Description
Indulge in the perfect balance of rich chocolate and tart raspberry flavors with these soft and chewy crinkle cookies. Perfect for holidays or anytime you want a decadent treat!
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp raspberry extract
- 1/4 cup raspberry preserves
- 1/2 cup powdered sugar (for coating)
Instructions
- Mix Dry Ingredients:
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- Prepare Wet Ingredients:
- In a mixing bowl, cream butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, raspberry extract, and raspberry preserves. Mix until well combined.
- Combine & Chill Dough:
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms. Cover and refrigerate for 1–2 hours, or until firm.
- Form & Coat Cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll the dough into 1-inch balls, then coat each ball generously in powdered sugar.
- Bake:
- Place cookies 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes, or until the edges are set and the tops have a crinkled appearance.
- Cool & Serve:
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve and enjoy!
Notes
- Add a few fresh raspberries or drizzle melted chocolate over the top for an elegant touch.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 120
- Sugar: 10g
- Fat: 6g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1.5g