Raspberry Chocolate Crinkles (Print Version)
# Ingredients:
01 -
1 cup (113g) softened butter without salt.
02 -
1 tablespoon of your choice: olive oil, avocado oil, or vegetable oil.
03 -
1/2 cup (100g) white granulated sugar.
04 -
1/2 cup (100g) brown sugar, lightly or tightly packed.
05 -
1 large egg, must be at room temperature.
06 -
1 teaspoon of vanilla extract or an optional raspberry liqueur.
07 -
1 1/2 cups (188g) of regular flour for baking.
08 -
2/3 cup (56g) of natural, unsweetened cocoa powder.
09 -
1 teaspoon of standard baking soda.
10 -
1/8 teaspoon of regular table salt.
11 -
1/3 cup (100g) of raspberry jam or preserves.
12 -
3/4 cup (90g) powdered sugar.
13 -
1/2 cup (13g) dried raspberries, freeze-dried.
# Instructions:
01 -
Whisk butter, oil, and both sugars together until fluffy, about 2-3 minutes. Stir in the egg and vanilla. In another bowl, combine flour, cocoa, baking soda, and salt, then fold into the wet mix along with the preserves.
02 -
Wrap the dough and chill in the fridge for no less than 3 hours and up to 3 days.
03 -
Allow cold dough to soften at room temperature for 10-20 minutes. Preheat oven to 350°F and get your baking sheets ready with parchment paper.
04 -
Blend freeze-dried raspberries into fine powder, removing any seeds by sifting, then mix with the powdered sugar.
05 -
Scoop 1.5-tablespoon-sized pieces of dough, coat fully in the raspberry-sugar mix, and space them about 3 inches apart on baking sheets.
06 -
Bake for 12-14 minutes, just until edges are firm but centers remain soft. Cool for 10 minutes on the tray before placing on a wire rack.
# Notes:
01 -
Store cookies in a sealed container at room temperature for up to a week.
02 -
Freeze unbaked dough balls for up to 3 months if needed.
03 -
Swap raspberry preserves and freeze-dried raspberries with strawberry options if preferred.