Name: Chocolate Raspberry Crinkle Cookies
Prep time: 20 min
Cook time: PT-482510H22M32S
Cuisine: American
Ingredients: 1/2 cup (113g) unsalted butter, softened to room temperature; 1 tablespoon vegetable, avocado, 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 (e.g., Chambord); 1 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

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Introduction

If you’re looking for a sweet treat that combines the richness of chocolate with the tartness of fresh raspberries, then these Chocolate Raspberry Crinkle Cookies are sure to win over your taste buds. The perfect balance of flavors, with a beautiful contrast between the dark cocoa and the vibrant raspberry jam, these cookies will instantly become a favorite in your household. My family absolutely loves them, especially during the holidays, when the fruity and chocolatey flavors seem to brighten up any occasion. The crinkly, powdered sugar-coated exterior is the icing on the cake, making them not only delicious but visually appealing as well.

Why You’ll Love These Chocolate Raspberry Crinkle Cookies

These Chocolate Raspberry Crinkle Cookies bring together the indulgence of chocolate with the fresh, bright taste of raspberry. With a rich cocoa base and a sweet, tangy raspberry filling, these cookies are a delightful treat that offers a perfect balance of flavors. The cookies themselves are soft and chewy on the inside, with a crispy, sugary exterior that gives them a satisfying texture. What makes them truly special is the combination of chocolate and raspberry—two ingredients that complement each other beautifully.

The raspberry preserves give each cookie a burst of fruitiness, and the freeze-dried raspberries in the sugar coating add a fun, fruity crunch. Whether you’re baking them for a holiday gathering, a special occasion, or just for an afternoon snack, these cookies are sure to impress. The added bonus? They look as good as they taste! The crinkled, powdered-sugar-covered look of these cookies is just as irresistible as the flavor inside.

Ingredients

For the Cookies:

1/2 cup (113g) unsalted butter, softened to room temperature
1 tablespoon vegetable, avocado, 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 (e.g., Chambord)
1 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

For the Topping:

3/4 cup (90g) confectioners’ sugar
1/2 cup (13g) freeze-dried raspberries

Instructions

Step 1: Make the Cookie Dough

Cream the Butter and Sugar: In a large bowl, use a handheld or stand mixer to beat the softened butter, oil, granulated sugar, and brown sugar on medium-high speed for about 2-3 minutes until fluffy and light in color.
Add Wet Ingredients: Add the egg and vanilla extract (or raspberry liqueur) to the sugar mixture. Beat on high speed until fully combined, scraping down the sides of the bowl as needed to incorporate all ingredients.

Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture into the wet ingredients while mixing on low speed. Continue mixing until the dough starts to come together.
Add Raspberry Preserves: Mix in the raspberry preserves until they are fully incorporated into the dough. The dough will be thick and sticky.
Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours or up to 3 days. Chilling the dough is essential for the perfect texture and to prevent the cookies from spreading too much during baking.

Step 2: Prepare the Topping

Make Raspberry Powder: Place the freeze-dried raspberries in a food processor or blender. Pulse until they are ground into a fine powder. Sift the powder through a fine-mesh sieve to remove any seeds.
Mix with Confectioners’ Sugar: In a small bowl, combine the raspberry powder with the confectioners’ sugar. Mix well to ensure the raspberry powder is evenly distributed throughout the sugar.

Step 3: Bake the Cookies

Preheat the Oven: Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone baking mats.
Scoop the Dough: Allow the chilled dough to sit at room temperature for 10-20 minutes to soften slightly. Scoop about 1.5 tablespoons (35g) of dough for each cookie and roll them into balls.

Coat in Raspberry Sugar: Generously coat each dough ball in the raspberry-sugar mixture, ensuring they are fully coated.
Arrange on Baking Sheets: Place the dough balls on the prepared baking sheets, spacing them about 3 inches apart.
Bake the Cookies: Bake for 12–14 minutes, or until the edges are set, but the centers remain soft. The cookies will deflate slightly as they cool.

