Description
These Chocolate Raspberry Crinkle Cookies are the perfect treat for anyone who loves the combination of rich chocolate and tangy raspberries. With a chewy, fudgy interior and a crisp, crinkly exterior, these cookies are enhanced with raspberry preserves and topped with a sweet, fruity raspberry powder. Ideal for special occasions or just to satisfy your sweet tooth!
Ingredients
Scale
(Makes 24–26 Cookies)
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
- Make the Cookie Dough:
- In a large bowl, beat the butter, oil, granulated sugar, and brown sugar together with a handheld or stand mixer on medium-high speed until fluffy and light in color (2–3 minutes).
- Add the egg and vanilla (or raspberry liqueur) and beat on high speed until combined. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients.
- Add the raspberry preserves and beat on low speed until fully combined. The dough will be thick and sticky.
- Cover the dough tightly and refrigerate for at least 3 hours and up to 3 days. Chilling is mandatory for this dough.
- Prepare the Topping:
- In a food processor or blender, grind the freeze-dried raspberries into a fine powder.
- Sift the powder through a fine-mesh sieve to remove seeds.
- Combine the raspberry powder with the confectioners’ sugar in a small bowl.
- Bake the Cookies:
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Let the chilled dough sit at room temperature for 10–20 minutes to soften slightly.
- Scoop about 1.5 tablespoons (35g) of dough for each cookie and roll into balls. Generously coat each ball in the raspberry-sugar mixture.
- Place the dough balls 3 inches apart on the prepared baking sheets.
- Bake for 12–14 minutes, or until the edges are set but the centers remain soft. Cookies will deflate slightly as they cool.
- Cool and Serve:
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- If desired, sprinkle extra raspberry powder on the warm cookies for added flavor and color.
Notes
- Chilling the dough is an essential step to prevent the cookies from spreading too much while baking. Make sure to allow enough time for the dough to firm up.
- For an extra burst of raspberry flavor, drizzle additional raspberry preserves over the cookies after baking.
- Freeze-dried raspberries can be found in most grocery stores, usually in the dried fruit section. You can substitute them with fresh raspberries, but the texture won’t be the same for the topping.
- If you prefer a stronger raspberry flavor, try adding a bit more raspberry liqueur or raspberry preserves to the dough.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 18g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 3 g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg