Description
These Chocolate Raspberry Crinkle Cookies are soft, fudgy, and filled with rich cocoa and sweet raspberry preserves. Rolled in raspberry-infused powdered sugar, they bake into beautifully crinkled cookies with a burst of berry flavor in every bite.
Ingredients
Cookies
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened
- 1 Tbsp vegetable, avocado, or olive oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract or raspberry liqueur (Chambord)
- 1 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2/3 cup (56g) unsweetened natural cocoa powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1/3 cup (100g) raspberry preserves
Topping
- 3/4 cup (90g) confectioners’ sugar
- 1/2 cup (13g) freeze-dried raspberries, crushed
Instructions
- Beat the butter, oil, granulated sugar, and brown sugar until smooth and creamy.
- Mix in the egg and vanilla extract (or raspberry liqueur).
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until a thick dough forms.
- Fold in the raspberry preserves.
- Chill the dough for at least 1 hour.
- Combine the confectioners’ sugar and crushed freeze-dried raspberries in a shallow bowl.
- Roll the dough into balls, then coat each one in the raspberry-sugar mixture.
- Bake at 350°F (177°C) for 10–12 minutes until crinkled and set.
- Cool on the baking sheet before transferring to a rack.
Notes
- Chill the dough thoroughly for a dramatic crinkle effect.
- Coat each dough ball generously in powdered sugar for brighter contrast.
- Warm a cookie in the microwave for 8–10 seconds to make it extra fudgy.
- Raspberry jam can be used instead of preserves if preferred.
- Prep Time: 20 minutes
- Cook Time: 12 minutes