In a large bowl, beat the softened butter, oil, granulated sugar, and brown sugar together on medium-high speed until the mixture looks fluffy and light in color, about 3 minutes.

Add the egg and vanilla extract (or raspberry liqueur) into the bowl, and beat on high speed until everything is well combined. Scrape down the sides and bottom of the bowl as you go.

In a separate bowl, whisk the all-purpose flour, cocoa powder, baking soda, and salt together until well mixed.

Pour the dry ingredients into the wet ingredients along with the raspberry preserves. Mix on low speed until fully combined. You should have thick and sticky cookie dough.

Cover the dough tightly and chill it in the refrigerator for at least 3 hours or up to 3 days. Chilling is important for this sticky dough.

When ready to bake, take the dough out of the refrigerator and let it sit at room temperature for about 10 minutes.

Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.

In a dry food processor or blender, grind the freeze-dried raspberries into a fine powder. Use a fine-mesh sieve to separate out any seeds, discarding the seeds. Mix the raspberry powder with the confectioners’ sugar.

Scoop about 1.5 tablespoons (35g) of dough and roll it into a ball. Roll each dough ball generously in the raspberry-sugar mixture.

Place the cookie balls about 3 inches apart on the baking sheets.

Bake the cookies for 12 to 14 minutes. The edges should look set, while the centers may still look soft.

Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a cooling rack to cool completely. Optionally, sprinkle extra raspberry powder on top of the warm cookies.