Print

Raspberry Crinkle Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Units Scale
  • 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)

Instructions

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

Notes

  • Add lemon zest for a citrusy flavor boost.
  • Use white chocolate chips for extra sweetness.
  • Frozen raspberries work, but add them frozen to avoid excess moisture.
  • Chill dough slightly if cookies don’t crinkle properly.
  • Sifting powdered sugar prevents clumping and gives an even coating.

Nutrition

Find it online: https://tastyera.com/raspberry-crinkle-cookies/