Chocolate Cherry Thumbprint Cookies
Tender chocolate thumbprints filled with bright cherry preserves and finished with a silky chocolate drizzle. A festive bite that’s rich, fruity, and fun to make.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, softened
- 0.67 cup granulated sugar
- 1.5 tsp vanilla extract
- 1.5 tbsp milk
- 1.75 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.5 tsp baking powder
- 0.5 tsp fine salt
- 0.25 cup coarse sugar optional, for rolling
- 0.75 cup cherry preserves
- 0.5 cup semisweet chocolate chips
- 1 tsp vegetable oil for melting chocolate
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Whisk flour, cocoa, baking powder, and salt in a bowl; set aside.
- Beat softened butter and sugar until light and fluffy, 2 to 3 minutes.
- Mix in vanilla and milk until smooth.
- Add dry ingredients and blend on low until a soft dough forms; do not overmix.
- Scoop 1-tablespoon portions, roll into balls, and coat in coarse sugar if using.
- Arrange on sheets, spacing 2 inches apart. Press a deep well in each with your thumb or a 1/2-teaspoon measure.
- Fill each indentation with a small spoonful of cherry preserves, avoiding overflow.
- Bake until edges are set and tops look dry, 10 to 12 minutes.
- Cool on the sheet for 5 minutes, then move cookies to a rack to cool completely.
- Melt chocolate chips with oil until smooth; drizzle over cooled cookies and let set.
Notes
Variation: Swap 1/2 tsp almond extract for part of the vanilla, or top each cookie with a halved maraschino cherry after baking. Storage: Keep in an airtight container at room temperature for 4 days, or freeze baked cookies (without drizzle) up to 2 months and add chocolate after thawing.
This recipe is an original creation inspired by classic Chocolate Cherry Thumbprint Cookies flavors. All ingredient ratios and instructions are independently developed.