Step 4: Cool and Serve

Cool on Baking Sheets: Let the cookies cool on the baking sheets for about 10 minutes, allowing them to firm up slightly before transferring them to a wire rack to cool completely.
Optional Topping: If desired, you can sprinkle additional raspberry powder on the warm cookies to enhance the flavor and color before serving.

Nutrition Facts (Per Serving)

Serving Size: 1 cookie
Calories: 150
Sugar: 14g

Sodium: 50mg
Fat: 8g
Saturated Fat: 4g

Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 21g

Fiber: 2g
Protein: 1g
Cholesterol: 20mg

Preparation Time

Prep Time: 15 minutes
Chill Time: 3 hours (minimum)
Cook Time: 12-14 minutes

Total Time: Approximately 3 hours and 20 minutes

How to Serve

Holiday Parties: Serve these cookies at your next holiday gathering for a festive treat that will wow your guests.
Afternoon Tea or Coffee: Pair these cookies with a warm cup of tea or coffee for a cozy afternoon snack.

Gift Idea: Pack these cookies into decorative jars for a thoughtful homemade gift for family and friends.
Dessert Tray: Add them to your holiday dessert tray alongside other cookies and baked goods for variety.
On Their Own: Enjoy these cookies as a delicious treat any time you need a sweet pick-me-up.

Additional Tips

Chill the Dough: Don’t skip the chilling step! This step is essential for the right texture and prevents the cookies from spreading too much during baking.
Use Quality Raspberry Preserves: The raspberry preserves provide a lot of flavor to the cookies, so use a high-quality preserve for the best results.
Freeze-Dried Raspberries: These provide a burst of raspberry flavor without the added moisture. Be sure to grind them into a fine powder for the best coating.

Make Ahead: These cookies store well. Bake them ahead of time and store them in an airtight container for up to 5 days.
Freezing Dough: You can freeze the cookie dough in balls and bake them fresh whenever you want. Just freeze the dough balls and bake directly from the freezer, adding a few extra minutes to the bake time.

FAQ Section

Can I use frozen raspberries for the topping?
It’s best to use freeze-dried raspberries for the topping because they don’t add moisture like frozen raspberries would.

What can I substitute for raspberry liqueur?
If you don’t have raspberry liqueur, you can use pure vanilla extract or a little bit of raspberry extract for a more concentrated flavor.
Can I use milk chocolate instead of cocoa powder?
No, milk chocolate will change the texture and sweetness of the cookies. Use natural unsweetened cocoa powder for the best results.
Do I need to sift the cocoa powder?
It’s not strictly necessary, but sifting the cocoa powder helps remove any lumps and ensures a smoother dough.

How long can I store these cookies?
Store them in an airtight container for up to 5 days at room temperature, or freeze for up to 3 months.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but the texture may vary slightly.
How do I know when the cookies are done?
The edges should be set, but the centers will remain soft. The cookies will firm up as they cool.

Can I use raspberry jam instead of preserves?
Yes, but preserves have larger fruit chunks, which gives the cookies a more textured filling. Jam will work, though.
Why do I need to chill the dough?
Chilling the dough helps the cookies maintain their shape and prevents them from spreading too much.
Can I use other fruit for these cookies?
Yes, you can experiment with strawberry or blackberry preserves for a different flavor profile.

Conclusion

These Chocolate Raspberry Crinkle Cookies are the perfect blend of rich chocolate, sweet raspberry, and festive flavors. The process may take a little time with chilling the dough, but the result is definitely worth the wait. Whether you’re making them for a special occasion or just because, they are sure to be a hit with anyone who tries them. Don’t forget to use high-quality ingredients for the best flavor, and enjoy these cookies with family and friends for an unforgettable treat. Happy baking!

Chocolate Raspberry Crinkle Cookies