Have you tried the Costco Raspberry Crumble Cookies and wanted to make it? A soft butter cookie base with a delicious raspberry jam-filled center and topped with a crumble cookie topping. It's the ultimate cookie perfection.
Ingredients:
- unsalted butter, softened
- sugar
- egg
- baking soda
- vinegar
- flour
- vanilla extract (not pictured)
- raspberry jam
- powder sugar
*see recipe card for quantities.
Instructions:
Making the soft butter cookie dough:
Using an electric stand mixer with a paddle attachment, combine Β½ cup (1 stick) of softened unsalted butter and β
cup of white sugar until they form a creamy mixture.
Next, you need to activate Β½ teaspoon baking soda with Β½ vinegar in a small cup or bowl. This creates a chemical reaction and works like a leveling agent. Then add the activated foaming baking soda/vinegar to the butter mixture, along with 1 egg and 1 teaspoon of vanilla extract.
Now set the mixer on low speed and slowly add in 2 cups of all-purpose flour. Mix until the dough starts to turn to crumbles.
Once the cookie base is ready by hand press together the crumbs to create one big round piece of dough.
Place the dough onto a cutting board and split it into half. Then, one of the halves split in half again. Then wrap the two halves with plastic wrap, separately, and freeze for 25-30 minutes. This will be for the crumble topping.
While the 2 pieces of dough are cooling in the freezer separate the remaining piece of dough into equal portions about 10-12 pieces. Cover the pieces with your mixing bowl upside down or plastic wrap to keep them from drying out while you work on The next step.
How to assemble the Costco raspberry crumble cookies:
- Preheat the oven to 350F.
- Prepare 9in baking tart pans or other forms of similar size by spraying with non-stick spray. Then using your thumbs press the dough firmly into the tart pans until the dough is very thinly covering the entire tart pan. Make sure you even out the inside base edges in the tart pan, when the cookie is baking it will expand.
- When all your tart pans are ready with dough pressed into them. Spoon a tablespoon of raspberry jam into each cookie/tart pan and spread the jam evenly to the edges.
- Next, take one of the wrapped dough pieces out of the freezer, and using the big hole side on your grater, grate the dough onto the counter on top of each cookie/tart sprinkle evenly with the grated dough make sure you are conservative at first so that you will have enough dough to cover each cookie, you can always go back and add more if you have leftover dough. Also, once baked the sprinkled grated dough will expand a little. Then, take out the second piece and do the same steps. The reason you want to separate the dough into 2 pieces is because when grating and holding the dough it softens quickly so to help you work quickly and not end up with mush for the topping, you need to split it into 2 pieces.
- Place all the tart pans onto a cookie sheet and bake in a preheated oven for 25 minutes or until golden brown.
Once you finish baking your raspberry filled cookies, let them cool to room temperature on a cookie rack. After they have cooled, remove them from the tart pans and sprinkle powdered sugar on top. You can enjoy these delicious treats with your favorite beverage, whether it be milk, tea, or coffee.
Substitutions and Variations
You can substitute the raspberry jam for any jam of your choice for the purpose of the copycat recipe I made them with raspberry jam. I have also used strawberry jam and apricot jam and the cookies were just as incredible.
Can I use a Muffin Pan to form the cookies?
If you don't have mini tart pans and don't want to purchase anything new. You can use a muffin pan. But since the muffin pan is smaller in size you need to keep in mind your baking time will vary, smaller pans = less baking time, and larger pans more baking time will be needed. Feel free to use any size or shape baking dish just adjust baking time watch closely the first time and record how long it took to bake in your size dish.
Equipment Recommendations
- 4in Tart pans These cute little tart pans come with a removable bottom for convenience and they can be used for other delectable treats.
- Baking sheet
- Box grater I have had this same box grater since my wedding in 2011 it has held up so well.
Storage:
For optimal freshness and softness, it is recommended to store your baked Costco raspberry cookies in a container or cookie jar. It's best to leave a small amount of space for air circulation.
Related
COSTCO RASPBERRY CRUMBLE COOKIE
Equipment
- 10-12 mini tart pans
- 1 baking sheet
- 1 box grater
- 1 electric mixer
Ingredients
- Β½ cup unsalted butter softened
- β cup granulated sugar
- 1 egg
- Β½ teaspoon baking soda
- Β½ teaspoon vinegar
- 1 tso Vanilla extract
- 2 cups all-purpose flour
- Raspberry jam about a tablespoon per cookie
- powder sugar optional, for dusting cookies
Instructions
- Using an electric stand mixer with a paddle attachment, combine Β½ cup (1 stick) of softened unsalted butter and β cup of white sugar until they form a creamy mixture.
