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Raspberry Crumble Cookies

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Buttery shortbread-style cookies filled with raspberry jam and topped with sweet crumble, baked in muffin cups — easy, tart and just like Costco’s favorite treat.

Ingredients

  • ½ cup unsalted butter, softened
  • 2 Tbsp granulated sugar
  • 3 Tbsp powdered sugar
  • ¼ tsp vanilla extract (optional)
  • ¼ tsp almond extract (optional)
  • 1⅓ cups all‑purpose flour
  • ⅛ tsp salt
  • ⅓ cup seedless raspberry jam

Instructions

  1. Preheat oven to 350 °F (175 °C) and line or grease a regular muffin pan.
  2. In a bowl, cream butter, granulated sugar, powdered sugar, vanilla and almond extracts until light and fluffy.
  3. Stir in flour and salt until mixture is crumbly but holds together when squeezed.
  4. Press about 2 tsp packed dough into bottom of each muffin cup to form a base.
  5. Add like 1 tsp raspberry jam in each center.
  6. Crumble remaining dough evenly over jam to cover.
  7. Bake 15–20 minutes, or until edges and tops are just starting to tan.
  8. Let cookies cool in pan until firm, then remove to a rack.

Notes

  • Use chilled butter for best crumb texture.
  • You can use any jam flavor—apricot, blueberry or even lemon curd.
  • For mini cookies, use a mini muffin tin and bake 8–12 minutes.
  • Store in airtight container at room temperature for up to 5 days or freeze up to 1 month.

Nutrition

Find it online: https://lauracooks.com/raspberry-crumble-cookies/