Go Back

Raspberry Crumble Cookies (Costco Copycat)

Raspberry crumble cookies with a buttery shortbread base and crumbly streusel topping sandwich a layer of sweet-tart raspberry jam. This Costco copycat bakes into golden, jam-speckled squares you can slice after cooling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 0.5 tsp salt
Cookie dough
  • 1 cup cold unsalted butter, cubed Keep very cold for the crumbly texture.
  • 1 egg
  • 1 tsp vanilla extract
Filling and finishing
  • 0.75 cup raspberry jam
  • 0.5 cup powdered sugar For dusting after baking.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper for easy release.
Make the crumble dough
  1. Whisk together the all-purpose flour, granulated sugar, and salt, then cut in the cold unsalted butter until coarse crumbs form.
  2. Beat in the egg and vanilla extract until the mixture just comes together into a soft dough.
Assemble the cookies
  1. Press two-thirds of the dough into an even layer on the prepared baking sheet, then spread the raspberry jam evenly over the top.
  2. Crumble the remaining dough over the jam in loose clumps, leaving some jam visible for a jammy look.
Bake, cool, and finish
  1. Bake for 25–28 minutes, until the crumble is golden at the edges.
  2. Cool completely, then dust with powdered sugar and cut into squares for clean bars.

Notes

Pro tip: Keep the butter cold (and work quickly) so the dough stays sandy and bakes into a crisp, buttery crumble. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a nut-free, no-swap option, use the same jam layer—just ensure the raspberry jam is thick so it doesn’t seep too much while baking.