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Easy Raspberry Crumble Cookies

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You won’t get over how easy and delicious these simple 4 ingredient Raspberry Crumble Cookies are!  With a cake mix shortbread cookie, raspberry jam filling and optional glaze…these crumble cookies will blow your mind.  I love that they bake in a muffin pan, giving them a nice round shape but it is the texture that really makes these cookies so fabulous.  Crispy and buttery shortbread with a sweet jam filling can’t be beat!

Do you love shortbread?  Try these Salted Caramel Butter Cake Bars Made with a Cake Mix!

Easy Raspberry Crumble Cookies, by Top US Cookie blog Practically Homemade

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Why you will fall in LOVE with this recipe

The true question is really what won’t you love about this easy cookie recipe.  Here are some of the reasons I know you will fall head over heels.

  • The cookie only requires 4 ingredients.  When can you make a 4 ingredient cookie that also tastes super amazing?  
  • The cake mix shortbread comes together quickly.  
  • Raspberry jam in the middle of these cookies give them a sweet and delicious surprise.
  • They taste so much like the Raspberry Crumble cookies you love from Costco.

Easy Raspberry Crumble Cookies, by Top US Cookie blog Practically Homemade

Ingredients Needed

  • Yellow Cake Mix-The perfect base for these amazing shortbread cookies.
  • Butter-Used in a softened state, the butter helps give the shortbread dough a wonderful buttery flavor.
  • Egg-Adding an egg to the cookie dough helps to bind the ingredients together and gives them wonderful texture.
  • Raspberry Jam-Use whatever you have on hand but a good quality raspberry jam works wonderful.

How to make Raspberry Crumble Cookies with a Cake Mix

  1. Mix dry cake mix, softened butter and egg with either a wooden spoon or an electric mixer.  The mixture will be crumbly and that is how it should be. 
  2. Add 2 tablespoons of shortbread dough into each muffin cup.
  3. Use a small glass {or shot glass or tart shaper} to pack the dough into the cup.
  4. Add 2 teaspoons of jam to the top of the shortbread dough and spread it out making sure to not take it out to the edges.
  5. Crumble 1 tablespoon of shortbread dough over jam.  
  6. Bake for 22-25 minutes or until the jam is bubbling and the edges are turning golden brown.  Remove from the oven and let them cool completely on a cooling rack.  If you love glaze then combine the ingredients one the cookies are cooled and drizzle over the top of the cookies.

Steps for making Easy Raspberry Crumble Cookies, by Top US Cookie blog Practically Homemade

Tips for the perfect Crumble Cookies

  • Line the muffin pan with parchment squares or cupcake liners.  This will ensure that the cookies don’t stick to the pan and allow you to remove them easily.
  • Don’t skip the step of pressing down the shortbread dough into the pan for the bottom layer.  Pressing down the cookie dough will give you a nice sturdy base.
  • When you add the jam don’t spread it all of the way to the edges of the dough.  This helps to keep the filling in the center of the cookie and also keeps the jam from sticking to the sides of the pan.
  • Allow the cookies to bake at the lower temperature for a bit longer.  Most recipes don’t call for a 325 degree oven but to get shortbread cooked through well and a nice texture, this step is important.
  • Don’t add the glaze until the cookies are totally cooled.  Otherwise, the glaze will melt.

Easy Raspberry Crumble Cookies, by Top US Cookie blog Practically Homemade

Frequently Asked Questions:

How do they compare to Costco’s Raspberry Crumble Cookies?

There are definitely some good similarities between this Cake Mix Raspberry Crumble Cookie recipe and the ones you get at Costco.  The flavor profile and texture are super close which is so wonderful.

The difference would be the size.  Costco’s Raspberry Crumble Cookies are larger than the cookie in this recipe but I think this is a good copycat recipe.

Can I use a different sized muffin tin?

You could use a mini muffin or jumbo muffin pan for this recipe to get smaller or larger cookies.  Everything about the recipe would work exactly the same, except the baking times would need to be modified.

Easy Raspberry Crumble Cookies, by Top US Cookie blog Practically Homemade

Can I use another flavor of jam for these Easy Raspberry Crumble Cookies?

Any flavor of jam would work great in this Easy Raspberry Crumble Cookie recipe.  In fact, I am thinking of making a strawberry version soon.

Blueberry, blackberry, apricot and even peach would all be wonderful flavors of jam to use in this recipe too!

How do I store Raspberry Crumble Cookies?

The best way to store Raspberry Crumble Cookies is in an airtight container at room temperature.  The cookies should stay fresh for up to 3 days.

If you want to keep the cookies fresh for a day or two longer then refrigerate them.

Do these Costco Copycat Cookies freeze well?

These Costco Copycat Cookies do freeze well.  They can be frozen for up to 3 months as long as they have been stored well in an airtight container that is freezer proof.

Easy Raspberry Crumble Cookies, by Top US Cookie blog Practically Homemade

Do you love cookies?  Try these easy recipes…

Easy Raspberry Crumble Cookies

A cake mix is transformed into shortbread and combined with raspberry jam to create this easy but delicious Raspberry Crumble Cookie recipe.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 cookies
Calories: 288kcal
5 from 2 votes
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Ingredients

Cookie

  • 1 box yellow cake mix {15.25 ounces}
  • cup butter {softened}
  • 1 egg
  • ½ cup raspberry jam

Glaze

  • 1 cup powdered sugar
  • ½-2 Tablespoons milk
  • teaspoon corn syrup {optional}

Instructions

  • Preheat oven to 325 degrees.  Grease a 12 count muffin pan {or line with cupcake liners} and set aside.  Mix dry cake mix, softened butter and egg with either a wooden spoon or an electric mixer.  The mixture will be crumbly and that is how it should be.  Add 2 tablespoons of shortbread dough into each muffin cup. Use a small glass {shot glass or tart shaper} to pack the dough into the cup. Add 2 teaspoons of jam to the top of the shortbread dough and spread it out making sure to not take it out to the edges. Crumble 1 tablespoon of shortbread dough over jam.   Bake for 22-25 minutes or until the jam is bubbling and the edges are turning golden brown.  Remove from oven and let them cool completely on a cooling rack.
  • Once the cookies are cool, combine the glaze ingredients and whisk until smooth. The mixture should be thin enough to drizzle on the cookies but thick enough to stay on top. Sprinkle with powdered sugar {if desired} and enjoy. Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

  • Use a different kind of jam in the middle of the cookies for a different but delicious flavor.  Strawberry, blueberry, blackberry, apricot and peach would all be amazing.

Nutrition

Serving: 1cookie | Calories: 288kcal | Carbohydrates: 55g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 364mg | Potassium: 39mg | Fiber: 1g | Sugar: 35g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg
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2 Comments

  1. Can you use a different flavor cake mix…I am thinking lemon…. lemon raspberry is delicious.

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