Raspberry Crumble Cookies are sweet, tart, and taste just like Costco's! Easy to make with a cake mix crust, fruit filling, and crumble topping.
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Copycat Costco Raspberry Crumble Cookies are sweet, tangy, and taste just like the fruit filled tartlets found at the famous warehouse club. Made with only 5 ingredients in 30 minutes, these treats boast a buttery cake mix crust cradling a jam filling, all covered with a crumble topping.
Costco Raspberry Crumble Cookies COPYCAT
Our Copycat Raspberry Crumble Cookies recipe resembles both the taste and texture of the signature Kirkland Costco cookie, but this homemade version is baked in half the size, which means each serving contains fewer calories and costs a lot less!
This easy cookie recipe is a cross between baking eggless shortbread cookies and mini raspberry tarts, kept extra simple because the cookie dough mixture makes both the base and the crumble on top.
While you can certainly grab a package of these “grown-up Poptarts” in the bakery isle sold beside the oversized chocolate chip cookies and assorted 24-count Costco cookies, why go to the trouble when you can get the same golden buttery crust, fruit filling, and crumbly covering at a fraction of the time and cost?
Why We Love Copycat Raspberry Cookie Crumble Recipes
- Quick and easy to make.
- Uses only 5 simple ingredients.
- Sweet, tart, crumbly, soft, and chewy, just like Costco’s cookies!
- When you make your own cookies at home, you know exactly what’s going into them.
- Versatile recipe lets you customize your cookies with your favorite fruit flavors.
- Delicious afternoon snack for serving alongside a cup of coffee or tea, but can also be enjoyed for breakfast or dessert.
Raspberry Crumble Cookies Ingredients
- White cake mix
- All purpose flour
- Salted butter: Substitute unsalted butter and pinch or two of salt, if desired.
- Almond extract: This can be omitted or substituted with vanilla extract instead.
- Seedless raspberry jam
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Make With A Different Mix: You can substitute the white cake mix with a yellow, butter pecan, or spice cake mix if desired.
- Fill With Another Flavor: While Costco bakes these as raspberry cookies, feel free to use any fruit-flavored jam or preserves you fancy. Strawberry, blueberry, mixed berry, and apricot will all taste delicious.
- Tasty Toppings: Top your cookies with a dusting of powdered sugar or a drizzle of sugar cookie icing for an extra decadent dessert.
How to Make Raspberry Crumble Cookies
- Make The Crumble Mixture: Whisk together the cake mix and flour until combined. Add in the butter and almond extract and cream together just until a soft, crumbly mixture forms.
Pro Tip: Do not overmix. You do not want this to form a dough, just an evenly crumbled mixture. - Create The Crust: Scoop of the mixture into each well of the muffin pan and press the into the bottom and just up the side of the well.
Pro Tip: Do not overpress. - Fill With Fruit: Add the jam on top of each cookie crust.
- Cover And Cook: Sprinkle the crumble mixture on top of the jam and bake at 350 degrees Fahrenheit for 15-18 minutes or until golden brown.
- Serve: Cool completely and serve. Enjoy!
Tips For Making Raspberry Crumble Cookies
- Be sure that the mixture is not overmixed. You do not want to create a dough for this recipe, just a crumble that can be pressed together firmly.
- Soften the butter, but do not melt it. Cutting the butter into pats will enable it to be more easily incorporated into the mixture, without having to overmix it. If a dough starts to form, stop mixing and use the mixture as is.
- Allow the cookies to cool completely before removing them from the pan. You can run a knife along the edge if needed.
How to Store Raspberry Crumble Cookies
- To Store: Raspberry Crumble Cookies can be stored in an airtight container with parchment paper between layers at room temperature for 3-5 days. They can also be stored in the refrigerator for up to 1 week.
- To Freeze: Raspberry Crumble Cookies can be frozen for 2-3 months if properly stored in a freezer safe container. Be sure to bring cookies to room temperature before enjoying.
More Easy Cookie Recipes
Other Easy Raspberry Recipes
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Raspberry Crumble Cookies
Serves — 20
Raspberry Crumble Cookies are sweet, tart, and taste just like Costco's! Easy to make with a cake mix crust, fruit filling, and crumble topping.
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Ingredients
- 15.25 ounces box white cake mix
- ¾ cup all-purpose flour
- 14 tablespoons salted butter softened and cut into pats
- 1½ teaspoons almond extract
- ⅔ cup raspberry jam divided
Instructions
- Preheat the oven to 350 degrees Fahrenheit and lightly grease 2 muffin tins with baking spray.
- In a large mixing bowl, whisk together the white cake mix and all-purpose flour until combined.15.25 ounces box white cake mix, ¾ cup all-purpose flour
- Add in the softened butter and almond extract and use the paddle or whisk attachment to cream them together with the softened butter just until a soft, crumbly mixture forms. Do not overmix. You do not want this to form a dough, just an evenly crumbled mixture.14 tablespoons salted butter, 1½ teaspoons almond extract
- Using a 1 ½ Tablespoon cookie scoop add 1 heaping scoop of the mixture into each well of the muffin tin and use a measuring cup or clean fingers to gently press the dough into a crust on the bottom and just up the side of the well. Do not overpress.
- Add ½ Tablespoon of raspberry jam on top of each cookie crust.⅔ cup raspberry jam
- Sprinkle 1 Tablespoon of the crumble mixture on top of the jam.
- Bake for 15-18 minutes or until golden brown.
- Allow to cool completely then gently remove from the pan, using a knife on the edge if needed.
Jenn’s Notes
Storage:
- To Store: Raspberry Crumble Cookies can be stored in an airtight container with parchment paper between layers at room temperature for 3-5 days. They can also be stored in the refrigerator for up to 1 week.
- To Freeze: Raspberry Crumble Cookies can be frozen for 2-3 months if properly stored in a freezer safe container. Be sure to bring cookies to room temperature before enjoying.
- Be sure that the mixture is not overmixed. You do not want to create a dough for this recipe, just a crumble that can be pressed together firmly.
- Soften the butter but do not melt it. Cutting the butter into pats will enable it to be more easily incorporated into the mixture, without having to overmix it. If a dough starts to form, stop mixing and use the mixture as is.
- Allow the cookies to cool completely before removing them from the pan. You can run a knife along the edge if needed.
Nutrition Info
Calories: 167kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 180mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
