Chocolate Cherry Crinkle Cookies With Dried Cherries
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.
Servings 24
Calories 134kcal
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.
