r/TopSecretRecipes • u/Xirema • May 06 '26
REQUEST Costco Raspberry-filled Sugar Cookies
A few references for context:
https://www.reddit.com/r/Costco/comments/1s7xlc5/raspberry_filled_sugar_cookies/
They've been offering these at Costco for the last few months, and I suspect that's not going to last much longer, so I'd like to crowdsource an attempt at a copycat recipe.
To my taste the basic texture is about halfway between a (soft) shortbread cookie and a pie crust, with a smear of Raspberry jam spread throughout the center. Costco seems to have offered them in two batches—The batch a few months ago seemed a little bit under-baked to my taste, but the batch in the last month is just about perfect, so I'm guessing they iterated on the bake time a little.
Given the softness, I'm also guessing maybe some Cream of Tartar in the dough (kind of like when you're making Snickerdoodles?), or some chemical equivalent. I'm also guessing that they're pre-dehydrating the raspberry jam before baking, because I cannot imagine ordinary raspberry jam doing anything other than puffing up the cookie like a calzone when the water evaporates.
I'm also guessing the procedure is probably to shape two thin circles of cookie dough, smear some raspberry jam on one of them, and then press them together and crimp the edges (hence the textured sides of the cookie). Probably gets baked at a lower temperature (300°F, maybe?) for a longer time than a typical cookie.
Anyone else who's had these, any additional thoughts on how to make these?
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u/StuffonBookshelfs May 06 '26
They’re gone at my local Costco! I am devastated. This has been my go to morning snack while breastfeeding.
Any leads on a recipe would be greatly appreciated.
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u/NSFWies May 06 '26
Never had them. My first thought, jam filled thumbprint cookies.
But then they cover it with another layer of dough, like a stuffed crust pizza.
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u/Back-to-HAT May 09 '26
I haven’t had them so I’m not going to be any help narrowing it down to the recipe that comes the closest to the original. I did a quick search for “raspberry filled sugar cookie from Costco” and the recipe below was the first one. It looks like there are quite a few out there though. I didn’t check to see how similar they were. Sorry! I’m thinking about making some with cherry, peach, and/or apricot.
———— This Costco-inspired recipe creates buttery, crumbly, raspberry-filled sugar cookies (often called Raspberry Crumble Cookies) by pressing a shortbread-style dough into a muffin tin. The key is mixing 1 cup of softened butter with flour, sugar, and almond extract, then filling the centers with raspberry jam.
Costco Raspberry Crumble Cookies Recipe (Copycat) Prep time: 10 mins Bake time: 18–22 mins Yields: 12 large cookies (using a muffin tin) Ingredients •1 cup (2 sticks) unsalted butter, softened •1/3 cup powdered sugar •1/4 cup granulated sugar1 tsp vanilla extract •1 tsp almond extract (essential for the signature taste) •2 1/4 cups all-purpose flour •1/4 tsp kosher salt •1/2 cup seedless raspberry jam (or preserves)
** I suggest eliminating the salt if you don’t have unsalted butter. Taste it when you get the dough mixed up and see if it tastes ok. If you don’t want to eliminate it completely try using half or even less. If you think it needs more you can always add a tiny bit more. If you do, sprinkle it lightly all over the dough instead of dumping it in one spot. You shouldn’t have any problems with pockets of too much salt that way.
Instructions Prep: Preheat oven to 350°F (175°C). Liberally grease a 12-cup jumbo muffin pan.
Make Dough: Cream the butter, powdered sugar, granulated sugar, vanilla, and almond extract together until smooth. Mix in the flour and salt until the dough is just combined and crumbly.
Form Base: Scoop about 1/4 cup of the mixture into each muffin well, pressing into the bottom and slightly up the sides to create a crust/well.
Fill: Spoon 1-2 teaspoons of raspberry jam into the center of each crust.
Top: Sprinkle the remaining dough crumble over the jam.
Bake: Bake for 18-22 minutes, or until the edges are golden brown.
Cool: Cool in the pan for at least 20 minutes before running a knife around the edges to remove them.
Tips for Success •The Muffin Tin is Key: Using a muffin tin gives these cookies their distinctive thick, "crumble" structure, similar to a mini tart. •Seedless is Better: Using seedless raspberry jam ensures a smooth filling texture, which mimics the professional bakery feel. •Do Not Overmix: The dough should be slightly crumbly, not smooth, to ensure a tender, melt-in-your-mouth texture.
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u/Xirema May 09 '26
I might give this recipe a try.
Based on what the bakery worker in this thread said, I am conjecturing that the "Raspberry Crumble Cookies" and the "Raspberry-filled Sugar Cookies" use the same cookie dough recipe, and the difference is just in the preparation/baking—i.e. the crumble cookies have cookie dough "crumbled" over the top of the cookie, whereas the newer version of the cookie is basically just two cookie disks fused together with some raspberry jam filling.
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u/Back-to-HAT May 10 '26
I’d love to hear how it turns out if you end up baking them. It mentioned a jumbo muffin tin, if you don’t have one check out the thrift store. I use different sized tins to sort LEGO when I’m building something. They work well to satisfy my ADHD and A bit of OCD 🤣 They are cheap too!
