Description

These Chocolate Raspberry Crinkles are a delightful combination of rich chocolate and bright raspberry flavors, perfect for holiday baking or any time you’re craving a sweet treat.

Ingredients

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For the cookies:

1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon raspberry extract
1/2 cup unsweetened cocoa powder
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mini chocolate chips (optional)

For rolling:

1/2 cup powdered sugar

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Instructions

In a large bowl, whisk together the granulated sugar and oil until smooth.

Add eggs, vanilla extract, and raspberry extract, and whisk until well combined. Stir in the cocoa powder until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in mini chocolate chips if using.

Cover the dough and chill in the refrigerator for at least 2 hours or overnight.
Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.

Scoop out tablespoon-sized portions of dough and roll into balls. Roll each ball generously in powdered sugar and place on the prepared baking sheet, spacing them 2 inches apart.

Bake for 10–12 minutes, or until the cookies are cracked on top and just set.
Allow to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a stronger raspberry flavor, add an extra 1/4 teaspoon of raspberry extract or stir in a few freeze-dried raspberries.
Store in an airtight container at room temperature for up to 5 days.

Prep Time: 15 minutes (plus chilling)
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 11 g
Sodium: 45 mg
Fat: 6 g
Saturated Fat: 1.5 g
Unsaturated Fat: 4.5 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 15 mg