Looking to recreate the mouthwatering goodness of Costco's famous raspberry cookies at home? Look no further! Discover the secret recipe for these delectable treats and take your cookie game to the next level. Learn how to make Costco raspberry cookies that are even better than the original. Get ready to indulge in a heavenly blend of raspberries and sweetness that will leave your taste buds craving for more.
The Costco raspberry cookies are renowned for their irresistible combination of tart raspberries and melt-in-your-mouth goodness. Now, you can bring that same delightful experience to your own kitchen with this amazing recipe. By following a few simple steps, you can enjoy the heavenly aroma and delectable taste of these cookies right at home. Whether you're a fan of Costco's treats or simply looking for a new cookie recipe to impress your friends and family, this is the recipe for you.
What makes these homemade raspberry cookies even better than the Costco cookies? The answer lies in the freshness and customization. With this recipe, you have the freedom to use the freshest ingredients, ensuring that each bite bursts with the natural flavor of raspberries. Additionally, you can adjust the sweetness level according to your preference, making these cookies perfectly tailored to your taste buds. Baking them from scratch also allows you to enjoy the warm, gooey texture straight from the oven, adding an extra touch of indulgence.
Ready to get started? Follow these simple steps and you'll be savoring the delightful taste of Costco-inspired raspberry cookies in no time. Gather your ingredients, including fresh raspberries, flour, sugar, butter, and a few other pantry staples. Combine them in the right proportions, mix well, and form the dough into delectable cookie shapes. Then, let them bake to golden perfection. As the cookies cool, the irresistible aroma will fill your kitchen, making it hard to resist reaching for that first bite. Whether you're an experienced baker or a novice in the kitchen, this recipe guarantees a scrumptious outcome that will have everyone asking for more.
I'm a sucker for a good copycat recipe. When I find something I like from a store or restaurant, I have to replicate at home it until it is just right. And these Copycat Costco Raspberry Crumble Cookies are perfect! Here are some of my other favorite copycat recipes- Chili's Chicken Crispers, Panera Kitchen Sink Cookies, or our Subway Raspberry Cheesecake Cookies.
WHY WE LOVE COSTCO'S RASPBERRY CRUMBLE COOKIES
- Easy to make- Although you are making these raspberry cookies from scratch, they are super easy to make. Just mix up the ingredients and bake until golden brown.
- Simple ingredients- You won’t have to scour the store looking for specific ingredients. In fact, these cookies are made with ingredients you probably already have on hand.
- Delicious- These cookies are both fruity and sweet providing you with the perfect flavor complex. They're the perfect treat to curb that sweet tooth with a cup of coffee, or to take to the next bbq!
- Combo treat- Is it a cookie or is a mini tart? It's the best of both worlds! Sweet raspberry jam, shortbread crust, and a buttery crumble mold together to create the perfect balance of deliciousness!
INGREDIENTS/SHOPPING LIST
- Unsalted butter- Bring to room temperature before using.
- Granulated sugar
- Powdered sugar- Powdered sugar aka icing sugar helps to make the cookies a. bit more airy and less dense.
- Vanilla extract
- Almond extract
- All purpose flour
- Kosher salt
- Raspberry jam- I always buy the chunky jam, but you can also use seedless raspberry jam.
SUBSTITUTIONS AND ADDITIONS
- Almond extract: If you don’t have almond extract, you can just use extra vanilla extract. Keep in mind the flavor may change slightly. Almond extract can be omitted completely if desired.
- Make it gluten free- If you want to make this recipe gluten free, switch the all purpose flour with a gluten free flour. I haven't tried using almond flour yet, but I'm sure it would be delicious.
- Fruit jam: We picked raspberries for the fruit filling, but any fruit jam will be suitable. Choose what you like. Apricot jam would be my next choice!
- Salted butter: You can use salted butter if that’s all you have. However, If using salted butter, omit the ¼ teaspoon salt.
RECOMMENDED TOOLS TO MAKE THIS RECIPE
- Regular standard muffin tin or Jumbo size muffin tins- you can also use tart molds for fluted edges.
- Large Mixing bowl
- Electric Mixer
HOW TO MAKE THIS RASPBERRY COOKIE RECIPE
This Raspberry Cookie Recipe is so easy to make and it's absolutely delicious. Follow the recipe below for a quick and easy cookie recipe.
- First, preheat the oven to 350℉. Then, spray a jumbo muffin tin with baking spray or grease and flour the wells. Set to the side.
- Cream together the butter sugars, and vanilla extract with an electric mixer for about 2 minutes.
- Next, add the flour and mix until just combined. Don’t overmix the dough.
- Scoop ¼ of a cup of the dough into each muffin well to create the cookie bottoms.
- Press the dough into the bottom and up the sides of the well a little.
- Then, spoon in ½ to 1 tablespoon of raspberry jam filling into the center of each tartlet.
