Costco Raspberry Crumble Cookies {COPYCAT}

These copycat Costco Raspberry Crumble Cookies are buttery, melt-in-your-mouth shortbread cookies with a raspberry jam middle and crumble topping. Delicious!

I’ve never actually had Costco’s Raspberry Crumble Cookies or any Costco cookies for that matter. But, after all the online hype about them, I had to investigate.

I’ve taken a look at the other copycat recipes I’ve found for these raspberry cookies. And, I did an image search to see if I could find pictures of Costco’s Raspberry Crumble Cookies.

What I think I have figured out is that they are definitely some sort of shortbread cookie. So, I understand the love.

I also realized that the Costco version are pretty large … and thin.

Most of the copy cat recipes I’ve found are small because they’re baked in muffin tins. And they have made the cookie bottoms so thick, in some cases, that they look more like short cupcakes.

After all the investigation, I decided I would modify my favorite Orange Shortbread Cookies recipe and create my own copycat version of their Raspberry Crumble Cookies.

The shortbread cookie part of my Raspberry Crumble Cookies is delicate and buttery and not too sweet. That’s perfect to complement the sweet jam.

A crumbled bit of the same shortbread dough creates the crumble topping. This recipe couldn’t be easier!

I’m happy to report that the experiment is a smashing success and even my “don’t really like new things” husband is enjoying these delectable raspberry cookies.

The Ingredients

• Butter
• Unbleached All Purpose Flour
• Powdered Sugar
• Corn Starch
• Orange Zest
• Raspberry Jam

Pro Tips for Making and Baking the Shortbread

1. Don’t use softened butter. I altered my original shortbread cookie recipe by using ice-cold butter. This creates the tender crumb texture that melts in your mouth, both as the cookie bottom and the crumble topping. You’ll cut in the cold butter, like making biscuits.
2. If you have a food processor, use it to mix the shortbread quickly. If you don’t have one, grate the cold butter before starting your recipe. Put the grated butter back in the fridge until you’re ready to use it. Then use a hand mixer when you’re ready to mix all the ingredients.
3. Cool the cookies completely in or on the pan they were baked on. Don’t try to remove the cookies until they are completely cool. Like all good shortbread, the longer these cookies set, the less fragile they become.
4. Use a whoopie pie pan_{[affiliate link]} or at least something larger than a muffin tin. I highly recommend baking your raspberry Crumble Cookies in the whoopie pie pan. It makes a 3-inch cookie, and the depressions are shallow, so the finished cookie is easy to remove from the pan. In a muffin tin, the cookies will be much smaller. Also, a muffin tin will be more difficult to lift the cookies out of.

Use English Muffin Rings Instead of a Whoopie Pie Tin

You can make these yummy Raspberry Crumble Cookies without a whoopie pie pan. So, don’t despair.

1. Start with a regular baking sheet. Line the sheet with a silicone baking mat _{[affiliate link]} or parchment paper. Don’t grease it.
2. Use 3-inch English muffin rings _{[affiliate link]} to leave on the baking sheet as the shortbread cookies bake. Grease them so the cookies can be removed easily after baking.

Use a Cookie Cutter Instead of a Whoopie Pie Tin

Or, you can try a 3-inch cookie cutter _{[affiliate link]} to press and mold the cookie bases on the cookie sheet.

1. Set the cookie cutter on your prepped baking tray.
2. Add the shortbread cookie crumble and press firmly inside the ring to form the cookie.
3. Gently remove the cookie cutter.
4. Repeat for all cookies.

If you use the cookie cutter, which will be removed after each cookie is molded, your Raspberry Cookies’ edges may be more fragile since they are baking without the round mold surrounding them.

FAQs

How to Make Raspberry Crumble Cookies

1. Preheat the oven to 300° F and prep two of whichever pans you will be using. The whoopie pie pans I recommended are non stick and need no greasing. If using English muffin rings on a baking sheet, use parchment or a silicone mat to line the sheet and grease the inside walls of each ring. If using a cookie cutter as a mold, prep the sheet with either parchment paper or a silicone mat.
2. Pulse all the ingredients in a food processor. 8 to 10 pulses will be sufficient to mix the ingredients and break down the butter. There may still be small clumps of butter, but not many. The crumble mixture will have the texture of sand with a few larger clumps in it. This is both your cookie dough AND the cookie crumble for the top layer.

3. Spoon 2 Tablespoons of the crumble into each mold.
4. Use the bottom of a cup or mug, or the back of a spoon to firmly compress the crumbles into a solid cookie within the mold. Try to press it to an even thickness all the way across the cookie.
5. Add 1 Tablespoon of raspberry jam in the center of each pressed cookie.
6. Use a fork, to gently break up the jam and spread it to within 1/4″ of the edges of the cookie. It won’t be perfect and that’s fine. The jam will melt and spread a tiny bit in the oven.
7. Use the remaining crumb mixture to sprinkle over the jam.
8. Bake at 300° F for 22 minutes. The cookies will not brown, but will be set.
9. Cool the cookies completely on the pan you baked them in.
10. When they are completely cool, use a knife to carefully cut around the edges and release them from the pan. For me it was easier to lift them gently off the pan by sliding the tines of a fork underneath and lifting. Most serving spatulas are too wide to get inside the rings or molds.
11. Store on the counter in an airtight container up to 4 days or freeze up to 3 months.

I hope you’ll make this recipe and be enjoying a Raspberry Crumble Cookie, very soon! Have a great week, home baking friends!

The Recipe

More Fantastic Cookie Recipes

• Kitchen Sink Cookies
• Chocolate Chip Cookies with Chestnut Flour