Description
These Costco Raspberry Crumble Cookies feature a buttery crumbly crust filled with sweet and tangy raspberry jam, topped with a crisp crumble. Perfectly baked to golden perfection, they offer a delightful balance of textures and flavors, ideal for dessert or an afternoon treat.
Ingredients
Units
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 and Prepare Pan: Preheat your oven to 350℉. Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells to prevent sticking. Set the pan aside.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for about 1 to 2 minutes until the mixture is light and fluffy.
- Add Flour and Salt: Incorporate the all-purpose flour and kosher salt into the butter mixture. Mix just until combined. The dough should remain slightly crumbly; avoid over mixing to prevent tough cookies.
- Form the Cookie Crusts: Scoop approximately 1/4 cup of the dough mixture into each muffin well. Press the dough into the bottom and partially up the sides of each well to form a crust, being careful not to over-pack the dough.
- Add Raspberry Jam Filling: Spoon between 1/2 to 1 tablespoon of seedless raspberry preserves into the center of each crust in the muffin wells.
- Top with Crumble Mixture: Sprinkle about one heaping tablespoon of the remaining crumbly dough mixture evenly over the raspberry jam on each cookie to create the crumble topping.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes or until the tops are lightly browned and the crumble is cooked through.
- Cool and Remove: Allow the cookies to cool completely in the muffin tin. To remove, gently run a knife around the edges of each cookie to loosen them before popping out from the pan.
Notes
- Make sure not to over mix the dough after adding flour to maintain a tender crumb.
- Seedless raspberry jam works best for a smooth filling but any raspberry preserves can be used.
- Chilling the dough before baking is optional but can help maintain the shape of the cookies.
- For a different flavor twist, try swapping almond extract with lemon extract.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 70mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
