Copycat Costco Raspberry Crumble Cookies
Ever since Costco’s bakery introduced their decadent Raspberry Crumble Cookies, they’ve become a fan favorite. But what if you could enjoy these delicious cookies anytime the craving strikes? The secret’s out! This copycat recipe captures all the flavors and textures you love, from the melt-in-your-mouth shortbread crust to the tangy raspberry filling and crumbly oat topping.
This recipe is perfect for beginner bakers. It’s simple to follow and requires only common pantry staples. Plus, it offers flexibility! Want a thicker cookie base? Just use a bit more dough. Prefer a seedless jam? Simply strain it before using.
So ditch the next Costco trip and whip up a batch of these delightful cookies in your own kitchen. They’re guaranteed to satisfy your sweet tooth and become a new favorite in your household.
Questions I often get asked about this recipe:
What can I use if I don’t have almond extract?
Almond extract is optional, but it adds a nice depth of flavor. You can leave it out or substitute with a few drops of almond liqueur.
Can I use a different type of jam?
Absolutely! Experiment with flavors like apricot, blackberry, or even cherry. Just make sure the jam is thick enough to hold its shape in the cookies.
Do I have to use a muffin tin?
You can use a baking sheet lined with parchment paper, but the cookies will spread out more and be thinner.
My cookies are too crumbly!
This could be due to overmixing the dough. Be sure to mix just until the ingredients are combined.
My cookies are too brown!
Shorten the baking time by a few minutes or reduce the oven temperature slightly. Ovens can vary, so keep an eye on the cookies towards the end of baking.
My crumble topping isn’t holding its shape.
Make sure your butter is cold and cubed before working it into the topping mixture. Cold butter creates those little pockets of fat that melt and create a crumbly texture when baked.
How long will these cookies stay fresh?
The cookies will keep for up to 3 days in an airtight container at room temperature.
What you need to make Copycat Costco Raspberry Crumble Cookies:
Dough:
1 cup (2 sticks) unsalted butter, softened
¼ cup granulated sugar
⅓ cup powdered sugar
1 tsp vanilla extract
1 tsp almond extract (optional)
2 ½ cups all-purpose flour
¼ tsp salt
Filling:
1 cup raspberry jam
Topping:
½ cup rolled oats
¼ cup all-purpose flour
¼ cup packed light brown sugar
¼ cup unsalted butter, cold and cubed
How to make it:
Preheat oven to 350°F (175°C). Lightly grease a baking sheet or line with parchment paper.
In a large bowl using an electric mixer, cream together softened butter, granulated sugar, and powdered sugar until light and fluffy. Beat in vanilla extract and almond extract, if using.
In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix!
In a small bowl, combine oats, flour, and brown sugar for the crumble topping. Using a pastry cutter or your fingers, work in the cold cubed butter until the mixture resembles coarse crumbs.
To assemble the cookies: Divide the dough evenly among prepared baking sheet (about 2 tablespoons per cookie). Press the dough gently to form a thin disc.
Spoon a generous tablespoon of raspberry jam onto each cookie base.
Sprinkle the crumble topping over each cookie, covering the jam completely.
Bake for 15-20 minutes, or until the edges are golden brown and the crumble topping is set.
Let the cookies cool completely on the baking sheet before transferring them to a wire rack to cool completely.
Tips:
For a thicker cookie base, use 3 tablespoons of dough per cookie.
Let the cookies cool completely before storing them in an airtight container at room temperature. They will keep for up to 3 days.
Latest Reviews:
“These cookies are AMAZING! – They taste just like the Costco ones, but maybe even better because they’re warm out of the oven. The crumble topping is perfect – not too sweet and so buttery. Definitely will be making these again! Didi R.
This recipe is a lifesaver! – My family devours Costco’s raspberry crumble cookies, and now I can make them whenever the craving hits. So easy to follow and uses ingredients I already have on hand. Thanks for sharing! Robert D.
Big hit with the kids! – They loved helping me sprinkle the crumble topping. The cookies are delicious – the jam filling adds a nice tartness that balances out the sweetness. Perfect afternoon treat! Lisa R.
Printable Recipe:
Copycat Costco Raspberry Crumble Cookies
These cookies capture the essence of the Costco favorite, with a buttery shortbread crust, tangy raspberry filling, and a crumbly oat topping.
Ingredients
- Dough:
- 1 cup (2 sticks) unsalted butter, softened
- ¼ cup granulated sugar
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 2 ½ cups all-purpose flour
- ¼ tsp salt
- Filling:
- 1 cup raspberry jam
- Topping:
- ½ cup rolled oats
- ¼ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a baking sheet or line with parchment paper.
- In a large bowl using an electric mixer, cream together softened butter, granulated sugar, and powdered sugar until light and fluffy. Beat in vanilla extract and almond extract, if using.
- In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don't overmix!
- In a small bowl, combine oats, flour, and brown sugar for the crumble topping. Using a pastry cutter or your fingers, work in the cold cubed butter until the mixture resembles coarse crumbs.
- To assemble the cookies: Divide the dough evenly among prepared baking sheet (about 2 tablespoons per cookie). Press the dough gently to form a thin disc.
- Spoon a generous tablespoon of raspberry jam onto each cookie base.
- Sprinkle the crumble topping over each cookie, covering the jam completely.
- Bake for 15-20 minutes, or until the edges are golden brown and the crumble topping is set.
- Let the cookies cool completely on the baking sheet before transferring them to a wire rack to cool completely.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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