Raspberry Crinkle Cookies (Print Version)
# Ingredients:
01 -
1/2 cup (113g) unsalted butter, softened.
02 -
1 Tablespoon vegetable oil, avocado oil, or olive oil.
03 -
1/2 cup (100g) granulated sugar.
04 -
1/2 cup (100g) packed light or dark brown sugar.
05 -
1 large egg, at room temperature.
06 -
1 teaspoon pure vanilla extract or raspberry liqueur.
07 -
1 1/2 cups (188g) all-purpose flour.
08 -
2/3 cup (56g) unsweetened natural cocoa powder.
09 -
1 teaspoon baking soda.
10 -
1/8 teaspoon salt.
11 -
1/3 cup (100g) raspberry preserves.
12 -
3/4 cup (90g) confectioners' sugar.
13 -
1/2 cup (13g) freeze-dried raspberries.
# Instructions:
01 -
Beat butter, oil, and sugars until fluffy, 2-3 minutes. Add egg and vanilla. Mix flour, cocoa, baking soda, and salt separately, then combine with wet ingredients and preserves.
02 -
Cover dough and chill in refrigerator for at least 3 hours and up to 3 days.
03 -
Let chilled dough sit at room temperature 10-20 minutes. Preheat oven to 350°F. Line baking sheets.
04 -
Process freeze-dried raspberries into powder, sift out seeds. Mix with confectioners' sugar.
05 -
Roll 1.5 tablespoon dough balls, coat generously in raspberry-sugar mixture. Place 3 inches apart on sheets.
06 -
Bake 12-14 minutes until edges set but centers soft. Cool 10 minutes on sheet, then transfer to rack.
# Notes:
01 -
Cookies stay fresh covered at room temperature for 1 week.
02 -
Can freeze shaped dough balls up to 3 months.
03 -
Can substitute strawberry preserves and freeze-dried strawberries.