Go Back
- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg, at room temperature - 2 teaspoons pure vanilla extract - 2 ½ cups all-purpose flour - ½ teaspoon baking powder - ¼ teaspoon fine sea salt - 1 cup cherry jam or preserves - ½ cup finely chopped walnuts or almonds (optional) - Powdered sugar, for dusting I pick unsalted butter for better control over salt levels. It gives a rich flavor without overpowering. Granulated sugar adds sweetness and helps with texture. The egg binds the dough and adds moisture. Pure vanilla extract gives a warm, inviting aroma. When choosing flour, I recommend all-purpose flour for its versatility. Baking powder helps the cookies rise slightly. Fine sea salt enhances the overall taste, balancing sweetness. Cherry jam is key for that classic flavor, while walnuts or almonds add crunch. For high-quality ingredients, I visit local markets or trusted brands. Freshness matters, especially for butter and eggs. Always check the jam for real fruit content. This ensures your cookies taste great and look appealing. 1. Start by preheating your oven to 350°F (175°C). This step is crucial for even baking. 2. Line a baking sheet with parchment paper. This helps prevent the cookies from sticking. 3. In a large bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar. Mix until light and fluffy, about 3-4 minutes. 4. Beat in 1 large egg and 2 teaspoons of pure vanilla extract. Ensure the mixture is smooth and well combined. 5. In another bowl, whisk together 2 ½ cups of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon of fine sea salt. 6. Gradually add the dry mixture to the wet ingredients. Mix slowly until a soft dough forms. 7. If you want extra crunch, fold in ½ cup of finely chopped walnuts or almonds. Make sure they are evenly mixed in. 8. Use a tablespoon to scoop the dough. Roll each scoop into a ball about the size of a golf ball. 9. Place the dough balls on the baking sheet, leaving about 2 inches between them. 10. Using your thumb or a teaspoon, press a small indentation in the center of each ball. 11. Fill each thumbprint with a spoonful of cherry jam. Be careful not to overflow. 12. Bake the cookies for 12-15 minutes. Look for lightly golden edges and set centers. 13. Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. 14. Once cool, dust the tops lightly with powdered sugar for a lovely finish. These steps ensure you make the best Cherry Pie Thumbprint Cookies. Enjoy the fun of baking! For the best Cherry Pie Thumbprint Cookies, aim for a light and fluffy texture. Cream your butter and sugar well. Mix for about 3-4 minutes until pale and airy. This step adds air, making your cookies soft. Keep your oven at the right temperature. Preheat it to 350°F (175°C) before baking. Use an oven thermometer to check accuracy. This ensures even baking and helps prevent burnt edges. Pair these cookies with a glass of milk or a cup of tea. Their sweet cherry flavor goes well with these drinks. You can also serve them with coffee for a cozy treat. For a pretty presentation, arrange cookies on a decorative plate. Drizzle melted chocolate over them for a touch of elegance. Add a fresh cherry on top to make them pop. This makes your cookies look as good as they taste! {{image_4}} You can switch up the cherry jam for other fruit jams. Try raspberry, strawberry, or even blueberry. Each choice adds a unique twist. You can also mix in spices or flavorings. A pinch of cinnamon or a dash of almond extract can elevate the taste. Consider adding lemon zest for a fresh zing. For those needing gluten-free options, use almond flour or gluten-free flour blends. You can make these cookies dairy-free by using coconut oil instead of butter. To cut down on sugar, try using a sugar substitute like stevia or monk fruit. This keeps the sweetness without the extra calories. To keep your Cherry Pie Thumbprint Cookies fresh, store them in the right way. Use an airtight container to keep moisture out. Place parchment paper between layers to avoid sticking. This method helps maintain their soft texture. For best results, eat the cookies within one week. If you want to keep them longer, freezing is a great option. To freeze, first let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about one hour until firm. Once frozen, transfer the cookies to a freezer-safe bag or container. For thawing, take out the cookies and leave them at room temperature for about 30 minutes. If you want a warm cookie, pop them in the oven at 350°F (175°C) for 5-7 minutes. This warms them and makes the filling gooey again. Enjoy every bite! How to fix crumbly dough? If your dough is crumbly, add a little water. Start with a teaspoon. Mix well. You want it to stick together but not be wet. If it stays dry, add more water slowly. What can I use if I don't have cherry jam? You can use any jam you like. Try raspberry, strawberry, or blueberry. Each will give a tasty twist to the cookies. Just make sure the jam is thick enough to hold its shape. How long do the cookies last? These cookies can last up to a week when stored well. Keep them in an airtight container. They stay fresh and tasty this way. Can I make the dough ahead of time? Yes, you can prepare the dough a day ahead. Wrap it in plastic wrap and chill it. This makes it easy to bake when you need them. Can this recipe be doubled or halved? You can easily double or halve the recipe. Just keep the same ratios for each ingredient. This way, you get the right taste and texture every time. What is the best way to avoid soggy cookies? To avoid soggy cookies, bake them until lightly golden. Don’t overfill the jam, as it can make them wet. Let them cool fully before storing. This blog post covered all the key steps to bake delicious cookies. We discussed ingredient choices, preparation, and baking tips to ensure success. I shared ideas for flavor variations and dietary options to fit your needs. Plus, I provided storage tips and answered common questions you may have. With the right ingredients and methods, you can make cookies that taste great and impress others. Enjoy the process, and have fun experimenting!

