Introduction

Chocolate Raspberry Crinkles are a delightful treat combining rich cocoa flavor with a burst of tangy raspberry. These soft, chewy cookies feature a powdered raspberry coating that adds a beautiful color and tartness to each bite. Perfect for sharing or any time you want a special homemade dessert.

A white octagonal plate holds four round chocolate crinkle cookies, each one covered in a cracked layer of white powdered sugar with small red specks sprinkled on top. The rich dark brown cookie beneath is visible through the cracks in the powdered sugar. Some cookie crumbs lay on the plate. Around the plate, more cookies and a white bowl filled with bright red powder sit on a white marbled surface. A textured pink cloth is placed in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

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
3/4 cup (90g) confectioners’ sugar
1/2 cup (13g) freeze-dried raspberries

Instructions

Step 1: In a large bowl, beat the softened butter, oil, granulated sugar, and brown sugar on medium-high speed until fluffy and light in color, about 3 minutes. Add the egg and vanilla extract or raspberry liqueur, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
Step 2: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients, add the raspberry preserves, and beat on low speed until combined. The dough will be thick and sticky. Cover tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is essential.
Step 3: Remove the dough from the refrigerator and let it sit at room temperature for 10-20 minutes depending on chill time, to make it easier to scoop and roll.
Step 4: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
Step 5: Grind the freeze-dried raspberries into a fine powder using a dry food processor or blender. Sift through a fine-mesh sieve to remove seeds, then mix the raspberry powder with the confectioners’ sugar in a small bowl.
Step 6: Scoop about 1.5 tablespoons (35g) of dough per cookie. Roll each ball generously in the raspberry-sugar mixture and place them 3 inches apart on the prepared baking sheets.
Step 7: Bake for 12–14 minutes until edges appear set and centers look soft. They may be puffy but will deflate as they cool.
Step 8: Let cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack. Optionally, sift extra raspberry powder over warm cookies for added color and flavor.

Tips & Variations

Use raspberry liqueur instead of vanilla extract to enhance the raspberry flavor.
Chilling the dough is crucial for manageable texture and better flavor development.
Try substituting freeze-dried strawberries for raspberries for a different berry twist.
For softer cookies, slightly underbake and allow them to finish cooking on the hot baking sheet.

Storage

Store cookies covered at room temperature for up to one week. They can also be frozen in an airtight container for up to 3 months. To reheat, allow frozen cookies to thaw at room temperature or warm gently in a low oven for a few minutes.

How to Serve

A stack of four dark brown chocolate crinkle cookies sits on a white rectangular plate, each cookie covered in a cracked layer of white powdered sugar with light red sprinkles scattered on top and around the plate. The top cookie is broken in half, showing a moist, dense interior. The cookies have a rough texture from the cracks and powdered sugar contrast. The plate rests on a white marbled surface with a soft pink cloth blurred in the background, adding warmth to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of raspberry preserves?

Fresh raspberries won’t provide the same thick texture and sweetness inside the dough as preserves. It’s best to use raspberry preserves for the intended consistency and flavor.

Why is chilling the dough necessary?

Chilling solidifies the fats and helps the sticky dough firm up, making the cookies easier to scoop and roll. It also improves flavor and prevents excessive spreading during baking.