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I'm thrilled to share my Chocolate Raspberry Crinkle Cookies recipe with you! These cookies are pure magic combining rich dark chocolate with bright raspberry flavor. Every time I make them people can't believe how beautiful that raspberry-sugar coating looks with its festive crackled finish.
Cookie Magic Inside
What makes these cookies so special is their perfect balance of chocolate and fruit. The centers stay wonderfully fudgy while the raspberry adds such a lovely natural sweetness. I love that they're easy enough for beginners but look totally impressive!
Gather Your Ingredients
- Butter: 1/2 cup, softened to room temperature for easy mixing.
- Oil: Adds moisture for a fudgy texture.
- Brown Sugar & Granulated Sugar: Combine for sweetness and chewiness.
- Egg: One large egg to bind the dough.
- Vanilla Extract: 1 tsp, or replace with raspberry liqueur for extra flavor.
- Flour: 1 3/4 cups of all-purpose flour as the dough base.
- Cocoa Powder: 1/2 cup natural cocoa for rich chocolate flavor.
- Baking Soda: 1 tsp to help the cookies rise and puff.
- Salt: A pinch to balance flavors.
- Raspberry Preserves: 1/4 cup, providing real fruit flavor.
- Confectioners' Sugar: For rolling, creating the signature crinkle look.
- Freeze-Dried Raspberries: Finely ground to mix with sugar for a fruity coating.
Creating Cookie Joy
- Prepare the Dough
- Mix softened butter, oil, and sugars until creamy. Add the egg, vanilla, and raspberry preserves. Sift in flour, cocoa powder, baking soda, and salt, mixing until a sticky dough forms.
- Chill the Dough
- Cover and refrigerate for at least 3 hours or up to 3 days. Allow the dough to rest at room temperature for 30 minutes if chilling for longer than 3 hours.
- Shape the Cookies
- Scoop 1 1/2-tablespoon portions and roll into balls. Coat generously in the raspberry-confectioners' sugar mixture.
- Bake
- Place coated dough balls on a parchment-lined baking sheet, spacing them 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, or until cracks form. Cool for 5 minutes before transferring to a rack.
My Best Tips
Don't skip chilling the dough it's crucial for keeping their shape! Be really generous with that raspberry sugar coating it makes them so pretty. I always use natural cocoa powder for the best chocolate flavor. And try to bake these on a dry day humidity can make the coating a bit sticky.
Keep Them Fresh
These cookies stay perfect for about a week in an airtight container. I love making extra to freeze they keep beautifully for up to 3 months. Just give them a fresh dusting of raspberry sugar when you're ready to serve them again.
Make Them Your Own
Sometimes I'll add orange zest for a citrusy kick or throw in some white chocolate chips. You can experiment with different jams too blackberry and cherry are amazing! A drizzle of dark chocolate on top makes them look extra fancy.
Perfect For Sharing
These cookies always steal the show at holiday parties! That beautiful crackled coating looks so festive on cookie platters. I love serving them with hot cocoa or coffee they make any gathering feel extra special.
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Frequently Asked Questions
- → Why is chilling the dough mandatory?
- The dough needs at least 3 hours of chilling because it's very sticky and contains raspberry preserves. Chilling firms up the butter and allows the flour to hydrate, making the dough easier to handle and preventing excessive spreading during baking.
- → Can I use different types of raspberry products?
- The recipe specifically calls for raspberry preserves in the dough and freeze-dried raspberries for the coating. Regular dried raspberries won't work for the coating as they need to be ground into powder. Fresh raspberries would add too much moisture.
- → How do I prevent the sugar coating from melting?
- Roll the dough balls very generously in the raspberry-sugar coating before baking. If needed, you can sift additional coating over cooled cookies. The coating naturally melts somewhat during baking to create the crinkle effect.
- → Can I make these cookies ahead?
- Yes, the dough can chill for up to 3 days before baking. Unbaked cookie dough balls freeze well for 3 months (without sugar coating). Baked cookies also freeze well for up to 3 months.
- → Why use both granulated and brown sugar?
- Granulated sugar creates the crisp exterior and helps with spreading, while brown sugar adds moisture and chewiness to the interior. Together they create the perfect soft-baked yet chewy texture.