Cherry Pie Thumbprint Cookies

Indulge in the deliciousness of Cherry Pie Thumbprint Cookies, a delightful treat that's perfect for any occasion! With a buttery, melt-in-your-mouth base and sweet cherry jam filling, these cookies are sure to impress. Easy to make in just 40 minutes, they're ideal for sharing with friends or enjoying at home.
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg, at room temperature

2 teaspoons pure vanilla extract

2 ½ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon fine sea salt

1 cup cherry jam or preserves (your choice)

½ cup finely chopped walnuts or almonds (optional for extra crunch)

Powdered sugar, for dusting

Instructions
 

Begin by preheating your oven to 350°F (175°C). While the oven heats, line a baking sheet with parchment paper to prevent sticking.

    In a large mixing bowl, use a hand mixer or a sturdy wooden spoon to cream the softened butter and granulated sugar together. Mix until the mixture is light, fluffy, and pale in color, which should take about 3-4 minutes.

      Beat in the large egg and pure vanilla extract, mixing until fully incorporated and smooth.

        In a separate bowl, combine the all-purpose flour, baking powder, and fine sea salt. Whisk these dry ingredients together until evenly mixed. Gradually add this flour mixture to the wet ingredients, incorporating them slowly until a soft, cohesive dough forms.

          If you're using chopped walnuts or almonds for added texture, gently fold them into the dough with a spatula until equally distributed.

            Using a tablespoon, scoop out portions of dough and roll them into balls, about the size of a golf ball. Place each ball on the prepared baking sheet, ensuring there’s about 2 inches of space between them for spreading.

              Using your thumb or the back of a teaspoon, create a small indentation in the center of each cookie ball. The indentation should be deep enough to hold the filling but not so deep that it reaches the bottom.

                Generously fill each thumbprint with a spoonful of cherry jam, being careful not to let it overflow.

                  Bake the cookies in the preheated oven for 12-15 minutes. They are ready when the edges are lightly golden and the centers appear set.

                    Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. Then, gently transfer them to a wire rack to cool completely.

                      After the cookies have cooled, dust the tops lightly with powdered sugar for an elegant finish.

                        - Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 24 cookies

                          - Presentation Tips: For a delightful presentation, arrange the cookies on a decorative serving plate. Drizzle with melted chocolate for an elegant touch, and top each cookie with a fresh cherry to add a pop of color and flavor!