Felling Fruity
With Valentine’s Day coming up, I wanted to give you a dessert recipe that was new, unique, yet still on theme. As much as I love desserts, all the butter and chocolate can feel a little too heavy on the palate. Sometimes it’s nice to switch those decadent flavors out with something fruity! Fruit flavors add an essence of freshness and their unique fruity sweetness. So instead of making a typical chocolate cookie for a dessert, I came up with the idea of Raspberry Crinkle Cookies! These cookies are sweet, tart, thick, chewy, and the perfect dessert to celebrate Valentine’s Day.
It’s All in the Crinkle
So you may be wondering “what exactly is a crinkle cookie?” To put it simply, it’s cookie dough that’s rolled around in a coating of powdered sugar before being baked in the oven. When the cookies spread, it makes the powdered sugar coating separate into crinkly textured pieces. It creates a beautiful contrast between the white of the powdered sugar and the color of the cookie dough. In this case, it’s even more beautiful because our Raspberry Crinkle Cookies have a beautiful magenta color! So we get that visual contrast between the white powdered sugar and magenta raspberry cookie dough.
Freeze Dried Friendly
The key ingredient to make these Raspberry Crinkle Cookies is freeze dried raspberries. I love using fresh fruits when I can, but I find that they can be a little too wet for cookie dough. That’s why freeze dried fruits can be so helpful! It’s all natural fruit flavor without all the moisture and artificial sweetness. The first time I bought freeze dried fruits, I thought they would be a lot harder to find. To my surprise, they’re actually stocked at common grocery stores! Trader joes has a variety of freeze dried fruits, but I found my freeze dried raspberries at my local Target! They’re the Good and Gather Freeze Dried Raspberries, and you can find them in the snacks or dried fruits aisle. It comes in a 1.25 oz package which is amazing because that’s exactly what we need to make these Raspberry Crinkle Cookies.
Powder Me Up!
To get started, add the freeze dried raspberries to a food processor. Blend until they turn into a finely ground powder. Add the ground raspberries to a bowl and combine it with sugar, an egg, vegetable oil, raspberry preserves, and vanilla extract. My absolute favorite brand of raspberry preserves is from Bonne Maman. This is not a sponsored review — I honestly just love the consistency and ingredients from all of Bonne Maman’s fruit preserves. The added raspberry preserves is going to add an extra tart raspberry punch to the cookies.
Once the wet ingredients are combined, we’re going to add in flour, salt, baking powder, and baking soda. Mix the until it combines into a dough. Then scoop balls the size of about 1 1/2 tablespoons and roll them into balls. Roll the cookies in a healthy coating of powdered sugar. When all of the cookies have been coated, roll them in another layer of powdered sugar.
Place the cookies onto a baking sheet lined with parchment paper and space them 2 inches apart. Gently press down on top of each cookie dough ball to flatten them a bit. This is going to help them spread. Bake them in the oven for about 12-14 minutes and then you have delicious Raspberry Crinkle Cookies!
Bake to Impress
These Raspberry Crinkle Cookies are a fun and fruity recipe that definitely stand out from the others! They maintain some thickness, which makes them incredibly moist and chewy. I dislike most artificial fruit flavors, so all of the raspberry flavor in this recipe is totally natural and it definitely tastes that way. It’s the perfect amount of sweet and tart combined! With it’s unique flavor and beautiful color, you’re sure to impress anyone who gets to taste these babies! Try this recipe out and let me know what you think in the comments below!
Raspberry Crinkle Cookies
Ingredients
- 1 1/3 cups All Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 (1.25 oz) Package Freeze Dried Raspberries
- 3/4 cup Granulated Sugar
- 1 Large Egg
- 5 Tbsp Vegetable Oil
- 3 Tbsp Raspberry Preserves
- 1/2 tsp Vanilla Extract
- 3/4 cup Powdered Sugar
Instructions
- Preheat the oven to 350°F. Line a few baking sheets with parchment paper and set aside.
- In a bowl, add in the all purpose flour, baking powder, baking soda, and kosher salt. Whisk until all the ingredients are evenly combined.
- Add the freeze dried raspberries to a food processor. Blend until it becomes a finely ground powder. It should all measure out to 1/3 cup. Add the ground freeze dried raspberries to a large bowl. Then add in the granulated sugar, egg, vegetable oil, raspberry preserves, and vanilla extract. Mix until the ingredients are well combined.
- Add in the dry ingredients and mix until everything is evenly incorporated. Scoop balls about the size of 1 1/2 tablespoons and roll into balls. You should get about 16 balls.
- Pour the powdered sugar into a bowl. Roll each cookie dough ball in the powdered sugar until completely coated. Once all of the cookie dough balls have been coated in powdered sugar, roll each of them in a second coating of powdered sugar.
- Place the cookies on the lined baking sheets, spacing them 2 inches apart. Gently press down onto the cookies to flatten them out a bit. Bake them in the oven for 12-14 minutes until the edges are set but the center is still slightly soft. Remove the cookies from the oven and allow them to cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely. Enjoy!
I made these today for a cookie exchange party. I didn’t notice that there were no reviews until after I gathered all my ingredients. I thought about looking for another recipe, but it was too late. I did substitute butter for the vegetable because I just don’t like using it. I also chilled the dough in the refrigerator first because I know that it helps to keep the cookies chewy. Overall, very pleased with the results! They are chewy and absolutely delicious! Will make again. Thanks for sharing!
Thanks for trying them out, so glad you enjoyed them!