Name: Chocolate Raspberry Crinkle Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 3 h 29 min
Cuisine: American
Ingredients: 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 1 Tablespoon vegetable oil, avocado oil, or olive oil; 1/2 cup (100g) granulated sugar; 1/2 cup (100g) packed light or dark brown sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract or raspberry liqueur (such as Chambord); 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled); 2/3 cup (56g) unsweetened natural cocoa powder; 1 teaspoon baking soda; 1/8 teaspoon salt; 1/3 cup (100g) raspberry preserves; 3/4 cup (90g) confectioners’ sugar; 1/2 cup (13g) freeze-dried raspberries

Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1 Tablespoon vegetable oil, avocado oil, or olive oil

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract or raspberry liqueur (such as Chambord)

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)

2/3 cup (56g) unsweetened natural cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

1/3 cup (100g) raspberry preserves

3/4 cup (90g) confectioners’ sugar

1/2 cup (13g) freeze-dried raspberries

Instructions

Step 1: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, oil, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 3 minutes. Add the egg and vanilla extract, and beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.

Step 2: In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt until combined. Pour into the wet ingredients, add the raspberry preserves, and beat on low speed until combined. The dough will be thick and sticky. Cover tightly and chill in the refrigerator for at least 3 hours up to 3 days.

Step 3: Remove the dough from the refrigerator and let it sit at room temperature for 10-20 minutes to soften, making it easier to scoop and roll.

Step 4: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

Step 5: In a dry food processor or blender, grind the freeze-dried raspberries into a fine powder. Sift through a fine-mesh sieve to remove seeds and combine the raspberry powder with the confectioners’ sugar in a bowl.

Step 6: Scoop about 1.5 tablespoons (35g) of dough per cookie. Roll each ball generously in the raspberry-sugar mixture. Place cookies 3 inches apart on the prepared baking sheets.

Step 7: Bake for 12-14 minutes, until edges appear set and centers look soft but slightly puffed. Cookies will deflate as they cool.

Step 8: Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Optionally, dust leftover raspberry powder on top while warm.

Tips & Variations

For a stronger raspberry flavor, substitute vanilla extract with raspberry liqueur like Chambord.

Freeze-dried raspberries can be found online or in specialty stores and add intense natural raspberry flavor without moisture.

Chilling the dough is essential for easier handling and improved texture.

Use a medium cookie scoop to ensure evenly sized cookies for uniform baking.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries are too moist and won’t create the dry powder topping needed for the coating. Freeze-dried raspberries are best to achieve the signature crackled look and intense raspberry flavor.