Looking for the perfect cookie to impress friends and family? These Chocolate Raspberry Crinkle Cookies are a chocolate lover’s dream with a fruity twist! The rich, fudgy chocolate cookie is infused with raspberry preserves and rolled in a sweet-tart raspberry sugar topping, making them as stunning as they are delicious. With their deep cocoa flavor, soft centers, and striking crinkle design, these cookies are ideal for holiday platters, Valentine’s Day treats, or a fancy afternoon snack.
Chocolate Raspberry Crinkle Cookies
These Chocolate Raspberry Crinkle Cookies combine the richness of chocolate with the brightness of raspberries for a cookie that’s indulgent and irresistible. The deep cocoa base is enhanced by the sweet-tangy flavor of raspberry preserves and freeze-dried raspberries. Their crackled, powdered-sugar finish is both visually striking and delightfully messy—in the best way possible! Serve these cookies to wow your guests or savor them with a cup of coffee or tea for a little slice of heaven.
Why Our Chocolate Raspberry Crinkle Cookies Are the Best
Our Chocolate Raspberry Crinkle Cookies are an elevated twist on the classic crinkle cookie. The combination of rich chocolate, fruity raspberry preserves, and freeze-dried raspberry topping creates a flavor explosion that’s truly unforgettable. Plus, their vibrant, powdered finish makes them look as amazing as they taste!
Ingredients Notes for Chocolate Raspberry Crinkle Cookies
Each ingredient in these Chocolate Raspberry Crinkle Cookies has a purpose, creating the perfect balance of flavors and textures.
For the Cookies:
- 1/2 cup unsalted butter, softened: Adds richness and creates a soft, fudgy texture.
- 1 Tablespoon vegetable/avocado/olive oil: Helps keep the cookies moist and tender.
- 1/2 cup granulated sugar and 1/2 cup brown sugar: The combination provides sweetness and chewiness.
- 1 large egg: Binds the ingredients and creates structure.
- 1 teaspoon vanilla extract or raspberry liqueur: Enhances flavor and adds depth.
- 1 1/2 cups all-purpose flour: Provides the structure for the cookies.
- 2/3 cup unsweetened natural cocoa powder: Delivers rich chocolate flavor.
- 1 teaspoon baking soda: Leavens the cookies for the perfect texture.
- 1/8 teaspoon salt: Balances the sweetness.
- 1/3 cup raspberry preserves: Infuses the cookies with fruity flavor and moisture.
For the Topping:
- 3/4 cup confectioners’ sugar: Creates the classic crinkle cookie look.
- 1/2 cup freeze-dried raspberries: Adds a vibrant, tangy twist to the topping.
Kitchen Tools Needed for Chocolate Raspberry Crinkle Cookies
- Electric mixer (handheld or stand)
- Mixing bowls (large and medium)
- Whisk
- Baking sheets
- Parchment paper or silicone baking mats
- Food processor or blender
- Fine mesh sieve
- Medium cookie scoop
- Cooling rack
How to Make Chocolate Raspberry Crinkle Cookies
Let’s dive into baking these stunning, chocolatey delights!
1. Make the Dough
In a large mixing bowl, cream the softened butter, oil, granulated sugar, and brown sugar together until light and fluffy (2–3 minutes). Add the egg and vanilla extract (or raspberry liqueur), and beat until fully combined. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients on low speed. Add the raspberry preserves and mix until a thick, sticky dough forms.
2. Chill the Dough
Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 3 hours (or up to 3 days). This step is crucial to firm up the sticky dough and enhance the flavors.
3. Prepare the Topping
Grind the freeze-dried raspberries into a fine powder using a food processor or blender. Sift the powder through a fine mesh sieve to remove any seeds. In a small bowl, combine the raspberry powder with the confectioners’ sugar.
4. Preheat the Oven
Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
5. Shape the Cookies
Let the chilled dough sit at room temperature for 10–20 minutes to soften slightly. Scoop and roll about 1.5 tablespoons (35g) of dough into balls using a medium cookie scoop. Roll each dough ball generously in the raspberry-sugar topping until fully coated.
6. Bake the Cookies
Place the dough balls 3 inches apart on the prepared baking sheets. Bake for 12–14 minutes, or until the edges are set and the centers still look soft. The cookies will deflate slightly as they cool.
7. Cool and Finish
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. If you have extra raspberry-sugar topping, sift a little more on top of the warm cookies for an extra pop of flavor and color.
How to Store Chocolate Raspberry Crinkle Cookies
Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving. Unbaked dough balls can also be frozen for up to 3 months; roll them in the topping just before baking.
Chocolate Raspberry Crinkle Cookie Variations
- Strawberry Version: Substitute raspberry preserves with strawberry jam and freeze-dried raspberries with freeze-dried strawberries.
- Extra Chocolatey: Mix in 1/3 cup of mini chocolate chips for bursts of melty chocolate in every bite.
- Citrus Twist: Add 1 teaspoon of orange or lemon zest to the dough for a fruity citrus undertone.
- Spicy Chocolate: Add a pinch of cayenne pepper or cinnamon for a spicy, Mexican hot chocolate-inspired flavor.
