Chocolate Raspberry Crinkle Cookies Recipe

If you’re looking for a cookie that captivates the senses with its perfect blend of rich chocolate and vibrant raspberry, you’ve just found the perfect treat. This Chocolate Raspberry Crinkle Cookies Recipe delivers a delightful burst of tart raspberry preserves folded into a deep cocoa dough that cracks open as it bakes, revealing a soft, chewy center dusted in a sweet, fruity sugar coating. It’s a beautiful balance of flavors and textures that’s as fun to make as it is to devour.

Ingredients You’ll Need

Each ingredient in this recipe is simple yet essential, playing a unique role in crafting these irresistible cookies. From creamy butter lending richness to the tangy raspberry preserves adding a fresh pop, every element comes together seamlessly to create magic.

• Unsalted butter (1/2 cup, 113g): Softened to room temperature for a smooth, creamy base that adds tender richness to the dough.
• Vegetable, avocado, or olive oil (1 tablespoon): Adds moisture and slight silkiness, making the cookies wonderfully soft and chewy.
• Granulated sugar (1/2 cup, 100g): Brings sweetness and helps create that perfect cookie texture.
• Light or dark brown sugar (1/2 cup, 100g): Adds depth with its molasses flavor and tender chewiness.
• Large egg (1): Binds ingredients and provides structure, ensuring these cookies hold their shape.
• Pure vanilla extract or raspberry liqueur (1 teaspoon): Infuses warmth or a boozy raspberry vibe to enhance the natural flavors.
• All-purpose flour (1 1/2 cups, 188g): The foundation for the dough, carefully spooned and leveled for accuracy.
• Unsweetened natural cocoa powder (2/3 cup, 56g): Provides that intense chocolate flavor that’s essential for these cookies.
• Baking soda (1 teaspoon): Gives the cookies a gentle rise and perfect crinkle texture.
• Salt (1/8 teaspoon): Balances sweetness and enhances all the other flavors.
• Raspberry preserves (1/3 cup, 100g): The star ingredient that brings a fruity, tangy surprise in every bite.
• Confectioners’ sugar (3/4 cup, 90g): For coating the cookies and adding an irresistibly sweet dusting.
• Freeze-dried raspberries (1/2 cup, 13g): Pulverized into a fine powder, they lend a natural raspberry flavor and vibrant color to the sugar coating.

How to Make Chocolate Raspberry Crinkle Cookies Recipe

Step 1: Cream Butter, Oil, and Sugars

Start by beating the softened butter together with the vegetable oil and both sugars until the mixture is light, fluffy, and thoroughly combined. This step is crucial for creating a tender texture and ensuring each bite is delightfully moist and rich.

Step 2: Add Egg and Flavoring

Next, pour in the egg and your choice of pure vanilla extract or raspberry liqueur. Beat on high speed until everything is fully incorporated. Scrape down the sides of your bowl as you go to ensure an even mix. This step infuses the dough with wonderful flavor and helps with the cookie’s structure.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed before folding them into the wet mixture, which is essential for a perfectly textured dough.

Step 4: Mix Dry Ingredients into Wet

Gradually add the dry ingredients to your wet batter, mixing on low speed to avoid overworking the dough. This gentle incorporation keeps the cookies tender and soft instead of dense or tough.

Step 5: Add Raspberry Preserves

Stir in the luscious raspberry preserves with your mixer set on low. You’ll notice the dough becomes thick and sticky, which is exactly what you want—it means the preserves are well incorporated and ready to burst with flavor in every bite.

Step 6: Chill the Dough

Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours, and up to 3 days. Chilling is non-negotiable here because it helps the dough firm up, which ultimately results in those beautiful crinkles that make these cookies so charming.

Step 7: Prepare Raspberry Powder

Sift your freeze-dried raspberries through a fine-mesh sieve to remove any seeds, then combine the delicate raspberry powder with the confectioners’ sugar in a small bowl. This mixture will be the vibrant coating that makes your cookies pop both in flavor and appearance.

Step 8: Ready the Dough for Baking

Bring the chilled dough out of the fridge and let it rest at room temperature for 10–20 minutes to soften just slightly. This step makes it easier to scoop and roll without losing that chilled dough magic.

