These fudgy chocolate raspberry crinkle cookies are soft, chewy, and coated in a gorgeous pink raspberry sugar that cracks beautifully as they bake. Each bite delivers rich cocoa and bright fruity sweetness.I first made these cookies last December when my neighbor Sofia stopped by with a jar of homemade raspberry jam. She mentioned how her grandmother used to dust cookies with powdered raspberry, and I couldn't stop thinking about it.
If you love the pairing of chocolate and fruit, you'll want to try these Easy Linzer Cookies Recipe or this Raspberry Tiramisu Recipe next. For more holiday baking inspiration, check out this Easy Bûche De Noël Recipe.
What Are Chocolate Raspberry Crinkle Cookies?
Chocolate Raspberry Crinkle Cookies are known for their signature cracked surface that forms when the dough expands in the oven. Traditional versions are rolled in powdered sugar, which creates white fissures against dark chocolate. This recipe takes that beloved texture and adds a fruity twist with raspberry preserves stirred right into the dough and a vibrant raspberry sugar coating on the outside. The freeze-dried raspberries give the topping an almost floral sweetness that balances the deep cocoa flavor perfectly.
The result is a Chocolate Raspberry Crinkle Cookies that's fudgy in the center, slightly crisp at the edges, and bursting with berry flavor. They're soft-baked, which means they stay chewy even after cooling. The raspberry powder adds color and a gentle tartness that keeps each bite interesting.
Jump to:
- What Are Chocolate Raspberry Crinkle Cookies?
- Chocolate Raspberry Crinkle Cookies Ingredients
- How to Make Chocolate Raspberry Crinkle Cookies
- Substitutions and Variations
- Equipment For Chocolate Raspberry Crinkle Cookies
- Storage and Make-Ahead Tips
- Serving Suggestions
- Expert Tips
- Why You'll Love This Chocolate Raspberry Crinkle Cookies
- FAQ
- Related
- Pairing
- Raspberry Chocolate Crinkle Cookies
Chocolate Raspberry Crinkle Cookies Ingredients
These Chocolate Raspberry Crinkle Cookies come together with simple pantry staples and one special ingredient that makes all the difference.
See Recipe Card Below This Post For ingtedient Quantites
For the Cookies:
- Unsalted butter: Adds richness and helps create a tender, melt-in-your-mouth texture. Make sure it's softened to room temperature so it creams smoothly with the sugar.
- Vegetable oil: Keeps the cookies soft and chewy even after they cool. You can use avocado oil or olive oil if you prefer.
- Granulated sugar: Sweetens the dough and helps with structure.
- Brown sugar: Adds moisture and a subtle molasses flavor that makes the cookies extra chewy.
- Egg: Binds everything together and adds richness.
- Vanilla extract or raspberry liqueur: Vanilla works beautifully, but a splash of Chambord or another raspberry liqueur deepens the berry flavor.
- All-purpose flour: Forms the base of the dough. Spoon and level your flour for the most accurate measurement.
- Unsweetened cocoa powder: Natural cocoa powder gives these cookies their deep chocolate flavor without adding extra sweetness.
- Baking soda: Helps the cookies spread slightly and creates that signature crackled surface.
- Salt: Balances the sweetness and enhances the chocolate.
- Raspberry preserves: Stirred right into the dough, this adds fruity flavor and keeps the cookies moist.
For the Topping:
- Confectioners' sugar: Creates a sweet coating that cracks beautifully as the cookies bake.
- Freeze-dried raspberries: Ground into a fine powder, these add vibrant color and intense berry flavor to the sugar coating.
How to Make Chocolate Raspberry Crinkle Cookies
The process is straightforward, but chilling the dough is key to getting the right texture and preventing the Chocolate Raspberry Crinkle Cookies from spreading too much.
Prepare the dough: In a large bowl, beat the softened butter, oil, granulated sugar, and brown sugar together with a handheld or stand mixer on medium-high speed until the mixture looks fluffy and light, about 3 minutes. Add the egg and vanilla extract (or raspberry liqueur if using), and beat on high speed until everything is smooth and well combined. Scrape down the sides and bottom of the bowl as needed to make sure nothing gets left behind.
Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. Gradually add this dry mixture to the wet ingredients, then stir in the raspberry preserves. Beat on low speed until just combined. The dough will be thick, sticky, and deeply chocolatey.
