Chocolate Raspberry Crinkle Cookies

In a large bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar together until light and fluffy (2–3 minutes). Add the egg and vanilla extract (or raspberry liqueur) and mix until well combined. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the raspberry preserves until incorporated.

2. Chill the Dough:
Cover the dough and refrigerate for at least 2 hours, or up to 24 hours. Chilling the dough helps it firm up and allows the flavors to develop.

3. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

4. Shape the Cookies:
In a shallow bowl, combine the confectioners’ sugar and finely crushed freeze-dried raspberries. Scoop about 1½ tablespoons of dough and roll it into a ball. Roll each dough ball generously in the powdered sugar and raspberry mixture, ensuring it’s fully coated.

5. Bake the Cookies:
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the cookies are slightly puffed and have crinkled on top. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Serving and Storage Tips