Name: Raspberry Crinkle Cookies
Prep time: 15 min
Cook time: PT-485177H47M23S
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 3/4 cup fresh raspberries; 1/2 cup powdered sugar (for coating)

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These Raspberry Crinkle Cookies are a delightful fusion of buttery cookie dough and bursts of fresh raspberries, resulting in a soft, chewy, and slightly tangy treat with a beautiful

Why You’ll Love This Recipe

These cookies are not just visually stunning, they’re incredibly delicious. The contrast between the rich, vanilla-infused dough and the tartness of fresh raspberries creates a perfectly balanced bite. Their crinkled, sugar-coated exterior gives a light crunch that complements the soft center. Whether you’re hosting guests or baking for yourself, these cookies are sure to impress.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Fresh raspberries
Powdered sugar (for coating)

directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the fresh raspberries, being careful not to crush them.
Scoop dough into small balls, roll each ball in powdered sugar, and place them on the prepared baking sheet.
Bake for 12–15 minutes, or until the edges are set and the tops are slightly crinkled.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 18–24 cookies, depending on the size of each dough ball. Preparation time is about 15 minutes, with a baking time of 12–15 minutes. Total time: approximately 30 minutes.

Variations

Lemon Zest: Add a teaspoon of lemon zest to the dough for a citrusy boost.
White Chocolate Chips: Mix in a handful of white chocolate chips for added sweetness.
Almond Extract: Substitute half of the vanilla extract with almond extract for a nutty twist.
Frozen Raspberries: You can use frozen raspberries, but do not thaw them before folding into the dough to prevent excess moisture.

storage/reheating

Store Raspberry Crinkle Cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. You may also freeze them for up to 3 months. To enjoy warm, microwave a cookie for 10–15 seconds until just heated through.

FAQs

How do I keep the raspberries from getting mushy in the dough?

Gently fold them in at the end and avoid overmixing to preserve their shape.

Can I use frozen raspberries?

Yes, but add them frozen to the dough to minimize moisture release.

Why didn’t my cookies crinkle?

Cookies may not crinkle if the dough is too warm. Chill it slightly before baking.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before baking.

Should I sift the powdered sugar?

Sifting ensures an even coating and prevents clumps on the cookie surface.

Can I substitute butter with margarine?

Butter is recommended for best flavor and texture, but margarine may be used in a pinch.

Are these cookies gluten-free?

Not as written, but you can use a gluten-free flour blend designed for baking.

Can I add nuts to this recipe?

Chopped almonds or pistachios can be added for texture and flavor.

What’s the best way to store these cookies for gifting?

Use a decorative tin or box lined with parchment paper to keep them fresh and attractive.

Can I double the recipe?

Absolutely. This recipe doubles well—just ensure even mixing and baking.

Conclusion

Raspberry Crinkle Cookies offer a vibrant, fruity twist on a classic crinkle cookie. Their soft texture, balanced sweetness, and beautiful appearance make them ideal for both everyday indulgence and special occasions. Whether you’re a novice baker or a seasoned expert, this recipe is both easy and rewarding.

Raspberry Crinkle Cookies

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Raspberry Crinkle Cookies feature a soft, vanilla-infused dough with bursts of fresh raspberries and a crackled, sugar-coated exterior. Ideal for tea time, holiday platters, or anytime cravings.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes
Yield: 18–24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream together butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in fresh raspberries without crushing them.
Scoop dough into small balls, roll in powdered sugar, and place on baking sheet.
Bake for 12–15 minutes, until edges are set and tops are slightly crinkled.
Cool on the baking sheet for a few minutes before transferring to a wire rack.