Description
Indulge in the rich, chocolatey goodness of these Chocolate Raspberry Crinkle Cookies. With a hint of raspberry flavor and a delightful crinkle on top, these cookies are perfect for any occasion.
Ingredients
Scale
Cookie Dough:
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon raspberry extract or 2 tablespoons raspberry preserves
- ¾ cup unsweetened cocoa powder
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup mini chocolate chips (optional)
Coating:
- ½ cup powdered sugar (for rolling)
Instructions
- In a large bowl, whisk together the sugar and oil until smooth.
- Stir in cocoa powder until well incorporated.
- Cover the dough and refrigerate for at least 2 hours or until firm.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough and roll into balls.
- Place on the baking sheet 2 inches apart and bake for 10–12 minutes, until the edges are set and the tops are crinkled.
Add eggs, vanilla extract, and raspberry extract or preserves, and mix until fully combined.
In a separate bowl, whisk together flour, baking powder, and salt, then gradually add the dry ingredients to the wet mixture.
Fold in chocolate chips if using.
Roll each ball in powdered sugar until fully coated.
Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For a stronger raspberry flavor, use extract instead of preserves.
- Dough can be chilled overnight for deeper flavor.
- Cookies will continue to firm up as they cool.
- Prep Time: 15 minutes (plus 2 hours chilling time)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 11 g
- Sodium: 50 mg
- Fat: 5.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 10 mg
