Raspberry Crumble Cookies are raspberry filled shortbread cookies that are baked in a muffin tin and look like mini pies! The dough does double duty as the base of the butter cookies and the crumble topping. These easy, no-chill cookies come together in just about 30 minutes!
I held my traditional Holiday Cookie Swap last Saturday, and I made these as my cookie. We vote for "best overall/tasting" cookie and I won 🙌 - Vivienne on Instagram
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If you've ever had Costco raspberry crumble cookies, you know just how delicious these copycat recipe will be! And they are surprisingly simple to make because you use the cookie dough in two ways and the filling is store-bought raspberry jam.
These adorable raspberry almond cookies look impressive but are ready in no time. They're delicious all year round and make the best fruity holiday treat!
almond version!
Almond Croissant Cookies
This recipe uses the same shortbread cookie base as my almond croissant cookies! Give them a try, too!
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Why You'll Love This Recipe
- They're baked in muffin liners, making them perfect to share in holiday cookie tins!
- They're like Costco's raspberry crumble cookies, but even better!
- You'll make one shortbread dough but use it in two ways - as the base of the cookies as well as the crumble topping.
- These cookies are deceptively easy to make and come together in one bowl - no special equipment or chilling required.
- Raspberry jam adds tangy sweetness that pairs perfectly with the buttery cookie dough.
Recipe Ingredients
You'll need the following ingredients to make these crumbly raspberry cookies:
Ingredient Notes:
- Because the cookie dough uses so few ingredients, using high quality unsalted butter makes a huge difference in the final product! Use butter that's softened a bit but is still slightly cold and firm.
- The shortbread dough uses both granulated and powdered sugars.
- Almond and vanilla extracts add richness to the dough and pair great with the raspberry jam.
- Don't skip the salt! It helps balance the sweetness and enhance the flavors of these cookies.
- Raspberry jam is used for this simple filling. Store-bought jams work perfectly in these cookies, but if you have homemade on hand, that will work too! Bonne Maman's raspberry preserves are my personal favorite to use, but feel free to opt for a seedless jam instead.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Leave out the vanilla and almond extracts for a pure, buttery shortbread cookie flavor.
- Use any size muffin tins to bake these crumble cookies. Just be sure to keep an eye on them as they bake because the cooking time may vary.
- Substitute any flavor fruit preserves, or even Nutella, for a spin on this raspberry version!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Raspberry Crumble Cookies
Quick Recipe Video
Step by Step Instructions
Step 1: In a large bowl, cream the butter, granulated and powdered sugars, and both extracts until light and fluffy. An electric mixer will come in handy with this dough!
Step 2: Mix in the flour and salt until combined but still crumbly. If you grab a handful and press it into your palm, it should come together like Play-doh.
Step 3: Press 2 packed teaspoons of shortbread dough into the bottom of a regular-sized muffin tin with liners.
Step 4: Top the cookie dough with about 1 teaspoon of raspberry jam.
Step 5: Sprinkle the remaining dough crumbs on top of the jam so that it's mostly covered.
Step 6: Bake the cookies on your oven's middle rack at 350°F for about 15-20 minutes. Take them out as soon as the tops and edges start to tan.
Expert Baking Tips
- Make sure the butter is close to room temperature but not too warm or soft.
- Weigh the flour in grams with a food scale for the most accurate measurement.
- If you don't have muffin liners, lightly grease the pan with butter so the cookies come out easily.
- Make sure there aren't any holes in the bottom of the cookie dough when you press it down. This will help make sure the jam doesn't leak through the bottom!
Common Questions
Absolutely! The baked cookies freeze very well. You can also freeze the dough to bake up to 2 weeks later.
Of course! Just make sure it isn't too runny.
Nope. This quick and easy cookie recipe doesn't require any chilling!
Yes. The dough can be refrigerated for 3 days or frozen for 2 weeks before assembling and baking the cookies.
Storage
Room Temperature
Store the cooled cookies in an airtight container for up to 5 days.
Freezing Instructions
The fully cooled crumble cookies can be stored in a freezer-safe container for up to 1 month. Let them thaw at room temperature before enjoying.
📖 Recipe
Easy Raspberry Crumble Cookies (Better than Costco)
Equipment
- Muffin pan filled with liners or lightly greased with butter
- Mixing bowls
- Measuring spoons
- Electric mixer recommended
- Spatula
- Wire cooling rack
Ingredients
- ½ cup (113.5 g) unsalted butter softened slightly to room temperature (not overly soft or melty)
- 2 tablespoons (25 g) granulated sugar
- 3 tablespoons (23 g) powdered sugar
- ¼ teaspoon vanilla extract optional
- ¼ teaspoon almond extract optional
- 1⅓ cup (166.67 g) all-purpose flour weighed in grams for best results
- ⅛ teaspoon salt
- ⅓ cup raspberry jam
Instructions
- Preheat oven to 350°F and fill a muffin pan with liners or lightly grease with butter.
- In a medium/large bowl, cream together the butter, granulated sugar, powdered sugar, vanilla extract, and almond extract really well. Scrape the sides of the bowl as needed.
- Stir in the flour and salt just until combined and crumbly (see Step 2 in the post above). If you squeeze a handful of dough, it should press together like Play-doh.
- Press 2 packed teaspoons of dough into the bottom of each muffin liner. Feel free to add extra for a thicker cookie base, but leave about ¾ cup of cookie dough crumbs for topping.
- Spread about 1 teaspoon of raspberry jam in the center of each cookie.
- Sprinkle cookie dough crumbs over the top of the raspberry jam so that it's mostly covered.
- Bake on the middle oven rack until the tops and edges just start to tan (about 15-20 minutes).
- Let the cookies sit in the pan until they're cool and firm enough to transfer to a cooling rack.
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These are my kind of cookies!! I am a sucker for raspberry anything and for buttery, not too sweet, shortbread so I knew I’d love these. Super quick and easy to make and even easier to eat. These will forever grace my holiday cookie platters! Thank you, Kayla, for the yummy recipe.
🎉
The shortbread cookie in this recipe is amazing. Not over powering with sugar but just right. Also tried this recipe with lemon curd and was delicious as well! Love it all around.
Easy to make and absolutely delish! Whipped these up tonight— for a snack. (I did sub the raspberries for leftover homemade cranberries.) Can’t wait to finish them in the morning with coffee.
These were soooooo good and sooo easy!
Yay thank you for making them!! 🙂
Only had peach jam. They were delicious!
Peach sounds wonderful!! I'll have to try that!
Hi Kayla,
I made these cookies with my niece and they are the perfect pair with my morning tea! I was wondering if I could follow the same measurement to bake in a small pan to create mini cookie bars?
Hi Alexis! I'm so happy to hear that!! Thank you for making them 🙂 I haven't tried this, but I believe it should work just fine! Please let me know how they turn out if you try it!
Are the cookie crumbs on top, just crumbled dough from the base layer?
Hi Nancy! That's correct 🙂
Just a question. Do you remove the cookies from the liners when they are cool or do you just remove the liners for serving.
Hi Kathleen! You can serve them with or without the liners, whichever you prefer!
Before I dive in to making these delicious-looking cookies, I have a quick question regarding the amount of dough to be pressed into the various sizes of muffin tins. You indicated tablespoons for the mini and jumbo muffin tins, but teaspoons for the regular size muffin tin.
(Mini: 1 Tablespoon, Regular: 2 Teaspoons , Jumbo: 4 Tablespoons.)
Can you please confirm that in the regular muffin tin I should use 2 teaspoons vs. 2 tablespoons?
Thank you in advance for clarifying!
Hi Lori! Thank you so much for catching that! Yes, the regular muffin tin should use about 2 packed teaspoons per cookie. I've made the corrections in the recipe card. Appreciate you pointing that out! I hope you enjoy the cookies 🙂