Description
These Chocolate Raspberry Crinkle Cookies are a delightful twist on classic crinkle cookies, combining rich cocoa flavor with a vibrant raspberry touch. The dough is infused with raspberry preserves and rolled in a sweet confectioners’ sugar and freeze-dried raspberry powder mixture, giving each cookie a crinkled, colorful finish with a burst of fruity flavor. Perfect for chocolate and fruit lovers, these cookies are soft at the center with slightly crisp edges.
Ingredients
Scale
Wet 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)
- 1/3 cup (100g) raspberry preserves
Dry Ingredients
- 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
Coating
- 3/4 cup (90g) confectioners’ sugar
- 1/2 cup (13g) freeze-dried raspberries
Instructions
- Prepare Wet Ingredients: In a mixing bowl, cream the softened butter, oil, granulated sugar, and brown sugar together until light and fluffy.
- Add Egg and Flavor: Add the egg and vanilla extract or raspberry liqueur to the creamed mixture, beating on high speed until fully combined. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Raspberry Preserves: Fold in the raspberry preserves and beat on low speed until the dough is fully combined. The dough will be thick and sticky.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours and up to 3 days. Chilling is essential for proper dough texture.
- Prepare Raspberry Powder: Sift the freeze-dried raspberries through a fine-mesh sieve to remove seeds, creating a fine powder.
- Make Coating Mixture: Combine the raspberry powder with the confectioners’ sugar in a small bowl, mixing thoroughly.
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Soften Dough: Remove the chilled dough from the refrigerator and allow it to sit at room temperature for 10–20 minutes to soften slightly for easier handling.
- Form Cookies: Scoop about 1.5 tablespoons (35g) of dough per cookie and roll each into a ball. Generously coat each ball in the raspberry-sugar mixture.
- Arrange on Baking Sheet: Place the coated dough balls 3 inches apart on the prepared baking sheets to allow for spreading.
- Bake: Bake the cookies for 12–14 minutes, or until the edges are set but the centers remain soft. The cookies will slightly deflate as they cool.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional Garnish: For extra flavor and visual appeal, sprinkle additional raspberry powder on the warm cookies before serving.
Notes
- Chilling the dough is mandatory to achieve the proper texture and prevent spreading during baking.
- Allowing the dough to soften slightly before scooping makes rolling easier and prevents cracking.
- If you want stronger raspberry flavor, consider using raspberry liqueur in place of vanilla extract.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a gluten-free version, substitute all-purpose flour with an equal amount of gluten-free flour blend.
