Achocolate crinkle cookies recipe is not just for Christmas, cherry preserves and bits of chocolate combine for a tasty treat any time of the year. Festive but also delicious. Great for a cookie exchange or valentines day!
Prep Time: 2hours20minutes
Cook Time: 15minutes
1teaspoonred food coloring
With an electric mixer, beat butter. ½ cup sugar and brown sugar until light and fluffy. Beat in the egg. Add preserves, food coloring and extracts and mix to combine.
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.
Preheat oven to 375º. Line 2 baking sheets with parchment paper.
Place ¼ cup 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 confectioners sugar and place them about 2 inches apart on prepared pans.
Bake until the cookies are cracked and dry on top, about 15 minutes. Let cool slightly before transferring to a wire rack.
Barbara's Notes + Tips
This recipe makes 24 large cookies using a ¼ cup of dough, if making smaller cookies, decrease the baking time to about 12 minutes.
If the sugar doesn't stick to the balls, let the dough warm up a little.
Make sure you coat completely in powdered sugar.
You can use chocolate chips instead of chopped chocolate.