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells to prevent sticking, then set aside.
- Make the Crust and Topping Mixture. In a mixing bowl, cream together the softened unsalted butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for about 1 to 2 minutes until smooth and creamy.
- Add Dry Ingredients. Gradually add the all-purpose flour and kosher salt to the butter mixture. Mix just until combined. The dough should remain slightly crumbly; avoid over mixing to prevent toughness.
- Form the Cookie Bases. Scoop about ¼ cup of the crumbly mixture into each muffin well. Press the dough into the bottom and slightly up the sides to form a well. Be careful not to press too firmly to keep the crust tender.
- Add Raspberry Jam. Spoon ½ to 1 tablespoon of seedless raspberry jam into the center well of each cookie base.
- Top with Remaining Crust Mixture. Sprinkle approximately 1 heaping tablespoon of the remaining crumbly dough over the jam, forming a crumble topping.
- Bake the Cookies. Place the muffin tin in the oven and bake for 18 to 22 minutes or until the cookies are lightly browned on top.
- Cool and Remove. Allow the cookies to cool completely in the tin. Use a knife to gently run around the edges if necessary to help release the cookies from the muffin wells before serving.
Notes
- Do not overmix the dough to keep the cookies tender and crumbly.
- You can substitute raspberry jam with other seedless jams or preserves as desired.
- Using a jumbo muffin tin helps create nicely sized cookies with even crust thickness.
- Chilling the dough briefly before baking is optional but can help maintain the shape.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 12g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
