Cherry Chocolate Crinkle Cookies

A rack of Cherry chocolate crinkle cookies
Cherry chocolate crinkle cookies are not just for Christmas.  Cherry preserves and bits of chocolate combine for a tasty treat any time of the year. 


  • ½ cup butter, room temp
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 egg
  • cup cherry preserves
  • ½ teaspoon vanilla
  • ¼ teaspoon almond extract
  • 1 teaspoon red food coloring
  • 1 ¾ cups flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 ounces dark chocolate, chopped
  • cup dried cheeries, chopped
  • ½ cup confectioner’s sugar
  • ¼ cup sugar


1. With an electric mixer, beat butter. 1/2 cup sugar and brown sugar until light and fluffy. Beat in the eggs. Add preserves, food coloring and extracts and mix to combine.
2. In a separate bowl whisk together flour, baking powder and salt. Add to butter mixture and mix until combined. Fold in chopped chocolate and cherries. Cover and refrigerate until firm, about 2 hours or overnight.
3. Preheat oven to 375º. Line 2 baking sheets with parchment paper.
4. Place sugar in a small bowl and confectioners sugar in a separate bowl. Form dough into balls using an ice cream scoop. Roll first in regular sugar and then in powdered sugar and place them about 2 inches apart on prepared pans.
5. Bake until the cookies are cracked and dry on top, about 15 minutes. Let cool slightly before transferring to a wire rack.