What do you do when one of your BFFs sends you a text saying “Have you tried those Costco Raspberry Crumble Cookies?”… do you run out and buy them? Yes, you’re correct. That’s what a normal person would do… I, however, saw it as a challenge. And if I may toot my own horn here for a second… challenge accepted and won.
Full disclosure: I have never actually eaten one of these cookies from Costco. So how the heck did I come up with a copycat Costco Raspberry Crumble Cookie Recipe? Research. Trial and Error. Extensive taste testing by big fans of the cookie aka my friends. It’s all very scientific.
I am told by extremely reliable sources that they are a perfect replication. If I’m honest, I don’t care what the original tastes like because these are absolutely to die for. Crisp, buttery shortbread, sweet tangy jam and the crumble topping that makes them completely irresistible.
The only difference is that they are slightly smaller, which I’m sure you’ll agree, makes them slightly less dangerous to have around.
Anything Special You Need to Know?
*I have made these in mason jar canning lids and in muffin tins (both standard sized and jumbo). In order of preference I like the jar lids, then the jumbo muffin tins and then the standard muffin tins. The muffin tins are a little less fussy though, so if you don’t like to mess around I suggest to go that route. **If using regular muffin tins I would decrease the dough added to each cup to 3 Tbsp.
*I used regular mouth mason jar canning lids that are made up of a separate ring and sealing lid. That way the bottoms are removable, kind of like a giant tart pan. These lids are 2 3/4″ in diameter. Like these.
Recipe-ish…
Costco Raspberry Crumble Cookies
Equipment
- 12-15 Small mason jar lids (approximately 2 3/4” diameter) or jumbo muffin tins.
Ingredients
- 1 cup butter soft
- 1/4 cup sugar
- 1/4 cup plus 2 Tbsp icing sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 1/2 cups flour
- 6 Tbsp raspberry jam
Instructions
- Cream the butter and sugars in an electric mixer until light and fluffy.
- Add in the extracts and mix well.
- Add in the flour and mix until crumbly.
- Scoop 1/4 cup dough into each mason jar lid and press in firmly using the back of the measuring cup or a small dish.
- Spoon roughly 2 tsp jam onto each cookie.
- Top each with about 2-3 tsp crumbly dough.
- Bake at 350 for 18-22 minutes until lightly browned.
- Cool in molds for at least 20 minutes then run a knife around the edge and pop the cookies out.
Notes
Let me know what you think!
If you like this Costco Raspberry Crumble Cookie Recipe you must check out my Apple Blondies with Walnuts and Cinnamon Brown Butter Glaze and my Matcha Cookies with White Chocolate. They are also to die for.
I never had the original either but these were delightful! And super easy to make, too. Most of the work came from finding all the mason jar lids, lol. Thank you!
I had to do a bit of a lid hunt too! So glad you liked them!! Thanks for letting me know. 🙂
I had Costco’s and we love them. I tried this recipe and it is like Costco’s so it’s a winner and a keeper!!!
So glad you liked them! Thanks for letting me know!!
How many cookies does this make? I have some delicious homemade blueberry jam to use. Can’t wait!
Hi Beth! The recipe makes about 12 cookies. Hope you love them. Let me know how it goes… I bet blueberry will be delicious!
Hi I would love to make this, on step 4 it says to scoop a quarter cup of dough into the cups. Is the dough just the crumbly dough molded for the cookie or another dough?
It’s the crumbly dough. There is no second dough. When you press the crumbly dough into the cups it firms up and sticks together. Hope that helps! Let me know if you have any other questions!
Hi, we’ve had the Costco Raspberry cookies. They were very good for store bought. I’d like to try your recipe but don’t have the jumbo cupcake tray. How long would you cook in the reg cupcake tin? Does the tin need to be coated with shortening so it doesn’t stick? Thx so much!
Hi Susan, I’ve made them in regular sized muffin tins and they turned out very well. I would just keep an eye on them because when I use my darker muffin tins they brown more quickly. I would start checking them at about 10 minutes. You don’t have to coat the tins, but I often give them a light coating of nonstick spray just to be sure. Let me know if you have any other questions!
Excellent recipe. I use the perforated bottomless tart rings, got them at Amazon. I make 10 cookies from one batch of this recipe.
Thanks for sharing
I might have to get some of those!! So glad you liked them… thanks for letting me know. 🙂
Made them this weekend using blueberry jam. Delicious! Everyone loved them. Will definitely make again.
I bet the blueberry was fabulous! I’ll have to try… thanks for the comment!
A neighbor suggested I make the Costco Raspberry crunch cookies. They thought they were better than the store bought, thank you. I love these cookies
Thank you so much Ann. I’m so glad you liked them!!
I love Costco Raspberry Crumbles and can’t wait to try these, I have a stupid question though. I bought the mason jar lids off Amazon and they have the removable lids, do you bake these in the lids with removable piece and if you do what side because there’s a rubber ring and jell like piece in the middle.
Hi Terri, I sent you an email reply to this because I was out of the country… hope you received it! I just assemble the lids as you normally would use them. So, the rubber ring side would be facing the cookie dough. Does that make sense?
This recipe is right on! I bought 4” muffin-top pans on Amazon to bake them and I also sprinkled them with powered sugar, after cooled, so they look just like the cookies at Costco. If you mix 1 tsp. of cornstarch with every 1/4 cup of powered sugar, the sugar doesn’t melt. I get 12 cookies using 2 muffin-top pans.
Thank you so much Pat!! I love that conrstarch tip and wish I knew that when I sprinkled the cake I made on the weekend. 😉
So glad you liked the cookies… thanks for letting me know!
Could you post the link to the pan you purchased, please. Thank you.
It’s not a special pan, actually. I use wide mouth mason jar lids… the standard ones with the removable ring. I place the lids on a parchment lined baking sheet to bake. You can also use a muffin tin. Hope that helps! Let me know if you have any other questions.
Hi, just curious, has anyone tried freezing the shortbread dough in advance? Or is it too crumbly to do that ahead of time?
I haven’t tried it, but I’d love to know if anyone else has, and if I do try I’ll definitely let you know!
Wow! These are amazing! I filled with dulce de leche and some with boysenberry jam…. OMG
Re: freezing – I think they would freeze nicely, my dough wasn’t as crumbly as I thought it would be. The toping would definitely need to be fully defrosted (or frozen as crumbles), of not made same day. I plan to mass produce for Christmas, and I like to make my dough ahead on black Friday and freeze it so that it’s less work at “showtime”. Thanks for a fabulous recipe!
Dulce de Leche?!! Oh I am soooooo doing that! Thanks for the inspo!
❤️❤️❤️❤️❤️these Raspberries crumble cookies
Is it safe to freeze these cookies ???
I haven’t frozen them, but I don’t see why you couldn’t. I’ll give it a try with my next batch… we just have to stop eating them all so fast so I have some to freeze! 😉
I love the Costco raspberry Crumb Cookies. I was pleasantly surprised at how much your recipes is exactly like the Costco ones. Delish.
I didn’t have mason jar lids so I used an egg metal ring to form the cookie dough, popped them out and finished them up. They spread just a teeny bit but still come out great. Thank you so much for sharing your recipe
I love how you improvised! Thank you so much for letting me know that you enjoyed them!