Chocolate Raspberry Crinkle Cookies

Introduction

Did you know that over 70% of home bakers report that achieving a perfectly soft, chewy cookie is their top challenge? If you’re part of that majority, you’re in for a treat. These Chocolate Raspberry Crinkle Cookies are the ultimate solution—a bakery-style masterpiece that combines deep, fudgy chocolate with the bright, tangy burst of real raspberry. This isn’t just another cookie recipe; it’s a sensory experience. The secret lies in the dual-raspberry approach: rich preserves folded into the dough and a vibrant, fruity powdered sugar coating that creates the iconic “crinkle” and an unforgettable flavor. Let’s dive into how to create these stunning, crowd-pleasing cookies that are sure to become your new signature bake.

Ingredients List

Gather high-quality ingredients for the best flavor and texture. Here’s what you’ll need:

• Dry Ingredients:
  • 1 ¾ cups (220g) All-Purpose Flour: The backbone of our cookie. For a slightly denser, fudgier texture, you can substitute with 1 cup all-purpose and ¾ cup bread flour.
  • ¾ cup (75g) Unsweetened Cocoa Powder: Use Dutch-processed for a deeper, less acidic chocolate flavor. The aroma should be rich and earthy.
  • 1 tsp Baking Soda: Our leavening agent for the perfect rise and crackle.
  • ½ tsp Salt: Fine sea salt to balance and enhance all the sweet flavors.
• Wet Ingredients:
  • ½ cup (115g) Unsalted Butter, softened: Should be cool to the touch but yield to gentle pressure. This creates a chewy center.
  • 1 cup (200g) Granulated Sugar: For sweetness and helping the cookies spread.
  • 2 Large Eggs, at room temperature: They should feel neutral, not cold. This ensures proper emulsification for a smooth, glossy dough.
  • 2 tsp Pure Vanilla Extract: The floral notes complement both chocolate and raspberry.
  • ½ cup (160g) Seedless Raspberry Preserves: The star ingredient. Look for a brand with a high fruit content (like Bonne Maman or Smucker’s Simply Fruit). The preserves should be thick and jewel-toned, smelling intensely of fresh raspberries.
• For the Special Coating:
  • 1 cup (120g) Powdered Sugar: Sifted to prevent lumps.
  • 2 tbsp Freeze-Dried Raspberry Powder: (The visual and flavor secret!) You can make this by pulsing freeze-dried raspberries in a blender until a fine, vibrant pink powder forms. It has an intense, tart raspberry aroma.

Timing

While the total time is longer than the average drop cookie recipe (which often skips chilling), this is non-negotiable for success. The 2-hour chill firms the dough, prevents over-spreading, and allows the raspberry flavor to fully permeate the chocolate base, resulting in a far superior, chewier texture compared to quick-bake recipes.

The signature crinkle and vibrant coating make these cookies irresistible.

Step-by-Step Instructions

Step 1: Prepare the Dough

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and granulated sugar on medium-high speed for 2-3 minutes. You’re looking for a light and fluffy mixture that has paled slightly in color. This step incorporates air, which contributes to the cookie’s texture. Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the bowl. Beat in the vanilla extract and the ½ cup of raspberry preserves until the mixture is uniform and a beautiful shade of reddish-brown.

Step 2: Chill the Dough

With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until no streaks of flour remain. Overmixing develops gluten and leads to tough cookies. The dough will be thick, sticky, and incredibly fragrant. Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the dough to prevent a skin from forming. Refrigerate for at least 2 hours, or up to 48 hours. This chilling step is critical—it solidifies the butter, concentrates the flavors, and guarantees the cookies won’t spread into thin puddles in the oven.

Step 3: Create the Raspberry Coating

While the dough chills, prepare the magical coating. In a shallow bowl or pie plate, whisk together the sifted powdered sugar and the freeze-dried raspberry powder until completely combined and a uniform pale pink color. This coating not only looks stunning but adds a powerful punch of tart raspberry flavor that contrasts beautifully with the sweet, fudgy cookie.

Step 4: Scoop and Roll

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a #40 cookie scoop (about 1.5 tablespoons), portion the chilled dough. Roll each portion into a smooth ball between your palms. Working with a few dough balls at a time, roll them generously in the raspberry-powdered sugar mixture. You want a thick, complete coating—don’t be shy! Place the coated balls about 2 inches apart on the prepared baking sheets. The coating will look moist.

Step 5: Bake to Perfection

Bake one sheet at a time in the center of the preheated oven for 10-12 minutes. The cookies are done when the edges are set and the centers look puffy and slightly underbaked. They will have beautiful, deep cracks revealing the dark chocolate cookie beneath the pink sugar. Do not overbake—they will continue to set as they cool. This is the key to a soft, chewy center.

Step 6: Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes. This lets them firm up enough to handle. Then, using a spatula, transfer them to a wire rack to cool completely. The powdered sugar coating will set into a delicate, matte finish. Serve once completely cool for the best texture contrast.

Nutritional Information

(Approximate values per cookie, recipe yields about 24 cookies)

• Calories: 150 kcal
• Total Fat: 5g
• Saturated Fat: 3g
• Carbohydrates: 26g
• Fiber: 1g
• Sugars: 18g (includes natural fruit sugars from preserves)
• Protein: 2g
• Sodium: 115mg

Healthier Alternatives

You can make mindful swaps without sacrificing the decadent spirit of this recipe:

• Flour: Substitute half the all-purpose flour with whole wheat pastry flour for added fiber. The flavor remains excellent.
• Sugar: Replace up to ¼ cup of the granulated sugar with coconut sugar or a monk fruit blend for a lower glycemic index. Note: This may darken the dough slightly.
• Butter: For a dairy-free version, use a high-quality vegan butter stick (like Miyoko’s or Country Crock Plant Butter). The fat content is crucial for texture.
• Preserves: Opt for a no-sugar-added raspberry spread or smash your own fresh/frozen raspberries with a touch of honey or maple syrup.
• Coating: Use 100% freeze-dried raspberry powder without added sugar for the coating, and lightly dust the cookies instead of a heavy roll.

Serving Suggestions

• Dessert Platter: Pair with a glass of cold milk, a rich hot chocolate, or a dessert wine like a late-harvest Riesling.
• À la Mode: Serve slightly warm with a scoop of vanilla bean ice cream or raspberry sorbet for an epic sundae.
• Gift Giving: These cookies are stunning when stacked in a clear cellophane bag tied with a ribbon, or arranged in a decorative tin. They ship remarkably well.
• Holiday Twist: Add ½ teaspoon of orange zest to the dough during the creaming step for a festive chocolate-orange-raspberry combination.

Common Mistakes

• Skipping the Chill: This leads to flat, greasy cookies. The dough must be cold to hold its shape and create the crinkle.
• Over-measuring Flour: Spoon flour into the measuring cup and level it off. Scooping directly packs the flour, resulting in dry, cakey cookies.
• Overbaking: The cookies should look underdone when you take them out. They set