Raspberry Crumble Cookies Better Than Costco

Raspberry Crumble Cookies are buttery shortbread cookies filled with sweet raspberry jam and finished with a tender crumble topping. They are baked in a muffin tin, which gives them a charming mini pie shape and makes them easy to package, gift, or serve on a dessert tray. The best part is that the same simple shortbread dough is used for both the cookie base and the crumbly topping, so the recipe stays quick and uncomplicated.

These easy raspberry shortbread cookies come together in about 30 minutes and do not require chilling. They are ideal when you want a pretty homemade cookie without spending hours in the kitchen.

Why You’ll Love This Recipe

• These raspberry crumble cookies are baked in muffin liners, so they are easy to lift out, store, and share.
• They have the same cozy appeal as Costco-style raspberry crumble cookies, but with a fresh homemade taste.
• One shortbread dough does double duty as both the cookie base and the crumble topping.
• No chilling is required, and the dough comes together easily in one bowl.
• The raspberry jam adds bright, tangy sweetness that balances the rich buttery dough.
• They are pretty enough for holidays but simple enough for a quick weekend bake.

Recipe Ingredients

You only need a short list of pantry-friendly ingredients to make these crumbly raspberry cookies. Because the cookie base is simple, each ingredient plays an important role in the final texture and flavor.

Ingredient Notes:

• Unsalted butter gives the cookies their rich shortbread flavor. Use butter that is slightly softened but still cool and firm, not melted or greasy.
• Granulated sugar and powdered sugar are both used in the dough. Together, they help create a tender, crumbly texture.
• Vanilla extract and almond extract add warmth and depth. They also pair beautifully with raspberry jam. You can leave them out if you prefer a more classic butter shortbread flavor.
• All-purpose flour forms the base of the dough. For the most accurate result, weigh it in grams if possible.
• Salt should not be skipped. A small amount balances the sweetness and enhances the buttery flavor.
• Raspberry jam creates the bright fruit filling. Store-bought jam works well, and homemade jam is also fine as long as it is not too runny.

See the recipe card below for the full ingredient list and exact measurements.

Substitutions & Variations

• For a pure shortbread flavor, omit the almond and vanilla extracts.
• Use a regular, mini, or jumbo muffin tin. Baking time will vary depending on the pan size, so watch for lightly golden edges.
• Swap the raspberry jam for another thick fruit preserve if you want a different flavor.
• Nutella can be used in place of jam for a chocolate-hazelnut version.
• Seedless raspberry jam is a good option if you prefer a smoother filling.

This recipe has not been tested with every possible substitution. If you make changes, use your best judgment and watch the texture of the dough and filling carefully.

How to Make Raspberry Crumble Cookies

Quick Recipe Video

Step by Step Instructions

Step 1: In a large mixing bowl, cream the butter with the granulated sugar, powdered sugar, vanilla extract, and almond extract until the mixture looks light, smooth, and fluffy. An electric mixer is helpful because shortbread dough is thick.

Step 2: Add the flour and salt, then mix just until combined. The dough should look crumbly, but when you squeeze some in your hand, it should hold together like soft modeling dough.

Step 3: Press 2 packed teaspoons of dough into the bottom of each lined muffin cup. Make sure the dough forms a solid base with no holes so the jam does not leak through.

Step 4: Spoon about 1 teaspoon of raspberry jam over the center of each cookie base. Try to keep the jam mostly in the middle.

Step 5: Sprinkle the remaining shortbread crumbs over the jam. The filling should be mostly covered, but a little jam peeking through is perfectly fine.

Step 6: Bake on the middle rack at 350°F for 15-20 minutes, or until the tops and edges just begin to turn lightly golden. Let the cookies cool in the pan until they are firm enough to move.

Expert Baking Tips

1. Use butter that is softened but still cool. If it is too warm, the dough may become greasy and harder to crumble.
2. For best accuracy, weigh the flour in grams instead of relying only on measuring cups.
3. If you do not have muffin liners, lightly grease the muffin pan with butter before adding the dough.
4. Press the base firmly into the muffin cup so there are no gaps where jam can escape.
5. Avoid overbaking. These cookies are ready when the edges and crumbs are just starting to tan.
6. Let the cookies cool before removing them from the pan. They firm up as they cool and are easier to handle.

Common Questions

Storage

Room Temperature

Store fully cooled raspberry crumble cookies in an airtight container at room temperature for up to 5 days.

Freezing Instructions

Place cooled cookies in a freezer-safe container and freeze for up to 1 month. Thaw them at room temperature before serving.

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The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.