Raspberry Crinkle Cookies
Sweet and tart raspberry cookie dough rolled in powdered sugar and baked until perfectly thick and chewy!
Servings 16 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!