- Next, you need to activate Β½ teaspoon baking soda with Β½ vinegar in a small cup or bowl. This creates a chemical reaction and works like a leveling agent. Then add the activated foaming baking soda/vinegar to the butter mixture, along with 1 egg and 1 teaspoon of vanilla extract.
- Now set the mixer on low speed and slowly add in 2 cups of all-purpose flour. Mix until the dough starts to turn to crumbles.
- Once the cookie base is ready by hand press together the crumbs to create one big round piece of dough.
- Place the dough onto a cutting board and split it into half. Then, one of the halves split in half again. Then wrap the two halves with plastic wrap, separately, and freeze for 25-30 minutes. This will be for the crumble topping.
- While the 2 pieces of dough are cooling in the freezer separate the remaining piece of dough into equal portions about 10-12 pieces. Cover the pieces with your mixing bowl upside down or plastic wrap to keep them from drying out while you work on The next step.Β
- Preheat the oven to 350F.
- Prepare 9in baking tart pans or other forms of similar size by spraying with non-stick spray. Then using your thumbs press the dough firmly into the tart pans until the dough isΒ very thinlyΒ covering the entire tart pan. Make sure you even out the inside base edges in the tart pan, when the cookie is baking it will expand.
- When all your tart pans are ready with dough pressed into them. Spoon a tablespoon of raspberry jam into each cookie/tart pan and spread the jam evenly to the edges.
- Next, take one of the wrapped dough pieces out of the freezer, and using the big hole side on your grater, grate the dough onto the counter on top of each cookie/tart sprinkle evenly with the grated dough make sure you are conservative at first so that you will have enough dough to cover each cookie, you can always go back and add more if you have leftover dough. Also, once baked the sprinkled grated dough will expand a little. Then, take out the second piece and do the same steps. The reason you want to separate the dough into 2 pieces is because when grating and holding the dough it softens quickly so to help you work quickly and not end up with mush for the topping, you need to split it into 2 pieces.
- Place all the tart pans onto a cookie sheet and bake in a preheated oven for 25 minutes or until golden brown.
- Once you finish baking your cookies, let them cool to room temperature on a cookie rack. After they have cooled, remove them from the tart pans and sprinkle powdered sugar on top. You can enjoy these delicious treats with your favorite beverage, whether it be milk, tea, or coffee.
Braghan says
These look elegant yet simple to make. My favorite! Canβt wait to try these out!
JULIE'S APRON says
Thank you for your sweet words!
Alessandra says
I love that these look fairly easy to make! I always want to make things like this for the holidays but worry that they will be too time consuming, so thank you for making an approachable cookie!
JULIE'S APRON says
So happy you think so!
charlotte says
I love the combination of raspberry jam and butter cookies. These are gorgeous and delicious! Thanks so much for sharing the recipe and detailed tutorial.
JULIE'S APRON says
Thank you Charlotte!
Karina says
These are so fun! Perfect size. I can't wait to make them with the kids. Love the variation of Strawberry and Apricot too.
JULIE'S APRON says
That sounds great!! These cookies are very versatile they will be great with any kind of jam.
Tressa says
Simple and perfect with tea, thank you for sharing.
JULIE'S APRON says
I thought so too thank you!
Deepti says
These crumble cookies look amazing and yet are so simple to make. Going to try them soon!
JULIE'S APRON says
Great to hear!!
Tiffany says
These look fancy but are so easy to make. I want to try it with strawberry jam next.
JULIE'S APRON says
I have tried them with strawberry jam as well and they taste really yummy as well!
Christy says
My oldest son hates chocolate chip cookies (crazy I know!!) BUT he loves raspberry jam so these are a real winner in my house!
JULIE'S APRON says
Yay glad you found a cookie he enjoys!
Amy Gatto says
What a great combination of flavors! My kiddos loved these cookies and now I know I can make them at home instead of spending so much money at Costco!
JULIE'S APRON says
Right! and they are really simple to make
Alina Val says
These tasted amazing when we are visiting you guys. Iβm going to get the mini tart pans and make them, Iβm so excited! Thank you!
JULIE'S APRON says
Thank you Im glad you enjoyed!