Step 9: Shape and Coat the Cookies

Using about 1.5 tablespoons of dough for each cookie, roll them into balls. Generously coat each ball in the raspberry-infused sugar—don’t be shy! This generous coating ensures that perfect sweet exterior and those distinctive crinkles.

Step 10: Bake to Perfection

Place your sugar-coated dough balls at least 3 inches apart on lined baking sheets. Bake at 350°F (175°C) for 12–14 minutes until the edges are set but the centers stay soft. The cookies will gently deflate as they cool, revealing their distinctive crackled tops.

Step 11: Optional Raspberry Dusting

If you want to kick the raspberry flavor up a notch, sprinkle a little extra raspberry powder on the warm cookies right after baking. It’s a simple touch that adds a fresh burst of flavor and makes them look absolutely stunning.

How to Serve Chocolate Raspberry Crinkle Cookies Recipe

Garnishes

A light dusting of additional raspberry powder or a drizzle of melted chocolate on top of the baked cookies brings an elegant finish. You can also add a few fresh raspberries or a sprig of mint on the side for a pretty presentation that screams homemade love.

Side Dishes

These chocolate raspberry crinkle cookies pair beautifully with a hot cup of coffee, a rich cocoa latte, or even a glass of cold milk. For an extra indulgence, serve alongside a scoop of vanilla or raspberry sorbet to balance the richness with fresh creaminess.

Creative Ways to Present

Try arranging these cookies on a tiered dessert stand at your next cozy gathering or package a few in a cute gift box tied with a ribbon. You could even sandwich softened buttercream or raspberry jam between two cookies for an irresistible twist on this classic. The possibilities are endless and delicious.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature for up to 4 days to maintain their soft, chewy texture. If your house is on the warmer side, pop the container in the fridge to prevent them from becoming too soft or sticky.

Freezing

This Chocolate Raspberry Crinkle Cookies Recipe freezes beautifully. Wrap the dough balls tightly in plastic wrap and freeze on a baking sheet before transferring to a freezer-safe container for up to 3 months. You can also freeze baked cookies by layering them between parchment paper in an airtight container.

Reheating

To enjoy cookies fresh from the oven after freezing, warm them in a preheated 300°F (150°C) oven for 5–7 minutes. This simple step revives their softness and enhances the raspberry aroma, making them taste freshly baked all over again.

FAQs

Can I substitute fresh raspberries for the freeze-dried ones?

Freeze-dried raspberries are essential in this recipe because they create a concentrated powder that flavors the sugar coating without adding moisture. Fresh raspberries would make the coating soggy, so it’s best to stick with freeze-dried for that signature tangy crunch.

Is it necessary to chill the dough overnight?

Chilling the dough for at least 3 hours is mandatory to achieve the signature crinkle cracks and a thick, fudgy texture. While overnight chilling works great, even a shorter chill will vastly improve the cookies’ structure and flavor.

Can I use any type of cocoa powder?

Natural unsweetened cocoa powder is recommended for this recipe because it reacts perfectly with baking soda, helping the cookies rise and develop their signature crinkle. Dutch-processed cocoa lacks the acidity needed for this reaction, so for best results, use natural cocoa powder.

How do I make sure the cookies don’t spread too much?

Chilling the dough is the biggest factor in preventing excessive spreading. Also, be mindful to space the dough balls generously apart on your baking sheet and use the right amount of flour to keep the dough firm.

Can I make these cookies vegan?

With some adjustments, yes! Substitute the butter with a vegan alternative and replace the egg with a flax or chia egg. You might need to experiment slightly with chilling times and moisture levels, but the raspberry and chocolate combo will still shine.

Final Thoughts

If you want to add a touch of elegance and bursts of fruity brightness to your baking lineup, this Chocolate Raspberry Crinkle Cookies Recipe is a must-try. It’s a recipe that’s both impressive and approachable, delivering cookies that feel like a warm hug through their rich chocolate notes and lively raspberry accents. Give it a whirl — your taste buds will thank you!

Print