Just like chocolate crinkle cookies, but with the added flavor of real raspberries, these chocolate raspberry crinkles are soft-baked and chewy, deeply rich and fudgy, and coated in a raspberry-confectioners’ sugar topping that melts in your mouth. You need raspberry preserves and freeze-dried raspberries for these cookies.
One reader, Natalie, commented: “These were absolutely delicious! Really fudgy and a lovely hint of raspberry… Will definitely make these again! ★★★★★“
Chocolate crinkle cookies are honestly one of my very favorite cookies to make around the holidays, and I love coming up with new ways to make them. A couple years ago I developed these flavorful lemon crinkle cookies; and last year, I fell in love with these Nutella crinkle cookies, which have the added texture of chopped hazelnuts and a soft Nutella filling. Yum!
For today’s crinkle cookie recipe, I wanted to give the original chocolate version a fruity twist. My entire team and I absolutely LOVE how these turned out. I think I might have a new favorite crinkle cookie recipe!
Recipe Snapshot
- Texture: Rich, soft, and very chewy… and they stay that way for days!
- Flavor: The always-amazing combination of dark chocolate and sweet-tart juicy raspberries that we love in a chocolate raspberry cake, but in a powdered sugar-coated cookie. Expect real raspberry flavor inside and out—no artificial raspberry flavoring here.
- Ease: These chocolate raspberry crinkles are a beginner baking recipe.
- Time: About 3 and 1/2 to 4 hours, but that includes the hands-off 3 hours of dough chilling time.
Ingredients You Need for Chocolate Raspberry Crinkles:
- Butter: Remember that room-temperature butter is not as warm as you think. Let it sit out for only 1 hour before starting. It will feel cool to the touch.
- Oil: To my regular crinkle cookies recipe, I added more flour, to make up for the addition of raspberry jam. Because of the addition of flour, they needed more fat. So, I added a touch of oil to keep the centers moist and fudge-like.
- Sugars: Brown sugar adds softness, and white sugar helps the cookies spread in the oven. I usually use a combination of the two in cookie recipes.
- Egg: To bind the ingredients together.
- Vanilla Extract: Yes, even the chocolatiest of cookies benefit from a flavor boost of vanilla! If you crave even more raspberry flavor, try replacing the vanilla with raspberry liqueur, such as Chambord.
- Flour: The base of the cookies.
- Cocoa Powder: Make sure you use natural cocoa powder here, not Dutch-processed. If you’re interested in learning why, read this post on Dutch-process vs. natural cocoa powder.
- Baking Soda: This leavener helps the cookies puff up when baking, then fall and crackle as they cool.
- Salt: The always-important flavor balancer. Regular table salt is all you need.
- Raspberry Preserves/Jam: I use the Bonne Maman brand of raspberry preserves, but you can use any raspberry preserves or jam that you can find. Preserves generally have larger chunks of fruit, while the fruit in jams is more finely mashed; but in the case of soft, delicate raspberries that break down easily, there probably isn’t a noticeable difference between preserves and jam.
- Confectioners’ Sugar: For rolling the cookie dough balls in before baking, to give them that snowy crinkle-topped exterior that gives crinkle cookies their name.
- Freeze-Dried Raspberries: Blitz into a fine powder, like we do for these raspberry sugar cookies, and mix with the confectioners’ sugar for coating the cookies. This gives these cookies real raspberry flavor inside and out!
What Are Freeze-Dried Raspberries?
We love using freeze-dried berries in frostings. Have you tried this strawberry buttercream before? When you grind freeze-dried berries into a powder, you can easily use it in frosting; or, in the case of this chocolate raspberry crinkle cookie recipe, mix it with confectioners’ sugar to coat the cookies. Freeze-dried berry powder or “dust” is perfect because it’s not wet and, therefore, doesn’t mess with the consistency of frosting. Real berry flavor without compromising texture.
Where to buy freeze-dried raspberries: I find them in my regular grocery store in the dried fruit aisle, and Trader Joe’s and Target usually have them, too. You can also purchase them online and here is a brand we’ve used before. (They are much cheaper in stores if you can find them!)
Can I do this with regular dried fruit? No, do not use chewy/gummy dried fruit. You need freeze-dried raspberries, which are raspberries with all of the moisture removed—that way they can grind into a powder.
The dough comes together easily with a stand or hand mixer.
Success Tips for Chocolate Raspberry Crinkle Cookies
Chill the dough. This is a must for this thick, sticky dough. Chilled cookie dough is not only easier to handle and roll into balls, it also bakes thicker cookies. 3 hours is the minimum, but it can also hang out in the refrigerator for up to 3 days, so you can start these cookies one day and finish them another.
