Costco Raspberry Crumble Cookies
User Reviews
5
Costco Raspberry Crumble Cookies
Description
Costco Raspberry Crumble Cookies combine a rich butter-based dough with both powdered and granulated sugar, vanilla, and almond extracts. This dough forms a crumbly base and topping that coats raspberry jam in the center. The flour and salt provide structure while the two sugars contribute to both sweetness and texture. Baking in a jumbo muffin tin shapes them into individual tartlets with a crisp bottom crust and tender crumb topping.
The mixture is intentionally crumbly to create a tender baked crust and topping that contrasts with the soft, sweet raspberry jam in the center. The balanced sweetness and almond flavor enhance the fruit filling without overpowering it. This dessert is ideal served cooled and can be eaten as a snack or alongside tea or coffee.
Handling the dough gently and not over mixing preserves the crumbly texture. Storing in an airtight container allows them to keep about a week, and they can also be frozen for longer storage. When frozen, separate tarts with wax paper to prevent sticking. These cookies are a special treat resembling a jam-filled crumble bar in a portable cookie form.
Ingredients
- 1 cup butter softened, unsalted
- 1/4 cup granulated sugar
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup seedless raspberry jam
Instructions
- Preheat oven to 350℉. Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.
- To make the crust and topping, which is the same but used in two ways in this recipe, cream butter, sugars and extracts together for approximately 1- 2 minutes.
- Add in the flour and salt, and mix just until combined. The mixture should still be a little crumbly. Do not over mix or the dough may become tough.
- Scoop about ¼ cup of this mixture into each muffin well. Press into the bottom and up the sides a little, forming a well. Press into the pan, but do not over pack or the crust will be tough.
- Spoon ½ to 1 tablespoon of raspberry preserves into the center of each cookie.
- Sprinkle each cookie with 1 heaping tablespoon of the remaining topping/crust mixture.
- 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.
Notes
- Do not over mix the dough to maintain a tender, crumbly texture.
- Squeeze dough to test if it sticks together before pressing into muffin tin.
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze separated with wax paper for up to three months and thaw before serving.
- Grease and flour muffin tins well to prevent sticking when removing tartlets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 56mg | 2% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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