Description
These Chocolate Raspberry Crinkle Cookies are a delightful blend of rich cocoa and vibrant raspberry flavor, featuring a soft, chewy center with a beautifully crackled exterior dusted in a sweet raspberry powdered sugar coating. Perfect for chocolate and berry lovers, these cookies are chilled for enhanced texture and baked to perfection for an indulgent treat.
Ingredients
Scale
Cookie Dough
- 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
Topping
- 3/4 cup (90g) confectioners’ sugar
- 1/2 cup (13g) freeze-dried raspberries
Instructions
- Make the cookie dough: In a large bowl using a mixer fitted with a paddle attachment, beat butter, oil, granulated sugar, and brown sugar on medium-high speed until fluffy and light in color, about 3 minutes. Add the egg and vanilla extract, and beat on high until combined. Scrape the bowl as needed.
- Combine dry ingredients: In a separate bowl, whisk flour, cocoa powder, baking soda, and salt together until even. Pour into the wet mixture and add raspberry preserves. Beat on low speed until combined. The dough will be thick and sticky.
- Chill the dough: Cover the dough tightly and refrigerate for at least 3 hours and up to 3 days. Chilling is mandatory to handle the sticky dough and improve texture.
- Prepare dough for scooping: Remove dough from fridge and let sit at room temperature for 10 to 20 minutes, depending on chilling time, to make it easier to scoop and roll.
- Preheat the oven: Heat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Make the topping: In a dry food processor or blender, grind freeze-dried raspberries into a fine powder. Sift to remove seeds and mix raspberry powder with confectioners’ sugar in a small bowl.
- Scoop and roll cookies: Using about 1.5 tablespoons (35g) of dough per cookie, form balls and roll generously in the raspberry-sugar topping. Place dough balls 3 inches apart on prepared baking sheets.
- Bake the cookies: Bake for 12–14 minutes until edges are set and centers look soft but slightly puffy; they will deflate as they cool.
- Cool the cookies: Let cookies cool on baking sheet for 10 minutes, then transfer to a cooling rack to cool completely. Optionally, dust extra raspberry powder on warm cookies.
- Store: Keep cookies covered at room temperature for up to 1 week to maintain freshness.
Notes
- Chilling the dough is essential for handling and texture.
- If the dough is too cold and hard, let sit at room temperature longer before scooping.
- Using raspberry liqueur instead of vanilla enhances raspberry flavor.
- For best results, use a medium cookie scoop to ensure uniform cookie size and even baking.
- Freeze-dried raspberries add a natural tang and vibrant color to the topping.
- Cookies will appear soft in the center after baking but firm up as they cool.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Keywords: Chocolate cookies, Raspberry cookies, Crinkle cookies, Chocolate raspberry dessert, Winter cookies, Holiday cookies, Soft baked cookies
