If you want a playful twist on a classic holiday cookie, these Chocolate Raspberry Crinkle Cookies are destined to be your new go-to. Imagine decadent chocolate dough laced with bright bursts of real raspberry, baked until perfectly crackled and tender, then rolled in a snowy coat of powdered sugar. Equal parts rich, fruity, and nostalgic, these cookies never fail to delight at gatherings, in lunchboxes, or as a sweet pick-me-up with your favorite cup of coffee or tea.
Ingredients You’ll Need
The beauty of Chocolate Raspberry Crinkle Cookies lies in their simplicity. Each ingredient serves a delicious purpose: some for texture, others for bold chocolate flavor, and a much-loved handful for that tangy raspberry zing.
- Granulated sugar: Sweetens the dough and ensures the cookies bake up tender and moist.
- Vegetable oil: Keeps the cookies super soft and gives them a melt-in-your-mouth bite.
- Eggs: Provide structure and bind all the ingredients together seamlessly.
- Vanilla extract: Adds a classic rounded aroma that pairs beautifully with both chocolate and raspberry.
- Raspberry extract: Infuses the cookies with a concentrated raspberry essence for fruity vibrance.
- Unsweetened cocoa powder: The backbone of that deeply chocolatey flavor—opt for a good-quality brand if possible.
- All-purpose flour: Forms the base of the dough and gives the cookies their signature chew.
- Baking powder: Gives the cookies lift so they bake up pleasingly crinkled and soft.
- Salt: Balances both the sweetness and the cocoa’s richness.
- Freeze-dried raspberries (crushed): Bring real fruit flavor and vibrant pops of color to every bite.
- Powdered sugar (for rolling): Coating each dough ball ensures those gorgeously crackled tops and a sweet, snowy finish.
How to Make Chocolate Raspberry Crinkle Cookies
Step 1: Whisk the Wet Ingredients
Start by taking a large mixing bowl and whisking together the granulated sugar, vegetable oil, eggs, vanilla extract, and raspberry extract. Whisk until the mixture becomes smooth and glossy—this step lays the foundation for cookies that are rich, aromatic, and just sweet enough. The raspberry extract is what carries the fruitiness through the entire batch.
Step 2: Add the Cocoa Powder
Once your wet ingredients are well combined, gently sift in the unsweetened cocoa powder and whisk again. This helps prevent lumps and ensures that every single bite is infused with deep chocolate flavor. Mix until the cocoa is fully incorporated and you have a thick, decadent base.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This little extra step ensures the leavener and salt are evenly distributed, which means an even rise and balanced flavor in every cookie.
Step 4: Mix Everything Together & Add Raspberries
Gradually add your dry ingredient mixture into the chocolate mixture, stirring just until the dough comes together—don’t overmix. Now, fold in those magical crushed freeze-dried raspberries for both color and a true pop of tangy, fruity flavor. At this moment, the dough will look and smell absolutely irresistible.
Step 5: Chill the Dough
Cover the dough with plastic wrap and chill it in the refrigerator for at least 2 hours, or until firm. This step is essential—chilling prevents sticky hands later and gives you those gorgeous, dramatic crinkles when the cookies bake.
Step 6: Preheat and Prep
After your dough has chilled, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent sticking and make clean-up a breeze. If your kitchen is warm, keep any unused dough in the fridge while you work in batches.
Step 7: Shape and Sugar
Scoop or roll the dough into 1-inch balls using your hands or a cookie scoop. Generously coat each ball in powdered sugar to create that signature crinkle effect—don’t be shy here! Place each ball about two inches apart on your prepared baking sheet.
Step 8: Bake to Perfection
Bake the cookies for 10 to 12 minutes until they have spread, cracked open on top, and still look slightly soft in the centers. The aroma is pure chocolate raspberry bliss. Let them cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. The crinkle effect will intensify as they set.
How to Serve Chocolate Raspberry Crinkle Cookies
Garnishes
Give your Chocolate Raspberry Crinkle Cookies an extra flourish by dusting with a bit more powdered sugar just before serving, or nestle a few freeze-dried raspberry bits on top of each cookie for added color and flavor. A drizzle of dark chocolate is also a show-stopper if you’re feeling a little fancy!
