If you’ve ever wandered through the bakery section at Costco, you may have spotted the Raspberry Crumble Cookies—beautiful, golden, buttery treats with a ruby-red center of raspberry preserves and a sweet crumbly topping. These cookies are generously sized, melt-in-your-mouth soft, and elegantly simple in flavor. And now, you can bake them yourself—right at home!
These homemade Costco-style Raspberry Crumble Cookies are everything you love about the store-bought version—but even fresher. They’re buttery, tender, filled with just the right amount of tart-sweet jam, and topped with an irresistible almond-scented crumble.
Whether you’re baking for a party, looking to impress guests, or just want a bakery treat without leaving your kitchen, these cookies will become a household favorite. Ready in under 30 minutes, they taste just as good (or better) than their Costco counterpart.
🍓 What Makes Raspberry Crumble Cookies So Irresistible?
These cookies bring together the best of several worlds:
- A buttery shortbread base that holds its shape yet crumbles perfectly with every bite.
- A jewel-toned raspberry center, sweet with just enough tartness to balance the richness of the dough.
- A crumb topping made from the same buttery dough, creating a layered texture of crunch and melt.
- Hints of almond and vanilla, giving the cookies a delicate and aromatic finish.
They look beautiful, taste incredible, and are deceptively easy to make.
🛒 Ingredients – Bakery Results from Pantry Staples
This recipe uses everyday ingredients to replicate the famous Costco cookie magic.
Ingredients:
- 1 cup unsalted butter, softened
- ¼ cup granulated sugar
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup seedless raspberry jam (preserves work best for texture)
📝 Baking Tip: Use seedless raspberry preserves to get a smooth texture without the crunch of seeds. Look for high-quality preserves with real fruit for the best flavor.
🥣 Instructions – How to Bake Costco Raspberry Crumble Cookies at Home
This recipe makes 12 jumbo cookies using a jumbo muffin tin—the secret to getting those deep, perfectly round bakery-style cookies.
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C).
Spray a jumbo muffin tin with non-stick cooking spray or grease and flour each well thoroughly to prevent sticking.
💡 Don’t have a jumbo muffin tin? You can use standard muffin tins and adjust the baking time slightly—check at 15–18 minutes.
Step 2: Make the Crust & Crumble
In a large bowl, cream together the butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for about 1–2 minutes, until light and fluffy.
Add in the flour and kosher salt, mixing just until combined. The dough should be crumbly but moist enough to hold together when pressed. Don’t overmix—this ensures a tender cookie.
Step 3: Press Dough into Muffin Tin
Scoop about ¼ cup of the dough mixture into each muffin well.
Press the dough into the bottom and slightly up the sides to create a little well or cup shape. Gently press into the pan, but don’t compact it too tightly—this helps keep the cookie tender.
Step 4: Add Raspberry Filling
Place ½ to 1 tablespoon of seedless raspberry jam into the center of each cookie. A heaping spoonful works well if you love extra filling.
Step 5: Add the Crumble Topping
Use the remaining dough mixture to sprinkle a heaping tablespoon of crumble over each cookie, gently pressing it down to stick but leaving some texture on top.
Step 6: Bake to Golden Perfection
Bake the cookies for 18–22 minutes, or until the edges are lightly browned and the topping is just turning golden.
Let them cool completely in the pan before attempting to remove.
🧁 Tip for Removal: Run a thin knife around the edge of each cookie if needed to gently pop them out of the muffin wells.
🕒 Recipe Overview
- Prep Time: 10 minutes
- Bake Time: 18–22 minutes
- Total Time: ~28–30 minutes
- Yield: 12 jumbo cookies
- Skill Level: Easy
🍽️ Serving Suggestions
These raspberry crumble cookies are ideal for:
- Holiday cookie platters
- Brunches and baby showers
- Gift boxes or teacher gifts
- Tea time with friends
- Freezer-friendly treats for anytime indulgence
They pair beautifully with a hot mug of Earl Grey tea, coffee, or even a glass of milk for a cozy dessert.
