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Chocolate Raspberry Crinkles Recipe

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★★★★★

4.7 from 103 reviews

These Chocolate Raspberry Crinkles are luscious, fudgy cookies with a rich chocolate flavor perfectly complemented by the bright tartness of raspberry preserves. Rolled in a vibrant raspberry-sugar coating made from freeze-dried raspberries and confectioners’ sugar, these cookies offer a delightful crunch on the outside and a soft, chewy center. Ideal for impressing guests or satisfying your own sweet tooth with a sophisticated fruity twist on classic chocolate crinkles.

Ingredients

Scale

Cookie Dough

  • 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

  1. Make the cookie dough: In a large bowl using a handheld or stand mixer with a paddle attachment, 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, then beat on high speed until fully combined. Scrape down the bowl as needed.
  2. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt until evenly mixed.
  3. Mix dry and wet ingredients with raspberry preserves: Gradually add the dry mixture to the wet ingredients, then add the raspberry preserves. Beat on low speed until combined into a thick, very sticky dough. Cover tightly and refrigerate for at least 3 hours or up to 3 days to chill, which is required for easier handling.
  4. Prepare dough for scooping: Remove dough from refrigerator and let it rest at room temperature for 10–20 minutes depending on chilling time to soften slightly for easier scooping and rolling.
  5. Preheat oven and prepare baking sheets: Set oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  6. Make the raspberry-sugar topping: Process freeze-dried raspberries in a dry food processor or blender until powdered. Sift through a fine mesh sieve to remove seeds. Discard seeds. Combine raspberry powder with confectioners’ sugar in a small bowl and mix well.
  7. Shape and coat the cookies: Scoop 1.5 Tablespoons (35g) of dough each using a medium cookie scoop. Roll each ball generously in the raspberry-sugar mixture to coat completely. Place coated dough balls 3 inches apart on prepared baking sheets.
  8. Bake the cookies: Bake for 12 to 14 minutes, until the edges are set and the centers look soft but not raw. The cookies will look puffy but will deflate as they cool.
  9. Cool the cookies: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Optionally, sprinkle extra raspberry powder on warm cookies for extra flavor and decoration.
  10. Store: Keep cookies covered at room temperature for up to 1 week to maintain freshness.

Notes

  • Chilling the dough is mandatory as it makes the sticky dough easier to handle and helps develop texture.
  • Using raspberry liqueur instead of vanilla extract adds a deeper raspberry flavor if desired.
  • Freeze-dried raspberries are essential for the topping’s vibrant color and intense raspberry flavor.
  • Cookies can be stored in an airtight container at room temperature for up to 1 week.
  • Be careful not to overbake; the centers should remain soft and fudgy.

Keywords: Chocolate cookies, raspberry cookies, crinkle cookies, chocolate raspberry dessert, fudgy cookies, holiday cookies

Find it online: https://jedentaglecker.com/chocolate-raspberry-crinkles-recipe/