What to Serve with Chocolate Raspberry Crinkle Cookies
These cookies are a perfect companion to:
- Coffee: The rich cocoa pairs beautifully with a hot espresso or cappuccino.
- Tea: Serve with a fruity herbal tea, such as raspberry or hibiscus, for a complementary flavor.
- Dessert Boards: Add them to a dessert charcuterie board alongside truffles, macarons, and fresh berries.
Top Tips for Perfect Chocolate Raspberry Crinkle Cookies
- Chill the Dough: Chilling ensures the dough is firm enough to roll and helps create the signature crinkle effect.
- Generous Coating: Roll the dough balls liberally in the raspberry-sugar topping to ensure vibrant color and flavor.
- Don’t Overbake: Take the cookies out when the edges are set but the centers look soft. They’ll firm up as they cool.
- Grind the Raspberries Well: A fine raspberry powder ensures an even, smooth topping.
- Measure Flour Properly: Spoon and level the flour to avoid dense cookies.
Helpful Notes
- Use high-quality cocoa powder for the best chocolate flavor.
- Bonne Maman raspberry preserves work beautifully, but any brand will do.
- If you can’t find freeze-dried raspberries, use freeze-dried strawberries or leave the topping as plain confectioners’ sugar.
Tips from Well-Known Chefs
- Sally McKenney: “Room-temperature butter and eggs are key to a smooth, cohesive dough.”
- Jacques Torres: “Don’t skimp on the chilling time—it’s essential for flavor and texture.”
- Dorie Greenspan: “Double-coating cookies in powdered sugar gives them an extra-crackly finish.
Frequently Asked Questions (FAQ)
1. Can I use other preserves?
Yes, strawberry, cherry, or even apricot preserves work well.
2. Can I skip the raspberry-sugar topping?
You can coat the cookies in plain confectioners’ sugar, but you’ll miss the tangy raspberry flavor.
3. How do I know when the cookies are done?
The edges will be set, but the centers will still look soft.
4. Can I freeze the dough?
Yes, unbaked dough balls freeze well for up to 3 months. Thaw slightly before baking.
5. Can I use dark chocolate cocoa powder?
Absolutely! It will give the cookies a deeper, more intense chocolate flavor.
These Chocolate Raspberry Crinkle Cookies are the perfect combination of rich chocolate and fruity raspberry flavor. With their beautiful crinkle finish and soft, chewy centers, they’re sure to be a hit! Give them a try and enjoy the sweet, tangy goodness.
Chocolate Raspberry Crinkle Cookies
Ingredients
For the Cookies:
- – 1/2 cup 8 Tbsp; 113g unsalted butter, softened to room temperature
- – 1 Tablespoon vegetable oil avocado oil, or olive oil
- – 1/2 cup 100g granulated sugar
- – 1/2 cup 100g packed light or dark brown sugar
- – 1 large egg at room temperature
- – 1 teaspoon pure vanilla extract or raspberry liqueur such as Chambord
- – 1 1/2 cups 188g all-purpose flour (spooned & leveled)
- – 2/3 cup 56g unsweetened natural cocoa powder
- – 1 teaspoon baking soda
- – 1/8 teaspoon salt
- – 1/3 cup 100g raspberry preserves
For the Topping:
- – 3/4 cup 90g confectioners’ sugar
- – 1/2 cup 13g freeze-dried raspberries
Instructions
- In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the butter, oil, granulated sugar, and brown sugar on medium-high speed until fluffy and light, about 2–3 minutes.
- Add the egg and vanilla extract (or raspberry liqueur), and beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.
- Add the dry ingredients to the wet ingredients, and add the raspberry preserves. Beat everything on low speed until combined. The cookie dough will be thick and sticky.
- Cover the dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days.
- When ready to bake, remove the cookie dough from the refrigerator and let it sit at room temperature for 10–20 minutes, depending on how long it was chilled, to make it easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Make the topping by grinding freeze-dried raspberries into a fine powder using a food processor or blender. Sift the powder through a fine-mesh sieve to remove seeds. Mix the raspberry powder with the confectioners’ sugar in a small bowl.
- Scoop and roll the dough into balls, about 1.5 Tablespoons (35g) each. Generously roll each ball in the raspberry-sugar topping to coat completely.
- Place the 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 slightly as they cool.
- Cool the cookies on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely. If desired, sprinkle additional raspberry-sugar topping on the warm cookies.
Notes
- Make Ahead & Freezing Instructions: You can chill the cookie dough for up to 3 days or freeze unbaked cookie dough balls (without the sugar coating) for up to 3 months. Thaw, then roll in topping before baking.
- Raspberry Preserves/Jam: Bonne Maman brand is recommended, but any raspberry jam or preserves will work.
- Where to Buy Freeze-Dried Raspberries: Find them in the dried fruit aisle at grocery stores, or purchase them online. Be sure to use freeze-dried, not gummy dried fruit.
- Strawberry Variation: Replace raspberry preserves and freeze-dried raspberries with strawberry equivalents.
- Preventing Topping from Melting: Coat the dough balls heavily in the raspberry-sugar mixture. Sprinkle additional topping on the cookies after baking, if needed.