Why You’ll Love Raspberry Chocolate Crinkle Cookies Recipe

I keep this recipe around because it feels special while still being easy to make. I enjoy how the raspberry preserves melt into the dough, giving each bite a subtle fruity note. I also love the contrast between the fudgy center and the crisp, sweet coating, which makes these cookies perfect for holidays, gifting, or anytime I want an elevated chocolate treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ cup unsalted butter, softened to room temperature
1 Tablespoon vegetable oil or avocado/olive oil
½ cup granulated sugar
½ cup light or dark brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract or raspberry liqueur such as Chambord
1½ cups all-purpose flour, spooned and leveled
⅔ cup unsweetened cocoa powder, natural type
1 teaspoon baking soda
⅛ teaspoon salt
⅓ cup raspberry preserves
¾ cup confectioners’ sugar
½ cup freeze-dried raspberries, to be ground into powder

Directions

I start by beating the softened butter, oil, granulated sugar, and brown sugar together in a large bowl until light and fluffy. I add the egg and vanilla extract or liqueur and mix until fully combined.

In a separate bowl, I whisk together the flour, cocoa powder, baking soda, and salt. I add the dry ingredients along with the raspberry preserves to the wet mixture and mix on low speed just until combined. The dough is thick and sticky, which is exactly what I want.

I cover the dough and refrigerate it for at least 3 hours. After chilling, I let the dough sit at room temperature briefly to make scooping easier. I preheat the oven to 350°F and line baking sheets with parchment paper.

I grind the freeze-dried raspberries into a fine powder and sift out the seeds. I mix the raspberry powder with the confectioners’ sugar. I scoop portions of dough, roll them in the raspberry sugar, and place them on the baking sheets.

I bake the cookies until the edges are set and the centers look soft. After cooling briefly on the pan, I transfer them to a rack to cool completely. If I want extra color and flavor, I dust them with more raspberry powder once cooled.

Servings and Timing

I make these cookies in about 19 minutes of active time, not including chilling. Prep takes around 3 minutes, baking takes about 13 minutes, and chilling time is at least 3 hours. This recipe yields about 28 cookies, which is perfect for sharing or holiday trays.

Variations

I sometimes swap the raspberry preserves for cherry or strawberry preserves for a different fruity twist. When I want deeper flavor, I use raspberry liqueur instead of vanilla. I also enjoy adding a few chocolate chunks to the dough for extra richness.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want them warm, I gently heat one in the microwave for just a few seconds to bring back the soft, chewy texture.

FAQs

Do I really need to chill the dough?

I always chill it because it helps control spreading and improves the texture.

Can I use seedless raspberry preserves?

I prefer seedless, but either option works well.

What cocoa powder works best?

I use natural unsweetened cocoa powder for the best balance.

Can I skip the freeze-dried raspberries?

I can, but I love the extra flavor and color they add.

Why are my cookies flat?

I make sure the dough is properly chilled and not overmixed.

Can I freeze the dough?

I freeze the dough balls and bake them straight from frozen with a slight time adjustment.

Are these cookies very sweet?

I find them balanced, with the raspberry tartness cutting the sweetness.

Can I make them smaller?

I can make smaller cookies and reduce the baking time slightly.

Do they stay soft?

I find they stay soft and chewy for several days when stored properly.

Are these good for holidays?

I think they’re perfect for holidays because they look festive and taste unique.

Conclusion

I love baking these raspberry chocolate crinkle cookies when I want something rich, festive, and memorable. The combination of deep chocolate and bright raspberry never disappoints, and I enjoy how they stand out on any cookie platter while still being comforting and familiar.