Chill the dough: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 3 hours, or up to 3 days if you want to prep ahead. Chilling firms up the dough so it's easier to handle and helps the cookies hold their shape during baking.
Preheat the oven: Set your oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats.
Make the topping: In a dry food processor or blender, grind the freeze-dried raspberries into a fine powder. This takes about 30 seconds. Pour the powder through a fine-mesh sieve to remove any seeds or larger chunks, then mix it with the confectioners' sugar in a small bowl. The color should be a soft pink.
Shape the cookies: Remove the chilled dough from the fridge and let it sit at room temperature for 10 to 20 minutes so it's easier to scoop. Use a medium cookie scoop to portion out dough balls, each about 1.5 tablespoons or 35 grams. Roll each ball generously in the raspberry sugar mixture, making sure it's fully coated.
Bake the cookies: Place the dough balls on the prepared baking sheets, spacing them about 3 inches apart to allow for spreading. Bake for 12 to 14 minutes, or until the edges look set and the centers still appear soft and slightly puffy. They'll firm up as they cool, so don't overbake.
Cool the cookies: Let the cookies rest on the baking sheet for 10 minutes. This helps them set without breaking. Transfer them to a cooling rack to cool completely. If you want extra raspberry flavor, sprinkle a bit more raspberry powder on top while they're still warm.
Substitutions and Variations
Oil options: Swap vegetable oil for melted coconut oil or any neutral oil you have on hand.
No raspberry liqueur? Stick with vanilla extract or try almond extract for a slightly nutty flavor.
Different preserves: Strawberry, blackberry, or mixed berry preserves all work well in place of raspberry.
Extra chocolate: Fold in ½ cup of mini chocolate chips for pockets of melty chocolate.
White chocolate version: Use white chocolate chips and swap the cocoa powder for extra flour. The result will be sweeter and lighter.
Peppermint twist: Add ½ teaspoon peppermint extract to the dough for a holiday-inspired flavor. If you love peppermint and chocolate together, try this Easy Peppermint Bark Fudge Recipe.
Equipment For Chocolate Raspberry Crinkle Cookies
- Handheld or stand mixer with paddle attachment: Creaming the butter and sugar is much easier with a mixer, and it helps create the fluffy texture you want.
- Large mixing bowl: Gives you plenty of room to mix without spilling.
- Medium cookie scoop: Ensures all your cookies are the same size so they bake evenly.
- Baking sheets: Use at least two so you can bake multiple batches without waiting.
- Parchment paper or silicone baking mats: Prevents sticking and makes cleanup a breeze.
- Food processor or blender: Essential for grinding the freeze-dried raspberries into a fine powder.
- Fine mesh sieve: Removes any seeds or chunks from the raspberry powder.
- Cooling rack: Allows air to circulate around the cookies so they cool evenly without getting soggy on the bottom.
Storage and Make-Ahead Tips
Room temperature: Store cooled Chocolate Raspberry Crinkle Cookies in an airtight container at room temperature for up to 1 week. Layer them between sheets of parchment paper to keep the raspberry sugar from rubbing off.
Freezing baked cookies: Freeze fully cooled cookies in a freezer-safe container for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
Freezing dough: Scoop the dough into balls, roll them in the raspberry sugar, and freeze on a baking sheet until solid. Transfer to a freezer bag and freeze for up to 2 months. Bake directly from frozen, adding 1 to 2 extra minutes to the baking time.
Chill ahead: You can refrigerate the dough for up to 3 days before baking, which actually improves the flavor as it gives the ingredients time to meld together.
Serving Suggestions
With coffee or tea: The fruity sweetness pairs beautifully with a strong cup of coffee or a pot of black tea.
Ice cream sandwiches: Press a scoop of vanilla or raspberry ice cream between two Chocolate Raspberry Crinkle Cookies for an indulgent dessert.
Holiday platters: Arrange these alongside Chai Latte Cupcakes and other festive treats for a colorful dessert spread.
Gift boxes: Layer them in a decorative tin with parchment paper for a homemade gift that feels special.
Expert Tips
Don't skip the chill time. The dough needs at least 3 hours in the fridge to firm up. If you try to bake it right away, the Chocolate Raspberry Crinkle Cookies will spread too much and lose their crackled texture.
Use room temperature butter and eggs. This helps everything blend together smoothly and creates a better texture.
