Description
Delight in these Costco Raspberry Crumble Cookies featuring a buttery crumbly crust, a sweet raspberry jam center, and a crisp topping. Perfectly baked to golden perfection, these cookies offer a delicious balance of textures and fruity flavor, ideal for a sweet snack or dessert.
Ingredients
Scale
Crust and Topping
- 1 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
Filling
- 1/2 cup seedless raspberry jam
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350℉. Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.
- Make Crust and Topping Mixture: In a mixing bowl, cream together softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for about 1-2 minutes until combined and smooth.
- Add Dry Ingredients: Add flour and kosher salt to the butter mixture. Mix just until combined. The dough should remain slightly crumbly; avoid over mixing to prevent tough cookies.
- Form Cookie Bases: Scoop approximately 1/4 cup of the dough into each muffin well. Press the dough into the bottom and slightly up the sides to create a shallow well. Do not over pack; keep it crumbly for a tender crust.
- Add Raspberry Filling: Spoon 1/2 to 1 tablespoon of seedless raspberry jam into the center of each dough well.
- Add Crumble Topping: Sprinkle each cookie with about 1 heaping tablespoon of the remaining crumbly dough mixture to cover the jam.
- Bake: Bake the cookies in the preheated oven for 22 minutes or until the tops are lightly golden brown and the jam is bubbly.
- Cool and Remove: Allow the cookies to cool completely in the muffin tin. Use a knife to gently run around the edges if needed, then carefully remove the cookies from the pan.
Notes
- Do not over mix the dough to keep crumbs tender and avoid toughness.
- The crumbly texture is intentional; the dough should stick together when squeezed but not fully smooth.
- Store raspberry crumble cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze cookies separated by wax paper in a freezer bag for up to 3 months.
- Let cookies cool completely before removing from the muffin tin to maintain their shape.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
