Description
Delight in these Chocolate Raspberry Crinkle Cookies, a perfect blend of rich cocoa and vibrant raspberry flavors wrapped in a soft, crinkly texture. With a luscious raspberry preserves swirl and a tangy freeze-dried raspberry-infused powdered sugar coating, these cookies offer a unique fruity twist on classic chocolate crinkles. Perfect for baking enthusiasts looking for a festive, flavorful treat.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1 tablespoon vegetable, avocado, 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 (e.g., Chambord)
- 1/3 cup (100g) raspberry preserves
Dry Ingredients
- 1 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
Topping
- 3/4 cup (90g) confectioners’ sugar
- 1/2 cup (13g) freeze-dried raspberries
Instructions
- Make the Cookie Dough: In a large bowl, cream together the softened butter, oil, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract (or raspberry liqueur) and beat on high speed until fully combined, scraping down the sides of the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt thoroughly. Gradually add the dry mixture to the wet ingredients, mixing on low speed until incorporated.
- Add Raspberry Preserves: Stir in the raspberry preserves using the mixer on low speed until the dough becomes thick and sticky.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours or up to 3 days. Chilling is essential for proper dough consistency and to help the cookies maintain their shape during baking.
- Prepare the Raspberry Powder Topping: Finely sift the freeze-dried raspberries through a fine-mesh sieve to remove seeds and create a powder. Combine this raspberry powder thoroughly with the confectioners’ sugar in a small bowl.
- Preheat and Soften Dough: Preheat the oven to 350°F (175°C). Remove the chilled dough from the refrigerator and let it sit at room temperature for 10–20 minutes to soften slightly for easier handling.
- Form and Coat Cookies: Using a cookie scoop or tablespoon, portion about 1.5 tablespoons (35g) of dough per cookie. Roll each portion into a smooth ball and generously coat in the raspberry-sugar mixture, ensuring even coverage.
- Arrange on Baking Sheets: Place the coated dough balls on baking sheets lined with parchment paper or silicone mats, spacing them about 3 inches apart to allow spreading.
- Bake: Bake in the preheated oven for 12–14 minutes. The cookie edges should be set while centers remain soft. The cookies will slightly deflate as they cool.
- Cool and Garnish: Remove from the oven and cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. For extra flavor and color, sprinkle additional raspberry powder over the warm cookies before serving.
Notes
- Chilling the dough is mandatory to achieve the perfect texture and prevent excessive spreading.
- If you prefer a stronger raspberry flavor, substitute the vanilla extract with raspberry liqueur like Chambord.
- Freeze-dried raspberries can be found in many grocery stores or online specialty baking shops.
- Store these cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a dairy-free option, substitute butter with a vegan butter alternative.
