
Buttery shortbread style cookies with a jam filled center and extra crumble on top. A Costco inspired treat that is tender, slightly tart, and utterly irresistible.

This recipe for Raspberry Crumble Cookies has been one of my most requested sweets since I first tried a copy at a gathering years ago. I was chasing that perfect balance of tender, buttery shortbread and bright tart jam that cuts through the richness. The first time I made these I knew they were special because everyone who tried one closed their eyes and smiled, then asked for the recipe. They are the sort of cookie that feels elegant enough for a holiday platter but simple enough to pull together in an afternoon for a last minute company drop in.
I discovered this combination while paging through a baking catalog and imagining the Costco style version I remembered from holiday platters. The dough is a shortbread style base that melts in the mouth, tender from the right balance of butter and sugar. The raspberry jam adds a burst of fruit brightness, and the extra crumble on top gives a contrast in texture that keeps each bite interesting. They are half tart and half cookie which makes them perfect for teatime, cookie swaps, or when you need a quick pick me up. I love making a batch on a quiet Sunday and freezing extras to bring out on busy weekday evenings.
When I first brought these to a family gathering everyone immediately asked if they were store bought because the look is so uniform. I told them they were homemade and earned a few proud glances. My kids love picking the jam filled center which makes baking them an interactive activity if you want to recruit little helpers for spooning jam and sprinkling crumble.

My favorite aspect of this recipe is how forgiving it is. Even when I am distracted and do not press the dough perfectly the cookies still bake into lovely jam filled tarts. Family members love the texture contrast between the tender base and the crisped crumble on top which makes them feel special even when I make a quick tray to share with neighbors.
Store cooled cookies in an airtight container at room temperature for up to five days. For best results layer the cookies with parchment paper so they do not stick. To freeze, arrange cooled cookies in a single layer in a freezer safe container or zip top bag and separate layers with parchment paper. Label with the date and freeze for up to three months. To thaw let them sit at room temperature for 30 to 60 minutes. If you find the jam has become slightly soft after freezing a brief 5 minute warm up in a 300 degree Fahrenheit oven will revive the texture without drying the base.

If you need to avoid nuts omit the almond extract and increase the vanilla to 1 1 2 teaspoons. For a dairy free option use a high fat plant based butter substitute measured cup for cup but note the texture will be slightly different and may be less rich. To make them gluten free swap to a one to one gluten free flour blend and chill the dough for 15 minutes before pressing to help with structure. If raspberry jam is not available try apricot or strawberry for a different but equally delicious flavor.
Serve these cookies with a cup of strong tea or a small mug of coffee. They pair wonderfully with lemon curd on the side for those who enjoy a citrus contrast. For a festive platter add a light dusting of powdered sugar and scatter fresh raspberries for color. They are a wonderful addition to a dessert board alongside shortbread, chocolate truffles and nut brittle.
Jam filled shortbread tarts have roots across European teatime traditions where a buttery base is paired with fruit preserves. This version takes inspiration from store bought assortments that became popular in the United States thanks to large scale bakery offerings. The combination of tender shortbread and fruit filling is classic and has been adapted with regional jams and flavor extracts to create many beloved variations.
For summer use fresh homemade raspberry jam for the brightest flavor. In autumn swap to spiced apple butter or pumpkin butter for a seasonal twist. Winter parties are a great time to use cranberry orange preserves for holiday color. You can also add a small pinch of cinnamon or nutmeg to the crumble in colder months for additional warmth.
For make ahead planning press the dough into the pan and cover with plastic wrap then refrigerate for up to 24 hours before baking. This saves time on the day you want fresh baked cookies. Alternatively bake a full tray and freeze half so you have ready to thaw treats. Use an insulated container when transporting to maintain shape and avoid melting the jam during hot weather.
These cookies are a reliable crowd pleaser and simple to scale when you need more. I encourage you to make a double batch and freeze extras because they always come in handy when guests arrive or when you want to brighten a weekday afternoon.
Make sure the butter is softened but not greasy to the touch for easiest creaming and best texture.
Reserve about 1 1 2 cups of dough for the crumble topping to keep a good base to topping ratio.
Do not over mix once the flour is added to avoid developing gluten and making the cookies tough.
Use seedless jam for a smooth center and consistent bake time across cookies.
This nourishing raspberry crumble cookies (costco copycat) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes these cookies freeze well for up to three months. After baking and cooling place them in a freezer safe container with parchment paper between layers. Thaw to room temperature when ready to enjoy.
If the dough is too crumbly add one teaspoon of cold water at a time until it holds together when squeezed. Avoid adding too much liquid to keep the texture short and tender.
This Raspberry Crumble Cookies (Costco Copycat) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350 degrees Fahrenheit. Lightly spray a jumbo muffin pan with baking spray or grease and flour each well. Set the pan aside while preparing the dough so it is ready.
In a large bowl or the bowl of a stand mixer beat the softened butter with powdered sugar and granulated sugar along with vanilla and almond extracts for 2 to 3 minutes until light and creamy. Scrape down the bowl to ensure even mixing.
Add the flour and salt and mix on low until mostly combined. Finish by hand if needed. The dough will be crumbly but should hold together when squeezed into a ball.
Scoop about 1 quarter cup of dough for each cookie and press into the bottom and up the sides of each muffin well creating a cup. Reserve about 1 1 2 cups of dough to crumble on top after filling.
Spoon about 1 tablespoon of raspberry jam into the center of each dough cup and sprinkle roughly a tablespoon of the reserved crumble over the top to cover partially.
Bake for 18 to 22 minutes until the tops begin to turn golden brown and the jam appears set. Cool completely in the pan before carefully removing with a thin spatula to preserve shape.
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This recipe looks amazing! Can't wait to try it.
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