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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: 18 - 20 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