Sift the raspberry powder. The fine-mesh sieve catches seeds and ensures your topping is silky smooth.
Watch the baking time carefully. These Chocolate Raspberry Crinkle Cookies continue to bake on the hot pan after you remove them from the oven, so they should look slightly underdone in the center when you pull them out.
Why You'll Love This Chocolate Raspberry Crinkle Cookies
Rich chocolate flavor. Cocoa powder gives these Chocolate Raspberry Crinkle Cookies an intense chocolate taste without being overly sweet.
Fruity raspberry twist. The preserves add moisture and a natural berry flavor, while the freeze-dried raspberry topping brings brightness and color.
Beautiful presentation. The pink cracked surface makes these Chocolate Raspberry Crinkle Cookies look bakery-quality with minimal effort.
Perfect texture. Soft and chewy inside with just a bit of chew around the edges.
Easy to customize. You can swap the raspberry liqueur for vanilla, use different preserves, or adjust the sweetness to your liking.
Great for gifting. These Chocolate Raspberry Crinkle Cookies hold up well in tins and look stunning on holiday dessert tables.
FAQ
What is the secret ingredient for the best Chocolate Raspberry Crinkle Cookies?
The secret is chilling the dough long enough so it firms up completely. This prevents spreading and helps create those beautiful cracks on top. A splash of oil also keeps the cookies soft and chewy even after they cool.
Do raspberries and chocolate go well together?
Absolutely. The tartness of raspberries balances the richness of chocolate beautifully. It's a classic pairing that tastes elegant without being overly sweet. The freeze-dried raspberries in the topping add an extra layer of fruity brightness.
Why do my crinkles not crack?
If your cookies aren't cracking, the dough might be too warm when it goes into the oven. Make sure you chill it thoroughly and don't let the dough balls sit out too long before baking. Also, rolling them generously in sugar helps create that signature crackled look.
Why did my raspberry cookies turn green?
This can happen when baking soda reacts with the anthocyanins in raspberries, especially if the dough is too alkaline. To prevent this, make sure you're using the correct amount of baking soda and consider adding a tiny pinch of cream of tartar to balance the pH. Using raspberry preserves instead of fresh raspberries also helps avoid this issue.
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Pairing
These are my favorite dishes to serve with Chocolate Raspberry Crinkle Cookies
Raspberry Chocolate Crinkle Cookies
Ingredients
- ½ cup 8 Tbsp; 113g unsalted butter softened to room temperature
- 1 Tablespoon vegetable oil or avocado/olive oil
- ½ cup 100g granulated sugar for sweetness
- ½ cup 100g light or dark brown sugar for extra richness
- 1 large egg at room temperature
- 1 teaspoon vanilla extract or raspberry liqueur such as Chambord
- 1and ½ cups 188g all-purpose flour spooned & leveled
- ⅔ cup 56g unsweetened cocoa powder natural type
- 1 teaspoon baking soda for rising
- ⅛ teaspoon salt for balance
- ⅓ cup 100g raspberry preserves for a fruity burst
- ¾ cup 90g confectioners' sugar for coating
- ½ cup 13g freeze-dried raspberries to be ground into powder
Instructions
- Beat together the butter, oil, granulated sugar, and brown sugar in a large bowl using a mixer until light and fluffy, about 3 minutes.
- Add the egg and vanilla (or liqueur) and beat until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients and raspberry preserves to the wet mixture, and beat on low speed until everything is just combined. The dough will be thick and sticky.
- Cover the dough and refrigerate for at least 3 hours (or up to 3 days).
- Allow dough to sit at room temperature for 10 minutes after chilling, or up to 20 minutes if chilled for more than 3 hours.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment or silicone mats.
- Grind freeze-dried raspberries into powder using a food processor or blender. Sift out seeds and mix the powder with the confectioners' sugar.
- Scoop about 1.5 Tablespoons (35g) of dough for each cookie and roll in the raspberry sugar topping.
- Place dough balls 3 inches apart on the prepared baking sheets.
- Bake for 12-14 minutes, or until the edges are set and the centers look soft. The cookies will deflate as they cool.
- Cool the cookies for 10 minutes on the baking sheets, then transfer to a cooling rack to cool completely.
- Optional: Dust with remaining raspberry powder once the cookies are cool.
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