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