Raspberry Crumble Cookies (Costco Copycat)

Introduction

If you’ve ever wandered the cookie aisle at Costco or eyed their bakery section, you may have stumbled across those beautiful raspberry crumble cookies—shortbread-style bases, a ribbon of jam, and a delicate crumb topping. They’re one of those treats that feel both rustic and elegant, perfect with a cup of tea or coffee. In this post, I’m going to show you how to replicate that cookie at home. You’ll end up with buttery, tender shortbread-like cookies, a bright fruity raspberry layer, and a crisp, buttery crumble topping. They’re seriously addictive.

This Raspberry Crumble Cookies (Costco Copycat) recipe gives you all the satisfaction of the original — and lets you customize in ways you’ll love. Let’s dive in!

My recipe story

I first tasted a raspberry crumble cookie during a road trip lunch stop at a Costco café. A friend grabbed a box, and I was immediately enchanted: the buttery base, the sweet-tart jam, the crunchy crumble. After trying a few commercially made versions, I decided to try copying it at home. I experimented for weeks—adjusting butter ratios, tweaking jam thickness, testing texture with different flours—until I landed on this version. Over time, I refined it for everyday home baking: no weird preservatives, straightforward ingredients, and delicious results every time. Now it’s become a staple for holiday cookie boxes, neighborhood potlucks, and school lunches.

Why you’ll love this recipe

Ingredient breakdown

The heart of this recipe lies in balancing richness, sweetness, and texture. First up, **unsalted butter** gives us that silky, tender base and crumble. Use high-quality butter (82% fat or more) for the best flavor. Let it warm a bit so it’s pliable but still cool.

Next, we have **powdered sugar** and **granulated sugar**. The powdered sugar brings tenderness and helps dissolve quickly, while the granulated sugar adds a slight bite and structure. The combination ensures the cookie base isn’t overly dense or gritty.

For the flour, I use **all-purpose flour** plus a pinch of **salt** to balance sweetness. Sometimes I sneak in a tablespoon of **almond flour** or **oat flour** to add nutty complexity—but that’s optional.

The star is the **raspberry jam** (seedless preferably). Use a good-quality jam or preserve that isn’t too runny. If thick, the jam stays between the layers during baking. If your jam is thin, reduce a few tablespoons and simmer gently to thicken. You can also swirl in a bit of **lemon juice or zest** to brighten the fruit flavor.

Finally, for the crumble topping, we reuse a portion of the dough (often reserved before pressing the base). Some recipes add a bit more butter or a touch of sugar to the crumble mix. The contrast of soft base + jam + crisp topping is what makes these cookies irresistible.

Equipment you’ll need

• Stand mixer or hand mixer
• Mixing bowls (medium and large)
• 9×13-inch (or similar) rimmed baking pan
• Parchment paper or silicone baking mat
• Rubber spatula or bench scraper
• Measuring cups & spoons
• Sifter (optional, for powdered sugar)
• Cooling rack
• Small saucepan (optional, if you need to thicken jam)

Step-by-step directions

Step 1: Preheat and prepare the pan. Preheat your oven to 350 °F (175 °C). Line a 9×13-inch rimmed baking pan with parchment paper, extending it slightly over the sides to create overhangs for easy removal later. This helps lift the baked slab out cleanly.

Step 2: Cream butter and sugars. In a large mixing bowl, beat softened unsalted butter, powdered sugar, and granulated sugar together until light, pale, and fluffy—roughly 2 to 3 minutes. Scrape down the sides to ensure even mixing. You want a soft, creamy base without lumps.

Step 3: Incorporate flour and salt. Gradually add the all-purpose flour (and optional almond flour if using) and salt, stirring just until the dough comes together. Don’t overmix—stop when there are no dry streaks. You should have a soft, slightly crumbly dough that holds when pressed.

Step 4: Press base layer. Reserve about one quarter to one third of the dough for the crumble topping. Press the remaining dough evenly into the prepared pan, using your fingers or the bottom of a small measuring cup to smooth and compact it. The layer should be even and dense but not overly thin.

Step 5: Spread the raspberry layer. Spoon the raspberry jam over the pressed base layer. Use a spatula or the back of a spoon to spread the jam evenly, leaving a small margin (1/4 inch) at the edges so the crumble can seal. If your jam is too thin, gently heat it in a saucepan until slightly thickened before spreading.

Step 6: Add crumble topping. Crumble or pinch the reserved dough into small pieces and scatter them evenly over the jam layer. Some larger chunks are fine—this gives texture variety. Make sure most jam is covered, but don’t press the crumble down hard; it should remain loose and airy.

Step 7: Bake until golden. Bake in the preheated oven for 25–30 minutes, or until the crumble topping is golden and the edges of the cookie edges start to turn a light brown. Rotate the pan halfway through for even baking. The jam may bubble slightly—that’s okay.

Step 8: Cool and slice. Let the tray cool completely on a wire rack for at least 2 hours (ideally 3–4 hours). Use the parchment overhang to lift the slab out and place it on a cutting board. Use a sharp knife to slice into squares or rectangles. Chill briefly if the jam seems too soft before slicing cleanly.