🍓 Variations & Tips
These cookies are versatile! Try these fun twists:
- Switch the jam – Use apricot, blackberry, or strawberry preserves.
- Add zest – Mix a little lemon or orange zest into the dough for a citrusy kick.
- Make it gluten-free – Use a 1:1 gluten-free flour blend.
- Add texture – Sprinkle a few sliced almonds on top before baking for added crunch.
🧊 Storage & Freezing
- Room Temp: Store in an airtight container for up to 5 days.
- Freezer (Baked): Freeze completely cooled cookies for up to 2 months. Wrap in plastic wrap and place in a freezer-safe bag.
- Freezer (Unbaked Dough): Freeze pressed cookie cups (without jam or topping) for future use. Add jam and topping before baking.
🥶 Pro Tip: Bake straight from frozen by adding 2–3 extra minutes to the bake time.
❤️ Why You’ll Love This Recipe
- ✅ Bakery-style at home – Looks and tastes like it came from a pastry case
- ✅ Simple and fast – No mixers or fancy ingredients needed
- ✅ Family favorite – Both kids and adults devour these
- ✅ Perfect make-ahead dessert – Great for parties or gifting
- ✅ Versatile and elegant – Easily adapted to different flavors and occasions
📌 Final Thoughts
These Costco Raspberry Crumble Cookies are the kind of treat you’ll make once and then find yourself craving again and again. With their buttery crust, jammy center, and irresistible crumb topping, they strike the perfect balance between comfort food and bakery elegance.
Make them for holidays, brunch, gifts—or just because you deserve something sweet. No Costco membership required.
📍 Pin this recipe, print it out, and save it to your favorites. It’s a keeper!
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🍪 Costco Raspberry Crumble Cookies – Bakery-Style Treats You Can Make at Home
This recipe uses everyday ingredients to replicate the famous Costco cookie magic.
Ingredients
-
1 cup unsalted butter, softened
-
¼ cup granulated sugar
-
⅓ cup powdered sugar
-
1 teaspoon vanilla extract
-
1 teaspoon almond extract
-
2 ¼ cups all-purpose flour
-
¼ teaspoon kosher salt
-
½ cup seedless raspberry jam (preserves work best for texture)
📝 Baking Tip: Use seedless raspberry preserves to get a smooth texture without the crunch of seeds. Look for high-quality preserves with real fruit for the best flavor.
Instructions
This recipe makes 12 jumbo cookies using a jumbo muffin tin—the secret to getting those deep, perfectly round bakery-style cookies.
Preheat your oven to 350°F (175°C).
Spray a jumbo muffin tin with non-stick cooking spray or grease and flour each well thoroughly to prevent sticking.
💡 Don’t have a jumbo muffin tin? You can use standard muffin tins and adjust the baking time slightly—check at 15–18 minutes.
In a large bowl, cream together the butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for about 1–2 minutes, until light and fluffy.
Add in the flour and kosher salt, mixing just until combined. The dough should be crumbly but moist enough to hold together when pressed. Don’t overmix—this ensures a tender cookie.
Scoop about ¼ cup of the dough mixture into each muffin well.
Press the dough into the bottom and slightly up the sides to create a little well or cup shape. Gently press into the pan, but don’t compact it too tightly—this helps keep the cookie tender.
Place ½ to 1 tablespoon of seedless raspberry jam into the center of each cookie. A heaping spoonful works well if you love extra filling.
Use the remaining dough mixture to sprinkle a heaping tablespoon of crumble over each cookie, gently pressing it down to stick but leaving some texture on top.
Bake the cookies for 18–22 minutes, or until the edges are lightly browned and the topping is just turning golden.
Let them cool completely in the pan before attempting to remove.
🧁 Tip for Removal: Run a thin knife around the edge of each cookie if needed to gently pop them out of the muffin wells.
Notes
🕒 Recipe Overview
-
Prep Time: 10 minutes
-
Bake Time: 18–22 minutes
-
Total Time: ~28–30 minutes
-
Yield: 12 jumbo cookies
-
Skill Level: Easy