Cherry Thumbprint Cookies

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Cherry Thumbprint Cookies are soft, buttery cookies filled with sweet cherry preserves and topped with a light glaze. A festive and easy treat perfect for Christmas cookie trays or any occasion!

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Keyword: Cherry Thumbprint Cookies

Servings:

Calories: 114kcal

Author: Carrie Barnard

Ingredients

1⅔ cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2/3 cup butter softened
1/2 cup granulated sugar
1 egg
1/2 tsp vanilla extract
1/2 cup cherry pie filling
2 oz white chocolate chips

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Instructions

Preheat oven to 350°F. Line baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in egg and vanilla. Gradually mix in dry ingredients until combined.
Roll dough into 1-inch balls (about 1 Tbsp each) and place 2 inches apart on baking sheets. Press thumb into each to create an indentation.
Bake for 12 minutes, or until lightly golden. While still warm, press indentations again with a spoon handle.
Fill each center with cherry pie filling. Bake 3 more minutes until filling is lightly glazed. Cool completely on a wire rack.
Place white chocolate chips in a microwave-safe bowl. Heat in 20–30 second intervals, stirring between each, until smooth.
Drizzle over cooled cookies. Serve and enjoy!

Notes

Chocolate drizzle: If the chocolate starts to thicken while drizzling, reheat in the microwave for 10–15 seconds and stir until smooth.

Cookie texture: For a softer cookie, slightly underbake them (remove at 11 minutes instead of 12). For a firmer cookie, bake a minute longer.

Dough handling: If the dough is sticky, chill it in the fridge for 20–30 minutes before rolling into balls.

Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

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