1-Beat the softened butter, oil, granulated sugar, and brown sugar on medium-high speed until fluffy, about 3 minutes. Add the egg and vanilla extract or raspberry liqueur, then beat until fully combined, scraping down the bowl as needed.

2-Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl. Add this dry mixture to the wet ingredients along with the raspberry preserves, and mix on low speed until combined the dough will be thick and sticky.

3-Cover the dough and chill it in the refrigerator for at least 3 hours, or up to 3 days, to make it easier to handle and achieve thicker cookies.

4-Let the chilled dough sit at room temperature for 10-20 minutes before scooping to soften it slightly.

5-Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper. Grind the freeze-dried raspberries into a fine powder, sifting out any seeds, then mix it with the confectioners’ sugar for the coating.

6-Scoop the dough into 1.5 tablespoon (about 35g) balls, roll them generously in the raspberry-confectioners’ sugar mixture, and place them 3 inches apart on the prepared baking sheets.

7-Bake for 12-14 minutes until the edges are set but the centers still look soft the cookies will flatten a bit as they cool. Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack and sprinkle with extra raspberry powder if you like.