Print

Chocolate Raspberry Crinkles

Chocolate Raspberry Crinkles
Print Recipe

Chocolate Raspberry Crinkles are soft, chewy cookies featuring a rich cocoa flavor balanced by bright, tangy raspberries. Coated in powdered sugar, these cookies have a crackled exterior and a melt-in-your-mouth texture. Perfect for any occasion, they combine simple pantry ingredients with a gourmet twist to deliver a delightful dessert experience.

Ingredients

Scale

Dry Ingredients

  • 1 cup Unsweetened Cocoa Powder
  • 1 1/3 cups Granulated Sugar
  • 2 cups All-Purpose Flour (or gluten-free baking blend)
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt

Wet Ingredients

  • 1/2 cup Vegetable Oil or Melted Butter
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract

Add-ins

  • 1 cup Fresh or Frozen Raspberries (thawed and drained if frozen)
  • Powdered Sugar (for coating dough balls)
  • Optional: 2 tablespoons Raspberry Jam (if fresh raspberries aren’t available)

Instructions

  1. Prepare the Dough: In a large bowl, whisk together cocoa powder, granulated sugar, all-purpose flour, baking powder, and salt until combined. In a separate bowl, beat vegetable oil or melted butter, eggs, and vanilla extract until smooth. Slowly add the dry ingredients to the wet mixture and stir until a dough forms. Gently fold in fresh or thawed raspberries, taking care not to mash them.
  2. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. This step firms the dough, making it easier to handle and helps achieve the signature crinkle texture when baked.
  3. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
  4. Form and Coat the Dough Balls: Roll the chilled dough into 1-inch balls. Generously coat each ball with powdered sugar, ensuring full coverage. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  5. Bake Until Crinkled: Bake for 12 to 15 minutes, or until the edges are set but the centers remain soft. The powdered sugar will crack and create the iconic crinkled surface pattern.
  6. Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature with your favorite beverage.

Notes

  • Chill Time Matters: Refrigerate dough for at least 1 hour to achieve perfect crinkles and chewy texture.
  • Handle Berries Gently: Fold in raspberries carefully to avoid mashing and dough turning pink or soggy.
  • Powdered Sugar Coating: Use a generous coating for dramatic crackle effects on the cookie surface.
  • Check Baking Time: Remove cookies when edges are set but centers remain soft for the best texture.
  • Storage Tip: Store cooled cookies in an airtight container at room temperature to keep them fresh for up to 4 days.

Nutrition

Keywords: chocolate raspberry cookies, raspberry crinkles, chewy chocolate cookies, powdered sugar cookies, gluten-free chocolate cookies, berry chocolate dessert

Find it online: https://eazyum.com/chocolate-raspberry-crinkles/