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.