Ingredients
Cookies
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 Tablespoon vegetable oil, avocado oil, or olive oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract or raspberry liqueur (such as Chambord)
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2/3 cup (56g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup (100g) raspberry preserves
Topping
- 3/4 cup (90g) confectioners’ sugar
- 1/2 cup (13g) freeze-dried raspberries
Instructions
- Make the cookie dough: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, oil, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 3 minutes. Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Combine dry ingredients and incorporate preserves: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Add the dry ingredients and raspberry preserves to the wet ingredients and beat on low speed until a thick, sticky dough forms. Cover the dough tightly and refrigerate for at least 3 hours and up to 3 days to allow it to firm up.
- Prepare dough for rolling: Remove the dough from the refrigerator and let it sit at room temperature for 10 to 20 minutes depending on how long it was chilled. This softening makes it easier to scoop and roll into balls.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Make the raspberry-sugar topping: Use a dry food processor or blender to grind the freeze-dried raspberries into a fine powder. Sift the powder through a fine mesh sieve to remove seeds and then mix the raspberry powder with the confectioners’ sugar in a small bowl.
- Scoop and coat dough balls: Using a medium cookie scoop (about 1.5 tablespoons or 35g of dough per scoop), form dough into balls. Roll each ball very generously in the raspberry-confectioners’ sugar topping until fully coated. Space the cookies 3 inches apart on the prepared baking sheets.
- Bake the cookies: Bake for 12 to 14 minutes until edges appear set and centers remain soft. Cookies may look puffy but will deflate slightly as they cool.
- Cool and serve: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. If desired, sprinkle additional raspberry-confectioners’ sugar on top of warm cookies for extra flavor. Store cookies covered at room temperature for up to one week.
Notes
- You can make the dough up to 3 days in advance and keep it refrigerated.
- Unbaked, shaped, uncoated dough balls freeze well for up to 3 months; thaw for 30 minutes before baking.
- Baked and cooled cookies freeze well for up to 3 months; thaw at room temperature or in refrigerator.
- Freeze-dried raspberries should be used for the topping to achieve a fine powder; do not substitute with chewy dried raspberries.
- If the raspberry sugar topping melts too much during baking, sift extra raspberry-confectioners’ sugar on cooled cookies to restore coating.
- Vanilla extract can be replaced with raspberry liqueur like Chambord for a boozy raspberry twist.
- Raspberry preserves can be substituted with strawberry preserves and freeze-dried strawberries for a different berry flavor.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
