Raspberry-Chocolate Crinkles

Recipe View 5 mins Grind 1 1/2 cups of freeze-dried raspberries into a fine powder using a blender or food processor. (Time: 5 minutes)

Recipe View 3 mins In a large mixing bowl, combine the granulated sugar, cocoa powder, vegetable oil, baking powder, vanilla extract, salt, and 1/4 cup of the raspberry powder. Beat with an electric mixer until well blended. (Time: 3 minutes)

Recipe View 5 mins Add the eggs one at a time, mixing until each is fully incorporated before adding the next. Gradually add the flour, mixing on low speed until just combined. Be careful not to overmix. (Time: 5 minutes)

Recipe View 8 hrs Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 4 hours, or preferably overnight. This chilling period is crucial for the cookies to develop their signature crinkled texture. (Time: 4-8 hours)

Recipe View 10 mins Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. (Time: 10 minutes)

Recipe View 2 mins In separate small bowls, place the confectioners' sugar and the remaining raspberry powder. (Time: 2 minutes)

Recipe View 15 mins Roll the chilled dough into walnut-sized balls. Then, roll each ball first in the raspberry powder and then in the confectioners' sugar, ensuring they are well coated. (Time: 15 minutes)

Recipe View 3 mins Arrange the coated dough balls on the prepared baking sheet, leaving some space between each cookie. (Time: 3 minutes)

Recipe View 11 mins Bake for 10-12 minutes, or until the cookies are barely set and the tops are nicely crackled. (Time: 10-12 minutes)

Recipe View 10 mins Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. (Time: 10 minutes)