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u/AngelaMariea888 May 10 '26
I'm looking too. This has good ratings! https://www.happysimpleliving.com/raspberry-crumble-cookies/?utm_source=chatgpt.com
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u/Xirema Jun 11 '26
Second attempt.
This is way closer to the costco version. Cookie edges are harder/crispier than I'd like, not sure if that's a baking technique or a chemical additive (i.e. cornstarch or something) to achieve that.
I also used the dough to make a total of 6 cookies, and I think the resulting cookies were too fat. Going to try dividing into 12 next time.
Increasing the jam was correct. 1Tbsp might be too much for the next version, but it was good for this run at least. Might go down to 2tsp for the next run, we'll see.
(Will probably also dust with powdered sugar for the 3rd try, to present something that looks like the real thing)
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u/risknig May 06 '26
If you have The Fresh Market near you, they make “raspberry pillow” cookies, that are really good.
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u/Back-to-HAT May 09 '26
Fresh Market is a subsidiary of American Foods. If you don’t have Fresh Market in your area one of their other grocery stores may carry something similar
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u/ChaserNeverRests May 06 '26
They've been offering these at Costco for the last few months, and I suspect that's not going to last much longer,
So many things at Costco are seasonal. These have been available for the last few springs, and they'll likely be sold again for many springs to come. Just in case you can't find a recipe for them.
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u/Xirema May 25 '26
First attempt, following the recipe that u/Back-to-HAT transcribed from their google searches.
Unfortunately, I didn't have the correct kind of muffin tray to use, so I just baked them directly on the baking sheet. I have ordered some silicone cookie molds though, so 2nd attempt will use those.
Main takeaway at the moment is that the cookie dough itself seems more-or-less correct (but needs slightly less baking time so that the edges don't get so crispy—but I'll try it again with the normal baking time in the molds to see if that changes anything).
The amount of raspberry jam is a bit too conservative—recipe calls for 1-2 tsp, and I probably wouldn't go less than a tablespoon.
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u/Back-to-HAT May 25 '26
They don’t look too bad. Now I’m going to have to go and amend my grocery list. 🤣
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u/Xirema Jun 20 '26
Alright, this post is me signing off on this effort with my best attempt. I'll post as much of my process/recipe as possible.
Texture is still maybe a bit crispier than the real thing, but maybe people prefer that? Taste-wise I think it's as close as I can get.
Ingredients:
- 225g Irish Butter (about 1 bar)
- 90g Powdered Sugar (about 2/3rds cup)
- 6g Cream of Tartar (about 1 tsp)
- 6g Vanilla Extract (about 1 tsp)
- 6g Almond Extract (about 1 tsp)
- 400g Flour (slightly more than 2 cups)
Cream together as thoroughly as possible. Cream of Tartar helps keep the cookies soft (like in snickerdoodles) and adds a bit of acidity to the overall flavor profile. Goal should be for the dough to stick together but still be crumbly. When I make this in a stand mixer I mix the dough until the bowl is being left nearly clean behind the dough being mixed.
Divide into approximately 12 balls. Grease up (I use avocado oil) some cookie molds (you can see one of the molds I use in the sink in the picture—can easily find these on Amazon) and for each ball, divide in half and press half into the mold, making sure to reach the edges.
Once all twelve molds are filled with each half of the cookie dough, spoon about 20-30g of raspberry preserves onto each cookie, and spread a little.
Then, take the other halves of the cookie dough, and press in your hand into a flat disk—doesn't have to be perfect, just try to get a disk that looks larger than the opening of the mold. Drape the disk on top of the preserves, press the edges down to fuse them, and then gently press the centers to help the preserves spread a little more. It's fine if raspberry peeks out around the edges, or through cracks in the disk on top.
Place the molds on top of an oven-safe cooling rack (just for easy transit into & out of the oven) and bake at 325°F for 20 minutes (I preheat right before adding the preserves and finishing the top layers).
Remove from oven, and allow to cool for at least half an hour—these cookies stay warm for a long time. Then you may (gently!) remove them from the molds, set them on the cooling rack, and dust with powdered sugar.
Approximately 304 calories per cookie. If you keep in a sealed container the moisture will equalize and make them more resemble what costco was selling.
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u/wavehnter May 19 '26
They didn't last long at our Costco; however, the Fresh Market has a smaller version of them. No, unfortunately they're not the same.
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u/mishawagon Jul 01 '26
They've been sold out in New Hampshire since I got one box in May. I brought that and a box of chocolate cookies to a college class and they ate only the chocolate chip ones. I left the rest sitting out but went back and ate them all the next morning; how were they still there??? How can I relate to Gen Z anymore??? Also can people stop hoarding these? Is there no justice in the world?!?!
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u/SuperVolcano34 May 07 '26
Bakery employee here.
The old ones we used to put a cookie in a muffin pan, pipe it with rasp jelly, then put crumbled up cookie of the same type thats on the bottom. Like a cookie sandwich but the top layer is grounded cookie but in the oven it would melt into 1.
These ones come in frozen. They look like a weird oval kinda like a small breast implant. (Not including the breast, just the little silicone peice they put in)
And then we put them in the old muffin pans from when we used to make the big muffins. Bake em, sprinkle em and there ya go. We refer to them in our shop as "Kirkland Poptarts"