Chocolate Raspberry Crinkle Cookies (Print-Friendly Format)
Chewy chocolate cookies with real raspberries and a sweet, crinkled sugar coating for a rich, satisfying bite.
# Ingredients You’ll Need:
→ Cookies
01 -
113 g unsalted butter, softened to room temperature
02 -
1 tablespoon (15 ml) vegetable oil, avocado oil, or olive oil
03 -
100 g granulated sugar
04 -
100 g packed light or dark brown sugar
05 -
1 large egg, at room temperature
06 -
1 teaspoon (5 ml) pure vanilla extract or raspberry liqueur
07 -
188 g all-purpose flour
08 -
56 g unsweetened natural cocoa powder
09 -
1 teaspoon (5 g) baking soda
10 -
1/8 teaspoon (1 g) salt
11 -
100 g raspberry preserves
→ Topping
12 -
90 g confectioners’ sugar
13 -
13 g freeze-dried raspberries
# How to Make It:
01 -
Using a mixer fitted with a paddle attachment, beat the softened butter, oil, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape the bowl as needed.
02 -
Add the egg and vanilla extract (or raspberry liqueur) to the creamed mixture. Beat on high speed until fully combined, scraping the sides and bottom as necessary.
03 -
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly blended.
04 -
Pour the dry mixture into the wet ingredients. Add the raspberry preserves and mix on low speed until a thick, sticky dough forms.
05 -
Cover the dough tightly and refrigerate for at least 3 hours and up to 3 days. This chilling step is essential for optimal texture.
06 -
After chilling, let the dough sit at room temperature for 10–20 minutes to soften slightly. Preheat the oven to 177°C. Line large baking sheets with parchment paper or silicone mats.
07 -
Process freeze-dried raspberries in a dry food processor or blender until powdered. Sift to remove seeds, then combine the raspberry powder with confectioners’ sugar in a small bowl.
08 -
Scoop 35 g portions of dough and roll into balls. Generously coat each ball in the raspberry-sugar mixture. Arrange spaced apart on prepared baking sheets.
09 -
Bake for 12–14 minutes, until edges are set but centers remain soft. Allow the cookies to cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
10 -
If desired, sprinkle extra raspberry powder over the warm cookies before serving.
# Extra Tips:
01 -
For best texture, do not skip chilling the dough; it results in cookies that are fudgy and rich, with pronounced crinkle tops.
02 -
Freeze-dried raspberries must be used for the topping; regular dried fruit will not achieve the correct texture or appearance.
03 -
Unbaked dough balls can be frozen for up to 3 months and baked directly from frozen, increasing bake time as needed.
04 -
Cookies stay fresh covered at room temperature for up to 1 week.