
Shortbread style cookies filled with sweet raspberry jam and topped with extra crumble pieces, a perfect half tart half cookie treat inspired by a beloved bakery favorite.

This recipe is all about comfort and memory, a shortbread style cookie that splits the difference between a tender cookie and a bright tart. I first fell in love with this combination during a rainy afternoon when I wanted something sweet but not heavy, and the result was so satisfying that these cookies became my family go to for bake sales and casual gatherings. They are tender and crumbly, with a buttery base that melts in your mouth, a bright pocket of raspberry jam, and a crunchy crumb top that adds texture and a little extra sweetness.
What makes these especially useful is how quickly they come together, and how forgiving the dough is. There is no chilling time required which makes them a perfect choice for last minute hosting. The jam center gives a tart lift that balances the richness of the butter and the crumble topping creates a contrast that keeps you coming back for another bite. They are large and generous, and ideal for gifting because they transport well when cooled and wrapped carefully.
I first started making a version of these for neighborhood cookie exchanges, and they quickly became the most requested. My partner calls them the weekend cookies because they always disappear by Sunday evening. The kids love pressing the crumble on top and choosing which jam to use, and I love that the basic method yields reliable results whether I use a stand mixer or a simple wooden spoon and elbow grease.

My favorite thing about these cookies is how reliably they please a crowd. I have taken them to neighborhood gatherings, and they are always the last plate to empty. One memory that stands out is bringing a tray to a summer school event where everyone commented that they tasted homemade but professional. The combination of tender shortbread and bright jam feels both nostalgic and refined.
Store cooled cookies in a single layer or in a container with parchment between layers to prevent sticking. Keep them at room temperature, away from direct heat and sunlight, for up to five days. For longer storage, freeze in a freezer safe container for up to three months. If freezing, flash cool the tray first, then layer with parchment to avoid breakage. To reheat from frozen, let sit at room temperature for about thirty to sixty minutes or warm gently in a low oven at 300°F for five to ten minutes to restore a just baked feel. Look for fresh aroma and slightly crisp edges when ready to serve.

To make these egg free keep the recipe as written since there are no eggs in the base. For a dairy free version substitute a quality vegan butter stick that measures one to one, note the flavor will vary slightly and may be less rich. Swap almond extract for additional vanilla if you need to avoid tree nuts. Try apricot or strawberry jam for a different fruit profile. If you prefer smaller cookies use a standard muffin pan and adjust bake time to about ten to fourteen minutes. For a slightly denser texture use three and a quarter cups of flour, but be aware this will change the delicate shortbread feel.
Serve warm or at room temperature with a dusting of powdered sugar for a tea time presentation. These pair beautifully with a cup of black tea, a latte, or a sparkling dessert wine for special occasions. For a brunch spread add a platter of mixed preserves and fresh berries for guests to customize. Garnish with a sprig of mint for color and brightness. They are portable so pack them for picnics or lunches in a sturdy tin with parchment layers.
The concept of a shortbread based tartlet comes from European biscuit and tart traditions where buttery doughs meet fruit preserves. This particular style of jam filled shortbread appears in many regional bakeries, and the version we love takes inspiration from popular wholesale bakery items that elevated the simple jam cookie into a large generously topped treat. The use of almond extract nods to classic European baking where almond flavoring is a common pairing with berry preserves.
Switch the filling to match the season, using stone fruit preserves in summer, cranberry or spiced apple in autumn, and citrus curd in winter for a holiday twist. Add a pinch of warm spices like cinnamon or cardamom to the crumble topping for cooler months. For a spring brunch consider lemon curd and a scattering of toasted coconut on the crumble. These small changes update the flavor while keeping the same approachable technique.
Make the dough ahead and portion into quarter cup scoops, storing the raw portions in a sealed container in the refrigerator for up to two days. This lets you bake fresh batches on demand. Alternatively freeze the formed but unbaked cookie bases separated by parchment for up to a month, then bake from frozen adding a couple of minutes to the bake time. Bake full trays at once and cool completely before packing into meal prep boxes for a sweet treat later in the week.
These cookies are a joy to make, share, and adapt. Whether you are feeding a crowd or treating yourself to an afternoon indulgence, the balance of buttery crumb and bright jam makes them a perennial favorite. Give them a try and make them your own with different jams and small flavor tweaks.
Measure flour by spooning into the measuring cup and level with a straight edge to avoid a dense dough.
Reserve about one and a half cups of the dough to crumble on top so the base remains cohesive.
Use room temperature butter to achieve a light and crumbly texture with minimal mixing.
Run a thin spatula around the edges after cooling to release each cookie cleanly from the muffin pan.
If you omit almond extract add another half teaspoon of vanilla to maintain depth of flavor.
This nourishing raspberry crumble cookies (costco copycat) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes, the cookies can be frozen after baking for up to three months. Layer with parchment to prevent sticking and thaw at room temperature before serving.
Use seedless jam for a smooth filling. If using seeded preserves the texture will be a bit chunkier but still delicious.
These cookies are large. If you prefer smaller cookies bake in a standard muffin pan for ten to fourteen minutes and check for golden edges.
This Raspberry Crumble Cookies (Costco Copycat) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 350°F. Lightly spray a jumbo muffin pan with baking spray that contains flour or grease and flour each well to prevent sticking.
In a large mixing bowl or stand mixer bowl, beat softened butter, powdered sugar, granulated sugar, vanilla extract, and almond extract for two to three minutes until light and creamy.
Add all purpose flour and kosher salt and mix on low just until mostly combined. Finish mixing by hand if needed, the dough should be crumbly but hold when squeezed.
Scoop about 1/4 cup of dough and press into each muffin well, going up the sides to form a shallow well. Reserve about 1 1/2 cups of dough for the crumble topping.
Spoon about 1 tablespoon of seedless raspberry jam into each center and sprinkle about 1 tablespoon of the reserved crumble over the jam.
Bake for 18 to 22 minutes until tops begin to turn golden and edges are set. Cool completely before removing from the pan, using a thin spatula to release each cookie.
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This recipe looks amazing! Can't wait to try it.
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