Copycat Costco Raspberry Crumble Cookies – Buttery, Jam-Filled Bliss at Home
If you’ve ever strolled through Costco and found yourself reaching for those buttery raspberry crumble cookies nestled in the bakery section, you know exactly what kind of magic we’re recreating today. Sweet, tart, and perfectly crumbly, these copycat Costco raspberry crumble cookies deliver that same melt-in-your-mouth goodness that makes them irresistible. The buttery shortbread base and topping sandwich a luscious layer of raspberry jam, creating a nostalgic treat that feels both simple and luxurious.
These cookies are the kind you want to bake on a cozy Sunday afternoon, when the scent of butter and sugar wafts through your kitchen, and your home feels like a bakery. They’re rustic, charming, and incredibly satisfying — ideal for gifting, holiday trays, or just enjoying with your afternoon tea.
Ingredients:
- 2 cups all-purpose flour
- ½ cup rolled oats
- ½ cup light brown sugar, packed
- ¾ cup unsalted butter, softened
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional for that Costco flavor!)
- ¾ cup raspberry jam (seedless preferred)
- Powdered sugar, for dusting
Instructions:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet or square baking pan with parchment paper for easy removal.
- Mix the Crumble Base: In a large bowl, combine flour, oats, brown sugar, and salt. Add softened butter, vanilla, and almond extract. Use a pastry cutter or your hands to mix until the texture resembles coarse crumbs.
- Form the Base: Press about two-thirds of the mixture into the bottom of your prepared pan, creating an even layer. Reserve the remaining third for the crumble topping.
- Add the Raspberry Layer: Spoon raspberry jam over the pressed base, spreading it evenly but leaving a small border around the edges.
- Crumble the Top: Sprinkle the remaining crumble mixture evenly over the raspberry layer, lightly pressing it down so it adheres.
- Bake: Bake for 25–30 minutes, or until the top is lightly golden brown. The aroma will be buttery and irresistible.
- Cool Completely: Allow cookies to cool in the pan before cutting into squares or rounds. They’ll firm up as they cool.
- Finish and Serve: Dust lightly with powdered sugar for that classic Costco bakery look.
Tips & Tricks:
- Use cold butter for a crumblier texture and soft butter for a more cohesive dough.
- Want a richer flavor? Add a pinch of cinnamon or a teaspoon of lemon zest to the crumble.
- For a neat shape, use a round cookie cutter after baking and cooling — this mimics the signature Costco cookie look.
- Try seedless raspberry jam for smooth texture, but if you like a little crunch, go with one that has seeds.
Variations:
- Mixed Berry Crumble Cookies: Combine raspberry, blackberry, and strawberry jams for a multi-berry twist.
- Lemon Curd Crumble Cookies: Swap the jam for lemon curd and add a drizzle of glaze for a tangy variation.
- Nutty Crumble: Mix ¼ cup chopped almonds or pecans into the topping for crunch.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
Copycat Costco Raspberry Crumble Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet or square pan with parchment paper.
- In a large bowl, combine flour, oats, brown sugar, and salt.
- Add softened butter, vanilla, and almond extract; mix until coarse crumbs form.
- Press two-thirds of the mixture into the pan as the base.
- Spread raspberry jam evenly over the base, leaving a small border.
- Sprinkle remaining crumble mixture on top and press lightly.
- Bake for 25–30 minutes or until golden brown.
- Cool completely, then cut into cookies and dust with powdered sugar.
Notes
Serving Suggestions:
These cookies are versatile. Serve them as an afternoon snack with tea, pack them into lunchboxes for a special treat, or offer them on a dessert platter at gatherings. They also make delightful holiday gifts — wrap a few in parchment, tie with twine, and add a little tag that says “Made with Love.”
For an extra indulgence, try warming one for a few seconds in the microwave and topping it with a scoop of vanilla ice cream. The warm crumble and cool ice cream are an unbeatable duo.
Storage Information:
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week.
If freezing, layer cookies between sheets of parchment in an airtight container or freezer bag. Thaw at room temperature before serving — they’ll taste freshly baked all over again.
FAQ:
Can I use other jams?
Absolutely! Strawberry, apricot, or blueberry jam work beautifully. Just ensure it’s thick enough to hold its shape while baking.
Can I make the dough ahead?
Yes, the crumble mixture can be refrigerated for up to 3 days. Let it come to room temperature before pressing into the pan.
Why are my cookies too soft?
If your cookies turn out overly soft, bake them a few minutes longer until the edges are golden. They’ll firm up as they cool.
How do I get the signature round Costco shape?
Use a large round cookie cutter (around 3–4 inches) to cut shapes after baking and cooling.
History / Fun Facts:
The Costco raspberry crumble cookie has become a cult favorite among bakery lovers. Its origins trace back to the traditional shortbread crumble bars of the UK, where buttery doughs and fruity preserves often paired for teatime treats. Costco elevated the concept into a handheld dessert, offering bakery-sized portions that feel both homey and indulgent.
The charm of these cookies lies in their simplicity and nostalgia — buttery, jammy, and a touch crumbly. They capture the warmth of homemade baking while carrying that “store-bought perfection” everyone craves. Baking them at home not only brings comfort but lets you customize the flavors and textures to your liking.
Whether you’re reminiscing about your favorite Costco run or introducing these cookies to new fans, this copycat recipe brings bakery bliss right to your kitchen.
