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Raspberry cocoa crinkles are a delightful cookie treat. They blend rich cocoa with sweet raspberries. This mix gives them a unique taste and look. The crinkled top adds charm, making them stand out from other cookies.

Raspberry Cocoa Crinkles

Indulge in the deliciousness of Raspberry Cocoa Crinkles, a cookie that perfectly blends rich chocolate and tangy raspberries for a unique treat. This easy recipe guides you through every step, ensuring your cookies come out chewy and delightful with that iconic crinkle top. Plus, discover fun variations to customize your batch! Ready to impress your family and friends? Click through to explore this delightful recipe and start baking today!
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Ingredients
  

1 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup fresh raspberries (or frozen, slightly thawed)

1/4 cup powdered sugar (for rolling)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer on medium speed for about 2-3 minutes until fluffy.

        Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter mixture, beating until fully combined.

          Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined.

            Fold in Raspberries: Gently fold the fresh raspberries into the dough, being careful not to break them apart too much.

              Form Dough Balls: Using a cookie scoop or your hands, form small balls (about 1 inch in diameter) of dough.

                Roll in Powdered Sugar: Roll each dough ball in powdered sugar until fully coated, and then place them on the prepared baking sheet, leaving some space between each.

                  Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are firm and the tops are crinkled, but the centers are still soft.

                    Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 20 minutes | Total Time: 30 minutes | Servings: About 12 cookies

                        - Presentation Tips: Stack the cookies on a decorative plate and dust with additional powdered sugar for an elegant touch. Serve with a side of fresh raspberries to enhance the presentation. Enjoy!