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To make raspberry cocoa crinkles, you need simple yet flavorful ingredients. The main ingredients include flour, cocoa powder, baking powder, and salt. These form the base of the cookie.

Raspberry Cocoa Crinkles

Indulge in the delightful world of Raspberry Cocoa Crinkles! This soft batch cookie recipe combines the rich flavor of cocoa with the tartness of fresh raspberries for a truly unique treat. Perfect for bakers of all skill levels, you'll find easy step-by-step instructions, ingredient tips, and creative variations. Ready to impress your taste buds? Click through to discover how to make these stunning cookies today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup fresh raspberries, mashed

1/2 cup powdered sugar (for dusting)

Instructions
 

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy (about 3-4 minutes).

        Add the eggs one at a time to the butter mixture, mixing well after each addition. Then stir in the vanilla extract.

          Gently fold in the mashed raspberries until well combined.

            Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.

              Chill the dough in the refrigerator for about 30 minutes, until it firms up slightly.

                Once chilled, scoop tablespoon-sized portions of dough and roll them into balls.

                  Roll each ball in powdered sugar until well-coated, then place them on the prepared baking sheet, spacing about 2 inches apart.

                    Bake in the preheated oven for 10-12 minutes until the edges are set but the centers are still soft. They will continue to firm up as they cool.

                      Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                        Prep Time: 30 minutes | Total Time: 1 hour | Servings: About 24 cookies

                          - Presentation Tips: Serve the Raspberry Cocoa Crinkles on a decorative platter, dusted lightly with additional powdered sugar and garnished with fresh raspberries for an elegant touch.