Costco Raspberry Crumble Cookies are a delightful treat that combines the sweetness of raspberry jam with a buttery crumbly crust and topping. These cookies are perfect for any occasion, whether it’s a casual snack or a special dessert. Follow this easy recipe to recreate the beloved Costco classic in your own kitchen.
Ingredients:
- 1 cup unsalted butter, softened
- ¼ cup granulated sugar
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup seedless raspberry jam
Directions:
- Preheat your oven to 350°F. Prepare a jumbo muffin tin by spraying it with non-stick cooking spray or greasing and flouring the wells. Set aside.
- In a mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for approximately 1-2 minutes until well combined.
- Add the all-purpose flour and kosher salt to the mixture. Mix just until combined, ensuring the mixture remains slightly crumbly. Avoid overmixing to prevent the dough from becoming tough.
- Scoop about ¼ cup of the mixture into each muffin well. Press the mixture into the bottom and slightly up the sides, forming a well but avoiding overpacking to maintain a tender crust.
- Spoon ½ to 1 tablespoon of raspberry jam into the center of each cookie.
- Sprinkle each cookie with 1 heaping tablespoon of the remaining topping/crust mixture.
- Bake for 18-22 minutes or until the cookies are lightly browned.
- Allow the cookies to cool completely in the muffin tin before removing. You may need to run a knife around the edges to help release them.
Tips:
- Ensure the butter is softened properly for easy mixing and incorporation into the dough.
- Use seedless raspberry jam to avoid any texture inconsistencies in the filling.
- Do not overmix the dough to maintain a tender crumb in the cookies.
- Let the cookies cool completely before removing them from the muffin tin to prevent breakage.
Conclusion:
With their buttery crust, sweet raspberry filling, and crumbly topping, these Costco Raspberry Crumble Cookies are sure to become a favorite in your household. Enjoy them as a delightful snack or a special dessert, and don’t hesitate to share them with friends and family!
- Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter instead of unsalted butter in this recipe. However, be mindful that using salted butter may slightly alter the overall flavor of the cookies, making them slightly saltier. If you choose to use salted butter, consider reducing the amount of kosher salt added to the dough to avoid over-salting. - Can I substitute almond extract with another flavor?
While almond extract adds a unique and delightful flavor to these cookies, you can substitute it with other extracts if desired. Vanilla extract is a common and versatile alternative that pairs well with raspberry jam. Alternatively, you can experiment with other extracts such as lemon or orange to customize the flavor of the cookies to your preference. - How long do these cookies stay fresh, and how should I store them?
These Costco Raspberry Crumble Cookies can be stored in an airtight container at room temperature for up to 3-4 days. To maintain their freshness, ensure they are stored in a cool, dry place away from direct sunlight. If you prefer to enjoy them for longer, you can store them in the refrigerator for up to a week or freeze them for up to 2-3 months. Before serving, allow refrigerated or frozen cookies to come to room temperature for optimal taste and texture. - Can I make these cookies ahead of time?
Yes, you can prepare the dough for these cookies ahead of time and store it in the refrigerator for up to 1-2 days before baking. Simply wrap the dough tightly in plastic wrap or place it in an airtight container to prevent it from drying out. When you’re ready to bake, remove the dough from the refrigerator and let it sit at room temperature for about 15-20 minutes to soften slightly before proceeding with the recipe. Alternatively, you can freeze the unbaked cookies after assembling them in the muffin tin. Once frozen, transfer the cookies to a freezer-safe container or bag and store them for up to 2-3 months. When you’re ready to bake, simply place the frozen cookies in a preheated oven and extend the baking time as needed until they are golden brown and baked through.