A rich chocolate cookie with a bright raspberry center and a pretty powdered coating.
introduction
These Chocolate Raspberry Crinkle Cookies are soft, fudgy, and full of bright raspberry flavor. The dough is rich and chocolatey, and the raspberry preserves inside give a small jammy surprise in every bite. The outside gets a lovely crackled look and a dusting of powdered sugar mixed with freeze-dried raspberry powder. If you want a different diet option, you can also see a gluten-free and dairy-free version at gluten-free chocolate crinkle cookies dairy free for ideas on how to change ingredients and still keep great taste.
Why You’ll Love This Chocolate Raspberry Crinkle Cookies
You will love these cookies because they balance deep chocolate and bright raspberry. The cookie is soft in the center and slightly crisp at the edge. The raspberry preserves inside add a fruity pop that keeps the cookie from being too rich. The powdered sugar mixed with freeze-dried raspberry gives the cookies a pretty look and a little extra flavor on the outside. They also hold up well for a few days, so you can make them ahead for a party or a gift.
Why Make This Recipe
This recipe is simple to follow and uses common pantry items. It gives a bakery-style cookie without a lot of fuss. The dough needs chilling, which actually helps the flavor and texture, and makes the cookies easy to handle. You will get consistent results if you follow the chilling steps and use the right scoop size. This makes the recipe great for baking with kids or for making batches to share.
What You Need for Chocolate Raspberry Crinkle Cookies
You need basic baking tools: a large bowl, a mixer (handheld or stand mixer with paddle attachment), measuring cups and spoons, a medium cookie scoop or tablespoon, parchment paper or silicone mats, a food processor or blender for the freeze-dried raspberries, a fine mesh sieve, and cooling racks. You also need an airtight container for storage if you plan to keep cookies fresh. For chilling, a refrigerator space that fits your covered bowl or container is helpful.
Ingredients:
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 and 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, 3/4 cup (90g) confectioners’ sugar, 1/2 cup (13g) freeze-dried raspberries
How to Make Chocolate Raspberry Crinkle Cookies
Follow the steps below and take your time with chilling. The dough will be sticky at first but chilling makes it easier to handle.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, oil, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.)
- Add the egg and vanilla extract, 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. Pour into the wet ingredients, and add the raspberry preserves. Beat everything on low speed until combined. The cookie dough will be thick and very sticky.
- Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a dry food processor or blender, grind the freeze-dried raspberries into a fine powder. Sift through a fine-mesh sieve to separate out the seeds. Discard the seeds and place the raspberry powder into a small bowl. Add the confectioners’ sugar and mix together.
- Scoop and roll dough into balls, about 1.5 Tablespoons (35g) of dough each. A medium cookie scoop is helpful here. Roll each ball very generously in the raspberry-sugar topping. Place 3 inches apart on the baking sheets.
- Bake the cookies for 12–14 minutes or until the edges appear set and the centers still look soft. If they still look pretty puffy, don’t worry, the cookies deflate a bit as they cool.
- Cool cookies for 10 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. If you have extra raspberry powder, sprinkle or sift a pinch on top of the warm cookies.
- Cookies stay fresh covered at room temperature for up to 1 week.
Directions:
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, oil, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and vanilla extract, 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. Pour into the wet ingredients, and add the raspberry preserves. Beat everything on low speed until combined. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
In a dry food processor or blender, grind the freeze-dried raspberries into a fine powder. Sift through a fine-mesh sieve to separate out the seeds. Discard the seeds and place the raspberry powder into a small bowl. Add the confectioners’ sugar and mix together.
Scoop and roll dough into balls, about 1.5 Tablespoons (35g) of dough each. A medium cookie scoop is helpful here. Roll each ball very generously in the raspberry-sugar topping. Place 3 inches apart on the baking sheets.
Bake the cookies for 12–14 minutes or until the edges appear set and the centers still look soft. If they still look pretty puffy, don’t worry, the cookies deflate a bit as they cool.
Cool cookies for 10 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. If you have extra raspberry powder, sprinkle or sift a pinch on top of the warm cookies.
Cookies stay fresh covered at room temperature for up to 1 week.
Best Ways to Serve Chocolate Raspberry Crinkle Cookies
Serve these cookies with a hot drink like coffee, tea, or hot cocoa. They also pair well with cold milk. For a party, plate them with other cookies and small fruit slices. They work well on dessert trays because they keep their shape and look pretty with the raspberry dusting. You can warm one for a few seconds in the microwave for a soft, fresh-baked feel, but do not overheat or the jam center may spill.
