Sweet Raspberry Meets Fudgy Chocolate Crinkle Cookies Recipe

Sweet and decadent chocolate raspberry crinkle cookies dance between rich cocoa and bright berry notes.

These elegant treats blend deep chocolate flavors with tangy raspberry hints.

Powdered sugar creates a stunning crackled exterior that looks as stunning as it tastes.

Each bite promises a delightful contrast of textures and intense flavor profiles.

Soft, fudgy centers melt in your mouth while crisp edges provide delightful crunch.

The combination of dark chocolate and fresh raspberries transforms ordinary cookies into something extraordinary.

You’ll love how simple ingredients create such a memorable dessert experience.

FAQs

• Why use freeze-dried raspberries for coating?

Freeze-dried raspberries create a natural, intense raspberry flavor and vibrant color without adding moisture to the cookie coating. They provide a concentrated raspberry essence that fresh berries can’t achieve.

• Can I substitute regular cocoa powder?

Dutch-processed cocoa is recommended for deeper chocolate flavor and smoother texture. If using natural cocoa powder, add 1/4 teaspoon extra baking soda to balance the acidity.

• How do I know when the cookies are perfectly baked?

Look for set edges with slightly soft centers. The cookies will continue cooking on the hot baking sheet after removal from oven. They should have crackled tops and look slightly underbaked in the middle.

Chocolate Raspberry Crinkle Cookies – Why Bake Them

• Combine rich chocolate with tangy raspberry for a sophisticated taste profile that elevates classic cookie experience.
• Elegant crinkle texture and vibrant raspberry coating create a stunning dessert that looks professionally made with minimal effort.
• Simple mixing technique and make-ahead dough allow for stress-free baking, perfect for spontaneous sweet cravings or last-minute gatherings.
• Flexible recipe welcomes creative tweaks like different fruit powders or adjusting sweetness levels to match personal preferences.

Ingredients for Chocolate Raspberry Crinkle Cookies

• Butter: Provides rich flavor and helps create a soft texture.
• Oil: Adds moisture and helps keep cookies tender.
• Granulated Sugar, Brown Sugar: Contribute sweetness and help with cookie texture and caramelization.
• Egg: Binds ingredients and adds structure to the cookie.
• Vanilla Extract: Enhances overall flavor profile.

• All-Purpose Flour: Forms the base structure of the cookie.
• Cocoa Powder: Gives deep chocolate flavor and dark color.
• Baking Soda: Helps cookies rise and spread evenly.
• Salt: Balances sweetness and enhances other flavors.

• Freeze-Dried Raspberries, Confectioners' Sugar: Create a vibrant raspberry-sugar coating with a tangy, sweet finish.
• Raspberry Preserves: Adds moisture and intense raspberry flavor to the cookie dough.

Tools to Make Crinkle Cookies

• Stand Mixer or Hand Mixer: Essential for creaming butter, sugar, and mixing ingredients smoothly and quickly.
• Mixing Bowls: Large bowl for wet ingredients, another for dry ingredients to ensure proper mixing.
• Baking Sheets: Crucial for baking cookies evenly and creating that perfect crinkle texture.
• Parchment Paper: Prevents cookies from sticking and makes cleanup a breeze.
• Sifter or Fine-Mesh Strainer: Perfect for creating smooth raspberry powder and confectioners' sugar coating.
• Measuring Cups and Spoons: Precise measurements guarantee delicious cookie results.
• Cooling Rack: Helps cookies cool evenly and prevents soggy bottoms.

Making Raspberry Crinkle Cookies

Step 1: Whip Up the Dough

Grab your mixer and cream together butter, oil, and sugars until they’re light and fluffy.

This should take about 2-3 minutes of mixing.

Add in the egg and vanilla, blending until smooth.

• Flour
• Cocoa powder
• Baking soda
• Salt

Gently fold these dry ingredients into the wet mixture.

Stir in raspberry preserves until everything is well incorporated.

Step 2: Chill Out

Wrap the dough tightly and park it in the refrigerator.

Let it hang out and get cool for at least 3 hours, or up to 3 days if you’re planning ahead.

Step 3: Prep for Baking

Take the dough out of the fridge and let it sit at room temperature for 10-20 minutes to soften slightly.

Fire up the oven to 350°F.

Line your baking sheets with parchment paper or silicone mats.

Step 4: Create Magical Coating

Transform freeze-dried raspberries into a fine powder by crushing them.

Use a fine-mesh strainer to sift out any seeds.

Mix the raspberry powder with confectioners’ sugar to create a sparkly coating.

Step 5: Shape and Roll

Scoop out dough balls about the size of a tablespoon and a half.

Roll each ball generously in the raspberry-sugar mixture, ensuring they’re completely covered.

Space the coated balls about 3 inches apart on the baking sheets.

Step 6: Bake to Perfection

Slide the sheets into the oven and bake for 12-14 minutes.

You’ll know they’re done when the edges look set but the centers remain soft and slightly gooey.

