Introduction

Chocolate Cherry Crinkle Cookies are a festive treat that combine rich chocolate with the bright flavor of cherries. With their fudgy centers and crackly tops dusted in powdered sugar, these cookies are perfect for the holidays or any cozy occasion.

The image shows a close-up of a textured red dessert with several layers. The bottom layer is red and fluffy with a soft, crumbly texture. On top, there are large chocolate chips melted slightly, sitting between cracks in the red layer. The topmost part is sprinkled with white powdered sugar and granulated sugar crystals, adding a rough, sparkling effect. The colors are mainly red, dark brown, and white, creating a rich contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (120ml) vegetable oil or canola oil
4 oz (113g) high-quality semi-sweet or dark chocolate, chopped
¾ cup (150g) granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
½ cup (60g) unsweetened cocoa powder (Dutch-process preferred)
1 ¼ cups (156g) all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup (120g) cherry preserves (with fruit pieces) OR ¾ cup chopped dried cherries
½ cup (100g) granulated sugar, for coating
1 cup (120g) powdered sugar, for coating

Instructions

Step 1: In a microwave-safe bowl, combine the vegetable oil and chopped chocolate. Microwave in 30-second bursts, stirring between, until smooth. Let it cool for 5 minutes.
Step 2: In a large bowl, whisk together the melted chocolate mixture, ¾ cup granulated sugar, eggs, and vanilla extract until smooth and glossy.
Step 3: Sift in the cocoa powder, flour, baking powder, and salt. Stir with a spatula just until no dry streaks remain.
Step 4: Gently fold in the cherry preserves or dried cherries until swirled throughout, being careful not to overmix.
Step 5: Place ½ cup granulated sugar in one shallow bowl, and 1 cup powdered sugar in another.
Step 6: Using a cookie scoop or spoon, form dough into 1.5-tablespoon balls. Roll each ball first in granulated sugar until fully coated, then roll in powdered sugar until completely covered.
Step 7: Arrange the coated balls 2 inches apart on parchment-lined baking sheets.
Step 8: Bake at 350°F (175°C) for 10–12 minutes. Cookies should puff and crack on top but remain soft in the center. They will firm up as they cool. Avoid overbaking.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The powdered sugar will settle into the cracks, creating the classic crinkle look.

Tips & Variations

Use 60–70% dark chocolate for the best balance of flavor and texture.
Make sure eggs are at room temperature to help the batter emulsify smoothly.
Do not overmix after adding flour to keep the cookies tender.
Choose cherry preserves over jam for fruit pieces that add texture.
Rolling in granulated sugar before powdered sugar helps the coating stick and creates signature cracks.
For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking flour blend.
To make vegan cookies, use flax eggs (2 tbsp ground flaxseed + 5 tbsp water) and dairy-free chocolate.
Add ½ tsp almond extract with vanilla for a cherry-almond twist.
Use chopped dried tart cherries for a chewier texture and bolder fruit flavor.
Swap dark chocolate with white chocolate and use dried cherries for a different flavor profile.

Storage

Store cookies in an airtight container at room temperature for up to 5 days, layering them with parchment paper to prevent sticking. To freeze, place baked cookies without powdered sugar in a freezer-safe container for up to 2 months. Thaw before rolling them in powdered sugar just before serving.

How to Serve

A close-up view of a red velvet dessert covered with large, soft cracks exposing the vibrant red inside. The surface is dusted with white powdered sugar and scattered with glossy, dark chocolate chips that have a smooth texture and slightly melted look. The background shows a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jam instead of cherry preserves?

Jam is usually too smooth and runny, which can affect the texture of the cookies. It’s best to use cherry preserves with fruit pieces or dried cherries to maintain texture and flavor.

Why do the cookies need to be rolled in both granulated and powdered sugar?

Rolling first in granulated sugar creates a barrier that helps the powdered sugar stick better and enhances the signature crackled appearance of the cookies once baked.