Raspberry Crumble Cookies

5 from 4 votes

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 Time10

Cook Time14

Total Time24

Course: Dessert

Cuisine: American

Servings:

Calories: 167kcal

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.

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.

Tips:

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.