Ultimate Pastry, Savory & Craft Beverage Ingredients

Chocolate Raspberry Crinkle Cookies

Posted on 17 December 2018

These chocolate cookies topped with raspberry bits are pretty and delicious! With a dusting of powdered sugar, they are a beautiful finish to a meal or a tasty afternoon snack. Tied with a festive ribbon, a small bag of Chocolate Raspberry Crinkle Cookies would be an excellent gift! Makes about 2 dozen cookies.



  1. Beat together sugar, cocoa powder, oil, baking powder, salt, Madagascar Bourbon Vanilla, and Raspberry Framboise Compound.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Add flour and mix on low until combined.
  4. Wrap dough and chill overnight.
  5. Preheat the oven to 350℉. Line a sheet pan with parchment paper and set aside.
  6. Place the frozen raspberries onto a piece of parchment paper and crush gently into small pieces.
  7. Put the powdered sugar into a bowl and the frozen raspberry bits into another bowl.
  8. Shape a small amount of dough into a ball about the size of a golf ball.
  9. Roll the ball in the powdered sugar and then the top of the ball into the raspberries. If they don’t stick, just place a few on top.
  10. Bake for 10-12 minutes until the cookies are just set and have cracked on top.
  11. Cool 10 minutes and then transfer to a wire track to cool completely.
Amoretti Chocolate Raspberry Crinkle Cookies Recipe Amoretti Recipe: Chocolate Raspberry Crinkle Cookies

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