Description

Raspberry Crinkle Cookies are a delightful indulgence that combines soft, chewy cookie dough with the tangy sweetness of raspberry jam. These visually stunning treats are coated in powdered sugar, creating a festive crinkle finish that makes them perfect for any occasion, from casual afternoons to elegant gatherings. Easy to make and bursting with flavor, these cookies will be a hit at birthday parties, potlucks, or simply enjoyed with a glass of milk.

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)

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Instructions

Prepare the Raspberry Swirl: Combine raspberry jam with cornstarch in a small bowl and microwave for 10–15 seconds until thickened. Allow it to cool.
Cream Butter and Sugars: In a mixing bowl, beat together softened butter with granulated and brown sugars until light and fluffy. Mix in the egg and vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
Add Raspberry Swirl: Fold in the cooled raspberry jam gently into the dough.
Chill Dough: Refrigerate for about 30 minutes to firm up.
Shape Cookies: Scoop dough into balls (about 1.5 tablespoons each) and roll in powdered sugar.
Bake Cookies: Place on parchment-lined baking sheets and bake at 350°F (175°C) for 10–12 minutes or until edges are set and tops are crinkly.
Cool Down: Let cookies cool on the pan for a few minutes before transferring them to a wire rack.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 107
Sugar: 8g
Sodium: 53mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: <1g
Protein: <1g
Cholesterol: 15mg