Shaping the cookies: If the dough has chilled for longer than 3 hours, let it sit out at room temperature for 30 minutes to make it easier to scoop. Scoop the dough (about 1 and 1/2 Tablespoons/35g in size—a medium cookie scoop is just right for this) and roll it into a ball.
Raspberry-sugar coating: In a food processor or blender, grind the freeze-dried raspberries into a powder. Raspberries have teeny-tiny seeds, and you can either leave the seeds in if you don’t mind them, or sift the powder through a fine-mesh sieve, and discard the seeds. That’s what I did for the pictured cookies. Mix the raspberry powder with confectioners’ sugar in a small bowl, and roll each cookie dough ball generously in the coating.
Coating disappearing into the chocolate raspberry crinkle cookies? Try this: Try not to let excess confectioners’ sugar fall off as you place the cookies on the baking sheets. If the coating melts too much, you can use a sieve to sift a little more confectioners’ sugar on top once the cookies have cooled. It’s also helpful to bake these cookies on dry days. Any humidity in the air will soak into the confectioners’ sugar, slightly melting it. Sometimes you can’t avoid humidity, but if you’re wondering why the sugar melts more on one day than the last time you made these, it could be the weather. Again, go heavy on that roll in the raspberry powder-confectioners’ sugar coating. We want the coating to melt in our mouths, not in the oven!
If you have extra raspberry powder, sprinkle a little on top of the warm cookies as they’re cooling. Nature’s perfect pink sprinkles!
This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page.
Chocolate Raspberry Crinkle Cookies
- Prep Time: 3 hours, 30 minutes
- Cook Time: 13 minutes
- Total Time: 3 hours, 45 minutes
- Yield: 24-26 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Just like chocolate crinkle cookies, but with the added flavor of real raspberries, these chocolate raspberry crinkle cookies are soft-baked and chewy, deeply rich and fudgy, and coated in a raspberry-confectioners’ sugar topping that melts in your mouth.
Ingredients
Cookies
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 Tablespoon vegetable oil, avocado oil, or olive oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract or raspberry liqueur (such as Chambord)
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2/3 cup (56g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup (100g) raspberry preserves
Topping
- 3/4 cup (90g) confectioners’ sugar
- 1/2 cup (13g) freeze-dried raspberries
Instructions
- Make the cookie dough: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, oil, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and vanilla extract, and beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. Pour into the wet ingredients, and add the raspberry preserves. Beat everything on low speed until combined. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Make the topping: In a dry food processor or blender, grind the freeze-dried raspberries into a fine powder. Sift through a fine-mesh sieve to separate out the seeds. Discard the seeds and place the raspberry powder into a small bowl. Add the confectioners’ sugar and mix together.
- Scoop and roll dough into balls, about 1.5 Tablespoons (35g) of dough each. A medium cookie scoop is helpful here. Roll each ball very generously in the raspberry-sugar topping. Place 3 inches apart on the baking sheets.
- Bake the cookies for 12–14 minutes or until the edges appear set and the centers still look soft. If they still look pretty puffy, don’t worry, the cookies deflate a bit as they cool.
- Cool cookies for 10 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. If you have extra raspberry powder, sprinkle or sift a pinch on top of the warm cookies.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Unbaked shaped cookie dough balls (that are not coated in sugar) freeze well up to 3 months. Thaw for 30 minutes, and then proceed with step 7. See this post on how to freeze cookie dough for more information and a video tutorial. Baked and cooled cookies freeze well for up to 3 months. Thaw in the refrigerator or at room temperature.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Baking Sheets | Silicone Baking Mats or Parchment Paper | Food Processor or Blender | Medium Cookie Scoop | Cooling Rack | Fine Mesh Sieve
- Raspberry Preserves/Jam: I use the Bonne Maman brand of raspberry preserves, but you can use any raspberry preserves or jam that you can find. Preserves generally have larger chunks of fruit, while the fruit in jams is more finely mashed; but in the case of soft, delicate raspberries that break down easily, there probably isn’t a noticeable difference between preserves and jam.
- Where to Buy Freeze-Dried Raspberries: I find them in my regular grocery store in the dried fruit aisle, and Trader Joe’s and Target usually have them, too. You can also purchase them online and here is a brand we’ve used before. (They are much cheaper in stores if you can find them!) Do not use chewy/gummy dried fruit. You need freeze-dried raspberries, which are raspberries with all of the moisture removed—that way they can grind into a powder.
- Can I Use Strawberry Jam/Preserves and Freeze-Dried Strawberries Instead? Yes, absolutely!
