Description
These Raspberry Crinkle Cookies are soft, chewy, fruity, and beautifully bright! Fresh raspberries add natural sweetness and color, while the sugar coating creates the perfect crinkle effect.
Ingredients
-
- For the Cookie Dough
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen raspberries, mashed
- 2–3 drops red food coloring (optional)
- For Rolling
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
Instructions
- Prep: Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter & Sugar: In another bowl, cream softened butter with sugar until light and fluffy. Add egg and vanilla, mixing well.
- Add Raspberries: Stir in the mashed raspberries and optional food coloring.
- Combine: Add dry ingredients to wet ingredients and mix until a soft dough forms. Chill 20–30 minutes for easier rolling.
- Roll: Scoop dough into balls, roll each ball in granulated sugar, then generously in powdered sugar.
- Bake: Arrange on baking sheet and bake 10–12 minutes until crinkled and set at the edges.
- Cool and enjoy!
Notes
- Frozen raspberries work perfectly—just thaw and drain excess liquid.
- Don’t overbake; the centers should stay soft.
- Add white chocolate chips for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American