Cherry Thumbprint Cookies
42 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Buttery shortbread thumbprints with glossy cherry centers, brightened with a whisper of lemon, so every bite is melt-in-your-mouth and not too sweet.
They are clutch for holiday cookie swaps, hostess gifts, or a coffee break, and they are a no-fuss way to finish off that jar of cherry jam hiding in the fridge.
Ingredients (24 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Cookies:
- 1 cup unsalted butter, softened unsalted butter 8 oz
- ½ cup granulated sugar granulated sugar
- ¼ cup light brown sugar, packed light brown sugar 1.72 oz
- 1 large egg yolk large egg 1 ct large (for egg yolk)
- 1 tsp vanilla extract pure vanilla extract 1 tsp
- 2 cups all-purpose flour all-purpose flour 0.55 lb
- ¼ tsp salt salt
Ingredients for the Filling:
- ½ cup cherry jam cherry jam 5.62 oz
- ½ tsp fresh lemon juice lemon 0.06 ct (for fresh lemon juice)
How to Make Cherry Thumbprint Cookies
-
Preheat and pan prep
Heat the oven to 350 F, 175 C if you swing metric.
Line two rimmed baking sheets with parchment for easy release and even bottoms.
-
Cream butter and sugars
In a stand mixer with the paddle or using a hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium until light and fluffy, about 2 to 3 minutes.
Scrape the bowl and beat in the egg yolk and vanilla until glossy and fully combined.
-
Combine dry and form dough
Whisk the flour and salt in a bowl to disperse the salt evenly.
Add the dry mix to the mixer on low and mix just until a soft dough forms with no dry pockets, stopping as soon as it comes together.
-
Chill for control
Press the dough into a flat disk, wrap, and chill 20 to 30 minutes to reduce spread and make rolling clean.
-
Portion and roll
Scoop 1 tablespoon portions to make 20 to 24 even pieces of dough.
Roll each between your palms until perfectly smooth and place 2 inches apart on the sheets.
-
Make the wells
Use your thumb or a 1/2 teaspoon measuring spoon to press a deep, wide well in each ball without punching through.
If edges crack, just nudge and pinch them back together for neat, tall walls.
-
Mix and fill the cherry jam
Stir the cherry jam with the lemon juice to brighten and loosen it slightly.
Fill each well with about 1/2 teaspoon jam, keeping it a hair below the rim to prevent boil-over.
-
Bake
Bake 12 to 14 minutes until the edges look set and the bottoms are pale golden, rotating the pan halfway for even color.
The centers should still look soft, not dry.
-
Cool and set
Cool on the sheet for 5 minutes so the cookies firm up.
If any wells puffed, gently re-press with the measuring spoon, then transfer to a rack to cool completely so the jam sets shiny.
Substitutions
- Cherry jam -> sour cherry preserves
- Sour cherry brings a brighter, tangier pop that cuts the butter beautifully while keeping that deep red color, and the slightly chunkier texture gives a more rustic, luxurious bite.
- Unsalted butter -> plant-based unsalted butter
- A good 80 percent fat vegan butter bakes up tender and crisp at the edges, but chill the dough 10 minutes longer to keep shape since plant fats soften faster.
- All-purpose flour -> gluten-free 1-to-1 baking blend
- A quality blend with xanthan gum yields a delicate, shortbread-like crumb with almost no sacrifice in texture, and adding 1 extra tablespoon if the dough feels sticky keeps the structure tidy.
Tips
- Weigh your flour
- Aim for about 240 g total so the cookies stay tender and never dry, because packed cups turn thumbprints into sand.
- Butter temperature matters
- Soft means pliable with a slight chill at 65 to 67 F, since too-warm butter makes the cookies spread and swallow the wells.
- Thicken loose jam fast
- Microwave the jam 20 seconds, stir in the lemon, then let it stand 2 minutes so pectin tightens and the fill stays put in the oven.
- Use a 1/2 teaspoon as your stamper
- A metal measuring spoon makes clean, repeatable wells so every cookie holds the same amount of jam and bakes evenly.
- Freeze shaped dough for laser-clean edges
- Pop the filled, shaped cookies on the sheet into the freezer for 8 to 10 minutes before baking to minimize spread and keep those tall walls.
Nutrition Facts *
| Energy | 168 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 8 | g |
| Carbohydrates | 22 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies spread too much and lose the wells?
- Your butter was likely too warm or the dough was under-chilled, so chill the portioned cookies 10 minutes before baking and be sure to bake on cool sheets lined with parchment.
- The jam boiled over and made a mess, what happened?
- You probably overfilled the wells or used a very runny jam, so keep the fill just below the rim and stir the jam with lemon, then let it stand a minute to lightly thicken before filling.
- My dough is cracking when I press the wells, how do I fix it?
- Roll each ball very smooth, press slowly rather than in one hard push, and pinch any small cracks right away so the walls stay intact.
- Can I use a whole egg instead of just the yolk?
- A whole egg adds extra moisture and lift that makes the cookies puff and spread, so stick to the yolk for a classic short, tender crumb.
- How do I store these and keep them fresh?
- Cool completely and store airtight at room temperature for up to 5 days, or freeze in a single layer until solid then bag for 1 month and thaw uncovered so the surfaces stay crisp.
- Can I make the dough ahead?
- Yes, refrigerate up to 48 hours tightly wrapped, and let it sit 10 minutes at room temp before scooping if it is too firm to portion cleanly.
Serving Suggestions
Perfect with a strong espresso or black tea, these cookies also love a drizzle of melted dark chocolate for a cherry cordialesque finish without the fuss.
For a fun twist, shower the cooled tops with finely chopped toasted almonds to lean into that cherry-almond vibe that always hits.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
