Ingredients
Cookie Dough
- 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 vanilla bean paste
- 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, use a handheld or stand mixer with a paddle attachment to beat the softened butter, oil, granulated sugar, and brown sugar on medium-high speed until fluffy and light in color, about 3 minutes. This creaming step is essential for a tender cookie.
- Add egg and vanilla: Mix in the egg and vanilla bean paste on high speed until well combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Combine dry ingredients and incorporate preserves: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Pour this mixture into the wet ingredients, add the raspberry preserves, and beat on low speed until everything is fully combined. The dough will be thick and very sticky.
- Chill the dough: Cover the dough tightly and refrigerate for at least 3 hours and up to 3 days. This chilling is mandatory to make the sticky dough manageable and to develop flavors.
- Prepare for baking: Remove the dough from the refrigerator and let it sit at room temperature for 10 minutes (or about 20 minutes if chilled longer than 3 hours) to soften slightly, making it easier to scoop and roll.
- Preheat oven and prepare baking sheets: Heat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
- Make the raspberry-sugar topping: Using a dry food processor or blender, finely grind the freeze-dried raspberries, then sift through a fine sieve to remove seeds. Discard the seeds. Combine the raspberry powder with the confectioners’ sugar in a small bowl.
- Shape and coat the cookies: Scoop about 1.5 tablespoons (35g) of dough per cookie and roll into balls. Generously roll each ball in the raspberry-sugar mixture until well coated. Place cookies about 3 inches apart on the prepared baking sheets.
- Bake: Bake for 12–14 minutes until the edges appear set but the centers remain soft and slightly puffy. The cookies 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. Optionally, sprinkle extra raspberry powder on the warm cookies for added color and flavor.
- Storage: Store cooled cookies covered at room temperature for up to 1 week to maintain freshness.
Notes
- Chilling the dough is essential for managing the sticky texture and achieving the best cookie texture.
- Let the dough warm slightly after chilling to make scooping easier.
- Freeze-dried raspberries can be purchased at specialty stores or online; grind finely for best topping texture.
- Cookies may appear soft right out of the oven but will set as they cool.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
