Cherry Chocolate Crinkle Cookie Recipe
These Cherry Chocolate Crinkle Cookies are a holiday favorite in my kitchen. They’re festive, flavorful, and surprisingly easy to make. This Cherry Chocolate Crinkle Cookie recipe might become a new go-to if you want to add something new to your holiday baking lineup.
What’s a Crinkle Cookie?
Crinkle cookies get their name from how the powdered sugar cracks or “crinkles” as they bake, revealing their fudgy centers. While chocolate is the most common flavor, this version adds a twist with cherry and chocolate for a deliciously unique treat.
Ingredients You’ll Need:
- Flour: All-purpose flour works best.
- Baking Powder: This helps give the cookies a lighter texture.
- Salt: Balances the sweetness.
- Butter: Unsalted, softened.
- Sugar: A granulated and light brown sugar mix for sweetness and texture.
- Egg: Adds richness and helps bind everything.
- Cherry Jam: Use a jam with real fruit chunks for extra flavor.
- Vanilla & Almond Extract: Adds depth to the cherry flavor.
- Semi-Sweet Chocolate Chips: Finely chop for even distribution.
- Dried Cherries: Roughly chopped to complement the jam.
- Confectioners’ Sugar: Creates the classic crinkle coating.
- Red Food Coloring: Optional, but gives the cookies a nice cherry hue.
How to Make Cherry Chocolate Crinkle Cookies
- Step 1: Whisk together the dry ingredients: 1 ¾ cups of flour, ¾ teaspoon of baking powder, and ¼ teaspoon of salt in a medium bowl. Set aside.
- Step 2: In a large mixing bowl, beat ½ cup of unsalted butter (at room temperature), ½ cup of granulated sugar, and ¼ cup of light brown sugar on medium-high speed until light and fluffy. Mix in 1 egg, ⅓ cup of cherry jam, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract. Add red food coloring if desired.
- Step 3: Gradually add the flour mixture to the wet ingredients at a low speed. Once combined, fold in the chopped chocolate and dried cherries. Cover the dough and refrigerate for at least 1 hour or overnight.
- Step 4: Preheat the oven to 375°F and line two baking sheets with parchment paper. Fill two small bowls with 1/2 cup of granulated sugar and 1/2 cup of confectioners’ sugar. Roll tablespoon-sized portions of the chilled dough into balls. Roll each ball first in granulated sugar, then in confectioners’ sugar, shaking off any excess. Place on the prepared baking sheets, leaving about 2 inches between each cookie.
- Step 5: Bake for about 15 minutes, rotating the pans halfway through baking. The cookies should have a crackled top but still be soft in the center. Transfer to a wire rack to cool completely.
Tips for Success
- The bottoms of these cookies can burn quickly due to the sugar and jam, so keep an eye on them. If they start to brown too much, move them to the wire rack immediately after baking.
- These cookies freeze well. So toss some in a freezer bag or airtight container and put them in the freezer. That way, you will have delicious cookies when you need them and save yourself time during the hectic holidays.
These cookies will surely be a hit during the holiday season, and once you try them, they may become a new tradition.
Cherry Chocolate Crinkle Cookies
Delious cherry chocolate cookies with a festive crinkle coating.
Ingredients
- 1¾ cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup granulated sugar (plus more for coating)
- ¼ cup packed light brown sugar
- 1 large egg
- ⅓ cup cherry preserves
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup semi-sweet chocolate chips, finely chopped
- ⅓ cup dried cherries, roughly chopped
- 1 teaspoon red food coloring (optional)
- ½ cup confectioners' sugar (for coating)
Instructions
- Whisk together the dry ingredients: flour, baking powder, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat unsalted butter (at room temperature), ½ cup of granulated sugar, and light brown sugar on medium-high speed until light and fluffy. Mix in egg, cherry jam, vanilla extract, and almond extract. Add red food coloring if desired.
- Gradually add the flour mixture to the wet ingredients at a low speed. Once combined, fold in the chopped chocolate and dried cherries. Cover the dough and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 375°F and line two baking sheets with parchment paper. Roll tablespoon-sized portions of the chilled dough into balls. Roll each ball first in granulated sugar, then in confectioners’ sugar, shaking off any excess. Place on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for about 15 minutes, rotating the pans halfway through baking. The cookies should have a crackled top but still be soft in the center. Transfer to a wire rack to cool completely.
Tried this recipe?Let us know how it was!
