Cherry Thumbprint Cookies
59 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 45 min | 14 min | 59 min |
Introduction
These cherry thumbprint cookies bake up buttery, tender, and just the right amount of sweet for any cookie craving.
The rich shortbread-style base and bright, jammy cherry center make them feel extra special with very little effort.
They are perfect for holiday cookie trays, potlucks, or a simple make-ahead treat with your afternoon coffee.
Ingredients (24 servings)
Ingredients for the Cookies:
Ingredients for the Filling:
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How to Make Cherry Thumbprint Cookies
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Preheat the oven and prepare the pans
Preheat your oven to 350°F with a rack in the middle position.
Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
-
Cream the butter and sugars
In a large bowl, beat the softened butter with a hand mixer until smooth and creamy.
Add the granulated sugar and brown sugar, then beat until light and fluffy, about two minutes.
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Add egg yolk and vanilla
Beat in the egg yolk and vanilla extract until fully combined and slightly thickened.
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Add the dry ingredients
In a separate bowl, whisk together the flour and salt to break up any clumps.
Add the dry mixture to the butter mixture and mix on low speed until a soft dough forms.
If the dough seems crumbly, keep mixing until it just comes together when pressed with your fingers.
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Chill the dough
Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
Chilled dough holds its shape better and helps prevent the cookies from spreading too much.
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Shape the cookies
Scoop the chilled dough into 1 tablespoon portions and roll each into a smooth ball between your palms.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Use your thumb or the back of a small measuring spoon to press a deep well in each ball.
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Mix the cherry filling
In a small bowl, stir together the cherry jam and lemon juice until smooth and pourable.
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Fill the cookies
Spoon about 1 teaspoon of the cherry filling into each indentation, taking care not to overfill.
If any wells crack, gently press the edges back together with your fingers.
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Bake the cookies
Bake one sheet at a time for 12 to 14 minutes, until the edges look set and just lightly golden.
Rotate the pan halfway through baking for the most even color.
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Cool and serve
Let the cookies cool on the baking sheet for 5 minutes to firm up.
Transfer them to a wire rack to cool completely before storing or serving.
The jam will thicken as the cookies cool, giving a shiny, jewel-like center.
Substitutions
- Cherry jam -> raspberry or strawberry jam
- Use seedless raspberry or strawberry jam for a similar bright red look and flavor, with a slightly tangier finish.
- Unsalted butter -> salted butter
- You can use salted butter and simply skip the added salt, which gives a slightly more buttery, nostalgic bakery flavor.
- All-purpose flour -> 1:1 gluten-free baking blend
- Choose a 1:1 gluten-free baking blend with xanthan gum to keep the cookies tender for gluten-free friends.
Tips
- Measure the flour correctly
- Spoon flour into your measuring cup and level it off, instead of scooping, to avoid dense, dry cookies.
- Keep the butter just softened
- Butter should give slightly when pressed but not feel greasy, which helps the cookies hold their shape during baking.
- Fix spreading cookies fast
- If cookies spread while hot, gently nudge the edges back inward with a spoon to restore a neat round shape.
- Refresh the thumbprints after baking
- Right after baking, press the centers again very lightly if they puff, then add a tiny bit more jam if needed.
- Make them ahead for gifting
- Bake and cool completely, then layer cookies between parchment in airtight tins, which keeps them fresh and tender for days.
Nutrition Facts *
| Energy | 143 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 8 | g |
| Carbohydrates | 17 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my thumbprint cookies crack when I pressed the centers?
- Cracks usually mean the dough was too cold or dry, so let it warm slightly or mix a bit longer.
- How can I tell when the cookies are done baking?
- Look for set edges and a pale golden ring on the bottom; the centers should still look soft but not wet.
- Can I use whole eggs instead of just the yolk?
- Using a whole egg adds extra moisture and can cause more spreading, so stick with the yolk for best texture.
- Can I freeze these cookies?
- Yes, freeze baked cookies in a single layer, then bag, or freeze unbaked dough balls and fill after baking.
Serving Suggestions
These cherry thumbprint cookies pair beautifully with black tea or coffee, especially after a cozy winter dinner.
For a bakery-style twist, drizzle the cooled cookies with a thin vanilla icing or dip the bottoms in melted chocolate.
More pairings:
Reviews
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Martha: Really good and ready in no time. The only problem is that they do this strange disappearing act… 😂
: Love that they came together quickly, Martha! 😊 If you want to slow the “disappearing act,” try making the cookies a touch smaller and stashing a batch in the freezer right after they cool.
Made this recipe? How did it go?
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