- Sprinkle each tartlet with 1 heaping Tablespoon of crumble mixture.
- Finally, bake the cookies for 18-22 minutes or until lightly browned.
- Let them cool completely and then remove from pans.
- Serve and Enjoy!
TIPS
- The dough may be mixed by hand, instead of using an electric mixer, but it might be a little harder to do.
- You know the dough is combined when you can squeeze some in your hand, and it holds together.
- Baking spray (the one with flour) tends to brown the cookie edges more quickly than greasing and flouring the muffin pan. Keep a watch if using spray so that the cookies don’t get over-browned.
- If opting to grease and flour the tins, you can use your butter wrappers to grease the tins.
- To help press the dough into the muffin tin, you can use the bottom of a glass or spice jar.
- Do not over mix or the dough may become tough.
- If you prefer a more chunky crumble topping, squeeze the topping together with your fingers to make larger pieces before sprinkling it over the tops of the tartlets.
- The cookies will not be set up and are more likely to crumble if they are removed from the tins too quickly. I even waited until the next morning to remove some and had no problem with them sticking.
- You can also make these cookies in mini tart pans or even a mini muffin pan to cream a smaller cookie.
STORAGE TIPS
- Cookies can be stored at room temperature.
- Place them in an airtight container or ziploc bag.
- Cookies are good for 5-7 days.
- They may be frozen with wax paper or parchment between the layers.
- Place them in an airtight container or freezer bag for up to 3 months.
FREQUENTLY ASKED QUESTIONS
Can I substitute butter with a plant-based alternative?
Yes, you can use a plant-based butter substitute if you prefer a dairy-free version of these cookies. Look for a non-dairy butter alternative that is suitable for baking and has a similar consistency to butter. Follow the same measurements and instructions for the best results.
Can I add other ingredients to the cookie dough, such as chocolate chips or nuts?
Absolutely! Feel free to experiment with the recipe and add your favorite mix-ins. Chocolate chips, chopped nuts, or even white chocolate chunks can complement the raspberry flavor beautifully. Just be mindful of the ratios to maintain the balance of flavors in the cookies.
How long do these cookies stay fresh?
When stored in an airtight container at room temperature, these cookies can stay fresh for up to 3-4 days. For longer shelf life, you can refrigerate them for up to a week or freeze them for a few weeks. Just make sure to thaw them before enjoying for the best texture and taste.
Can I use regular sized muffin tins?
Yes, you can. Prepare the tin as instructed. Then, follow instructions for mixing the dough and adding it to the muffin wells. Spoon 2 teaspoons of raspberry jam into the well of each cookie. Divide the remaining dough and crumble over the tops. Bake for 15-18 minutes.
Are these cookies or tartlets?
They are a sort of mini tartlet. Instead of fighting with individual fluted pans, this is a great way to make individual “tartlets'' or mini tarts. Making them in a jumbo muffin tin results in a very cute “tartlet” that is about 3 inches in diameter.
OTHER COOKIE RECIPES YOU MAY ENJOY
- Almond Flour Chocolate Chip Cookies
- Chocolate Macadamia Nut Cookies
- White Chocolate Cranberry Oatmeal Cookies
- Snickers Stuffed Peanut Butter Cookies
Learn how to make Costco raspberry cookies that are even better than the original. Get ready to indulge in a heavenly blend of raspberries and sweetness that will leave your taste buds craving for more.
- 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 raspberry jam
-
Preheat the oven to 350℉. Spray a jumbo muffin tin with baking spray or grease and flour the wells. Set aside.
-
Cream butter, sugars, and vanilla extract together for approximately 1- 2 minutes.
-
Add in the flour and mix just until combined. The mixture may still be a little crumbly. Do not over mix or the dough may become tough.
-
Scoop about ¼ cup into each muffin tin well. Press into the bottom and up the sides a little, forming a well.
-
Spoon ½-1 Tablespoon of raspberry preserves into the center of each tartlet. Sprinkle each tartlet with 1 heaping Tablespoon of crumble topping.
-
Bake for 18-22 minutes or until lightly browned.
-
Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.
-
Sprinkle with additional powdered sugar, if desired.
Instead of fighting with individual fluted pans, this is a great way to make individual “tartlets” or mini tarts. Making them in a jumbo muffin tin results in a very cute “tartlet” that is about 3 inches in diameter.
These are the jumbo muffin tins I used.
For Regular-Size Muffin Tin (yield 18)
1. Prepare tin as instructed. Follow instructions for mixing dough.
2. Spoon 2 heaping Tablespoons of dough into the wells. Press it into the wells using your fingers.
3. Spoon 2 teaspoons of raspberry jam into the well of each cookie. Divide the remaining dough and crumble over the tops. Bake for 15-18 minutes.
Leave a Reply