Chocolate Raspberry Sugar Cookies

These Chocolate Raspberry Sugar Cookies are so soft and fudgy with a tangy raspberry flavor. They're rolled in raspberry sugar for just the right amount of flavor crunch.

I love how easy these cookies are to make. Once the dough is ready, it can be scooped into balls and chilled for 10 minutes before being rolled in the raspberry sugar.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º F. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.

Add eggs one at a time, followed by the vanilla. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.

Using a 2 tablespoon scoop, form cookies into balls and place each cookie a few inches apart on a parchment lined cookie sheet. Chill for 10 minutes.

While the cookies chill, grind the freeze dried raspberries in a mini food processor until fine. Sift into a bowl with the sugar to remove the seeds. Whisk together.

Divide the raspberry sugar in half and cover one half with plastic wrap to avoid letting it dry out.

Gently roll each cookie in the other bowl of raspberry sugar and place several inches apart on a parchment lined baking sheet.

Bake cookies for 11-13 minutes or until cookies are firm around the edges. Once they come out of the oven sprinkle some raspberry sugar from the other bowl that didn't touch raw cookie dough over the cookies.

Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!

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