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These Chocolate Raspberry Crinkle Cookies are fudgy on the inside with a delightful burst of raspberry flavor. Rolled in powdered sugar and freeze-dried raspberries, they’re a beautiful and delicious treat perfect for any occasion!
Ingredients (Makes ~24 Cookies):
For the Dough:
½ cup (113g) unsalted butter, softened
1 tbsp vegetable oil (or avocado/olive oil)
½ cup (100g) granulated sugar
½ cup (100g) packed light or dark brown sugar
1 large egg, room temperature
1 tsp pure vanilla extract (or raspberry liqueur for extra flavor)
1½ cups (188g) all-purpose flour
⅔ cup (56g) unsweetened natural cocoa powder
1 tsp baking soda
⅛ tsp salt
⅓ cup (100g) raspberry preserves
For Rolling:
¾ cup (90g) confectioners’ sugar
½ cup (13g) freeze-dried raspberries, finely crushed
Instructions:
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