adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Raspberry-Chocolate Crinkles
0 Likes
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
340 minutes
Raspberry-infused chocolate crinkle cookies - a modern twist on a holiday favorite.
Ingredients:
  • 1.5 cups freeze-dried raspberries, divided
  • 2 cups white sugar
  • 1 cup unsweetened cocoa powder (not Dutch-process)
  • 0.5 cup vegetable oil
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon kosher salt
  • 4 eggs
  • 2 cups flour
  • 0.5 cup confectioners' sugar
Instructions:
  • Blend 1 1/2 cups of raspberries until they form a smooth powder.
  • In a large bowl, combine white sugar, cocoa powder, oil, baking powder, vanilla, salt, and 1/4 cup powdered raspberries. Use a mixer to blend until smooth. Incorporate eggs one at a time, then mix in flour on low speed until combined. Cover with plastic wrap and chill for 4 to 8 hours or overnight before using.
  • Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with a silicone baking mat or parchment paper.
  • Place confectioners' sugar in a small bowl and transfer the remaining powdered raspberries to another small bowl.
  • Shape walnut-sized portions of dough into balls, then coat each ball partially in powdered raspberries and partially in powdered sugar. Place on a baking sheet and bake until lightly set and cracked on top, about 10-12 minutes. Let the cookies cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.

Similar Recipes