If you are on the hunt for a cookie that perfectly balances rich chocolate with a joyful burst of raspberry, you have to try this Chocolate Raspberry Crinkle Cookies Recipe. These cookies are irresistibly fudgy, with a crackly sugar-dusted exterior that hints at the tart raspberry preserves swirled inside. Each bite delivers a beautiful harmony of deep cocoa, fruit brightness, and a delightful chewy texture that simply melts in your mouth. Whether you’re sharing at a holiday gathering or just craving a special homemade treat, this recipe is sure to brighten your day and satisfy your sweet tooth in the most enchanting way.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that come together to create a cookie that’s rich, tender, and bursting with flavor. Each element plays a key role in the taste, texture, or color of the final cookies, making these easy pantry staples truly shine.
- Unsalted butter (1/2 cup): Softened to room temperature, it ensures a smooth dough and adds richness.
- Vegetable, avocado, or olive oil (1 tablespoon): Adds moisture and keeps the cookies tender.
- Granulated sugar (1/2 cup): Helps create that classic cookie sweetness and crispy edges.
- Light or dark brown sugar (1/2 cup, packed): Adds chewiness and a deeper, caramel-like flavor.
- Large egg (1, room temperature): Binds ingredients and contributes to the cookie’s structure.
- Pure vanilla extract or raspberry liqueur (1 teaspoon): Enhances flavor complexity with warmth or a fruity kick.
- All-purpose flour (1 1/2 cups): The foundation that forms the cookie’s soft but sturdy base.
- Unsweetened natural cocoa powder (2/3 cup): Brings deep chocolate flavor and a dark hue.
- Baking soda (1 teaspoon): Helps the cookies rise and develop a tender crumb.
- Salt (1/8 teaspoon): Balances the sweetness and enhances all the flavors.
- Raspberry preserves (1/3 cup): The star ingredient that injects moistness and fruity tartness.
- Confectioners’ sugar (3/4 cup): Used for coating, giving the cookies their signature crinkle appearance.
- Freeze-dried raspberries (1/2 cup): Ground into powder to mix with sugar for an extra raspberry punch and pretty pink flecks.
How to Make Chocolate Raspberry Crinkle Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by creaming the softened butter with both sugars until the mixture is light and fluffy. This process incorporates air, which will help give the cookies a tender crumb. Then add the egg and your chosen flavoring, whether vanilla extract or a splash of raspberry liqueur, and beat on high speed until fully combined for a beautifully smooth batter.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, natural cocoa powder, baking soda, and salt. This ensures the cocoa and leavening agents are evenly distributed, preventing clumps and resulting in a uniform chocolate depth in every bite.
Step 3: Mix the Dough Together
Gradually add the dry ingredients into the wet mixture, mixing on low speed to avoid overworking the dough. Next, fold in the raspberry preserves. This will make the dough wonderfully thick and sticky, packed with pockets of juicy raspberry goodness that give these cookies their unique and beloved flavor.
Step 4: Chill the Dough
Cover the dough tightly and refrigerate it for at least 3 hours, or up to 3 days if you want to prepare ahead. Chilling is crucial as it solidifies the butter and allows the flavors to meld, ensuring your cookies bake up with a perfect texture and intensified taste.
Step 5: Prepare the Raspberry Sugar Coating
While the dough chills, sift the freeze-dried raspberries to remove seeds, then combine the resulting fine powder with confectioners’ sugar. This mixture will coat the cookie dough balls and create that iconic crinkle effect with a vibrant raspberry twist—a feast for the eyes and palate alike.
Step 6: Bake the Cookies
Remove the dough from the fridge and allow it to soften slightly at room temperature for about 10 to 20 minutes. Scoop approximately 1.5 tablespoons of dough per cookie and roll into balls. Roll each one generously in the raspberry-sugar mixture, then place them on baking sheets about 3 inches apart. Bake for 12–14 minutes until the edges are set but the centers remain soft and fudgy. They will deflate a bit as they cool, leaving behind a tender, chewy center contrasted by a lightly crisp exterior.
Step 7: Cooling and Finishing Touches
Once out of the oven, let the cookies cool on the baking sheets for a few minutes. If you want extra impact, sprinkle a little more raspberry powder on the warm cookies just before serving. This adds another layer of flavor and a stunning pop of color.
How to Serve Chocolate Raspberry Crinkle Cookies Recipe
Garnishes
Simple garnishes like a light dusting of powdered sugar or a few fresh raspberries alongside your cookies amplify the visual appeal and amplify the fruity dimension of these treats. For every bite, the garnishes highlight the intense raspberry notes embedded within the cookie.
Side Dishes
These cookies pair wonderfully with a glass of cold milk, a scoop of vanilla ice cream, or even a cup of hot coffee or tea. The creamy, cool, or warm accompaniments balance the rich chocolate and tart raspberry flavors to create a comforting and indulgent snack time.
