Introduction

Chocolate Cherry Crinkle Cookies are a delightful treat that combines rich, fudgy chocolate with bursts of sweet and tart cherry flavor. Their crackly, powdered sugar-coated tops create a stunning look that’s perfect for the holidays or any cozy occasion. Easy to make and irresistibly delicious, these cookies will quickly become a favorite in your baking rotation.

A close-up view of a richly textured chocolate chip cookie with a vibrant deep red base layer. The cookie surface is cracked, showing the soft, moist inside, dusted with a fine layer of white powdered sugar. Scattered on top are thick, glossy dark chocolate chips that appear melted in spots, adding shine and a rich contrast to the red. The photo focuses tightly on the cookie's texture and colors. 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 (good quality, 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 medium microwave-safe bowl, combine the vegetable oil and chopped chocolate. Microwave in 30-second bursts, stirring between, until the mixture is smooth. Let it cool for 5 minutes.
Step 2: In a large mixing bowl, whisk together the melted chocolate and oil mixture with 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 gently with a spatula just until no dry streaks remain. Carefully fold in the cherry preserves or dried cherries to distribute evenly without overmixing.
Step 4: Prepare two shallow bowls: one with ½ cup granulated sugar and the other with 1 cup powdered sugar.
Step 5: Using a small cookie scoop (about 1.5 tablespoons), form dough balls. Roll each ball first in granulated sugar until fully coated, then roll in powdered sugar until completely covered, resembling a snowball.
Step 6: Place the coated dough balls 2 inches apart on baking sheets lined with parchment paper or silicone mats.
Step 7: Bake at 350°F (175°C) for 10–12 minutes. The cookies should be puffed and cracked on top but still slightly soft in the center. Avoid overbaking; they will firm up as they cool.
Step 8: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The powdered sugar will settle into the cracks, creating their signature crinkled look.

Tips & Variations

Use 60–70% dark chocolate for the best flavor and fudgy texture.
Room temperature eggs help the batter emulsify smoothly for even mixing.
Do not overmix after adding flour; stir just until combined to keep cookies tender.
Use cherry preserves with chunks of fruit for better texture rather than smooth jam.
Double rolling in granulated sugar then powdered sugar enhances cracking and appearance.
For gluten-free cookies, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
Make vegan by replacing eggs with flax eggs (2 tbsp ground flax + 5 tbsp water) and using dairy-free chocolate.
Add ½ tsp almond extract along with vanilla for a cherry-almond twist.
Swap cherry preserves for chopped dried tart cherries for a chewy, intense cherry flavor.
Use white chocolate and dried cherries instead of dark chocolate and preserves for a white chocolate cherry variation.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days, layering parchment paper between them to prevent sticking. To freeze, place baked cookies (without powdered sugar coating) in a freezer-safe container for up to 2 months. Thaw completely before rolling in sugar to restore their signature crinkle finish. Warm cookies may lose the powdered sugar coating, so ensure they are fully cooled before storing.

How to Serve

A close-up of a red velvet cookie with a cracked surface covered in a light dusting of powdered sugar. The red interior shows through the cracks, with several large, melting dark chocolate chips scattered across the top, adding a glossy texture. The cookie's surface looks soft and moist, with a contrast between the bright red crumb and the dark chocolate pieces. The background is a white marbled texture. 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 generally too smooth and liquidy for this recipe. Cherry preserves with fruit pieces yield better texture and flavor in the cookies.

Why do the cookies need to be rolled twice in sugar?

The first roll in granulated sugar creates a barrier that helps the powdered sugar stick and encourages the characteristic cracking as the cookies bake, enhancing both texture and appearance.