Let the cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Kitchen Tips for Crinkle Cookies

• Use parchment paper or silicone baking mats to ensure easy cookie removal and prevent burning.
• Crush freeze-dried raspberries finely for a more intense, concentrated fruit powder coating.
• Let chilled dough rest briefly at room temperature to soften slightly, making it easier to roll into balls.
• Generously coat dough balls in raspberry-sugar mixture to create distinctive crackled surface when baking.
• Remove cookies from oven when edges are set but centers remain soft for a perfect chewy texture.

Variations for Chocolate Raspberry Cookies

• Gluten-Free Version: Replace wheat flour with almond or coconut flour for a celiac-friendly cookie that maintains the rich chocolate and raspberry flavor.
• Vegan Variation: Swap butter with coconut oil, use a flax egg instead of regular egg, and select dairy-free dark chocolate cocoa powder to create a plant-based treat.
• Low-Sugar Option: Substitute granulated sugar with monk fruit sweetener or stevia, reducing overall sugar content while keeping the decadent chocolate raspberry profile.
• Dairy-Free Adaptation: Use coconut oil instead of butter, select dairy-free chocolate cocoa powder, and ensure all other ingredients are dairy-free for those with lactose sensitivities.

Serving Crinkle Cookies at Holidays

• Flavor Fusion Platter: Arrange cookies alongside fresh raspberries and dark chocolate shavings for a gourmet dessert presentation.
• Sweet Tea Companion: Pair these rich cookies with chamomile or earl grey tea to enhance the chocolate and raspberry notes.
• Dessert Deconstruction: Crumble cookies over vanilla bean ice cream or Greek yogurt for a textured and indulgent topping.
• Gifting Elegance: Package cookies in clear cellophane with a ribbon, creating a charming homemade treat perfect for hostess gifts or special occasions.

Keeping Crinkle Cookies Fresh

• Store cooled cookies in an airtight container, layered between parchment paper, for up to 5 days at room temperature.
• Wrap individual cookies or entire batch tightly in plastic wrap, then place in freezer bag. Freeze for 2-3 months without losing flavor or texture.
• Remove from freezer and let sit at room temperature for 30-45 minutes before serving. Avoid microwaving to prevent texture damage.
• Briefly warm cookies in 300F oven for 3-5 minutes to revive crisp edges and soft centers, making them taste freshly baked.

Chocolate Raspberry Crinkle Cookies Recipe

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4.5 from 28 reviews

• Total Time: 3 hours 32 minutes
• Yield: 24 1x

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Description

Rich chocolate raspberry crinkle cookies blend intense cocoa with tangy fruit notes for an irresistible winter dessert. Delicate powdered sugar coating creates elegant crackled surfaces that reveal deep chocolate flavor and hint of raspberry sweetness.

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Ingredients

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Main Ingredients:

• 1 1/2 cups (188g) all-purpose flour
• 2/3 cup (56g) unsweetened natural cocoa powder
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar

Liquid and Binding Ingredients:

• 1 large egg, at room temperature
• 1 tablespoon vegetable oil, avocado oil, or olive oil
• 1 teaspoon pure vanilla extract or raspberry liqueur
• 1/3 cup (100g) raspberry preserves

Finishing and Flavor Ingredients:

• 3/4 cup (90g) confectioners’ sugar
• 1/2 cup (13g) freeze-dried raspberries
• 1 teaspoon baking soda
• 1/8 teaspoon salt

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Instructions

1. Craft the dough by whipping butter, oil, and sugars until light and airy for approximately 3 minutes. Incorporate egg and vanilla extract, blending thoroughly.
2. Sift together dry ingredients: flour, cocoa powder, baking soda, and salt. Gently fold into wet mixture, then integrate raspberry preserves until evenly distributed.
3. Encase dough in plastic wrap and refrigerate for minimum 3 hours, allowing flavors to meld and texture to firm.
4. Remove dough from refrigerator, letting it soften at room temperature for 15 minutes before shaping.
5. Preheat oven to 350°F and prepare baking sheets with parchment paper.
6. Transform freeze-dried raspberries into fine powder, carefully sifting to remove seeds. Combine with confectioners’ sugar to create coating mixture.
7. Portion dough into rounded tablespoon-sized spheres, generously rolling each in raspberry-sugar blend.
8. Arrange cookie balls 3 inches apart on prepared baking sheets, ensuring ample spacing.
9. Bake for 12-14 minutes, watching for set edges while maintaining soft centers.
10. Allow cookies to rest on baking sheet for 10 minutes, then transfer to wire rack for complete cooling.

Notes

• Ensure butter is at room temperature for smooth, even mixing and optimal dough consistency.
• When incorporating preserves, gently fold to maintain delicate raspberry swirls throughout the cookie dough.
• Chilling is crucial for preventing cookie spread and intensifying chocolate and raspberry flavors.
• Use freeze-dried raspberries for intense, concentrated fruit flavor without adding moisture to the coating.
• Rolling cookies in raspberry-sugar mixture creates a stunning crackled appearance and adds vibrant tartness.
• For gluten-free version, substitute all-purpose flour with almond or gluten-free blend and add xanthan gum.
• Store cookies in airtight container at room temperature for up to 5 days to maintain soft, fudgy texture.

• Prep Time: 3 hours 18 minutes
• Cook Time: 14 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 153
• Sugar: 10g
• Sodium: 50mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg