Description

Chocolate Raspberry Crinkle Cookies are soft-baked and chewy delights combining rich, fudgy cocoa with the fresh tang of real raspberries. These cookies feature a unique raspberry-confectioners’ sugar coating that melts in your mouth, making them perfect for any occasion or dessert craving.

Ingredients

Scale

Cookies

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

Make the cookie dough: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, 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, and beat on high speed until combined. Be sure to scrape down the sides and bottom of the bowl as needed.
Mix dry ingredients and combine: In a separate bowl, whisk the all-purpose flour, cocoa powder, baking soda, and salt until fully combined. Gradually add the dry mixture to the wet ingredients along with the raspberry preserves. Beat everything on low speed until just combined to form a thick, very sticky dough. Cover tightly and chill in the refrigerator for at least 3 hours and up to 3 days as chilling is essential for handling this dough.
Prepare dough for shaping: Remove dough from the refrigerator and let it sit at room temperature for 10 minutes, or about 20 minutes if chilled longer than 3 hours. This softens the dough to make scooping and rolling easier.
Preheat and prepare baking sheets: Heat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
Prepare the raspberry sugar topping: Using a dry food processor or blender, grind the freeze-dried raspberries into a fine powder. Sift through a fine-mesh sieve to remove seeds. Discard the seeds and combine the raspberry powder with confectioners’ sugar in a small bowl.
Scoop and coat the cookie dough: Using a medium cookie scoop or measuring about 1.5 tablespoons (35g) of dough per cookie, roll dough into balls. Roll each ball very generously in the raspberry-confectioners’ sugar mixture to fully coat. Place the coated balls on the prepared baking sheets spaced at least 3 inches apart to allow for spreading.
Bake the cookies: Bake in the preheated oven for 12 to 14 minutes or until edges are set and centers still appear soft but not overly puffy. The cookies will deflate slightly as they cool, leaving a chewy texture.
Cool the cookies: Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely. Optionally, sprinkle extra raspberry sugar powder on top of warm cookies for added flavor and appearance.
Store: Once fully cooled, store the cookies covered at room temperature for up to one week to maintain freshness.

Notes

You can prepare the cookie dough ahead of time and chill it for up to 3 days. For longer storage, unbaked shaped dough balls (not coated in sugar) freeze well for up to 3 months; thaw for 30 minutes before baking.
Baked and cooled cookies also freeze well for up to 3 months; thaw in the refrigerator or at room temperature before serving.
Raspberry preserves can be substituted with raspberry jam if preferred, as the difference with soft raspberries is minimal.
Freeze-dried raspberries can be found in the dried fruit aisle of many grocery stores, Trader Joe’s, Target, or online. Do not substitute chewy or gummy dried raspberries.
Strawberry jam or preserves and freeze-dried strawberries make a great alternative to raspberry for this recipe.
Be generous with the raspberry-confectioners’ sugar coating to avoid topping melting excessively during baking; sift more on top after baking if needed.
Refer to the author’s top cookie baking tips and recommended must-have baking tools for best results.

Prep Time: 3 hours, 30 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate Raspberry Crinkle Cookies, raspberry cookies, fudgy chocolate cookies, soft-baked cookies, crinkle cookies, chocolate raspberry desserts, raspberry preserves, freeze-dried raspberries