How to Store Chocolate Raspberry Crinkle Cookies
Let the cookies cool fully before storing. Place in an airtight container with parchment between layers if stacking. Store at room temperature for up to one week. For longer storage, freeze the cooled cookies in a single layer on a baking sheet until firm, then move them to a freezer bag or container. Thaw at room temperature before serving. If the sugar on top loses some color in the freezer, sprinkle a little extra raspberry powder and confectioners’ sugar after thawing.
Easy Tips to Make Chocolate Raspberry Crinkle Cookies
- Chill the dough: Do not skip the three-hour chill. The dough is sticky and will be hard to shape without chilling.
- Use a medium scoop: A 1.5 tablespoon scoop gives even cookies so they bake the same time.
- Freeze-dried raspberries: Grind them finely and sift to remove seeds. This gives a smooth pink color to the coating.
- Measure flour correctly: Spoon and level the flour into the cup or use a scale for best results.
- Watch bake time: Edges should be set and centers still soft. Cookies continue to firm up as they cool.
- Cool before storing: Storing warm cookies makes them soggy.
Try These Variations of Chocolate Raspberry Crinkle Cookies
- Raspberry jam swap: Use a different jam like strawberry or apricot for a new flavor.
- Nutty add: Mix in 1/3 cup chopped hazelnuts or almonds into the dough for crunch.
- Liqueur flavor: Use raspberry liqueur in place of vanilla for more fruity aroma.
- Vegan option: Use a vegan butter and an egg replacer, and ensure your sugar is vegan.
- Double chocolate: Add a 1/3 cup mini chocolate chips to the dough for extra chocolate.
- Citrus twist: Add 1 teaspoon grated orange zest to the dough to brighten flavor.
Common Questions About Chocolate Raspberry Crinkle Cookies
Q: Can I make the dough ahead of time?
A: Yes. You can chill the dough up to 3 days in the fridge. You can also freeze scooped dough balls on a tray, then transfer to a bag and freeze for longer. Bake from frozen, adding a minute or two to the bake time.
Q: What if my dough is too sticky to roll after chilling?
A: Let it sit at room temperature for 10–20 minutes depending on how long it chilled. You can also lightly oil your hands or use a small piece of plastic wrap over the dough while shaping.
Q: Can I use fresh raspberries instead of preserves?
A: Fresh raspberries are juicy and will change the texture. Preserves give a thicker jam center. If you use fresh, try simmering them to reduce water, or mix with a little sugar and cornstarch to thicken.
Q: Why do the cookies crack?
A: The crackle effect comes from the powdered sugar and the dough rising and falling in the oven. This is normal and gives the cookies their classic look.
Q: Can I make smaller or larger cookies?
A: Yes. Change bake time by a few minutes. Smaller cookies will bake faster (8–10 minutes). Larger cookies may need 14–16 minutes. Watch the edges for doneness.
Final Thoughts
These Chocolate Raspberry Crinkle Cookies are a simple way to enjoy a bakery-style treat at home. The mix of deep cocoa and bright raspberry is easy to love. The recipe is forgiving and works well for bakers of all levels.
Ready to Give It a Try?
Gather the ingredients, chill the dough, and enjoy baking these chocolate and raspberry treats. They make a great gift, a party cookie, or a special after-dinner dessert.
Print
Chocolate Raspberry Crinkle Cookies
- Total Time: 240 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delicious chocolate cookies with a raspberry center, coated in powdered sugar for a beautiful finish.
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1 tablespoon vegetable 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
- 1 and 1/2 cups (188g) all-purpose flour, spooned & leveled
- 2/3 cup (56g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup (100g) raspberry preserves
- 3/4 cup (90g) confectioners’ sugar
- 1/2 cup (13g) freeze-dried raspberries
Instructions
- In a large bowl, beat butter, oil, granulated sugar, and brown sugar on medium high speed until fluffy, about 3 minutes.
- Add egg and vanilla, and beat until combined, scraping down sides as needed.
- In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Pour into wet ingredients and add raspberry preserves, mixing on low speed until combined.
- Cover dough tightly and chill in refrigerator for at least 3 hours, up to 3 days.
- Remove dough from refrigerator, let sit at room temperature for 10-20 minutes.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- In a food processor, grind freeze-dried raspberries into powder and mix with confectioners’ sugar.
- Scoop dough into balls (about 1.5 tablespoons each) and roll in raspberry-sugar mixture.
- Place cookies 3 inches apart on baking sheets and bake for 12-14 minutes until edges are set and centers look soft.
- Cool cookies for 10 minutes on baking sheet before transferring to a cooling rack.
Notes
Cookies stay fresh at room temperature for up to a week. Can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg