Chocolate Cherry Thumbprint Cookies are a comforting balance of tender chocolate shortbread and bright cherry jam in the center. They’re special because the cocoa-rich dough stays soft while the cherry preserves add a pop of tart sweetness. I’ve baked these dozens of times for holidays and weeknight treats, and they always disappear first.
Why Make This Recipe
- The flavor contrast is delightful: deep chocolate dough with a bright cherry center makes every bite interesting.
- They’re easy to make ahead and freeze, which is great for holiday cookie trays or last-minute company.
- The recipe uses simple pantry ingredients and bakes at a standard 350°F (175°C), so it’s beginner-friendly.
- They travel well for potlucks and can be dressed up with a chocolate drizzle or chopped nuts.
- Personal insight: I love making these when fresh cherries are in season — the jam tastes brighter and brings the cookie alive; I also started from a trusted tested base I often reference (tested base).
Recipe Overview
- Prep time: 20 minutes (plus 30 minutes chilling)
- Cook time: 10–12 minutes per batch at 350°F (175°C)
- Total time: about 1 hour (includes chilling)
- Servings: ~24 cookies (using a 1-tablespoon scoop)
- Difficulty: Easy
- Method: Cream butter and sugar, add dry ingredients including unsweetened cocoa, shape into balls, make thumbprints, fill with cherry preserves, and bake until set.
My Experience Making This Recipe
I tested this recipe multiple times to get a soft, not crumbly texture. Chilling the dough for at least 30 minutes prevented spreading and kept the thumbprint wells intact. I also experimented with fillings—preserves vs. whole-fruit pie filling—and found preserves hold their shape better.
How to Make Chocolate Cherry Thumbprint Cookies
You’ll cream room-temperature butter with granulated and/or powdered sugar until light, then beat in an egg and vanilla. Fold in a mixture of all-purpose flour, unsweetened cocoa powder, and a pinch of salt until a uniform dough forms, chill briefly, then roll into 1-tablespoon balls. Press an indentation in each ball with your thumb or the back of a 1/2 teaspoon, fill with about 1/2 teaspoon cherry preserves, and bake at 350°F (175°C) for 10–12 minutes until just set around the edges. Expect a soft, tender cookie with a slightly glossy jam center.
Expert Tips for Success
- Use room-temperature butter (about 65–68°F / 18–20°C) so it creams evenly with sugar and traps air for a lighter texture.
- Chill the dough 30–60 minutes on a sheet pan — this reduces spread and helps the thumbprints hold their wells.
- For even cookies, use a small cookie scoop (1 tablespoon) and press indentations with the back of a measuring spoon.
- Choose thick cherry preserves (rather than runny jam) to avoid leaks in the oven; measure 1/2 teaspoon per well.
- Line baking sheets with parchment or a silicone mat and rotate pans halfway through baking for uniform color and doneness.
How to Serve Chocolate Cherry Thumbprint Cookies
- Arrange them on a platter dusted with powdered sugar for holiday dessert tables.
- Serve warm with a scoop of vanilla ice cream — the contrast of warm jam and cold ice cream is lovely.
- Pack them in cellophane bags tied with ribbon for gifts or potluck contributions.
- For a refined look, drizzle melted dark chocolate over the cooled cookies and sprinkle with flaked sea salt.
Storage and Reheating Guide
Store cookies in an airtight container at room temperature for up to 4 days; layer parchment between layers to prevent sticking. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. To thaw, place cookies on the counter 30–60 minutes or warm briefly at 300°F (150°C) for 3–5 minutes to refresh softness. If baking from frozen dough, add 2–3 minutes to the baking time.
Recipe Variations
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum; chill dough longer (45–60 minutes).
- Dairy-free: Use vegan stick butter and a flax “egg” (1 tbsp ground flax + 3 tbsp water, chilled) or a commercial egg replacer — expect a slightly denser crumb.
- Fudge center: Swap cherry preserves for a small dollop (about 1/2 teaspoon) of chocolate ganache for a fudgy center.
- Nutty twist: Roll the cookie dough balls briefly in finely chopped toasted almonds or hazelnuts before indenting for texture.
Nutritional Highlights
- These cookies are a treat — expect moderate calories from butter and sugar; portion control (1–2 cookies) keeps indulgence reasonable.
- Cocoa adds antioxidants compared with plain vanilla cookies, and cherry preserves contribute vitamin C in small amounts.
- Allergen note: contains wheat, dairy, and eggs; see the gluten-free and dairy-free variations above for adaptations.
Troubleshooting Common Issues
- Cookies spread too much: Chill dough longer and ensure butter wasn’t too warm (should be soft, not greasy). Reduce oven temp by 10°F if your oven runs hot.
- Indentations disappear in the oven: Make deeper wells before baking and chill the tray so the dough firms up. Press wells again briefly right after they come out if needed and then fill.
- Jam leaks and browns: Use thicker preserves and avoid overfilling; add jam after removing cookies from the oven if your preserves are very runny.
Frequently Asked Questions
Q: Can I make the dough ahead and bake later?
A: Yes. You can refrigerate shaped, unbaked dough (with indentations) for up to 48 hours; bring to chill temperature and bake as directed. For longer storage, freeze dough balls on a tray, then transfer to a bag for up to 3 months; add a few minutes to baking time when baking from frozen.
Q: How do I prevent jam from burning in the oven?
A: Use preserves that are thick and slightly set. Place the filling in after baking if you find it browns; fill with warmed jam once cookies are out for a glossy finish.
Q: Can I use fresh cherries instead of preserves?
A: Fresh cherries can be cooked down into a quick jam or compote first — raw cherries will release too much juice and make the cookies soggy. Simmer pitted cherries with a little sugar and cornstarch to thicken before filling.
Q: What’s the best tool to make the thumbprint indentation?
A: The back of a 1/2 teaspoon, a wooden spoon handle, or your thumb all work; for uniformity, use the same tool and press gently to make a well about 1/4 inch deep.
Conclusion
If you want more inspiration or recipe variations for Chocolate Cherry Thumbprint Cookies, check these resources: Chocolate Cherry Thumbprint Cookies – If You Give a Blonde a …, Chocolate Cherry Thumbprint Cookies | 3 Yummy Tummies, Chocolate Cherry Thumbprint Cookies – Julie’s Eats & Treats ®, Chocolate Cherry Thumbprint Cookies with Fudge Icing – Granny’s …, and Chocolate Cherry Thumbprint Cookies Recipe – Happy Foods Tube.
Print
Chocolate Cherry Thumbprint Cookies
- Total Time: 60 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Tender chocolate shortbread cookies with a bright cherry jam center that are perfect for any occasion.
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3/4 cup cherry preserves
Instructions
- Cream room-temperature butter with granulated and powdered sugar until light.
- Beat in the egg and vanilla until combined.
- Fold in flour, cocoa powder, and salt to form a uniform dough.
- Chill the dough for at least 30 minutes.
- Roll into 1-tablespoon balls and press an indentation using your thumb or a measuring spoon.
- Fill each indentation with about 1/2 teaspoon of cherry preserves.
- Bake at 350°F (175°C) for 10–12 minutes until just set around the edges.
- Allow to cool before serving.
Notes
For best results, use room-temperature butter and chill the dough to reduce spreading.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg