Chocolate Raspberry Crinkles

Chocolate Raspberry Crinkles are rich, chewy chocolate cookies with a subtle raspberry twist and a beautiful crackled powdered sugar coating. They’re soft on the inside, slightly crisp on the outside, and absolutely perfect for holidays, cookie swaps, or whenever I’m craving something sweet and special.

Why I Love This Recipe

I love how these cookies combine deep chocolate flavor with a fruity hint of raspberry — it’s a classic combo that always works. The crinkle effect gives them a festive look, and they stay soft for days. These are easy to make but look impressive, which makes them a favorite for both gifting and snacking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Cocoa powder (unsweetened)

• Baking powder

• Salt

• Granulated sugar

• Eggs

• Vegetable oil or melted butter

• Vanilla extract

• Raspberry extract or raspberry jam

• Powdered sugar (for rolling)

Directions

1. In a large bowl, I whisk together flour, cocoa powder, baking powder, and salt.

2. In another bowl, I beat together sugar, eggs, oil (or melted butter), vanilla, and raspberry extract or jam until smooth.

3. I mix the dry ingredients into the wet until a thick dough forms.

4. I chill the dough in the fridge for at least 1–2 hours (this helps with shaping and the crinkle effect).

5. Once chilled, I roll the dough into balls (about 1 inch each), then roll them in powdered sugar to coat completely.

6. I place them on a lined baking sheet and bake at 350°F for 10–12 minutes, just until the tops are cracked and the edges are set.

7. I let them cool for a few minutes on the pan before transferring to a rack.

Servings and Timing

Makes about 24 cookies
Prep time: 15 minutes
Chill time: 1–2 hours
Cook time: 10–12 minutes
Total time: Around 1.5–2.5 hours

Variations

• I sometimes use freeze-dried raspberry powder mixed into the dough for a stronger berry flavor.

• A few mini chocolate chips stirred into the dough make them even richer.

• I swap raspberry for orange extract for a citrusy twist.

• For a festive touch, I roll them in pink raspberry-flavored powdered sugar.

Storage/Reheating

These cookies store well in an airtight container at room temperature for up to 5 days. They stay soft and chewy. I also freeze the dough balls (before rolling in sugar) and bake straight from frozen — just add a minute or two to the baking time.

FAQs

Can I use raspberry jam instead of extract?

Yes. I use about 2 tablespoons of smooth raspberry jam. It gives a milder flavor and a little extra moisture.

Do I have to chill the dough?

Yes — it helps the cookies hold their shape and creates that signature crinkle top.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend and they come out just as soft and chocolatey.

Why didn’t my cookies crack?

This usually happens if the dough wasn’t chilled enough or the baking powder was expired. I always make sure both are good to go.

Can I make them ahead?

Definitely. I chill the dough overnight or freeze the dough balls for easy baking anytime.

Conclusion

Chocolate Raspberry Crinkles are soft, fudgy, and full of flavor with a hint of berry brightness. They look gorgeous with their powdered sugar cracks and taste even better. Whether I’m baking them for a special occasion or just a treat for myself, they’re always a win.

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