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59 min
|
easy
|
vegetarian
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.
Order the ingredients from your local store for pickup or delivery (US only).
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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.
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.
Beat in the egg yolk and vanilla extract until fully combined and slightly thickened.
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.
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.
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.
In a small bowl, stir together the cherry jam and lemon juice until smooth and pourable.
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.
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.
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.
| 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.
Post your review and pictures below! ⬇︎ Thanks for your review!
Rose Armstrong: I have made these many times and they always go! They're just right, not too sweet and easy to make.
: Glad these are a regular favorite, Rose!
Karen, New York, NY: My family loved how buttery and tender these cookies were, and the cherry jam centers set up perfectly.
: Happy they were a hit, Karen!
Martha: Really good and ready in no time. The only problem is that they do this strange disappearing act… 😂
: Love that, Martha!
Please post your feedback and pictures here. We’d love to hear from you!
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