Ingredients
Method
- 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.
Nutrition
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!