- Topping Melting Into Cookies: Be sure to coat the dough balls heavily in the topping. If it melts too much, use a sieve to sift a little more raspberry-confectioners’ sugar on top once the cookies have cooled.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Reader Comments and Reviews
Hi, Sally! Two questions: 1) Can freeze-dried tart cherries be utilized instead of raspberries? I recently purchased them from Trader Joes on a whim. I don’t think I’ve ever seen freeze-dried cherries before. Online, I’ve seen Bonne Maman cherry preserves; 2) Are these cookies shippable? I reside on the east coast, and my daughter resides on the west coast. I usually send her home-baked items for Christmas. Thank you!
Hi Dionakaye, we haven’t tried this recipe with freeze-dried tart cherries, but would love to know how they turn out if you give it a try. These cookies should ship just fine! Here are my best tips for shipping cookies.
Best cookies ever. I made the recipe for my daughter’s 45th birthday dessert. She’s not a big cake fan. These are absolutely THE BEST! Thank you for perfecting the recipe and sharing it. Happy holidays.
We loved the flavor of this cookie but wonder why my cookies came out so much flatter than the recipe photo? I followed the recipe and chilled the dough as required. I want to make again, but want a thicker result.
Delicious, rich, dense cookie, similar to a chocolate flourless cake.
I added about a T of freeze dried coffee, heavy T of Chambord, and rolled the cookies in the raspberry powder, then the powdered sugar. The raspberry came through wonderfully, and were a hit at the cookie exchange I went to.
The cookies themselves have a nice fudge like texture, but we found them to be overly sweet. I think the addition of the raspberry just make them a bit too sweet for our taste. I prefer the original chocolate crinkle cookies.
Could you make these cookies as cutouts too? Would be great for Valentines Day.
Hi Rachel, no, I don’t recommend it. The dough is way too soft for a roll-iout cookie. You may enjoy these raspberry sugar cookies instead.
Soooooo good. While I was waiting for my dried raspberries to arrive from Amazon I substituted strawberries that I found at Walmart. I used Bonne Maman four fruits preserves and they turned out terrific.
First off, the flavor is insanely delicious on these things. I’m not a huge fan of raspberry but maybe I am now?
I do have a question though– mine did not de-puff. Any idea as to what would make them stay risen?
Hi Jay, Were you sure to chill the cookie dough for at least 3 hours? If you try the recipe again, make sure you’re using room temperature butter that isn’t too warm, and try adding another 2-3 Tbsp of flour which will help bulk up the dough so the cookies retain better shape.
Hello! Could I use fresh mashed raspberries (then reduce them to a similar texture of preserves) instead of preserves? Or just add some pectin while reducing, if need be? I would prefer not to have any preservatives, added color, added other sweeteners, or added sugar to my preserves portion of the ingredients (store bought preserves usually add one or more of these). I know the cookies will be less sweet, but I would prefer that.
Hi Sandy, we haven’t tried it, but it sounds like that would probably work. If you try it, please let us know how they turn out!
I’m crazy for raspberries with chocolate, but don’t see freeze-dried raspberries at my local grocery store. Might I substitute with a little raspberry jello (not made, just the powder)?
Hi Janet, we don’t recommend it. You can simply skip the raspberry powder and roll them in just confectioners’ sugar instead–you will still taste the raspberry from the preserves in the dough.
I found freeze dried raspberries on Amazon!
I was looking for freeze-dried raspberries at the store last night to make this recipe. Didn’t see any, so I Amazoned it. They arrived today. Not sure where you live but maybe you can also online order them.
I buy Freeze Dried Raspberries in Target
Hi Sally, If I freeze the cookie dough, can I still roll them in the raspberry sugar before baking them?
Hi Janet, yes, definitely! See this post on how to freeze cookie dough; there’s a section on cookies that get rolled in sugar before baking.
Can’t wIt to try this recipe! Do you think a 1/4 teaspoon of raspberry extract can be added to the batter to punch up the raspberry flavor?
Absolutely!
I baked these cookies this morning and as per usual using your recipes the cookies were very good. One note, I always use the weight measuring method using grams and I did the suggestion in the recipe of 35 grams. I only had 19 cookies after measuring out the dough. Not sure how I could have gotten 24 or 36 cookies. Just was wondering if anyone else had the save issue.
I got 18 cookies after weighing them all out! I was just reading through the comments to see if anyone else had the same. I feel better now haha.
I love flourless chocolate cake with a raspberry ganache. These cookies were reminiscent of that flavor combo. I found dried raspberries at Trader Joe’s (as suggested) and used a clean, late model coffee grinder to make the dried raspberry powder. I used a cookie scoop and tried not to handle the dough too much so as not to make the cookies tough when rolling into a ball and coating. Next time I will add extra powder as the cookies cool to punch up the raspberry flavor. This is a keeper.