Creative Ways to Present
Arrange the cookies on a decorative platter lined with fresh raspberry leaves or bright red napkins to emphasize their fruity essence. For parties, stack them tied with a delicate ribbon or even sandwich them with a scoop of raspberry buttercream for an impressive dessert option.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chocolate Raspberry Crinkle Cookies Recipe cookies in an airtight container at room temperature for up to 5 days. Keeping them sealed preserves their chewy texture and prevents them from drying out, so they stay just as delicious as the day you baked them.
Freezing
You can freeze the dough or the baked cookies. Wrap dough balls individually in plastic wrap and store in a freezer-safe bag for up to 3 months. To freeze baked cookies, place them in a single layer on a baking sheet to freeze before transferring to an airtight container. This helps you enjoy freshly baked cookies anytime with minimal effort.
Reheating
To enjoy the cookies warm, reheat them in a preheated oven at 300°F (150°C) for about 5 minutes or microwave them for 10-15 seconds. This will revive their softness and bring out the delightful chocolate and raspberry aromas, making each bite feel freshly baked.
FAQs
Can I use fresh raspberries instead of freeze-dried in the coating?
Fresh raspberries have too much moisture to create the dry powder needed for the sugar coating. Freeze-dried raspberries are perfect because they add flavor and color without moisture, keeping the coating crisp and beautiful.
Is it necessary to chill the dough before baking?
Yes, chilling the dough is essential. It firms up the butter, prevents the cookies from spreading too much, and lets the flavors deepen, resulting in better texture and taste.
Can I substitute the raspberry preserves with another fruit jam?
Absolutely! While raspberry preserves are ideal for their tartness and flavor, you can experiment with other berry jams like strawberry or blackberry for a delightful twist.
What if I don’t have raspberry liqueur? Can I use vanilla only?
Yes, vanilla extract works wonderfully and still adds lovely flavor. Raspberry liqueur simply enhances the berry notes and adds a subtle boozy edge, but it’s not mandatory.
How do I prevent the cookies from sticking to the baking sheet?
Line your baking sheet with parchment paper or a silicone baking mat. Both provide a non-stick surface that makes removing the delicate cookies effortless and keeps their bottoms perfect.
Final Thoughts
The Chocolate Raspberry Crinkle Cookies Recipe is a truly special treat that brings joy with every bite. From the harmonious blend of luscious chocolate and vibrant raspberry to the delightfully crackled finish, these cookies are bound to become a cherished favorite. Don’t hesitate to whip up a batch and share the magic yourself — your taste buds will thank you!
Print
Chocolate Raspberry Crinkle Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 3 hours 34 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these decadent Chocolate Raspberry Crinkle Cookies, featuring a rich cocoa-infused dough swirled with vibrant raspberry preserves. Soft and chewy with a crackled exterior dusted in a sweet raspberry-confectioners’ sugar blend, these cookies are perfect for any chocolate and berry lover craving a homemade treat.
Ingredients
Cookie Dough
- 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 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
- Make the Cookie Dough: In a mixing bowl, cream together the softened butter, vegetable oil, granulated sugar, and brown sugar until smooth and combined. Add the egg and vanilla extract (or raspberry liqueur) and beat on high speed until fully incorporated. Scrape down the sides of the bowl as needed to ensure even mixing.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well blended. Gradually add this dry mixture to the wet ingredients in the mixer, mixing on low speed until just combined.
- Add Raspberry Preserves: Stir in the raspberry preserves with the mixer on low speed until the dough is thick, sticky, and fully combined.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours and up to 3 days. This chilling step is mandatory to allow the dough to firm up for easier handling and better texture.
- Prepare the Topping: Sift the freeze-dried raspberries through a fine-mesh sieve to remove seeds, creating a powder. Combine this raspberry powder with the confectioners’ sugar in a small bowl and mix well.
- Preheat Oven and Soften Dough: When ready to bake, let the chilled dough sit at room temperature for 10 to 20 minutes to soften slightly for easier scooping and shaping.
- Scoop and Coat Cookies: Using about 1.5 tablespoons (35g) of dough per cookie, roll the dough into balls. Generously coat each dough ball in the raspberry and confectioners’ sugar mixture to create the crinkle effect.
- Arrange on Baking Sheets: Place the coated dough balls about 3 inches apart on prepared baking sheets lined with parchment paper or silicone mats to allow space for spreading without sticking.
- Bake Cookies: Bake in a preheated oven at 350°F (175°C) for 12 to 14 minutes, or until the edges are set while the centers remain soft. The cookies will deflate slightly as they cool, creating their signature crinkled appearance.
- Cool and Serve: Remove from the oven and let the cookies cool on the baking sheets for several minutes. Optionally, sprinkle additional raspberry powder on the warm cookies for extra flavor and visual appeal before serving.
Notes
- Ensure the butter and egg are at room temperature for optimal mixing and texture.
- Chilling the dough is crucial for shape retention and developing rich flavors.
- Use raspberry preserves without seeds for a smoother texture inside the cookies.
- Freeze-dried raspberries add a natural vibrant flavor to the sugar coating without adding moisture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
