Description
Soft and chewy raspberry chocolate crinkle cookies with rich chocolate flavor, bright tart raspberry notes, and a beautiful crackly sugar coating.
Ingredients
Scale
- 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