Buttery Raspberry Crumble Cookies (Inspired by Costco)
If you’ve ever tried the raspberry crumble cookies from Costco, you know how addictive they are—soft, buttery, and filled with a sweet-tart raspberry jam.
These homemade Raspberry Crumble Cookies capture all that goodness, with a buttery base, a hint of almond flavor, and a layer of jam that’s just the right amount of sweet.
They’re perfect for a treat that feels both simple and special, and the crumble topping makes them look as good as they taste.
The first time I made these, I was just trying to recreate the flavor of Costco’s cookies, and they turned out so well that I’ve been making them ever since.
They’re perfect for family gatherings, brunches, or just a cozy afternoon snack with coffee.
Why You’ll Love This Recipe
- Simple Ingredients – Made with pantry basics like flour, butter, sugar, and jam, these cookies are easy to put together.
- Perfect Balance of Sweet and Tart – The raspberry jam adds just the right touch of tartness to balance the buttery cookie base.
- Great for Sharing – These cookies make a beautiful addition to any dessert tray and are perfect for parties, potlucks, or just a weekend treat.
- Freezer-Friendly – You can make these cookies in advance and freeze them, so they’re ready whenever you need them.
Equipment Needed
- Mixing Bowls: For preparing the cookie dough and crumble topping.
- Hand Mixer or Stand Mixer: To cream the butter and sugar and mix the dough.
- Baking Sheets: Two baking sheets to accommodate all cookies.
- Parchment Paper or Silicone Baking Mats: To line baking sheets and prevent sticking.
- Spoon or Thumb: For making indentations in the cookie dough.
- Wire Rack: For cooling the cookies.
Ingredients and Substitutions
These cookies use simple ingredients for a buttery, crumbly base, sweet raspberry jam filling, and a classic streusel topping.
Feel free to substitute your favorite jam or try a dairy-free or egg-free alternative if needed. Here’s everything you’ll need to recreate this Costco-inspired treat at home.
For the Cookie Base:
- All-purpose flour (can substitute with a gluten-free blend for a gluten-free option)
- Baking powder
- Salt
- Unsalted butter, softened (substitute with margarine or vegan butter for dairy-free)
- Granulated sugar
- Large egg (or use a flax egg for egg-free: 1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- Vanilla extract
For the Raspberry Filling:
- Raspberry jam or preserves (substitute with strawberry or apricot jam if desired)
For the Crumble Topping:
- All-purpose flour
- Brown sugar
- Cold unsalted butter, cut into small cubes (or vegan butter for dairy-free)
Use Quality Jam
A good-quality raspberry jam with a balance of sweetness and tartness makes all the difference. If you like a bit more tart flavor, go for a low-sugar jam or add a touch of fresh lemon zest to the jam.
Start Here For The Best Cookies
Before starting, make sure to create a small indentation in each cookie for the raspberry jam, and lightly press down the crumble topping to help it stick.
For best results, avoid over-baking so the cookies stay soft in the center with golden edges. Follow these steps to assemble your cookies with a perfect texture and flavor balance.
- Preheat the Oven: Set oven to 350°F (175°C). Lightly grease or line a 12-cup muffin tray.
- Prepare the Cookie Dough: Mix flour, baking powder, and salt in a medium bowl. In a large bowl, beat softened butter and sugar until creamy. Add the egg and vanilla, mixing until blended. Gradually add the flour mixture, stirring until combined.
- Portion the Dough: Place about 1-2 tablespoons of dough into each muffin cup, pressing down to form an even layer. Use your thumb or the back of a spoon to make a small well in the center of each.
- Add the Raspberry Filling: Spoon about ½ teaspoon of raspberry jam into each well.
- Make the Crumble Topping: In a small bowl, mix flour and brown sugar. Add cold, cubed butter and work it in with your fingers or a pastry cutter until crumbly.
- Top with Crumble: Sprinkle crumble mixture over each cookie, pressing gently so it adheres.
- Bake: Bake for 12-15 minutes, or until edges are golden and the crumble topping is lightly browned.
- Cool and Remove: Let cookies cool in the tray for about 5 minutes, then carefully transfer to a wire rack to finish cooling.
Top Tips for Perfect Raspberry Crumble Cookies
- Chill the Dough – Chilling the dough for at least 20–30 minutes helps the cookies hold their shape in the oven and gives you that soft, tender crumb.
- Don’t Over-Bake – Keep an eye on the cookies as they bake. They should be lightly golden around the edges but still soft in the center. This keeps them buttery and tender.
- Make the Crumble Topping – A simple mix of flour, sugar, and butter makes a crumbly topping that adds texture to each bite. Sprinkle it generously over the jam before baking for the best results.
What to Serve with Raspberry Crumble Cookies
These cookies are delicious on their own, but pairing them with a hot drink can make them even better.
Try them with a cup of coffee, tea, or even hot chocolate for a cozy treat. For a dessert platter, serve them with other baked goods like brownies, lemon bars, or mini cheesecakes to give a nice variety.
If you try these Raspberry Crumble Cookies, I’d love to know how they turn out! Leave a comment or a recipe rating, and if you take a photo, don’t forget to tag me on Instagram. It’s always great to see how you enjoy these at home!
Homemade Raspberry Crumble Cookies (Costco Copycat)
Equipment
- 1 Muffin Tray
- 1 Mixing Bowls
- 1 Hand Mixer or Stand Mixer
- 1 Spoon or Thumb
- 1 Wire Rack
- 1 Pastry Cutter or Fork
Ingredients
Cookie Base:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Raspberry Filling:
- ½ cup raspberry jam or preserves
Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar packed
- ¼ cup cold unsalted butter cubed
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tray.
- In a medium bowl, whisk flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually mix in dry ingredients.
- Scoop 1-2 tablespoons of dough into each muffin cup, pressing to form an even layer. Make a small indentation in the center of each.
- Add ½ teaspoon of raspberry jam into each indentation.
- For the crumble, mix flour and brown sugar. Add cold butter and blend until crumbly. Sprinkle over each cookie.
- Bake for 12-15 minutes, until edges are golden. Cool in the tray for 5 minutes, then transfer to a wire rack.
