The Best Cherry Thumb Cookie Recipe You’ll Ever Try

Cherry thumbprint cookies are a classic dessert that is perfect for any occasion. They are easy to make and delicious to eat. This recipe is the best one you’ll ever try!

I remember thinking about how much I loved the combination of cherries and almond extract, and I wanted to create a cookie that would showcase those flavors. I also wanted to make a cookie that was both visually appealing and delicious, so I decided to use whole maraschino cherries in the center of each cookie.

I was so happy with the way the cookies turned out! They were perfectly soft and chewy, with a delicious cherry flavor. The almond extract added a subtle nutty flavor that complemented the cherries perfectly. I was also pleased with how the cookies looked. The whole maraschino cherries made them look festive and inviting.

I’ve made these cookies many times since then, and they’ve always been a hit with my family and friends. They’re the perfect dessert for any occasion, and they’re always a crowd-pleaser.

Why You’ll Love This Recipe

I first made these cherry thumbprint cookies a few years ago, when I was just starting to get into baking. I was looking for a recipe that was easy to follow and would produce delicious results, and these cookies hit the mark perfectly.

Easy to make: These cookies are so easy to make, even beginners can do it!

Delicious: The combination of fresh cherries and almond extract is simply irresistible.

Perfect for any occasion: These cookies are perfect for parties, potlucks, and everyday snacking.

Kid-friendly: Kids love to help make these cookies, and they love eating them even more!

Questions I often get about this recipe:

Question: What kind of cherry pie filling should I use?

Answer: You can use any type of cherry pie filling you like. However, I recommend using a filling that is not too runny, as this will make the cookies difficult to shape.

Question: Can I use fresh cherries instead of cherry pie filling?

Answer: Yes, you can use fresh cherries instead of cherry pie filling. However, you will need to pit and halve the cherries before using them. You may also want to add a tablespoon or two of sugar to the fresh cherries to sweeten them.

Question: How can I make my cookies chewier?

Answer: To make your cookies chewier, chill the dough for at least 30 minutes before baking. You can also add a tablespoon or two of cornstarch to the dough.

Question: How can I prevent my cookies from spreading too much?

Answer: To prevent your cookies from spreading too much, bake them on a cold baking sheet. You can also chill the dough for at least 30 minutes before baking.

Question: How long can I store these cookies?

Answer: Cherry thumbprint cookies can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months.

What you need to make the cookies:

Ingredients:

1 cup butter, softened

1/2 cup sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup cherry pie filling

1/4 cup whole maraschino cherries

How to make the cookies:

Instructions:

When I was making the cookies, I took my time to cream together the butter and sugar until they were light and fluffy. I also carefully measured the dry ingredients and added them to the wet ingredients gradually, mixing until just combined. I didn’t want to overmix the dough, as this can make the cookies tough.

Once the dough was made, I rolled it into 1-inch balls and placed them on a baking sheet lined with parchment paper. Then, I used my thumb to make an indent in the center of each ball and filled it with cherry pie filling and a whole maraschino cherry.

The cookies baked for about 12-14 minutes, until the edges were golden brown and the cherries were bubbly. I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Preheat oven to 375 degrees F (190 degrees C).

Cream together the butter and sugar until light and fluffy.

Beat in the egg and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Roll the dough into 1-inch balls and place on a baking sheet lined with parchment paper.

Use your thumb to make an indent in the center of each ball.

Fill the indents with cherry pie filling and a whole maraschino cherry.

Bake for 12-14 minutes, or until the edges of the cookies are golden brown and the cherries are bubbly.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Printable Recipe:

Cherry Thumb Print Cookies

Ingredients

1 cup butter, softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cherry pie filling
1/4 cup whole maraschino cherries

Instructions

Preheat oven to 375 degrees F (190 degrees C).
Cream together the butter and sugar until light and fluffy.
Beat in the egg and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Roll the dough into 1-inch balls and place on a baking sheet lined with parchment paper.
Use your thumb to make an indent in the center of each ball.
Fill the indents with cherry pie filling and a whole maraschino cherry.
Bake for 12-14 minutes, or until the edges of the cookies are golden brown and the cherries are bubbly.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For chewier cookies, chill the dough for at least 30 minutes before baking.
To prevent the cookies from spreading too much, bake them on a cold baking sheet.
If you don't have cherry pie filling, you can use your favorite jam or preserves instead.
For a festive touch, dust the cookies with powdered sugar or drizzle them with melted chocolate.

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The Best Cherry Thumb Cookie Recipe You’ll Ever Try