Raspberry Crinkle Cookies – Soft, Chewy & Beautiful!

These Raspberry Crinkle Cookies are a stunning twist on the classic chocolate crinkle. Soft, buttery, and beautifully marbled with raspberry jam, they have a chewy center, crisp edges, and a sweet powdered sugar coating that makes them as gorgeous as they are delicious!

Ingredients (Makes About 12 Cookies)

▢ For the Cookies

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1¼ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt

▢ For the Raspberry Swirl

• ¼ cup raspberry jam (seedless preferred)
• 1 tsp cornstarch (optional, for thickening)

▢ For Rolling

• ¼ cup powdered sugar

Introduction

These cookies are a perfect combination of flavor and beauty — buttery vanilla dough marbled with tart raspberry jam, then rolled in powdered sugar for that signature crinkle look. They’re soft inside, slightly crisp on the outside, and bursting with fruity sweetness in every bite.

Preparation Method

Step 1: Make the Raspberry Swirl

In a small saucepan, warm the raspberry jam over low heat. Stir in cornstarch if you want a thicker swirl that holds better during baking. Let it cool completely before adding to the dough.

Step 2: Prepare the Cookie Dough

In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until smooth.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Step 3: Add the Raspberry Swirl

Gently fold in spoonfuls of the cooled raspberry jam — swirl lightly with a spatula or knife. Don’t overmix; you want visible streaks of raspberry throughout the dough.

Step 4: Chill the Dough

Cover and chill the dough for 30–45 minutes to make it easier to handle and help the cookies hold their shape.

Step 5: Shape and Coat

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop out about 1½ tablespoons of dough per cookie and roll into balls.
Generously roll each ball in powdered sugar until well coated.

Step 6: Bake

Place cookies about 2 inches apart on the prepared baking sheet.
Bake for 10–12 minutes, or until the edges are just set and the tops are crackled.
Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Success

1. Use seedless jam for a smooth swirl and cleaner marbling.
2. Chill the dough — it prevents spreading and enhances that crinkle look.
3. Don’t overbake — the cookies should stay soft in the middle.
4. Roll twice in powdered sugar if you want a thick, snowy coating.
5. Use a spoon to marble gently — too much mixing will turn the dough pink instead of swirled.

Variations

1. Lemon Raspberry Crinkles: Add 1 tsp lemon zest to the dough for a bright, citrusy flavor.
2. Chocolate Raspberry Crinkles: Mix in 2 tbsp cocoa powder for a deeper, richer taste.
3. Mixed Berry Swirl: Combine raspberry and strawberry jam for a berry medley effect.
4. Gluten-Free Version: Substitute with a 1:1 gluten-free flour blend.
5. Frosted Touch: Drizzle with melted white chocolate once cooled for a bakery finish.

Serving Suggestions

• Perfect with a cup of tea, coffee, or hot chocolate.
• Serve at brunches, afternoon gatherings, or festive cookie swaps.
• Dust with extra powdered sugar just before serving for a fresh, snowy look.

Storage

Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Freeze baked cookies or dough balls (before rolling in powdered sugar) for up to 2 months — thaw before baking or serving.

Frequently Asked Questions (FAQs)

1. Can I use fresh raspberries instead of jam?
Yes, cook them down with a tablespoon of sugar and a teaspoon of cornstarch to make a thick puree.

2. Why didn’t my cookies crackle on top?
The dough might have been too warm — chilling helps create that crinkled surface.

3. Can I make them smaller or larger?
Yes! Just adjust the baking time — smaller cookies bake in 8–9 minutes, larger in 12–13 minutes.

4. Can I skip the powdered sugar coating?
You can, but the crinkle effect won’t be as pronounced — it also adds sweetness and texture.

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Conclusion

Raspberry Crinkle Cookies are soft, chewy, and absolutely beautiful — a fruity, elegant twist on a classic. With their vivid pink swirls and delicate powdered sugar coating, they’re the perfect treat to brighten up any dessert table or special occasion.