Buttery Raspberry Crumble Cookies (Inspired by Costco)
I’m obsessed with the crumble topping on a good crumble cake. It’s easily one of my top three desserts—there’s just something about that light, buttery crunch that I love. Then my dad bought me his favortie raspberry crumble cookies from Costco, and immediately, I knew why they were his favorite and I had to try recreating them at home for him.
And now these raspberry crumble cookies don’t last more than a day around here, and they're so simple to make, and I always love it when there's a simple shortcut. All you need is your favorite raspberry jam and a handful of raspberries (just my fav touch), and honestly, I love these so much.
Why You’ll Love This Recipe
- Simple Ingredients – Always love a recipe with simple pantry staples, for this one you only need basics like flour, butter, sugar, and jam.
- Great for Sharing – These cookies look lovely on any dessert platter, but also perfect for gift-giving in a beautiful cookie tin.
Equipment Needed
- Mixing Bowls: Use these for making the cookie dough and the crumble topping.
- Hand Mixer or Stand Mixer: You'll need this to mix the butter and sugar together and blend the dough.
- Muffin pans and liners
- Parchment Paper or Silicone Baking Mats: Line your baking sheets with these to keep the cookies from sticking.
- Spoon or Thumb: Use either to press indentations into the cookie dough.
- Wire Rack: This is for cooling the cookies after they come out of the oven.
Ingredients and Substitutions
These cookies are made with basic ingredients to give you a buttery, crumbly base, filled with sweet raspberry jam, and topped with a classic streusel. You can switch out the jam for your favorite kind or make it gluten-free, dairy-free or egg-free if you need to.
For the Cookie Base:
- All-purpose flour (can substitute with a gluten-free blend for a gluten-free option)
- Baking powder
- Salt
- Unsalted butter, use cold butter, and slightly softened (or cold salted butter)
- Granulated and powdered sugar
- Large egg
- Vanilla and almond extract
For the Raspberry Filling:
- Raspberry jam or preserves (strawberry, and blackberry are perfect too), add a handful of fresh raspberries. If you love a chocolate or hazelnut cookie, try making these with nutella instead of fruity jam.
For the Crumble Topping:
What I love about this recipe is you can use the same cookie dough for the crumble topping.
See the recipe card below for the exact measurements and quantities
Use Good Jam
The jam you pick really matters. Look for a raspberry jam that's sweet but also has a little tang.
If you want it more tart, choose a jam with less sugar or mix in some fresh lemon zest to give it a liitle tang.
Start Here For The Best Cookies
The muffin pan and liners make it so easy to form the cookies.
Preheat the Oven: Set oven to 350°F (175°C). Lightly grease or line a 12-cup muffin tray.
- Prepare the Cookie Dough: In a large bowl, beat (slightly cold) softened butter and sugars until creamed. Add the vanilla and almond extract, mixing until blended.
- Gradually add the flour, and a pinch of salt. Until you end up with a crumbly texture.
- 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 1 teaspoon of raspberry jam into each well.
- Top with Crumble: Sprinkle crumble mixture over each cookie, pressing gently so it adheres.
- Bake: Bake for 15-18 minutes, or until edges are golden and the crumble topping is lightly golden.
- 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)
Ingredients
Equipment
Method
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease or line a 12-cup muffin tray.
- Make the Cookie Dough: In a large bowl, beat slightly cold, softened butter with granulated sugar until creamy. Mix in vanilla and almond extract until fully combined. Gradually add flour and a pinch of salt, mixing until the dough is crumbly.
- Portion the Dough: Scoop 1-2 tablespoons of dough into each muffin cup, pressing it down to form an even layer. Use your thumb or the back of a spoon to create a small well in the center of each.
- Add Raspberry Jam: Spoon about 1 teaspoon of raspberry jam into the center of each well.
- Optional: Slice cleaned, rinsed and dried raspberries in half, and add a half to each cookie.
- Add the Crumble (remaining dough): Sprinkle crumble mixture over the top of each cookie, pressing gently to help it stick.
- Bake: Bake for 15-18 minutes, or until the edges are golden and the crumble topping is lightly golden.
- Cool and Remove: Let the cookies cool in the muffin tray for 5 minutes. Carefully transfer them to a wire rack to cool completely before serving.
- Sprinkle a light dusting of powdered sugar over the cookies just before serving, for a pretty finish.
delicious! for the base use 2 tablespoons dough per cup and then 2 teaspoons crumble on top. i used a full raspberry on each and that worked nicely.