Raspberry Crumble Cookies

Raspberry crumble cookies have a buttery, eggless shortbread crust with a sweet raspberry jam filling and a crumble topping. The recipe is easy to make and the cookies taste like a sweet jam tart.

Sandy commented: ⭐️⭐️⭐️⭐️⭐️ LOVE THEM "These cookies are wonderful and easy to make. I used my muffin top pan in place of the biscuit cutter and they came out fantastic."

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Mmmmm buttery shortbread and sweet raspberry jam. A perfect flavor combo if you ask me. These raspberry crumble cookies are a lot like the wildly popular Kirkland cookies that you can buy at Costco.

This cookie recipe is similar to my coconut jam thumbprint cookies or my blueberry crumble bars. Or if you are looking for other shortbread inspired recipes; try dark chocolate cherry shortbread or caramel and brown sugar shortbread. If you want more of an oatmeal jam bar try my berry crumble bars.

💗why you will love this easy cookie recipe

• Simple ingredients ~ you only need seven ingredients to make these cookies. Eight if you dust them with confectioners' sugar after baking. And I bet you've got them all! No eggs needed!
• Texture ~ a buttery, soft, yet crumbly shortbread cookie.
• Petite size ~ they are thinner and smaller than the Costco version. This means they don't pack the same calorie count as the giant Costco cookies!

🛒ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ If not using a kitchen scale, be sure to fluff the flour in the container; then spoon it into the measuring cup and level it off with a flat surface.
• Granulated sugar ~ use your favorite brand.
• Kosher salt ~ just a touch to balance the sweetness. If you only have table salt, start with half the amount.
• Unsalted butter ~ the butter is a prominent flavor in this cookie recipe; so if you can afford it, this is a time to splurge on a European style butter. Plugrá and Kerrygold are two of my favorites. If you only have salted butter, eliminate the kosher salt.
• Vanilla and almond extracts ~ pure vanilla extract brings a hint of flavor. The almond extract also provides a lovely flavor. If you don't like almond extract or don't have it, just use vanilla in it's place.
• Raspberry jam ~ the sweetness of the jam you use will determine how sweet the final cookie is. If you prefer a seedless jam filling, go for it. You can also use whatever flavor of jam you choose. I did one test round with a homemade blackberry jelly and it was delicious. Although not all homemade jams and jellies are equal, so I would use a little less jam filling as it can spread more.
• Confectioners' sugar {not shown} ~ used for dusting over the cooled cookies.

🥣how to make raspberry crumble cookies

In a stand mixer with the paddle attachment, mix together the flour, kosher salt and sugar on low until combined. Add the small cubes of cold, unsalted butter and mix on low for 1 minute.

Then add the vanilla and almond extracts and mix on low another 2-3 minutes. The dough will be very crumbly at this point and not actually look like a cookie dough at all.

Now use your {clean} hands to grab the dough and clump it together. You are not going for a fully cohesive dough, but you should have a mixture of larger and smaller clumps of dough.

Line three baking pans with parchment paper or silicone baking mats. Then take a round cookie cutter {I used a 2 ¼ inch cutter for my cookies} and place it on the baking sheet. Place about 2 tablespoons of the crumbly dough into the cookie cutter and press it together to make the cookie shape. Press down more in the middle so you have a slight edge to each cookie.

Then gently remove the cookie cutter leaving the cookie intact on the baking sheet. Now place a teaspoon of raspberry jam in the middle of each cookie base. Top with additional crumbly cookie dough. Then place the prepared cookies in the refrigerator while you preheat the oven.

Once the oven has preheated, take the chilled cookies out of the refrigerator and bake. After they have cooled, dust with confectioners' sugar, if desired.

how do you get perfectly round cookies?

Many copycat recipes for Costco raspberry crumble cookies use a muffin pan. In my opinion, the ratio of shortbread cookie to jam filling is too much cookie to jam using that method.

That is why I used a biscuit or cookie cutter round for a mold. Then I use the "cookie scoot" method once the cookies are baked. I actually scoot the cookies twice in this recipe, but it's a completely optional step. The cookie edges will not be as perfectly round without scooting them.

can I make different flavors of crumble cookies?

Absolutely! Raspberry jam is a staple at the two sugar bugs house, but use your favorite. Strawberry or mixed berry would both be delicious. Of course they will no longer be raspberry crumble cookies! 😉

I did test this recipe with a homemade blackberry jelly. It worked beautifully as well. Just remember not all homemade jams and jellies are the same and they may spread more when baked.

