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Raspberry Crumble Cookies (Costco Copycat)

Raspberry crumble cookies with a buttery cookie base, jam center, and golden crumb topping. Bake until lightly golden, then cool fully for tender cookies with a fruity raspberry filling.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
Raspberry Filling
  • 0.75 cup raspberry preserves
  • 1 tsp lemon juice
Crumble Topping
  • 0.5 cup all-purpose flour
  • 0.25 cup brown sugar
  • 0.25 cup cold butter cubed
Optional Glaze
  • 0.5 cup powdered sugar
  • 1 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prep the oven
  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper so the cookies release cleanly.
Make the cookie base
  1. Cream the softened unsalted butter, granulated sugar, and brown sugar until fluffy. Mix in a larger bowl until the mixture looks lighter in color and texture.
  2. Beat in the eggs and vanilla extract until smooth. Stop when the batter is evenly combined without streaks.
  3. Mix the all-purpose flour, baking powder, and salt in a separate bowl. Whisk to distribute the leavening and salt evenly.
  4. Gradually add the dry ingredients to the wet ingredients. Mix just until no dry flour remains and a soft dough forms.
Fill and top
  1. Scoop large cookie portions onto the prepared baking sheets. Flatten slightly with your hand so each cookie can hold a filling well.
  2. Mix the raspberry preserves and lemon juice. Stir until the lemon juice is incorporated and the mixture looks glossy.
  3. Create a shallow indentation in each cookie. Press gently so the center holds the filling without cracking the edges.
  4. Spoon the raspberry filling into the center of each cookie. Add enough to fill the indentation but avoid overflowing the sides.
  5. Combine the crumble topping ingredients with a fork until crumbly. The mixture should look like small uneven crumbs with some buttery clumps.
  6. Sprinkle the crumble topping over each cookie. Cover the top generously so it bakes into a golden crust.
Bake and finish
  1. Bake at 350°F (175°C) for 14–16 minutes until lightly golden. The edges should look set while the centers remain soft.
  2. Cool completely on the baking sheets or a rack. Letting them cool fully helps the raspberry filling thicken so the crumb stays tender.
  3. Drizzle with glaze if desired. Stir powdered sugar with milk until smooth, then drizzle in thin lines after cooling.

Notes

For bakery-style crumbles, keep the cold butter cubed and stop mixing as soon as the topping turns sandy and crumbly. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days. Freeze baked cookies (without glaze if possible) for up to 2 months; thaw overnight and glaze after thawing. For a lower-sugar option, use a reduced-sugar raspberry preserves and reduce or omit some glaze sweetness to match your taste.