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.
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