Description
These Raspberry Crinkle Cookies are soft, chewy, and beautifully marbled with a tangy raspberry swirl. Each cookie is coated in powdered sugar for a festive crinkle finish that looks as good as it tastes — perfect for holidays, parties, or a colorful dessert tray!
Ingredients
- For the cookies:
- 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
- For the raspberry swirl:
- 1/4 cup raspberry jam (seedless preferred)
- 1 tsp cornstarch (optional, to thicken)
- For rolling:
- 1/4 cup powdered sugar
Instructions
- Prepare raspberry swirl: In a small bowl, stir raspberry jam with cornstarch (if using). Microwave for 10–15 seconds until slightly thickened, then cool.
- Make cookie dough: Cream together butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla, mixing well.
- Add dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until combined.
- Swirl in raspberry: Gently fold in the raspberry jam, creating visible streaks — don’t overmix!
- Chill: Refrigerate dough for 30 minutes to make it easier to handle.
- Form cookies: Scoop dough into balls (about 1.5 tablespoons each). Roll in powdered sugar to coat completely.
- Bake: Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes, until edges are set and tops are crinkled.
- Cool & enjoy: Let cool on the pan for a few minutes, then transfer to a rack. Soft, chewy, and gorgeously pink!
Notes
- Use seedless jam for the smoothest swirl.
- Don’t skip chilling — it helps achieve the signature crinkle look.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American