Easy Raspberry Crumble Cookies (Better than Costco)
You can have the best raspberry crumble cookies in just about 30 minutes! This recipe is easy to make in a muffin pan without any dough chilling.
Servings: 14 cookies
Calories: 138kcal
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.
Video
Notes
Servings: This recipe makes about 12-16 cookies in a regular muffin tin.
Mini Cookies: Use a mini muffin pan. Press about 1-2 packed teaspoons of dough into each mini muffin liner, then top with raspberry jam and crumbs. Bake at 350°F until they start to tan (about 8-12 minutes).
Jumbo Cookies: Use a jumbo muffin pan. Press about 1-2 packed tablespoons of dough into each jumbo muffin liner, then top with jam and crumbs. Bake at 350°F until they start to tan (about 15-20 minutes).
Make Ahead: Make the dough ahead of time and refrigerate for up to 3 days or freeze for 2 weeks.
Storage: Store cooled cookies in an airtight container at room temperature for 5 days or in the freezer for 1 month.
Nutrition
Calories: 138kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 25mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
