Home » Baking Recipes

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!

Costco raspberry crumble cookies on a wire rack with more cookies on brown paper and on a wooden cutting board in the background
Post may con­tain affil­i­ate links. See my Affil­i­ate Disclosure.

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.

Costco raspberry crumble cookie on a wire rack

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

Raspberry Crumble Cookies ingredients - flour, powdered sugar and cornstarch in food processor - butter, jam and orange zest on concrete counter top
  • But­ter
  • Unbleached All Pur­pose Flour
  • Pow­dered Sugar
  • Corn Starch
  • Orange Zest
  • Rasp­ber­ry Jam
Costco raspberry crumble cookies on a wire rack with more cookies on brown paper and on a wooden cutting board in the background

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 just 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 make quick work of mix­ing the short­bread. If you don’t, 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. 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.
    • You can def­i­nite­ly make these yum­my Rasp­ber­ry Crum­ble Cook­ies with­out a whoop­ie pie pan, though. So, don’t despair. Start with a reg­u­lar bak­ing sheet. Line the sheet with a sil­i­cone bak­ing mat [affil­i­ate link] or parch­ment paper. Don’t grease it.
    • Use 3‑inch Eng­lish muf­fin rings [affil­i­ate link] that you can leave on the bak­ing sheet as the short­bread cook­ies bake. Grease them so the cook­ies can be removed eas­i­ly after baking. 
    • Or, you can try a 3‑inch cook­ie cut­ter [affil­i­ate link] to press and mold the cook­ie bases on the cook­ie sheet. Set the cook­ie cut­ter on your prepped bak­ing tray. Add the short­bread cook­ie crum­ble and press down firm­ly inside the ring to form the cook­ie. Gen­tly remove the cook­ie cut­ter. 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. 
  4. Cool the cook­ies com­plete­ly in, or on, the pan you baked them. 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.
copycat costco raspberry crumble cookie with bite taken out exposing the jammy center

FAQs

How do I spread the jam on the crumbly cook­ie bases with­out break­ing them?

Gen­tly use a fork to press down and break up the jam to a point of being spread­able.

It’s inevitable that you will get a few crumbs in the jam, but you’re going to be sprin­kling crum­ble over it any­way. So, that’s fine.

Be sure that you are not remov­ing any cook­ie molds (Eng­lish muf­fin rings or cook­ie cut­ter) before the jam is spread.

In the whoop­ie pie pan or with the Eng­lish muf­fin rings it will be eas­i­er, since those have sides that aren’t removed until after bak­ing.

But, if you’re using the cook­ie cut­ter as a mold, spread the jam before tak­ing the cook­ie cut­ter off. That will help sta­bi­lize the cook­ie dough while you are spread­ing the jam.

Using a fork to break up and spread jam on the center fo shortbread cookies
Can I use a dif­fer­ent fla­vor of jam in my Rasp­ber­ry Short­bread Cook­ies?

Yes. We have tried this recipe with seed­less rasp­ber­ry, apri­cot and seed­less black­ber­ry jam. All are deli­cious, so choose your favorites. 

Costco raspberry crumble cookies on a white plate covered in brown paper. Apricot and blackberry flavors also shown.

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.
  1. Spoon 2 Table­spoons of the crum­ble into each mold. 
  2. 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.
  3. Add 1 Table­spoon of rasp­ber­ry jam in the cen­ter of each pressed cookie.
  4. 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.
  5. Use the remain­ing crumb mix­ture to sprin­kle over the jam.
  6. Bake at 300° F for 22 min­utes. The cook­ies will not brown, but will be set.
  7. Cool the cook­ies com­plete­ly on the pan you baked them in. 
  8. 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.
  9. Store on the counter in an air­tight con­tain­er up to 4 days or freeze up to 3 months.
copycat Costco raspberry crumble cookies on a wire rack with more cookies on brown paper and on a wooden cutting board in the background

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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
copycat Costco raspberry crumble cookies on a wire rack with more cookies on brown paper and on a wooden cutting board in the background

Raspberry Crumble Cookies


  • Author: Glen­da Embree
  • Total Time: 37 min­utes
  • Yield: 1820 cook­ies 1x

Description

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

These Rasp­ber­ry Crum­ble Cook­ies are but­tery, melt in your mouth short­bread cook­ies with a rasp­ber­ry jam mid­dle and crum­ble top­ping.  Deli­cious!  They’re easy to make and loved by young and old.


Ingredients

Units Scale
  • 2 cups but­ter, softened 
  • 1 cup pow­dered sugar
  • 3 cups flour
  • 1 1/2 cups corn­starch or arrow­root powder
  • 2 Table­spoons orange zest (zest of 2 or 3 large oranges)
  • 3 cups flour

  • 1 1/2 cups corn­starch or arrow­root powder
  • 2 Table­spoons orange zest (zest of 2 or 3 large oranges)
  • 2 cups but­ter, softened 
  • 1 cup pow­dered sugar
  • 3 cups flour
  • 1 1/2 cups corn­starch or arrow­root powder
  • 2 Table­spoons orange zest (zest of 2 or 3 large oranges)
  • 1 cup but­ter, cold and cut into cubes or grated
  • 1/2 cup pow­dered sugar
  • 1 1/2 cups flour
  • 3/4 cup corn­starch or arrow­root powder
  • 1 Table­spoon orange zest (zest of 1 large orange)
  • 1 1/4 cups rasp­ber­ry jam

Instructions

  1. Pre­heat the oven to 300° F and prep two of whichev­er pans you will be using. 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 on the pan you baked them in.
  10. When the Rasp­ber­ry Crum­ble cook­ies are com­plete­ly cool, use a knife to care­ful­ly cut around the edges and release them from the pan. For me it was eas­i­er, after they were loos­ened, 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.

Notes

To Freeze Raspberry Crumble Cookies

Place cook­ies in a sin­gle lay­er on a parch­ment or waxed paper lined bak­ing sheet.  Flash freeze for at least two hours.  Store frozen cook­ies in an air­tight con­tain­er with waxed paper between layers. 

Recommended Tools

  1. Whoop­ie Pie Pans [affil­i­ate link]- These are the per­fect size and depth to bake, and then eas­i­ly remove, the rasp­ber­ry crum­ble cook­ies.  (A muf­fin tin has small­er cups and they are much deep­er.  Bak­ing the cook­ies in a muf­fin tin means they will look more like short cup­cakes and be more dif­fi­cult to get out of the deep­er wells.)
  2. Eng­lish Muf­fin Rings - If you don’t have whoop­ie pie pans, use a parch­ment or sil­i­cone mat lined bak­ing sheet.  Place 3‑inch Eng­lish Muf­fin rings on the sheet and press the cook­ie dough into those.  Leave the rings on until after the cook­ies are baked and cooled.
  • Prep Time: 15 min
  • Cook Time: 22 min
  • Cat­e­go­ry: Bak­ing, Cook­ies, Dessert
  • Method: Baked
  • Cui­sine: Amer­i­can

Leave a Comment

Recipe rating