Soft cherry cookies get their flavor from real cherry preserves mixed right into the dough, with chopped dried cherries and dark chocolate in every bite. Each cookie is rolled in sugar twice so it bakes up with those pretty crinkly tops and bright powdered sugar cracks. They come out tender in the center, lightly crisp on the edges, and full of cherry flavor instead of just tasting like powdered sugar.
The Secret to Cherry Crinkle Cookies That Actually Taste Like Cherries
Most crinkle cookies look pretty but taste mostly like powdered sugar. These don’t. The cherry preserves carry the flavor all the way through the dough, and the chopped dried cherries and chocolate chunks are a surprise in every bite. You end up with a cookie that’s fruity first, chocolate second, and not overly sweet.
This dough is softer than a standard crinkle dough because of the preserves, so the chill isn’t optional. Once it firms up, it scoops cleanly, holds its shape, and bakes into thicker cookies with a crinkly top and a tender center. If you skip the fridge time, they’ll spread and you’ll lose the look.
They look pretty on a dessert table next to crinkle lemon cookies and the flavors are a nice contrast. They’re the first cookies chosen at a cookie exchange beating out more traditional cookie recipes.
For the coating, I roll in granulated sugar first, then powdered sugar. That first layer helps the powdered sugar cling and keeps the cracks looking bright instead of disappearing into the cookie during baking. If I’m making these for a cookie tray, I’ll do a quick second roll in powdered sugar right before they go in the oven.
The Dough Starts Here
You’ll find exact amounts in the recipe card at the bottom of the post.
- Cherry preserves: Use a thick preserve with good flavor. I usually grab Bonne Maman when it’s on the shelf.
- Food coloring (optional): Paste gives a nice bright red color with just a few drops. Leave it out if you want. The cookies will still bake up pink.
- Dark chocolate: Chopped chocolate makes melty pockets of chocolate. Chocolate chips will also work if that’s what you have.
- Dried cherries: Look for plain dried cherries and not ones with any added sugar.
Bake Pink, Crackly Cookies in 15 Minutes
Step One: Make the Dough Base
Step Two: Add Chocolate and Cherries, Then Chill
Step Three: Scoop And Coat The Dough
Step Four: Bake And Cool
If you’re looking for something a little different for a cookie tray, these cherry crinkle cookies are always a standout. The cherry preserves keep them soft and flavorful, while the double sugar coating gives you those classic crackly tops. Just don’t skip the chill time for the dough or you’ll lose those pretty crinkles.
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Equipment
Ingredients
- ½ cup butter room temp
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg
- ⅓ cup cherry preserves
- ½ teaspoon vanilla extract
- ¼ teaspoon red food coloring paste or 1 teaspoon liquid food coloring
- 1 ¾ cups flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 3 ounces dark chocolate chopped
- ⅓ cup dried cherries chopped
- ½ cup confectioner’s sugar for rolling
- ¼ cup sugar for rolling
Instructions
- 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 vanilla 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 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.
Notes
- Make sure each dough ball is completely coated for clear cracks.
- Chocolate chips work if you don’t want to chop a bar.
