Description
These Costco Raspberry Crumble Cookies are buttery, crumbly treats featuring a delightful raspberry jam center topped with a sweet crumble. Perfectly baked to golden perfection, they offer a harmonious blend of tart raspberry and sweet buttery crunch in every bite.
Ingredients
Scale
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
Filling
- 1/2 cup seedless raspberry jam
Instructions
- Preheat the Oven: Preheat your oven to 350℉. Prepare a jumbo muffin tin by spraying it with non-stick cooking spray or greasing and flouring the wells to prevent sticking.
- Make the Crust and Topping Mixture: In a mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for about 1-2 minutes until smooth.
- Add Dry Ingredients: Gradually add the all-purpose flour and kosher salt into the creamed mixture. Mix just until combined; the dough should be crumbly but cohesive. Avoid overmixing to keep the dough tender.
- Form the Cookie Bases: Scoop approximately 1/4 cup of the crumbly dough into each muffin well. Press the dough into the bottom and slightly up the sides to form a well, being careful not to overpack as it will affect the texture.
- Add Raspberry Filling: Place 1/2 to 1 tablespoon of seedless raspberry jam into the center well of each cookie base.
- Top with Crumble: Sprinkle each cookie generously with about 1 heaping tablespoon of the remaining crumbly dough mixture to form the crumble topping.
- Bake: Bake in the preheated oven for 22 minutes until the cookies are lightly browned and the crumble topping is golden.
- Cool Completely: Remove the cookies from the oven and allow them to cool fully in the pan to set. Run a knife around the edges if needed to help release the cookies from the muffin tin.
Notes
- Crumble Texture: The dough will be crumbly, which is intentional to create the perfect texture. Ensure you don’t overmix; it should stick together when squeezed in your hand.
- Storage: Store cookies in an airtight container at room temperature for up to one week, or freeze for up to three months between layers of wax paper inside a freezer bag.
- Jam Substitution: You may substitute raspberry jam with other seedless fruit preserves if desired.
- Preparation Tip: Softened butter at room temperature blends better and produces a smooth crumble.
- Use fresh or quality seedless raspberry jam for the best flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
