Go Back
–+ servings

Chocolate Cherry Crinkle Cookies

This cherry chocolate crinkle cookies recipe is perfect for anyone who loves the combination of cherry and chocolate! These adorable red and white cookies are super chewy. A great addition to your Valentine’s Day, 4th of July, or Christmas treat rotation!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 45 mins
Inactive Time 30 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 30 Cookies
Calories 139 kcal

Ingredients
  

  • 1/2 C unsalted butter
  • 1 + 1/4 C granulated sugar divided (part goes into the dough, part for rolling)
  • 1 large egg
  • 1/3 C cherry jam or preserves
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 tsp red food coloring
  • 3/4 C semi-sweet chocolate chips or chunks roughly chopped
  • 1/2 C dried cherries roughly chopped
  • 1 + 3/4 C all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 C powdered Sugar aka confectioners’ sugar for rolling

Instructions
 

  • In a large bowl (or the bowl of a stand mixer), cream together the butter and 3/4 C of the granulated sugar until light and fluffy
  • Beat in the egg, jam, vanilla extract, almond extract, and red food coloring
  • Gradually add in the the dry ingredients, flour, baking powder, and salt until well combined and a dough is formed
  • Stir in the chocolate and dried cherries until evenly distributed throughout the dough
  • Cover bowl with plastic-wrap and place into the refrigerator to chill
  • Chill the dough for these cherry chocolate chip cookies for at least 30 minutes. The dough can also be chilled overnight if that is best for your schedule
  • When ready to bake, preheat the oven to 375°F, and line cookie sheets with parchment paper
  • Scoop dough into 1 tablespoon-sized portions and roll into a ball. Dip each ball first into granulated sugar to coat, and then into powdered sugar to coat. Shake off any excess powdered sugar
  • Place dough balls 2 inches apart on the lined baking sheets
  • Bake for 13-15 minutes, until cracked and just dry on top*
  • Allow the cookies to cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
  • Enjoy!
  • Store. Store cooled cookies in an air-tight container.

Notes

*Use a cookie scoop to get all of your cookies to be the same size. I use a small cookie scoop for these chocolate cherry cookies. 
 
*If cooking multiple trays of cookies at one time, rotate the trays between racks halfway through baking.

Nutrition

Calories: 139kcalCarbohydrates: 22gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 35mgPotassium: 40mgFiber: 1gSugar: 15gVitamin A: 176IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!