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Raspberry Crumble Cookies (Costco Copycat)

Raspberry crumble cookies with a buttery shortbread base and a crumbly streusel topping, layered with sweet-tart raspberry jam. This Costco copycat method bakes up golden, then you cool, dust with powdered sugar, and cut into squares for clean, bakery-style edges.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 0.5 tsp salt
Shortbread crumb layer
  • 1 cup cold unsalted butter, cubed
  • 1 large egg
  • 1 tsp vanilla extract
Raspberry filling and finishing
  • 0.75 cup raspberry jam
  • 0.5 cup powdered sugar, for dusting

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and line a sheet pan with parchment paper.
  2. Whisk together the all-purpose flour, granulated sugar, and salt, then cut in the cold unsalted butter until coarse crumbs form.
  3. Beat in the large egg and vanilla extract until the mixture just comes together into a soft dough.
Assemble and bake
  1. Press two-thirds of the dough into an even layer on the prepared sheet pan, then spread the raspberry jam evenly over the top.
  2. Crumble the remaining dough over the jam in loose clumps, leaving some jam visible.
  3. Bake at 350°F for 25–28 minutes, until golden.
Finish
  1. Cool completely, dust with powdered sugar, and cut into squares.

Notes

For the right crumbly texture, keep the butter cold and mix only until coarse crumbs form—overworking will make the bars tougher. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked bars up to 2 months. For a gluten-aware option, use a 1:1 gluten-free all-purpose flour blend (check that your blend includes a starch for structure).