Chocolate Raspberry Crinkle Cookies

Chocolate raspberry crinkle cookies bring together everything I crave in a winter treat they are deeply chocolatey with little bursts of tangy real raspberry and that signature crackly powdered exterior that everyone loves These have quickly become my go to for cookie swaps and cozy nights because their flavor is as memorable as their look

My family adored the raspberry surprise when I first baked these for Valentine’s Day and now they are a regular request whenever berries are in season or someone needs cheering up

Ingredients

• Unsalted butter at room temperature: gives a tender bite and helps the crinkles form choose fresh good quality butter for best results
• Vegetable oil or avocado or olive oil: adds moisture and keeps these cookies super chewy pick a neutral flavored oil if you do not want any added taste
• Granulated sugar: brings sweetness and is key for crisp edges always use fresh sugar to avoid clumping
• Brown sugar: deepens the flavor and adds moisture light or dark works both give a hint of caramel
• One large egg at room temperature: binds the dough and adds richness extra fresh eggs will create a puffy soft center
• Pure vanilla extract or raspberry liqueur: creates a layered aroma raspberry liqueur gives an extra pop of fruitiness use the highest quality you have
• All purpose flour: gives these cookies structure be sure to spoon and level for accurate measuring
• Unsweetened natural cocoa powder: gives rich chocolate flavor use a high quality cocoa for maximum depth
• Baking soda: makes the cookies rise and gives a delicate crackled surface check that your baking soda is fresh
• Salt: balances the sweetness and enhances the chocolate flavor use fine sea salt for evenly distributed flavor
• Raspberry preserves: bring natural raspberry flavor use Bonne Maman or your favorite brand look for preserves with real fruit pieces for the best flavor
• Confectioners sugar: coats the cookies and creates the signature crinkle choose one with no added starch for a cleaner taste
• Freeze dried raspberries: deliver intense berry flavor when powdered buy them in the dried fruit aisle and check for bright color without brown spots

Instructions

Make the Dough:

Start by beating softened unsalted butter with your choice of oil granulated sugar and brown sugar on medium high speed for about three minutes Make sure the mixture is fluffy and light since this will give your cookies a soft and tender texture

Add Wet Ingredients:

Beat in one large room temperature egg and your choice of vanilla extract or raspberry liqueur on high speed Scrape the bowl well so everything gets evenly mixed This step enriches the dough and brings out deep chocolate and fruit notes

Mix the Dry Ingredients:

In a separate bowl whisk together all purpose flour unsweetened cocoa powder baking soda and salt until thoroughly combined This helps avoid lumps and makes sure the baking soda is evenly distributed for a uniform rise

Combine and Add Preserves:

Pour the dry ingredients into the wet mixture and add the raspberry preserves Beat everything on low speed until just combined The dough will be thick and sticky which is perfect for creating those crinkly cookie tops

Chill the Dough:

Cover the cookie dough tightly and chill in the refrigerator for at least three hours This crucial step firms up the dough so the cookies hold their shape and get maximum crinkles when baked

Prep for Baking:

Remove the chilled cookie dough and let it sit at room temperature for ten to twenty minutes to make scooping easier Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment or silicone mats

Make the Topping:

Grind freeze dried raspberries in a food processor until they are a fine powder Sift out the seeds using a fine mesh sieve Mix the raspberry powder with confectioners sugar to create a bright pink tangy topping

Shape and Coat:

Scoop dough into balls about one and a half tablespoons each Roll each ball very generously in the raspberry sugar mixture The heavy coating is what gives the cookies their signature crinkles and glistening exterior

Bake and Cool:

Bake the cookies for twelve to fourteen minutes until the edges are set and the centers look a little soft This keeps the insides chewy and fudgy Let the cookies cool on the sheets for ten minutes then transfer to a rack to finish cooling

Sprinkle and Serve:

If you have leftover raspberry powder sift a little extra over the warm cookies for vibrant pops of color Serve once fully cooled and enjoy every chocolate raspberry bite

The combination of dark cocoa and pure raspberry preserves might be my favorite part I once made a double batch for my grandmother who adores classic crinkle cookies and she called these her all time favorite for that real berry flavor

Storage Tips

Store these cookies in an airtight container at room temperature and they will stay soft and chewy for up to a week If you want to freeze them place cookies in a single layer then stack with parchment between layers in a freezer safe container Frozen cookies thaw beautifully and taste fresh with just a few minutes at room temp

Ingredient Substitutions

If you cannot find freeze dried raspberries try freeze dried strawberries for a different berry twist Strawberry jam also works in place of raspberry preserves A gluten free all purpose flour blend can be used for a wheat free version but look for blends designed for baking cookies

Serving Suggestions

These cookies look beautiful on a festive dessert table next to vanilla or strawberry ice cream For something a little extra drizzle with melted dark chocolate or sandwich two cookies with a layer of raspberry jam or buttercream

Cultural and Historical Context

Chocolate crinkle cookies are a classic American treat while the crinkle style dates back to midcentury cookbooks Adding real fruit and a tangy berry sugar coating gives a playful modern nod to the traditional version making this recipe truly unique

Seasonal Adaptations

Swap in freeze dried strawberries if raspberries are not in season or add a hint of orange zest in winter for a holiday flavor In the summer pair these cookies with fresh berries or berry sorbet for a bright dessert

These cookies are a crowd pleaser with a festive look and unforgettable chocolate berry flavor Share them at gatherings or treat yourself to a cozy homemade dessert any time

Common Recipe Questions

→ What makes these cookies crinkle?

The crinkle effect is achieved by rolling the dough balls in confectioners’ sugar before baking. As the cookies bake and expand, the sugar creates signature cracks on the surface.

→ Can I substitute strawberry preserves for raspberry?

Yes, you can use strawberry preserves and freeze-dried strawberries for a similar fruity twist. The flavor will shift but still complement the chocolate base.

→ Why does the dough need to chill for several hours?

Chilling firms up the sticky dough, making it easier to scoop and helps prevent spreading in the oven, resulting in thick, soft cookies.

→ What’s the best way to freeze these cookies?

Unbaked dough balls freeze well for up to 3 months. Thaw before coating with sugar and baking. Baked cookies also freeze beautifully—just thaw before serving.

→ How do I achieve the best raspberry flavor?

Use quality raspberry preserves or jam and be generous with freeze-dried raspberry powder in the sugar coating. Sprinkle a little extra on after baking for a burst of tartness.