Welcome
These Chocolate Cherry Thumbprint Cookies are a small, elegant treat that balances rich cocoa dough with bright cherry jam. I’ve baked and tweaked them dozens of times to get a tender cookie that holds a glossy jam well without spreading.
Why Make This Recipe
- Deep chocolate flavor plus a burst of cherry makes these cookies feel decadent but familiar.
- They travel and store well, so they’re great for bake sales, holiday trays, or lunchbox treats.
- The dough is simple — butter, sugar, cocoa, and flour — so you can make it with basic pantry staples.
- Prep and bake in under an hour when you don’t chill long, but chilling improves texture for gift-worthy results.
- Personal note: I love these because the cherry center brightens each bite and the chocolate stays soft, which is a combination my family requests every winter.
Check out my tested version for ingredient proportions and step-by-step photos here: Chocolate Cherry Thumbprint Cookies (tested).
Recipe Overview
- Prep time: 20 minutes active (plus 30–60 minutes chill, optional)
- Cook time: 10–12 minutes per batch at 350°F (177°C)
- Total time: 40–90 minutes depending on chill time
- Servings: about 24 cookies (1.5-inch dough balls)
- Difficulty: Easy — basic creaming and simple shaping
- Method: Creaming method, chilled dough is rolled into balls, indented with a thumb or spoon, then baked and filled with cherry jam or preserves.
My Experience Making This Recipe
On my fourth test batch I reduced the sugar slightly and added a touch more cocoa to sharpen the chocolate note without drying the cookie. Chilling the dough for at least 30 minutes made the biggest difference in keeping neat round shapes and preventing excess spreading.
How to Make Chocolate Cherry Thumbprint Cookies
You’ll cream room-temperature butter with sugar, beat in an egg and vanilla, then sift in cocoa, flour, and a pinch of salt. Scoop 1–1½ tablespoon balls, chill if you can, then make a small well in each and bake on a lined sheet at 350°F (177°C) for 10–12 minutes until edges are set. When cooled, fill wells with about 1/2 teaspoon of cherry jam or preserves and allow them to set on a wire rack.
Expert Tips for Success
- Use room-temperature butter (about 65–70°F/18–21°C) so it creams smoothly and traps air for a tender crumb.
- Weigh flour if possible (about 120 g per cup) to avoid dense cookies from overpacked flour.
- Chill the dough 30–60 minutes; chilled dough spreads less and produces a deeper chocolate flavor.
- Make the thumbprints while cookies are warm (right out of the oven) or immediately after a 1–2 minute rest; warm cookies accept jam more easily but don’t overfill.
- Use an offset spatula and a silicone baking mat or parchment paper to prevent sticking and encourage even browning.
How to Serve Chocolate Cherry Thumbprint Cookies
- Arrange them on a simple white plate with a dusting of powdered sugar for a classic look.
- Pair with espresso or a semi-sweet wine for a dessert course at dinner parties.
- Add fresh cherries or a sprig of mint to the serving plate for a seasonal touch.
- Box them in layers separated by parchment for gifting during holidays.
Storage and Reheating Guide
- Room temperature: Store in an airtight container for up to 4 days; keep in a single layer or separate layers with parchment.
- Refrigeration: You can refrigerate up to 1 week, but bring to room temperature for 15–20 minutes before serving to soften the jam and chocolate.
- Freezing: Freeze unfilled baked cookies in a single layer for 1 hour, then transfer to a freezer bag or container for up to 3 months. Thaw at room temperature and add jam after thawing.
- Reheating: Warm a single cookie in a 300°F (150°C) oven for 3–5 minutes if you want a slightly soft center; avoid microwaving for long, which can make the cookie overly soft or rubbery.
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it; chill dough longer to help structure.
- Dairy-free: Use vegan butter sticks and a flax “egg” (1 tbsp ground flax + 3 tbsp water, chilled) for a reliable swap.
- Fudge center: Replace jam with a spoonful of thick fudge ganache for a richer bite — chill briefly so ganache sets.
- Almond-cherry twist: Add 1/2 teaspoon almond extract and top jam with slivered almonds for crunch and a marzipan-like note.
Nutritional Highlights
- These are an indulgent cookie — expect moderate calories from butter and sugar; portion control (1–2 cookies) keeps treats reasonable.
- They provide quick energy (carbs and sugar) and a small amount of protein from butter/egg.
- Allergen note: Contains dairy, egg, and wheat (unless adapted); check jam ingredients for added allergens like sulfites.
Troubleshooting Common Issues
- Cookies spread too flat: Your butter may be too soft or the dough not chilled enough. Chill the dough 30–60 minutes and bake on a cool sheet.
- Thumbprints fill sinks or lose shape: Make the indent immediately after baking while the cookie is slightly warm, or if cooled, press gently again with the back of a spoon before filling.
- Jam runs during baking: Avoid overfilling; add jam after baking and cooling for best hold.
Frequently Asked Questions
Q1: Can I use fresh cherry jam or do I need store-bought preserves?
A1: Both work fine. Store-bought preserves are thicker and glossy, which helps presentation. If using fresh jam, simmer it briefly to reduce water content so it won’t run.
Q2: How large should the indent be for the jam?
A2: Aim for a 1/4- to 1/3-inch deep well about 1/2 inch wide; that holds about 1/4–1/2 teaspoon of jam. Too deep and the cookie collapses; too shallow and the jam can overflow.
Q3: Can I make the dough ahead?
A3: Yes — you can refrigerate shaped dough balls for up to 24 hours or freeze for up to 3 months. Bake from chilled or partially thawed; add 1–2 minutes to baking time if very cold.
Q4: Why are my cookies cakey instead of tender and short?
A4: Overmixing after adding flour or too much egg can give a cakier texture. Mix just until incorporated and stick to the recipe egg amount; if you want a shorter cookie, add 1–2 tablespoons more butter or reduce the egg slightly.
Conclusion
If you want extra inspiration or alternate versions to compare, check these helpful recipes: 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.
Chocolate Cherry Thumbprint Cookies
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these elegant chocolate cookies filled with bright cherry jam for a delightful dessert treat.
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup cocoa powder
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup cherry jam or preserves
Instructions
- Cream the butter and sugar together until light and fluffy.
- Beat in the egg and vanilla extract.
- Sift in the cocoa, flour, and salt; mix until just combined.
- Chill the dough for 30–60 minutes for better shaping.
- Scoop 1–1.5 tablespoon balls of dough and place on a lined baking sheet.
- Indent each ball with your thumb or the back of a spoon.
- Bake at 350°F (177°C) for 10–12 minutes until edges are set.
- Once cooled, fill the indentations with cherry jam and let them set on a wire rack.
Notes
Chilling the dough improves the texture of the cookies and reduces spreading during baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg