Indulge in the irresistible combination of raspberry and chocolate with these delectable Raspberry Chocolate Crinkles. The soft and chewy raspberry-infused chocolate cookies are coated in powdered sugar, creating a crinkled and festive appearance. These cookies are perfect for any occasion and will surely satisfy your sweet tooth. The recipe only takes 30-40 minutes to prepare, making it a quick and easy dessert option. Impress your friends and family with this delightful treat!
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup raspberry puree
- 1/2 cup powdered sugar (for coating)
Directions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Fold in the raspberry puree until the dough is evenly colored.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into small balls, about 1 inch in diameter.
- Coat each ball generously in powdered sugar, making sure they are completely covered.
- Place the coated dough balls onto the prepared baking sheet, leaving enough space between each cookie.
- Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve and enjoy these delicious Raspberry Chocolate Crinkles!
