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Chocolate Cherry Crinkle Cookies

Chocolate Cherry Crinkle Cookies

These Chocolate Cherry Crinkle Cookies combine rich, velvety chocolate with the bright, tart bursts of dried cherries in a chewy, fudgy texture. Coated in powdered sugar for a classic crinkle look, they offer a perfect balance of soft centers and slightly crisp edges. Easy to make and customizable, they’re ideal for gifting, snacking, or special occasions.

  • Total Time: 1 hour 30 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale

Dry Ingredients

  • 1 cup unsweetened cocoa powder
  • 1 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup sugar
  • ½ cup vegetable oil
  • 2 large eggs (or flax/chia egg for vegan version)
  • 1 teaspoon vanilla extract

Add-ins and Coating

  • ½ cup dried cherries (or dried cranberries as a variation)
  • 1 cup powdered sugar (for coating)

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the unsweetened cocoa powder, all-purpose flour, baking powder, and salt to ensure even distribution.
  2. Mix Wet Ingredients: In a large bowl, beat the sugar and eggs until light and fluffy. Add in the vegetable oil and vanilla extract and mix until smooth and combined.
  3. Incorporate Dry Ingredients and Dried Cherries: Gradually fold the dry ingredients into the wet mixture until a thick dough forms. Gently stir in the dried cherries, spreading them evenly without overmixing.
  4. Chill the Dough: Cover the dough and refrigerate for at least one hour to firm up for easier handling and better shape retention during baking.
  5. Shape and Coat: Preheat the oven to 350°F (175°C). Scoop tablespoon-sized portions of dough and roll into balls. Generously coat each ball in powdered sugar until fully covered.
  6. Bake to Perfection: Place sugar-coated dough balls on a parchment-lined baking sheet spaced apart. Bake for 10-12 minutes until edges set but centers remain soft. Let cookies cool slightly on the baking sheet before transferring to a wire rack.

Notes

  • Don’t skip chilling the dough to improve texture and ease of shaping.
  • Use room temperature eggs for lighter, better-mixed dough.
  • Coat cookies thoroughly with powdered sugar to achieve the signature cracked surface.
  • Watch baking time closely; slightly underbaked cookies will firm up as they cool.
  • Store cookies in an airtight container at room temperature for up to 5 days to keep them soft.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if gluten-free flour used)

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 15g
  • Sodium: 70mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 25mg

Keywords: chocolate cherry cookies, crinkle cookies, fudgy cookies, chewy cookies, gluten-free cookies, holiday cookies