Raspberry Cocoa Crinkles Irresistible Cookie Recipe

Ingredients

• 1 cup all-purpose flour
• 1.3 cup unsweetened cocoa powder
• 0.5 teaspoon baking powder
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 0.5 cup fresh raspberries, lightly mashed
• 0.5 cup powdered sugar for rolling

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
4. Add the egg and vanilla extract to the butter mixture and mix until well incorporated.
5. Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until combined.
6. Gently fold in the lightly mashed raspberries, being careful not to overmix them.
7. Using a cookie scoop or tablespoon, scoop out the dough and roll it into balls.
8. Roll each dough ball in powdered sugar until fully coated, then place them on the prepared baking sheet, spaced about two inches apart.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops have formed cracks.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.