Raspberry Chocolate Crinkle Cookies are a delightful blend of rich chocolate and tart raspberry flavors, perfect for any occasion. These cookies have a beautiful crackly sugar coating that gives them a festive touch. With their fudgy centers and soft, chewy texture, they’re ideal for holiday gatherings or as a sweet gift for loved ones. If you’re looking for a treat that will impress, you’ve come to the right place!
Why You’ll Love This Raspberry Chocolate Crinkle Cookies
These Raspberry Chocolate Crinkle Cookies are not just delicious; they are also incredibly versatile! Here are a few reasons why you’ll love them:
- Rich chocolate flavor paired with tart raspberry notes.
- Soft and chewy texture that melts in your mouth.
- Beautiful crackly coating that makes them visually stunning.
- Easy to make, perfect for baking novices and experts alike.
- Great for holidays or gifting, offering a personal touch.
- Can be adapted into gluten-free or vegan versions.
With their American cuisine roots, these cookies are truly a delightful addition to any dessert table!
Ingredients for Raspberry Chocolate Crinkle Cookies
Gather these items:
- 1/2 cup unsalted butter, softened
- 1 tbsp vegetable oil or avocado/olive oil
- 1/2 cup granulated sugar
- 1/2 cup light or dark brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract or raspberry liqueur (such as Chambord)
- 1 1/2 cups all-purpose flour, spooned and leveled
- 2/3 cup unsweetened cocoa powder (natural)
- 1 tsp baking soda
- 1/8 tsp salt
- 1/3 cup raspberry preserves
- 3/4 cup confectioners’ sugar
- 1/2 cup freeze-dried raspberries, ground into powder
How to Make Raspberry Chocolate Crinkle Cookies Step-by-Step
- Step 1: In a large bowl, beat the butter, oil, granulated sugar, and brown sugar until light and fluffy.
- Step 2: Add the egg and vanilla extract or liqueur and mix until fully combined.
- Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Step 4: Add the dry ingredients and raspberry preserves to the wet mixture and mix on low speed just until combined.
- Step 5: Cover the dough and refrigerate for at least 3 hours.
- Step 6: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 7: Grind the freeze-dried raspberries into a fine powder, sift out seeds, and mix with the confectioners’ sugar.
- Step 8: Scoop dough portions, roll into balls, and coat generously in the raspberry sugar.
- Step 9: Place on baking sheets and bake until edges are set and centers are soft, about 12–14 minutes.
- Step 10: Cool briefly on the pan, then transfer to a wire rack to cool completely.
Pro Tips for the Best Raspberry Chocolate Crinkle Cookies
Keep these in mind:
- These cookies are perfect for holidays or gifting.
- Store in an airtight container for freshness.
- For a more intense raspberry flavor, consider using raspberry extract in addition to preserves.
Best Ways to Serve Raspberry Chocolate Crinkle Cookies
These cookies shine on their own, but there are some great ways to enhance their presentation:
- Serve with a scoop of vanilla ice cream for a delightful dessert pairing.
- Pair with fresh raspberries for a burst of flavor and color.
- Enjoy alongside a cup of tea or coffee for a cozy afternoon treat.
How to Store and Reheat Raspberry Chocolate Crinkle Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. For meal prep, these cookies can be made in advance and frozen. Simply place them in a freezer-safe bag and thaw them in the fridge when ready to enjoy.
Frequently Asked Questions About Raspberry Chocolate Crinkle Cookies
What’s the secret to perfect Raspberry Chocolate Crinkle Cookies?
The secret lies in chilling the dough for at least 3 hours before baking. This helps the flavors meld and ensures the cookies maintain their shape while baking.
Can I make Raspberry Chocolate Crinkle Cookies ahead of time?
Absolutely! These cookies can be made ahead of time and stored in an airtight container. They also freeze well for up to three months.
How do I avoid common mistakes with Raspberry Chocolate Crinkle Cookies?
Make sure to accurately measure your ingredients, especially the flour and cocoa powder. Too much flour can lead to dry cookies. Follow the instructions carefully for the best results!
Variations of Raspberry Chocolate Crinkle Cookies You Can Try
Feel free to experiment with these variations:
- For a vegan version, substitute the egg with flaxseed meal mixed with water.
- Make them gluten-free by using a gluten-free flour blend instead of all-purpose flour.
- Add chocolate chips for a double chocolate experience.
For more delicious recipes, check out our desserts category or try making Cinnamon Orange Jam Linzer Cookies for a delightful treat!
For more information on the benefits of raspberries, you can visit Healthline.
Print
Delicious Raspberry Chocolate Crinkle Cookies Recipe
- Total Time: 3 hours 19 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy raspberry chocolate crinkle cookies with rich chocolate flavor, bright tart raspberry notes, and a beautiful crackly sugar coating.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 tbsp vegetable oil or avocado/olive oil
- 1/2 cup granulated sugar
- 1/2 cup light or dark brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract or raspberry liqueur (such as Chambord)
- 1 1/2 cups all-purpose flour, spooned and leveled
- 2/3 cup unsweetened cocoa powder (natural)
- 1 tsp baking soda
- 1/8 tsp salt
- 1/3 cup raspberry preserves
- 3/4 cup confectioners’ sugar
- 1/2 cup freeze-dried raspberries, ground into powder
Instructions
- In a large bowl, beat the butter, oil, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract or liqueur and mix until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients and raspberry preserves to the wet mixture and mix on low speed just until combined.
- Cover the dough and refrigerate for at least 3 hours.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Grind the freeze-dried raspberries into a fine powder, sift out seeds, and mix with the confectioners’ sugar.
- Scoop dough portions, roll into balls, and coat generously in the raspberry sugar.
- Place on baking sheets and bake until edges are set and centers are soft, about 12–14 minutes.
- Cool briefly on the pan, then transfer to a wire rack to cool completely.
Notes
- These cookies are perfect for holidays or gifting.
- Store in an airtight container for freshness.
- Prep Time: 3 hours
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
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