Raspberry Mocha Crinkle Cookies

For the Cookies

• 1/2 cup unsalted butter, softened
• 1 Tbsp vegetable oil
• 1 Tbsp espresso-ground White Chocolate Raspberry Truffle Coffee
• 1/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 2/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• Pinch of salt
• 1/3 cup raspberry preserves (cranberry or strawberry also work)

Raspberry Sugar Topping

• 1/2 cup confectioners’ sugar
• 1/2 cup freeze-dried raspberries

1. In a large bowl, beat butter, oil, espresso-ground coffee, granulated sugar, and brown sugar on medium speed until fluffy.
2. Add eggs and vanilla and beat until combined, scraping down the sides as needed.
3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Add to wet ingredients and mix on low until combined.
4. Add raspberry preserves and beat again until fully incorporated.
5. Cover dough and chill for 2–3 hours. (This step is mandatory—the dough is very sticky.)
6. Remove dough from refrigerator and let sit at room temperature for 10 minutes. Preheat oven to 350°F and line baking sheets with parchment paper.
7. Grind freeze-dried raspberries into a fine powder. Mix with confectioners’ sugar in a small bowl.
8. Scoop and roll dough into balls (24–28 cookies). Roll generously in raspberry sugar and place 3 inches apart.
9. Bake 12–14 minutes, until edges are set and centers look soft. Cookies will flatten as they cool.
10. Cool on a rack. Sprinkle extra raspberry powder on warm cookies if desired. Store in an airtight container up to 1 week.