Side Dishes
These cookies truly shine alongside a scoop of vanilla or raspberry ice cream, or served with a cozy mug of hot chocolate or coffee. If you’re hosting a gathering, they’re also lovely with a platter of fresh fruit and a side of whipped cream for dipping.
Creative Ways to Present
Layer the cookies neatly in a glass jar or stack them high on a vintage cake stand for an elegant touch at a party. For gifts, slip a few into clear bags tied with a raspberry ribbon. Or, serve them as part of a festive holiday cookie board with other favorites like almond crescents or gingerbread stars—Chocolate Raspberry Crinkle Cookies will always stand out!
Make Ahead and Storage
Storing Leftovers
Keep extra cookies fresh by storing them in an airtight container at room temperature. They’ll stay perfectly soft and flavorful for up to four days—just tuck in a slice of white bread if you want to keep them ultra-moist.
Freezing
Chocolate Raspberry Crinkle Cookies freeze beautifully. To freeze baked cookies, layer them between sheets of parchment in a sturdy container and freeze for up to two months. Thaw at room temperature for 30-60 minutes before serving. For even fresher flavor, freeze the unbaked dough balls (without powdered sugar), then roll in sugar and bake straight from frozen, adding an extra minute or two to the bake time.
Reheating
If you’d like to warm up stored cookies for that fresh-baked feel, simply pop them on a baking sheet in a 300°F oven for 3-5 minutes. This gently revives their soft, fudgy centers and makes the raspberry aroma even more inviting.
FAQs
How do I make my Chocolate Raspberry Crinkle Cookies extra fudgy?
To maximize the fudge factor, avoid overbaking—pull them out when the centers still look slightly underdone. Chilling the dough thoroughly and using good-quality cocoa powder also makes a big difference in texture and chocolate depth.
Can I substitute fresh raspberries for freeze-dried?
It’s best to stick with freeze-dried raspberries, as fresh berries add too much moisture and can change the dough’s consistency. Freeze-dried berries guarantee tangy flavor and beautiful color without making the cookies soggy.
Are there gluten-free options for this recipe?
Absolutely! Simply swap the all-purpose flour with a cup-for-cup gluten-free baking blend. The rest of the classic Chocolate Raspberry Crinkle Cookies ingredients remain unchanged, so everyone can enjoy them.
Can I double this recipe for a crowd?
Yes, the recipe scales up beautifully—just double each ingredient as written. Chill the dough in batches if your fridge space is limited, and bake the cookies in multiple trays to keep things moving.
What can I do for a stronger raspberry flavor?
If you love a punchy fruit taste, feel free to up the raspberry extract slightly or add a few drops of raspberry flavoring. Another trick: swirl a touch of raspberry jam into warm cookies right after they come out of the oven.
Final Thoughts
Baking a batch of Chocolate Raspberry Crinkle Cookies always feels like a celebration, whether it’s for a special occasion or a regular Tuesday. Their balance of rich chocolate and real raspberry zing is simply irresistible. Give them a try this season—you just might find a new favorite to share (or keep all to yourself)!
Print
Chocolate Raspberry Crinkle Cookies Recipe
- Prep Time: 15 minutes (plus 2 hours chill time)
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of rich chocolate and tangy raspberry with these delightful Chocolate Raspberry Crinkle Cookies. These cookies are soft, fudgy, and bursting with flavor, making them an ideal treat for any occasion.
Ingredients
For the Cookies:
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon raspberry extract
- ¾ cup unsweetened cocoa powder
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup freeze-dried raspberries (crushed)
- ½ cup powdered sugar (for rolling)
Instructions
- In a large bowl, combine: granulated sugar, vegetable oil, eggs, vanilla extract, and raspberry extract. Mix until smooth.
- Add: cocoa powder, mix until fully incorporated.
- In a separate bowl, whisk together: flour, baking powder, and salt.
- Gradually add: dry ingredients to wet mixture, stirring until just combined.
- Fold in: crushed freeze-dried raspberries.
- Cover dough and chill for 2 hours or until firm.
- Preheat oven to 350°F (175°C).
- Roll dough into 1-inch balls, coat generously in powdered sugar.
- Place on baking sheet, bake for 10–12 minutes until crinkled.
- Cool on pan for 5 minutes, then transfer to wire rack to cool.
Notes
- Enhance raspberry flavor with food flavoring or jam.
- Store in airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
