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.