This Cherry Thumbprint Cookie recipe will make a great addition to any Christmas cookie tray. Can easily be tweaked for any flavor filling!
A classic on any cookie tray is always thumbprint cookies. This Cherry Thumbprint Cookie recipe is yet another easy cookie recipe to make with the kids. Using cherry pie filling will give the cookies just enough moisture to make them irresistible!
The dough can be made ahead of time, formed in to balls with the thumbprint. When you are ready to bake them, just place the frozen balls on a parchment-lined cookie sheet, allow to thaw for about 15 minutes and then add the cherry filling!
UPDATE: Because of comments and emails that I received about these cookies, I wanted to add a few extra tips to help you end up with fabulous cookies. One of the biggest problems that people have is that they spread out too much. Follow these tips and you should be fine:
- Do NOT use margarine. It didn't even occur to me that people would substitute margarine (since I haven't had it in about 30 years), but quite a few people have used margarine and ended up with a disaster!
- One thing that I can't stress enough…you need to use parchment paper with this recipe when you bake them. if you don't – I can guarantee you that your cookies will spread too much (because of the high butter content) and they will look nothing close to my picture. PLEASE check out my why you should be using parchment paper for baking post for more information!
- You want to put these in the oven while the dough is still cold. This will help minimize spreading. So, if you are like me, you get distracted by your kids 50 times while doing ANYTHING, then do this: after you have rolled your balls and made the indentation, place your cookie sheet (full of balls) in the freezer for a few minutes. Once they are cold again, fill them immediately and get them in the oven!
The cookies are going to spread a little no matter what you do (because of how much butter is in them), but if you use parchment paper and you place the cookies in the oven “cold”, they will start to cook on the outside (helping them keep their shape) before the inside gets warm enough to spread!
Cherry Thumbprint Cookie Recipe
To make them, you will need:
INGREDIENTS:
- 1 cup softened Butter
- 1/2 cup Sugar
- 2 cup Flour
- 1 tsp vanilla
- 1 can Cherry Pie Filling
- 1 cup Powdered Sugar
- 1-2 tsp Milk
DIRECTIONS:
- Preheat oven to 375.
- Cream together butter and sugar and vanilla
- Mix in flour (your dough will look crumbly).
- Roll dough into round balls and place on a parchment-paper lined cookie sheet.
- Make thumbprints in each dough ball and fill with your a cherry from the pie filling.
- Bake for 15 mins until edges start to get lightly brown and cookie sets up.
- Allow to cool on cookie sheet for 15 minuutes.
- Mix powdered sugar with milk to make a thick glaze.
- Place in corner of zipper bag and clip corner to pipe.
- Pipe icing in perpendicular lines across cookie to decorate.
You can also easily use apple pie filling (you will probably need to cut up the apples a little), blueberry pie filling or any other filling! Just have fun with them!
Cherry Thumbprint Cookies
By
These easy to make cherry thumbprint cookies are so delicious and fun to make with the kids!
Yield – about 40 cookies
Preparation Time – 15 minutes
Cooking Time – 15 minutes
Ingredients
- 1 cup softened Butter
- 1/2 cup Sugar
- 2 cup Flour
- 1 tsp Vanilla
- Cherry Pie Filling
- 1 cup Powdered Sugar
- 1-2 tsp Milk
Directions
- Preheat oven to 375.
- Cream together butter and sugar and vanilla
- Mix in flour (your dough will look crumbly).
- Roll dough into round balls and place on a parchment-paper lined cookie sheet.
- Make thumbprints in each dough ball and fill with your a cherry from the pie filling.
- If the dough is even a little bit warm (or “room temperature”), place your cookie sheet in the freezer for 15 minutes to allow the dough to chill back up. You want to put these cookies in the oven while the dough is still cold to minimize spreading!
- Bake for 15 mins until edges start to get lightly brown and cookie sets up.
- Allow to cool on cookie sheet for 15 minuutes.
- Mix powdered sugar with milk to make a thick glaze.
- Place in corner of zipper bag and clip corner to pipe.
- Pipe icing in perpendicular lines across cookie to decorate.
Mindi has been blogging since 2008 sharing her best frugal living tips, recipes and more. When she isn't writing, she spends time as an unpaid cook, maid and chauffeur to her 3 children!
How many cookies does this recipe make?
The picture show a bottle of vanilla…but there is no mention of it in the rccipe. Do I need to add some?
Debbie Karnes
I made these tonight. Turned out great. I did add a touch of vanilla. I made them small and got 3 1/2 dozen. I will add these to my Christmas cookie list!
Is it regular butter or unsalted ?
I use salted butter for almost all my baking (and then if the recipe says to use salt, I just don’t add it)
These were an epic fail when I made them. They all ran together and were paper thin.
Did you use parchment paper when you baked them? If you didn’t, they probably would have flattened out! You HAVE to use parchment paper (which I use every single time I make cookies!)
This is my third year making these but I couldn’t find my original recipe, so I used this. Cookies flattened to death and starting browning with 4min left on the timer. Used parchment and everything =(
I made these cookies as the new Christmas cookie to my baking this year. They turned out perfectly. I did not use the white chocolate drizzle, instead I made a sugar glaze using powdered sugar and butter. They were wonderful!
Do these thumbprint cookies freeze well after baking?
Hi Diane!
I have never tried it (freezing them after baking), but I don’t see why they wouldn’t freeze well!
made these for a cookie exchange at work. I used parchment paper and they still flattened out. Were still edible but will not be making again.
Chris – I’m really sorry that they didn’t work out for you.
I know that you said you won’t be making them again, but others might try this one other tip (that I will edit the recipe to include): after you have rolled your balls and made the indentation, place your cookie sheet (full of balls) in the freezer for a few minutes. The cookies are going to spread a little no matter what you do (because of how much butter is in them), but if you use parchment paper and you place the cookies in the oven “cold”, they will start to cook on the outside (helping them keep their shape) before the inside gets warm enough to spread!
I made these tonight(12/13/14) as the first of my 12 Days of Christmas cookies and they were SUPERB!! I might add that I pre-chill ALL my cookie dough and the results are always superior. Baking is an exact chemistry thing so the details matter…unlike cooking. My mom was a superb baker and she would have loved this version of her more complex recipe!! Merry Christmas!!
How long are they good for once they are baked? Do you store them in the refrigerator?
I just made these, the first tray was not a disaster but they definitely ran together a bit. They were in the fridge for 15 minutes before baking. I put the second tray in the freezer instead of the fridge and they came out perfect!
I made these as part of my Christmas cookies to give to friends and family but the first batch didn’t quite make it between me, my husband and step-daughter ‘sampling’ them lol. They were delicious! I followed the tips and used all butter, parchment paper and put them in the freezer for a bit before the oven. They didn’t spread much at all and were delicious! I’m making a double batch tonight so that I have some to give away to family and friends!