Costco Raspberry Cookie Copycat
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butter – Unsalted and softened to room temperature for easier mixing.
sugar – You’ll need both powdered and granulated sugar for this sweet treat.
vanilla and almond extract – For flavor and warmth.
flour – All purpose.
kosher salt – Just a pinch.
seedless raspberry jam or preserves – You can use a different flavor if you prefer. Or try a new flavor for every season or occasion!
How To Make Raspberry Crumble Cookies
Preheat the oven to 350°F. Spray a jumbo muffin pan with baking spray (or grease and flour each well).
Mix together the softened butter, powdered sugar, granulated sugar and extracts. Beat for 2 to 3 minutes until light and creamy.
Add in the flour to the butter mixture and mix until mostly combined. You can use your hands at this point to continue mixing (or a very stiff spoon). The mixture will be crumbly. If you can squeeze the dough in your hand and it holds together, it’s ready. Be careful not to over mix.
Scoop and press into the bottom and up the sides of each well in the muffin pan.
Leave about 1 ½ cups of dough to use for the crumble topping.
Spoon about a tablespoon of raspberry jam into the center well of each cookie.
Sprinkle the tops of each cookie with the remaining crumble topping.
Bake for 18 to 22 minutes. The tops should be just beginning to turn a light golden brown when done.
Cool the cookies completely before removing them from the muffin pan. Running a knife or spatula around the edges can help release the cookies. Serve and enjoy!