Came out great. Making each cookie daily. Funny that just before O made them a helpful hint popped up on another site which suggested rolling the dough first in regular sugar, then confectioner’s sugar. Keeps the crisp on the outside.
I saw this recipe today and went to the store to pick up raspberry ingredients . The texture of the cookies is divine . I wish that the raspberry flavor was a
Little more detectable even with using Chambord. They are still very unique and worth extra trip for speciality ingredients (I don’t typically have freeze dried raspberries and raspberry preserves). Thank you Sally for such an amazing recipe.
I have a stand mixer. Do you think that I could double or even triple this recipe? I think these would be great for my Christmas cookie swap.
Hi Diane, you can double this recipe in 1 batch but I don’t recommend tripling it.
I wish I could say I love this recipe but mine don’t look as pretty as yours. I followed your recipe but I seem to always have trouble with the powered sugar melting into the dough even after rolling a generous amount of sugar on them. They taste good just not appealing to the eye.
Hi Gail, I’m glad you enjoy how they taste. You can sprinkle more confectioners’ sugar/raspberry on top after baking. Be sure there is a VERY generous coating of the confectioners’ sugar before baking. And make sure it doesn’t fall off when transferring the baking sheet to the oven. Thank you for trying these!
Is the 1/2 cup freeze-dried raspberries measurement before or after they are ground up?
Before
I have never used freeze-dried products…could raspberry Jello be substituted ?( allowing for the included sugar)
Hi Mary, I don’t recommend it. The freeze-dried raspberries are great on these cookies and I recommend trying them! Or, just skip them entirely or try these plain chocolate crinkle cookies.
Do you think this would work with a gluten free 1:1 flour? If so, any suggestions on brand (KAF, Bobs red mill..?). Have a GF friend coming to a holiday party and would love to be able to make some treats for her and these would be right up her alley!
Hi Jackie, We have not tested these with gluten free flour but let us know if you give it a try!
Jackie, I use Bob’s Red Mill GF 1 to 1 Baking Flour in all my cookie and cake recipes. As long as you are substituting for all-purpose flour, it works perfectly.
Question – cannot get freeze dried raspberries where I live. Do you suggest making without or making a different recipe? Thanks!
Hi Dawne, I would either skip the raspberry powder or try the plain chocolate crinkle cookies.
Made without the freeze dried raspberries and the taste is subtle but I like it and the cookie is another winner!!!!
I am trying this recipe out for a Christmas party. I am going to use freeze dried strawberries instead of the raspberries as I have them left from the strawberry cake recipe. So I am wondering, can I process the strawberries up ahead and store in a plastic baggy to help me save time.
Hi Susan! In our experience, the powder will start to clump up if processed ahead of time. Other bakers can chime in if they’re have luck!
This sounds wonderful. Should the preserves/jam be strained or are they used without straining?
Hi Judy, feel free to strain it or buy seedless jam. I usually don’t strain it though. You don’t really taste the seeds after baking.
Not big on chocolate, can I make these vanilla cookies
I’m sure you can, but I haven’t tested any variations; it’s not a 1:1 swap from cocoa powder to flour. Let me know if you try anything!
Fun recipe to make and the cookies are so good. I love the crunchy and cakey texture and the flavor of the raspberries with the chocolate.
The only problem is that I had trouble with the yield.
At exactly 35 grams, and with no licking of the bowl, I could just barely get 19 cookies. In order to get 24 cookies, I calculate each cookie to be more like 27-28 grams. But oh, so yummy!
I’m going to make them again and try the smaller measurement.
Could you make this cookie using freeze-dried strawberries instead of raspberries?
Hi Peggy, yes. See recipe Note.
I see on that you can buy raspberry powder. Can you use this instead of the freeze dried raspberries and avoid the food processor step? If so, how much would you need?
I can’t see why not! I would use a Tablespoon.
I used raspberry powder and it worked perfectly
I want to try these!! How do you think these would work with strawberry preserves/freeze-dried strawberries?
Yes, of course!
Hi Sally, I avoid using seed oils (vegetable) in my cooking or baking. I do have avocado and olive oil on hand, but do you think coconut oil could work as well?
Hi Catherine, I don’t recommend coconut oil. It solidifies, like the butter does, and you want an oil that stays liquid.
What would happen if Dutched cocoa was used. Have tons of that.
Hi! You’ll need to make sure there is enough acidity in the dough, as dutched cocoa is a base (not acidic). There is brown sugar in the dough, which is acidic, but it’s not enough. The cookies may not rise and deflate (and then crinkle) as much.
I recently made your Raspberry Cake Filling and I have some left. Would I be able to use that in place of the jam?
I’m sure that would be great!
Hi Sally! Would I be able to use other preserves and freeze dried fruit, such as strawberry, instead of the raspberries?
Absolutely!