Easy Raspberry Crumble Cookies (Better than Costco)
These buttery shortbread cookies are filled with sweet raspberry jam and topped with a golden crumble. Baked in muffin tins, they’re quick, easy, and even better than the Costco version!
Equipment
- 1 Mixing bowl
- 1 Electric mixer recommended
- 1 Wire cooling rack
- 1 Baking sheet lined with parchment paper
Ingredients
Cookie Base and Filling
- 0.5 cup unsalted butter softened to room temperature
- 2 tablespoons granulated sugar
- 3 tablespoons powdered sugar
- 0.25 teaspoon vanilla extract optional
- 0.25 teaspoon almond extract optional
- 1.33 cup all-purpose flour weighed for best results
- 0.125 teaspoon salt
- 0.33 cup raspberry jam
Instructions
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper. This keeps your cookies from sticking and makes cleanup way easier.
- In a bowl, cream together the softened butter with granulated and powdered sugar until smooth and light. Add vanilla and almond extracts, if using.
- Add all-purpose flour and salt. Mix until the dough comes together. If crumbly, add a tiny splash of milk.
- Roll about a tablespoon of dough into a ball and press gently onto lined baking sheet until slightly flat.
- Create a small well in the center of each cookie using your thumb or the back of a spoon.
- Fill each well with about 0.5 teaspoon of raspberry jam. Don’t overfill.
- Crumble a small amount of extra dough over the top of the jam.
- Bake the cookies for 12 to 15 minutes until edges are just golden.
- Let cookies cool for 5 minutes on baking sheet and then transfer to a wire rack.
- Once completely cool, store in airtight container or freeze in a zip-top bag with parchment between layers.
Notes
Use a quick release method if using a pressure cooker to maintain cookie texture. Store cooled cookies in an airtight container for up to 5 days at room temperature.