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Chocolate Raspberry Crinkles

Soft, fudgy chocolate cookies infused with raspberry purée and coated in powdered sugar for the perfect festive crinkle.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 3 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1.5 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 2 eggs large
  • 0.25 cup unsalted butter melted
  • 1 tsp vanilla extract
  • 0.5 cup raspberry purée strained
Coating
  • 1 cup powdered sugar for rolling

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Hand mixer or whisk

Method
 

  1. Whisk together flour, cocoa, baking powder, and salt.
  2. Mix sugar, melted butter, eggs, vanilla, and raspberry purée in another bowl.
  3. Combine wet and dry ingredients until a sticky dough forms.
  4. Cover dough and refrigerate for 3 hours or overnight.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
  6. Scoop dough into balls and roll in powdered sugar.
  7. Bake 10–12 minutes until cracked but still soft inside.
  8. Cool on tray for 5 minutes, then transfer to wire rack.

Notes

Chill the dough well for the best crackle effect. Freeze dough balls for up to 2 months.