Description
Delight in the sweet and crumbly goodness of Costco Raspberry Crumble Cookies. These jumbo cookie tarts feature a buttery crust filled with tangy raspberry jam and topped with a crunchy crumble, perfect for any dessert or snack occasion.
Ingredients
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 Oven: Preheat your oven to 350℉. Prepare a jumbo muffin tin by spraying it with non-stick cooking spray or greasing and flouring the wells. Set aside for later use.
- Make Crust and Topping Mixture: Cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1 to 2 minutes until well combined and fluffy.
- Add Dry Ingredients: Gradually add the all-purpose flour and kosher salt to the creamed mixture. Mix just until incorporated; the dough will be slightly crumbly. Avoid over mixing to keep the dough tender.
- Form the Cookie Base: Scoop about 1/4 cup of the dough mixture into each muffin well. Press the dough into the bottom and slightly up the sides to form a shallow crust. Be gentle to prevent packing the dough too tightly, which could make it tough.
- Add Raspberry Filling: Spoon between 1/2 to 1 tablespoon of seedless raspberry jam into the center of each crust, creating the jam filling for the cookies.
- Top with Crumble: Sprinkle a heaping tablespoon of the remaining dough mixture over the raspberry jam on each cookie, creating a crumbly topping layer.
- Bake Cookies: Place the muffin tin in the preheated oven and bake for 22 minutes, or until the cookies are lightly browned on top and edges.
- Cool and Remove: Allow the cookies to cool completely in the tin before attempting to remove them. Use a knife to gently run around the edges if necessary, to help pop them out without breaking.
Notes
- Do not over mix the dough to avoid tough cookies; a slightly crumbly texture is perfect and will hold together when squeezed.
- Store the cookies at room temperature in an airtight container for up to one week to maintain freshness.
- For longer storage, freeze the cookies for up to three months, separating each with wax paper in a freezer-safe bag.
- Use seedless raspberry jam for the best smooth and spreadable filling consistency.
- Greasing and flouring the muffin tin helps prevent sticking and keeps the cookie edges intact during removal.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
