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
Scale
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.
