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.
Costco Raspberry Crumble Cookies
- 12-15 Small mason jar lids (approximately 2 3/4” diameter) or jumbo muffin tins.
- 1 cup butter soft
- 1/4 cup sugar
- 1/4 cup plus 2 Tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 1/2 cups flour
- 6 Tbsp raspberry jam
- 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.
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.