Description
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
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- 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
- 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.
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
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg