Raspberry Chocolate Crinkle Cookies

Homemade Chocolate Raspberry Crinkle Cookies dusted with powdered sugar, with one cookie bitten into, revealing a red raspberry filling.

Raspberry Chocolate Crinkle Cookies

Deliciously soft and chewy, these Raspberry Chocolate Crinkle Cookies are elevated with the tart sweetness of raspberries and a melting sugar coating.

5 from 1 vote

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Course: Dessert, Snack

Cuisine: American, Holiday

Keyword: chocolate cookies, cookie recipes, holiday treats, Raspberry Chocolate Crinkle Cookies, raspberry cookies

Prep Time: 3

Cook Time: 13

Chill Time: 3

Total Time: 19

Servings: Cookies

Calories: 140kcal

Cost: $8

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.

Notes

These cookies are irresistibly chewy and have the perfect balance of sweetness and tartness from raspberries, making them the perfect addition to your holiday cookie collection!

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