Why You’ll Love This Recipe
- Sweet and Tart Flavor: The combination of a buttery crust with raspberry jam offers a perfect balance of sweetness and tanginess.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible even for novice bakers.
- Quick Preparation: From start to finish, you can have these cookies ready in less time than it takes to shop for them.
- Pantry-Friendly Ingredients: You likely already have most of the ingredients in your kitchen.
- Cost-Effective: Save money by making these delicious cookies at home instead of purchasing them.
Ingredients
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup seedless raspberry jam
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set your oven to 350°F (175°C). Prepare a jumbo muffin tin by spraying it with non-stick cooking spray or greasing and flouring the wells.
- Prepare Dough: In a large bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract (if using) for about 1-2 minutes until well combined. Add the flour and salt, mixing just until the dough comes together and is slightly crumbly. Avoid overmixing to prevent a tough dough.
- Form Cookie Bases: Scoop approximately 1/4 cup of the dough mixture into each prepared muffin well. Press the dough into the bottom and slightly up the sides to form a small bowl shape. Ensure it’s compact but not overly packed.
- Add Filling: Place 1/2 to 1 tablespoon of seedless raspberry jam into the center of each dough well.
- Add Crumble Topping: Sprinkle a heaping tablespoon of the remaining dough mixture over the raspberry filling in each muffin well.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are lightly golden brown.
- Cool and Serve: Remove from the oven and allow the cookies to cool completely in the muffin tin. Once cooled, gently run a knife around the edges to release the cookies. Serve and enjoy!
Servings and Timing
- Servings: This recipe yields approximately 12 cookies.
- Preparation Time: 10 minutes
- Cooking Time: 18-22 minutes
- Total Time: Approximately 28-32 minutes
Variations
- Jam Flavors: While raspberry jam is traditional, feel free to experiment with other fruit preserves such as strawberry, apricot, or blueberry for different flavor profiles.
- Nutty Addition: Incorporate finely chopped nuts like almonds or walnuts into the crumble topping for added texture and flavor.
- Citrus Zest: Add a teaspoon of lemon or orange zest to the dough to introduce a subtle citrus note that complements the raspberry filling.
Storage/Reheating
- Storage: Store the cooled cookies in an airtight container at room temperature for up to one week.
- Freezing: These cookies freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag, separating layers with parchment paper. They can be frozen for up to three months.
- Reheating: To enjoy warm cookies, reheat them in a preheated oven at 350°F (175°C) for about 5 minutes or microwave for 10-15 seconds.
FAQs
What are Raspberry Crumble Cookies?
Raspberry Crumble Cookies are a delightful combination of a buttery, crumbly base filled with sweet and tart raspberry jam, resembling a mini tart or pie.
Can I use salted butter instead of unsalted?
Yes, if you use salted butter, you can omit the additional salt called for in the recipe to maintain the proper flavor balance.
Is almond extract necessary?
Almond extract is optional but adds a pleasant depth of flavor. If you prefer, you can substitute it with an equal amount of vanilla extract.
Can I use a regular muffin tin instead of a jumbo one?
Yes, you can use a standard muffin tin. Adjust the amount of dough and filling accordingly, and reduce the baking time by a few minutes, keeping an eye on the cookies to prevent overbaking.
How do I prevent the cookies from sticking to the muffin tin?
Ensure you generously grease and flour the muffin wells or use non-stick cooking spray. Allow the cookies to cool completely before attempting to remove them, and gently run a knife around the edges to release them if needed.
Can I substitute the raspberry jam with fresh fruit?
Using fresh fruit may introduce additional moisture, potentially affecting the texture of the cookies. It’s recommended to use thick preserves or jams for the best results.
How can I make these cookies vegan?
To make a vegan version, substitute the butter with a plant-based alternative. Ensure that the jam you use is also vegan-friendly
Raspberry Crumble Cookies
Delight your taste buds with Raspberry Crumble Cookies, a buttery and crumbly treat filled with sweet and tangy raspberry jam. Inspired by the beloved Costco version, this easy homemade recipe delivers soft, chewy cookies in under 30 minutes. Perfect for quick desserts or special occasions!
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Total Time: 28-32 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup seedless raspberry jam
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Prepare a jumbo muffin tin with non-stick spray or grease and flour the wells.
- Prepare Dough: Cream butter, sugars, vanilla, and almond extract (if using) for 1-2 minutes. Mix in flour and salt until dough forms. Avoid overmixing.
- Form Bases: Press 1/4 cup dough into each muffin well, shaping into a bowl.
- Add Filling: Spoon 1/2 to 1 tablespoon of raspberry jam into each base.
- Crumble Topping: Sprinkle remaining dough over the jam.
- Bake: Bake for 18-22 minutes until lightly golden.
- Cool and Serve: Let cookies cool completely before removing from the tin. Enjoy!
Notes
- Use any jam or fruit preserves to customize flavors.
- For added texture, mix chopped nuts into the crumble.
- Store cookies in an airtight container for up to 1 week or freeze for 3 months.
