Oh, have you ever stumbled upon a dessert that screams your name? That’s exactly what happened when I discovered these Raspberry Cocoa Crinkles.
Imagine this: the tartness of raspberries dancing with rich cocoa, like a couple at a summer wedding.
It’s a flavor combination that feels both nostalgic and brand new, bringing back memories of those carefree days and yet offering something entirely fresh.
Steps
- Begin by using a mixer to combine softened butter, oil, granulated sugar, and brown sugar until the mixture is fluffy and light. Incorporate the egg and vanilla extract, beating well, and occasionally scrape the bowl.
- In a separate bowl, mix together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, along with raspberry preserves, mixing on low speed until fully combined.
- Cover the sticky dough tightly and chill it in the refrigerator for a minimum of 3 hours, or up to 3 days. This step is essential for easier handling and shaping of the dough.
- Once chilled, let the dough sit at room temperature for 10-20 minutes to make it more manageable. Preheat your oven to 350°F (177°C) and prepare baking sheets with parchment paper or silicone mats.
- To make the coating, grind freeze-dried raspberries into powder, sift out the seeds, and mix with confectioners’ sugar. Roll the dough into 1.5 tablespoon-sized balls, generously coating each in the raspberry-sugar mix.
- Arrange coated dough balls on baking sheets with about 3 inches of space between them. Bake for 12-14 minutes, until edges are set but centers remain soft, allowing the cookies to deflate as they cool.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. Optionally, sprinkle extra raspberry powder on the warm cookies for added flavor. Store cookies in an airtight container at room temperature for up to a week.
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1 tablespoon vegetable oil (or avocado/olive oil)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract or raspberry liqueur
- 1 and 1/2 cups (188g) all-purpose flour
- 2/3 cup (56g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup (100g) raspberry preserves
- 3/4 cup (90g) confectioners’ sugar
- 1/2 cup (13g) freeze-dried raspberries
FAQ
- Can I use regular dried raspberries instead of freeze-dried raspberries?
- No, using regular dried raspberries is not recommended for this recipe. Freeze-dried raspberries are essential because they have all the moisture removed, allowing them to be ground into a fine powder, which is perfect for coating the cookies without affecting their texture.
- What should I do if the raspberry-sugar coating melts into the cookies?
- Make sure to generously coat the dough balls in the raspberry-sugar mixture. If the coating still melts too much, you can sift additional raspberry-confectioners’ sugar on top of the cooled cookies. Baking on dry days can also help prevent the coating from melting due to humidity.
- Can I substitute strawberry preserves and freeze-dried strawberries for the raspberries?
- Yes, you can substitute strawberry preserves and freeze-dried strawberries for the raspberries if you prefer a strawberry flavor.
- How should I store these chocolate raspberry crinkle cookies?
- These cookies stay fresh when covered at room temperature for up to one week. You can also freeze baked and cooled cookies for up to three months, either in the refrigerator or at room temperature.
- Is it necessary to chill the cookie dough, and for how long?
- Yes, chilling the dough is crucial due to its thick and sticky texture. It should be chilled for at least 3 hours, but you can refrigerate it for up to 3 days. This makes the dough easier to handle and helps the cookies bake thicker.
Tips
- Chill the Dough: Ensure you chill the cookie dough for at least 3 hours. This helps manage the sticky texture, making it easier to shape and results in thicker cookies. The dough can be refrigerated for up to 3 days if you wish to prepare it in advance.
- Generously Coat with Raspberry-Sugar: When rolling the cookie dough balls in the raspberry-sugar coating, be generous. This ensures the cookies have a beautiful, flavorful exterior. If the coating melts during baking, sift a bit more on top after they cool.
- Use Freeze-Dried Raspberries: Grind freeze-dried raspberries into a powder for the coating. Unlike regular dried fruit, which can be gummy, freeze-dried raspberries are dry and mix well with sugar, offering a burst of real raspberry flavor without altering the cookie’s texture.
- Adapt to Weather Conditions: Be mindful of humidity when baking. On humid days, the sugar coating might melt more, so try to bake on dry days if possible, and add extra coating if necessary.
Equipment
- Stand or Hand Mixer: For mixing the dough ingredients effectively.
- Medium Cookie Scoop: For scooping uniform cookie dough balls.
- Silicone Baking Mats or Parchment Paper: To line baking sheets and prevent sticking.
- Food Processor or Blender: For grinding freeze-dried raspberries into a powder.
- Fine Mesh Sieve: For sifting the raspberry powder to remove seeds.
- Cooling Rack: For cooling the cookies evenly after baking.
