why make this recipe
Raspberry Crinkle Cookies are a delightful treat that combines the sweetness of cookies with the tartness of raspberries. They are soft, chewy, and have a beautiful crinkled top that looks as good as they taste! The vibrant raspberry swirls in each cookie make them perfect for special occasions or just a weekend treat. Plus, they are simple to make and use common ingredients found in your kitchen.
how to make Raspberry Crinkle Cookies
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup raspberry jam (seedless preferred)
- 1 tsp cornstarch (optional, to thicken)
- 1/4 cup powdered sugar
Directions:
- Prepare the raspberry swirl: In a small bowl, stir the raspberry jam with cornstarch if you are using it. Microwave for 10–15 seconds until it thickens slightly, then let it cool.
- Make the dough: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg and vanilla, mixing until well combined.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
- Add the raspberry jam: Gently fold in the raspberry jam, ensuring you create beautiful streaks without overmixing.
- Chill the dough: Chill the cookie dough for about 30 minutes to make it easier to handle.
- Preheat the oven: Preheat your oven to 350°F (175°C). Scoop out dough balls (about 1.5 tablespoons each) using a cookie scoop. Roll each ball in powdered sugar until fully coated.
- Bake: Place the cookie balls on a parchment-lined baking sheet, giving them space to spread. Bake for 10–12 minutes, or until the edges are set and the tops are crinkled.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
how to serve Raspberry Crinkle Cookies
These cookies are perfect to enjoy with a glass of milk or a cup of tea. They also make great gifts or treats for parties. You can plate them nicely or package them in a cute box for sharing with friends and family.
how to store Raspberry Crinkle Cookies
To keep your Raspberry Crinkle Cookies fresh, store them in an airtight container at room temperature. They should stay good for about a week. For longer storage, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to avoid sticking.
tips to make Raspberry Crinkle Cookies
- Make sure your butter is softened, but not melted, for the best texture.
- Avoid overmixing when you incorporate the raspberry jam to keep the beautiful swirls.
- If you want an extra raspberry flavor, you can add a bit more jam to the dough.
variation
For a different twist, try adding white chocolate chips or nuts to the dough. You can also swap the raspberry jam for different fruit jams such as strawberry or blueberry for a new flavor experience.
FAQs
1. Can I use fresh raspberries instead of jam?
Yes, you can, but it may change the texture slightly. Fresh raspberries can release moisture and make the cookies wetter, so consider reducing other wet ingredients.
2. How do I know when the cookies are done baking?
The cookies are done when the edges are set and the tops are crinkled. They may look slightly underbaked, but they will continue to cook as they cool.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough, chill it, and then store it in the fridge for up to 2 days. When you are ready to bake, just scoop and bake as directed.
Raspberry Crinkle Cookies
Ingredients
Method
- In a small bowl, stir the raspberry jam with cornstarch if using. Microwave for 10–15 seconds until it thickens slightly, then let it cool.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
- Gently fold in the raspberry jam to create beautiful streaks without overmixing.
- Chill the dough for about 30 minutes.
- Preheat your oven to 350°F (175°C).
- Scoop out dough balls (about 1.5 tablespoons each) and roll in powdered sugar.
- Place cookie balls on a parchment-lined baking sheet, giving them space to spread.
- Bake for 10–12 minutes, or until the edges are set and tops are crinkled.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.