These Raspberry Crumble Cookies are my take on a popular bakery item found at Costco. I love wandering the aisles at Costco — the seasonal finds, the samples, and the spacious produce section in summer make it one of my favorite places to shop. Buying in bulk keeps our fridge stocked as my boys get older and hungrier, and these cookies are one of those treats I always enjoy bringing home.
If you’ve seen the Raspberry Crumble Cookies at Costco, you may have heard they’re seasonal. That’s all the more reason to recreate them at home so you can enjoy a similar version any time.
These cookies are simple to make because the base and the crumble topping come from the same dough, and the filling is just raspberry preserves. The method is straightforward and yields buttery, sweet cookies perfect for breakfast with coffee or as an afternoon treat.
Baking tips: thoroughly spray your muffin tin with a reliable nonstick baking spray so the cookies release easily. Allow them to cool in the pan for at least 10 minutes to firm up; running a butter knife around the edges helps loosen them before removing.
How do they compare to Costco’s Raspberry Crumble Cookies?
Costco’s bakery makes these in large muffin tins, so their cookies are bigger than the standard muffin-size batch here. Texture is another difference: the Costco version tends to be crisper, while this homemade version is slightly softer and very buttery. Both are delicious, but if you prefer a crunchier cookie, bake until the edges are deeply golden.
If you love the Costco Raspberry Crumble Cookies, give this recipe a try. It’s easy to double the batch if you want extras to share. Happy baking!
Costco Raspberry Crumble Cookies
- Author: Julie
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Delicate, buttery crumble cookies filled with raspberry preserves. The crumbly dough doubles as topping and base, making these cookies quick to assemble and full of jammy flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup salted butter, chilled and cubed
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 egg, lightly beaten
- 3/4 cup raspberry jam or preserves
- 2 tablespoons powdered sugar, for dusting
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly spray a standard muffin tin with nonstick baking spray.
- In a food processor, pulse the flour, granulated sugar, cubed butter, salt, and baking powder until the mixture resembles coarse crumbs. Transfer to a bowl and stir in the beaten egg until a very crumbly dough forms.
- Reserve about half of the dough. Press roughly two tablespoons of the remaining dough into the bottom of each muffin well, compacting slightly (the bottom of a small measuring cup works well).
- Spoon approximately 1 tablespoon of raspberry preserves onto the dough in each well.
- Sprinkle the reserved dough crumbles evenly over the preserves to form a crumb topping.
- Bake at 375°F for 15–18 minutes, until the edges are golden. Let the cookies cool in the pan for at least 10 minutes so they set. Run a butter knife around the edges, then remove and transfer to a cooling rack. Dust with powdered sugar before serving.
- Store cooled cookies in an airtight container at room temperature.
Nutrition
- Serving Size: 1 Cookie
- Calories: 223
- Sugar: 19g
- Sodium: 158mg
- Fat: 8.2g
- Saturated Fat: 5g
- Unsaturated Fat: 2.6g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 0.6g
- Protein: 2.3g
- Cholesterol: 36mg