Variations & substitutions

You can easily adapt this recipe to suit your tastes or ingredient availability:

• Jam swap: Use strawberry, apricot, blackberry, or blueberry jam. Just ensure the jam is thick, not runny.
• Fresh or frozen fruit: Blend 1 cup of fresh or thawed frozen raspberries and a tablespoon of sugar, then strain seeds and cook down for a thicker fruit layer.
• Gluten-free option: Use a gluten-free all-purpose blend plus a teaspoon of xanthan gum; adjust for moisture as needed.
• Nut variation: Add ¼ cup finely chopped nuts (almonds, hazelnuts, pistachios) to the base or crumble layers for extra crunch.
• Spiced twist: Add ¼ teaspoon ground cinnamon or cardamom to the base dough for a warm aroma.
• Chocolate layer: Before the jam, spread a thin layer of melted dark chocolate or chocolate ganache for a raspberry-chocolate combo.

Expert tips & troubleshooting

Storage, freezing & make-ahead

These cookies keep beautifully—just follow a few guidelines:

**Storage at room temperature:** Once fully cooled, store in an airtight container with parchment layers between layers to prevent sticking. They’ll stay fresh for 3–4 days.

**Refrigeration:** If your environment is humid or warm, keep them in the refrigerator. Let them come to room temperature before serving so the base softens slightly.

**Freezing (baked):** You can freeze the cut cookies in a freezer-safe bag or container, with parchment between layers. Freeze for up to 2 months. Thaw in the refrigerator overnight or at room temperature for a few hours.

**Freezing (unbaked):** You may also prepare the slab through Step 6 (base + jam + crumble), then wrap tightly and freeze before baking. When ready, thaw in the fridge overnight and bake as directed (you may need a few extra minutes).

**Make-ahead tip:** You can bake these a day in advance. Store them in an airtight container. On serving day, warm slightly in a low oven (250 °F / 120 °C) for 5 minutes to revive crispness.

Serving ideas & pairings

These raspberry crumble cookies are versatile and pair beautifully with many treats. Here are ideas:

* Serve alongside a cup of Earl Grey, chamomile tea, or fresh brewed coffee.
* Add a scoop of vanilla ice cream or a dollop of whipped cream on the side for dessert.
* Pair with a glass of cold milk, hot cocoa, or warm spiced cider.
* Serve them on a cookie platter with other shortbread or bar cookies for variety.
* Crumble them over ice cream, yogurt, or oatmeal as crunchy fruity topping.
* Gift them in cellophane bags or festive tins for holidays—it’s a crowd-pleaser.

FAQ

• Can I use frozen raspberries instead of jam?
  Yes! You can mash thawed raspberries, strain or cook to reduce seeds and excess moisture, then spread that reduction over the base. Be sure it’s thick, otherwise the cookie may be soggy.
• Why did my crumble sink into the jam?
  If the jam was too fluid or applied too early, the crumble can sink. Ensure jam is thick, and don’t press the crumble topping down—scatter loosely instead.
• My base seems undercooked after baking — what went wrong?
  It could be your oven temperature is low or your baking time was too short. Also, pressing the base too thick may require extra bake time. Use an oven thermometer and bake until the edges are lightly golden.
• Can I reduce sugar if I prefer less sweetness?
  Yes—but do so cautiously. Reducing sugar may affect texture and browning. Try reducing granulated sugar by up to 10–15%. The jam layer itself is sweet, so balance accordingly.
• Can I make mini or bar-sized portions instead?
  Absolutely. You can use a smaller pan (e.g. 8×8) or line mini muffin cups. Bake times may change—watch closely. Adjust thickness accordingly so your jam and crumble proportions still work.
• Is this recipe dairy-free or vegan adaptable?
  You could experiment with vegan butter or margarine and a vegan jam, though texture and flavor will vary. Use a stable plant-based butter with similar fat ratio and test a small batch first.

Final thoughts

If you love a cookie that offers layers of flavor and texture—rich buttery base, vibrant fruit, and crisp crumble—this Raspberry Crumble Cookies (Costco Copycat) recipe is for you. It’s ideal for gift boxes, holiday baking, afternoon treats, or anytime you crave a classic European-style bar cookie. The flexibility with jams, add-ins, and make-ahead options makes it a keeper in your recipe repertoire. Try it, share it, and enjoy every crumb. Happy baking!

Raspberry Crumble Cookies (Costco Copycat)

---

• Author: Sarah White
• Total Time: 45 minutes
• Yield: 16–20 cookies
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

 Buttery shortbread cookies topped with sweet-tart raspberry jam and a golden crumble, just like Costco’s famous version. Perfect for gifting or tea time!

---

Ingredients

 • 1 cup unsalted butter, softened
• ⅓ cup powdered sugar
• ¼ cup granulated sugar
• 2 cups all-purpose flour
• ¼ teaspoon salt
• ¾ cup raspberry jam (seedless preferred)
• 1 teaspoon lemon juice (optional, to brighten flavor)

---

Instructions

1. Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper. 
2. In a large bowl, cream butter, powdered sugar, and granulated sugar until light and fluffy. 
3. Add flour and salt, mixing until a soft dough forms. Reserve 1/3 of the dough for topping. 
4. Press remaining dough evenly into the prepared pan to form the base. 
5. Spread raspberry jam evenly over the dough, leaving a small border around the edges. 
6. Crumble the reserved dough over the jam layer. 
7. Bake for 25–30 minutes, or until lightly golden on top. 
8. Cool completely before lifting out and cutting into squares or bars.
   

Notes

 Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness. These bars freeze beautifully—just layer with parchment and store up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American