Raspberry Mocha Crinkle Cookies

Raspberry Mocha Crinkle Cookies

These Raspberry Mocha Crinkle Cookies are a holiday showstopper. Rich chocolate crinkle cookies get leveled up with bold espresso flavor and a burst of sweet-tart raspberry in every bite. Soft, chewy centers meet crackly edges, all coated in a dreamy raspberry confectioners’ sugar topping that melts in your mouth. ☕🍫

They’re festive, a little unexpected, and perfect for holiday cookie trays, gifting, or when you want something just a bit different from the classics.

Why You’ll Love These Cookies
  • Deep chocolate flavor with rich mocha notes
  • Sweet-tart raspberry preserves baked right in
  • Soft and chewy with signature crinkle tops
  • Festive raspberry sugar coating for extra holiday flair
Yield24–28 cookies
Prep Time20 minutes
Bake Time12–14 minutes

Ingredients

Chocolatey, fruity, and perfectly balanced.

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
Flavor swap: Cranberry or strawberry preserves work beautifully if you don’t have raspberry on hand.

How to Make Them

Chill time is key for perfect crinkles.

  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.
Pro tip: Don’t overbake—soft centers are what give crinkle cookies their signature texture.
Shop the Coffee

These cookies get their bold mocha flavor from espresso-ground White Chocolate Raspberry Truffle Coffee—a perfect match for chocolate and berry desserts.

Shop White Chocolate Raspberry Truffle Coffee

Make-ahead tip: Dough can be chilled overnight. Let it soften slightly before rolling for easier handling.

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Raspberry Mocha Crinkle Cookies

Soft, chewy chocolate crinkle cookies leveled up with espresso and sweet-tart raspberry. Finished with a raspberry confectioners’ sugar coating that melts in your mouth.

Author
Sally Valenti
Prep Time
20 minutes
Cook Time
12-14 minutes
Servings
24–28 cookies
Category

Dessert, Cookies, Holiday

Cuisine

American

Ingredients

  • 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, at room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • Pinch of salt
  • 1/3 cup raspberry preserves
  • Topping:
  • 1/2 cup confectioners’ sugar
  • 1/2 cup freeze-dried raspberries

Directions

  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; beat until combined, scraping down 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. (Dough is very sticky; chilling is required.)
  6. Remove dough from refrigerator and let sit at room temperature for 10 minutes.
  7. Preheat oven to 350°F. Line baking sheets with parchment paper.
  8. In a food processor or blender, grind freeze-dried raspberries into a fine powder. Mix with confectioners’ sugar in a small bowl.
  9. Scoop and roll dough into balls (24–28 cookies). Roll generously in raspberry sugar mixture and place 3 inches apart on baking sheets.
  10. Bake for 12–14 minutes, until edges are set and centers still look soft. Cookies will flatten as they cool.
  11. Transfer to a cooling rack. Sprinkle extra raspberry powder over warm cookies if desired. Store in an airtight container up to 1 week.
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