Raspberry Crinkle Cookies – Soft, Chewy & Beautiful!
Indulge in the delightful experience of making Raspberry Crinkle Cookies – Soft, Chewy & Beautiful! These vibrant treats are a perfect blend of tangy raspberry flavor and a soft, chewy texture that will satisfy your sweet cravings. Ideal for any occasion, their stunning appearance makes them a fantastic addition to holiday gatherings or casual get-togethers. With an easy recipe and a burst of color, these cookies are sure to please everyone from kids to adults. Bake a batch and watch them disappear quickly!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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)
- 1/4 cup powdered sugar (for rolling)
Instructions
- Prepare the raspberry swirl by mixing raspberry jam with cornstarch in a small bowl and microwaving for 10–15 seconds until slightly thickened. Let cool.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add this mixture to the wet ingredients until just combined.
- Gently fold in the cooled raspberry jam mixture to create beautiful swirls.
- Chill dough in the refrigerator 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 until coated.
- Place on a parchment-lined baking sheet and bake for 10–12 minutes or until edges are set and tops appear crinkled.
- Allow cookies to cool on the pan for a few minutes before transferring them to a cooling rack.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 9g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg