Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1 Tablespoon vegetable oil, avocado oil, 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 (such as Chambord)

1 and 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

Topping:

3/4 cup (90g) confectioners’ sugar

1/2 cup (13g) freeze-dried raspberries

Instructions

Step 1: In a large bowl, beat the butter, oil, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 3 minutes. Add the egg and vanilla extract or raspberry liqueur, then beat until combined. Scrape down the sides and bottom as needed.

Step 2: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Pour into the wet ingredients along with the raspberry preserves. Beat on low speed until fully combined. The dough will be thick and sticky. Cover tightly and chill in the refrigerator for at least 3 hours, up to 3 days.

Step 3: Remove the dough from the refrigerator and let sit at room temperature for 10–20 minutes to soften slightly for easier scooping.

Step 4: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

Step 5: Using a food processor or blender, grind freeze-dried raspberries into a fine powder. Sift to remove seeds and combine the raspberry powder with the confectioners’ sugar in a small bowl.

Step 6: Scoop about 1.5 tablespoons (35g) of dough per cookie and roll into balls. Generously coat each ball in the raspberry-sugar topping. Place on baking sheets 3 inches apart.

Step 7: Bake for 12–14 minutes, until edges are set and centers look soft but not too puffy. Cookies will deflate slightly as they cool.

Step 8: Cool cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Optionally, sift extra raspberry-confectioners’ sugar over warm cookies for added flavor.

Tips & Variations

Chilling the dough is essential for managing the sticky texture and enhancing flavor.

You can substitute strawberry jam and freeze-dried strawberries for a different berry twist.

Be sure to coat the dough balls heavily in the raspberry-sugar topping to prevent it from melting too much during baking.

For easier scooping, allow dough to soften slightly at room temperature after chilling.

Freeze unbaked dough balls (not coated in topping) for up to 3 months; thaw before coating and baking.

FAQs

Can I use jam instead of raspberry preserves?

Yes, jam works well as a substitute. Preserves have larger fruit chunks while jam is smoother, but the difference is subtle with delicate raspberries.

Where can I find freeze-dried raspberries?

Freeze-dried raspberries are often available in grocery stores in the dried fruit aisle, as well as retailers like Trader Joe’s or Target. They can also be purchased online. Avoid chewy dried fruit as it won’t grind into powder.