Raspberry-Chocolate Crinkle Cookies

Follow our step-by-step guide on how to make Raspberry-Chocolate Crinkle Cookies.

1. Step 1

   Begin by transforming 1 1/2 cups of freeze-dried raspberries into a fine powder using a blender or food processor.

2. Step 2

   In a spacious mixing bowl, blend together white sugar, cocoa powder, vegetable oil, baking powder, vanilla extract, kosher salt, and 1/4 cup of the raspberry powder until the mixture is smooth and well combined.

3. Step 3

   Introduce the eggs one at a time, ensuring each is fully incorporated before adding the next.

4. Step 4

   Gradually fold in the flour at a low speed until just combined, then cover the bowl with plastic wrap and let the dough chill in the refrigerator for 4 to 8 hours, or overnight for optimal flavor and texture.

5. Step 5

   When ready to bake, preheat your oven to 350°F (175°C) and prepare a baking sheet with a silicone mat or parchment paper.

6. Step 6

   In two small bowls, place confectioners' sugar in one and the remaining raspberry powder in the other.

7. Step 7

   Take walnut-sized portions of dough and roll them into balls, coating each one first in the raspberry powder and then in the confectioners' sugar for a delightful finish.

8. Step 8

   Arrange the coated dough balls on the prepared baking sheet and bake for 10 to 12 minutes, until they are just set and boast a lovely crackled top.

9. Step 9

   Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

10. Step 10

    Enjoy the vibrant flavors and delightful textures of these raspberry-infused treats!.