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Chocolate Raspberry Crinkles

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Chocolate Raspberry Crinkles are fudgy, cocoa-rich cookies with a fruity raspberry twist and a classic crackled sugar coating. These easy-to-make treats are perfect for holidays, cookie swaps, or anytime you want a soft, chewy cookie with bold flavor and beautiful texture.

Ingredients

  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil or melted butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2–1 tsp raspberry extract or 2–3 tbsp seedless raspberry jam
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup powdered sugar (for rolling)

Instructions

  1. In a large bowl, whisk together cocoa powder, granulated sugar, and oil or melted butter until well combined.
  2. Beat in the eggs, one at a time, then stir in vanilla and raspberry extract or preserves.
  3. In a separate bowl, mix flour, baking powder, and salt. Gradually stir into the wet mixture until a soft dough forms.
  4. Cover and chill the dough for at least 2 hours, or overnight.
  5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  6. Scoop tablespoon-sized balls of dough and roll in powdered sugar until fully coated.
  7. Place on the baking sheet, spaced 2 inches apart. Bake for 10–12 minutes, until tops are crackled and edges are set.
  8. Let cool on the pan for 2–3 minutes before transferring to a wire rack to cool completely.

Notes

  • Don’t skip chilling—the dough needs time to firm up for that signature crinkle effect.
  • For more raspberry flavor, press a freeze-dried raspberry into the center before baking.
  • Add mini chocolate chips or use dark chocolate cocoa powder for an extra rich version.

Nutrition

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