👩🏻‍🍳tips for the best Costco copycat cookies

• Use cold butter, cut in small cubes. This recipe is a time to splurge on a premium butter if you can afford it.
• Press the dough firmly into the cookie cutter mold and use gentle pressure to lift the cutter away.
• Use a larger diameter biscuit cutter to "scoot" the baked cookies into a perfectly round shape. See the video in this post for a tutorial.
• Add a little cornstarch to the confectioners' sugar for dusting over the cooled cookies. This will help to prevent the sugar from melting into the cookie.

🫙how to store

Cookies can be stored in an airtight container at room temperature for up to 5 days.

The baked cookies also freeze well for up to 3 months.

Remember to snap a picture and tag me on Instagram if you make these Raspberry Crumble Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more berry desserts to try

• Berry Crumble Bars
• Blackberry Crostata
• White Chocolate Raspberry Cookies
• Frozen Blueberry Pie

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Raspberry Crumble Cookies

recipe created and tested by:

Tasia Harper

Raspberry crumble cookies have a buttery, eggless shortbread crust with a sweet raspberry jam filling and a crumble topping.

5 from 3 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 20 minutes mins

Bake Time 18 minutes mins

Additional Time 30 minutes mins

Total Time 1 hour hr 8 minutes mins

Course Cookies

Cuisine American

Servings 26 cookies*

Calories 141 kcal

Equipment

KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-⅝" x 16-½"

USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel

Ultra Cuisine 100% Stainless Steel Wire Cooling Rack for Baking fits Half Sheet Pans Cool Cookies, Cakes, Breads - Oven Safe for Cooking, Roasting, Grilling - Heavy Duty Commercial Quality

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

• ▢ 2 ⅓ cups all-purpose flour 292g
• ▢ ¼ teaspoon kosher salt
• ▢ ⅔ cup granulated sugar 133g
• ▢ 1 cup unsalted butter cold and cut in small cubes 226g
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ teaspoon pure almond extract**
• ▢ ½ cup raspberry jam 160g

Instructions

 

• In a stand mixer with the paddle attachment, mix together the flour (2 ⅓ cups/292g), kosher salt (¼ teaspoon) and sugar (⅔ cup/133g) on low until combined, about 30 seconds.
• Add the small cubes of cold, unsalted butter (1 cup/226g) and mix on low (stir or speed 2 on a KitchenAid mixer) for 1 minute. Then add the vanilla (1 teaspoon) and almond (½ teaspoon) extracts and mix on low another 2-3 minutes. The dough will be very crumbly at this point and not actually look like a cookie dough at all.
• Now use your (clean) hands to grab the dough and clump it together. You are not going for a fully cohesive dough, but you should have a mixture of larger and smaller clumps of dough.
• Line three baking pans with parchment paper or silicone baking mats. Then take a round cookie cutter (I used a 2 ¼ inch cutter for my cookies) and place it on the baking sheet. Place about 2 tablespoons of the crumbly dough into the cookie cutter and press it together to make the cookie shape. (don't press the dough into the tablespoon for measuring; just scoop two tablespoons of dough). Press down more in the middle so you have a slight edge to each cookie. (see photos in the post above if you need a visual). Then gently remove the cookie cutter leaving the cookie intact on the baking sheet. Continue creating cookies on the baking pan. I fit 10 cookies on each half sheet pan.
• Now place a teaspoon of raspberry jam in the middle of each cookie base. (you can use up to 1 ½ teaspoons of jam per cookie) and top with additional crumbly cookie dough. Then place the prepared cookies in the refrigerator while you preheat the oven.
• Preheat oven to 350°F. Once the oven is preheated, bake the cookies one tray at a time.
• Bake for 12 minutes, then remove the cookies from the oven and use a larger cookie cutter (3 inches is ideal) to "scoot" the edges back up. Work quickly and carefully as the pan and cookies are hot. Then place the pan back in the oven and bake 3-4 minutes more or until the edges are barely brown. If desired, scoot the cookies again once you remove them from the oven. *the cookie scooting is optional, but will help the cookies to have a taller and more finished edge to them.
• Allow the cookies to rest on the baking pan for 5 minutes then remove to cool completely on a wire cooling rack.

Notes

*The amount of cookies you get will vary if you use a different size mold for the cookies. I use a 2 ¼ inch cutter.

**You can omit the almond extract or substitute it with an equal amount of vanilla.

I use about 1 teaspoon of jam per cookie, but you can go up to 1 ½ teaspoons per cookie.

If you don't have round cookie cutters, a small can such as one that holds diced green chilis or olives could work. Just remove both ends of the can and use caution for any sharp edges. I've also seen people use the lids to Mason jars.

Cookies can be stored in an airtight container at room temperature for up to 5 days. The baked cookies also freeze well for up to 3 months.

Nutrition

Serving: 1 cookieCalories: 141kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 19mgSodium: 15mgSugar: 8g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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