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
Scale
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
