pin it
I remember the first time I bit into one of these raspberry crumble cookies at Costco – it was a revelation. The combination of that tender, buttery cookie base with the vibrant raspberry filling and the crispy, sweet crumble topping was absolutely perfect. I knew immediately that I had to recreate them at home. This recipe captures everything I love about those bakery-style cookies: they're not too sweet, the raspberry filling provides just the right amount of tartness, and that crumble topping adds the most satisfying texture. What I appreciate most is how the cookie base stays tender and almost shortbread-like, while the top gets golden and crispy. The raspberry layer in the middle is generous enough that you get it in every bite, and it stays jammy and delicious even after baking. These cookies remind me of the classic fruit bars my grandmother used to make, but with a modern twist. They're elegant enough for special occasions but simple enough to whip up on a regular weekday when you need something sweet.
Why I love this recipe
I love this recipe because it brings the magic of a beloved bakery treat right into my home kitchen, and honestly, I think they taste even better homemade. There's something incredibly satisfying about creating those beautiful layers – the cookie base, the ruby-red raspberry filling, and that gorgeous golden crumble on top. The recipe is forgiving and flexible; if you're short on time, you can use store-bought jam, but when fresh raspberries are in season, making your own filling takes these to another level. What really makes me happy is how this recipe transforms simple pantry ingredients into something that looks and tastes impressive. The texture combination is absolute perfection – you get that tender cookie bottom, the smooth, fruity middle, and the crunchy, buttery top all in one bite. Plus, these cookies fill my house with the most amazing aroma while they're baking. They're perfect for gift-giving too; I've wrapped them up in cellophane bags with ribbons for neighbors and teachers, and they always bring smiles. This recipe has become one of my signature bakes, and I love how it makes people happy.
What You Need From Your Kitchen
- All-purpose flour: Forms the base of both the cookie layer and crumble topping, providing structure.
- Unsalted butter: Use cold and cubed for the best crumbly texture in both the base and topping.
- Raspberry jam: Provides the sweet-tart fruity layer; choose a high-quality jam for best results.
- Granulated sugar: Sweetens the cookie dough and helps create a tender texture.
- Egg: Binds the dough together and adds richness to the cookie base.
- Vanilla extract: Enhances the overall flavor with warm, sweet notes.
Let's Make These Together
- Prepare the cookie dough
- Start by mixing your dry ingredients together in a large bowl, then work the cold butter into the mixture until it looks like coarse sand. This technique creates that perfect crumbly texture we're after. Once you add the egg and vanilla, the dough will come together beautifully – just don't overmix it.
- Create your base layer
- Press most of the dough firmly and evenly into your parchment-lined pan, reserving about a cup for the topping. Take your time here to ensure the base is uniform across the entire pan. This layer will become the tender, cookie-like foundation that holds everything together.
- Spread the raspberry filling
- Gently spread your raspberry jam over the cookie base in an even layer. I like to warm the jam slightly so it spreads more easily without disturbing the base underneath. Make sure you get good coverage – that fruity layer is what makes these cookies so special.
- Add crumble and bake
- Break up the reserved dough into small crumbles and scatter them over the raspberry layer. Pop it in the oven and bake until golden and fragrant. The smell alone will have everyone gathering in the kitchen! Let them cool completely before cutting – patience is key here for clean slices.
pin it
Switch Things Up
I first discovered these cookies during a Costco run with my family, and they disappeared from the container so fast that I knew I had to learn how to make them at home. My first attempt was actually a happy accident – I didn't have quite enough raspberry jam, so I mixed in some fresh raspberries, and the result was even better with those little bursts of fresh fruit! Now I make a double batch every few weeks because my kids request them constantly. I've experimented with different jams too – strawberry and mixed berry both work beautifully. The crumble topping is my favorite part to make; there's something so satisfying about rubbing the butter into the flour mixture until it forms those perfect little clumps. One time I added a handful of sliced almonds to the crumble, and it added such a lovely crunch. These cookies have become my go-to contribution for potlucks and bake sales because they always get rave reviews, and people are shocked when I tell them how simple they are to make.
Perfect Pairings
These raspberry crumble cookies pair wonderfully with a hot cup of coffee or Earl Grey tea in the afternoon. For a more indulgent dessert experience, serve them slightly warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream. They're also fantastic alongside fresh berries and a cheese platter for a casual gathering. If you're hosting brunch, these cookies complement yogurt parfaits and fresh fruit beautifully. For a cozy evening treat, enjoy them with hot chocolate or a glass of cold milk.
pin it
Frequently Asked Questions
- → Can I use frozen raspberries instead of jam?
Absolutely! Thaw frozen raspberries, drain excess liquid, then mash them with 2-3 tablespoons of sugar and 1 tablespoon of cornstarch. Cook on the stovetop until thickened, then cool before using as your filling.
- → How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate them for up to a week. You can also freeze them for up to 3 months – just layer them with parchment paper to prevent sticking.
- → Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but they'll still be delicious.
- → Why is my crumble topping not crispy?
Make sure your butter is cold when mixing, and don't overbake. The topping should be golden brown. If it's still soft after cooling, you can pop the cookies back in the oven for 5 more minutes.
- → Can I use other fruit jams?
Definitely! Strawberry, blackberry, mixed berry, or even apricot jam work wonderfully. Feel free to experiment with your favorite flavors.
- → Do I need to refrigerate the dough?
Not necessarily for this recipe. The dough is meant to be pressed immediately into the pan. However, if your kitchen is very warm and the dough becomes too soft to handle, you can chill it for 15-20 minutes.
Conclusion
These Copycat Costco Raspberry Crumble Cookies are everything you love about the original, but better because you made them yourself! The combination of buttery cookie base, tangy-sweet raspberry filling, and that irresistible crumble topping creates the perfect balance of textures and flavors. They're ideal for afternoon tea, dessert platters, or whenever you need a sweet pick-me-up. Store them in an airtight container for up to 5 days, though I doubt they'll last that long! The best part is you can make them anytime the craving hits, without a Costco membership required.