Cherry Thumbprint Cookies

These easy Cherry Thumbprint Cookies are a beautiful addition to your cookie trays! The soft, buttery cookie base is topped with cherry pie filling and a sweet vanilla glaze. They’re easy to make and taste delicious, and the bright red cherries bring a festive touch to your table for the holiday season!

Thumbprint cookies are one of my favorite cookies to make! They are so versatile because you can use all sorts of different flavors and toppings to make the perfect cookie. These Cherry Pie Thumbprint cookies have the perfect pop of color and give you just the right amount of sweet and tart flavor.

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What are Thumbprint Cookies?

Classic thumbprint cookies get their name from the way you make them. After rolling each cookie into a ball, you press down into the center with your thumb, literally making a “thumbprint”!

These cookies have been around for centuries, as they are an Americanized version of a Swedish favorite called Hallongrottor. Though traditional thumbprints are made with raspberry jam, you can use any number of fillings, such as lemon curd, Nutella, or pie filling!

Ingredients for Thumbprint Cookies With Cherry

You need the following ingredients for these sweet treats:

All-purpose flour: Flour is the cookie’s base, giving it structure and a soft bite. You could also use cake flour for a softer cookie. 

Kosher salt: To enhance the flavor. If you only have table salt, reduce the amount by half. 

Unsalted butter, room temperature: Provides richness and a tender crumb. You can use salted butter, but then omit the salt!

Granulated sugar: For sweetness and to get that light crispiness on the edge of your cookies.

Pure vanilla extract: Vanilla adds warmth and rounds out the flavors. Use this in both the cookie and the icing.

Almond extract: Complements the cherry flavor perfectly with a slightly nutty, sweet flavor. 

Cherry pie filling: The cherries and fruit glaze add sweetness and texture to the top of the cookies. 

Powdered sugar: We use powdered sugar to create a smooth, sweet icing drizzled on top of each cookie.

Heavy cream: Cream gives the icing richness and smoothness. Milk can work in a pinch but will create a thinner icing. 

You can find detailed amounts and instructions in the recipe card at the bottom of the post!

How to Make Cherry Pie Thumbprint Cookies

When my kids were younger, they loved helping make these cookies and using their thumbs to make the perfect hollow for the filling. Grab your kids and make these together!

Line a large cookie sheet with parchment paper or a silicon mat. 

In a small bowl, combine 2 cups of flour and ½ teaspoon of salt using a whisk.

In a large bowl, cream butter and granulated sugar with an electric mixer or stand mixer fitted with the paddle attachment until light and fluffy, about 2 – 3 minutes. Add the vanilla extract and ¼ teaspoon almond extract, mixing until combined. 

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. The dough should be soft but not sticky. Gather the dough into a ball. 

Use a 1-tablespoon cookie scoop to portion out the dough. Shape dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart. 

Using the back of a teaspoon or your thumb, gently press an indention into the middle of each of the cookie dough balls. Place the sheet in the freezer and chill for 30 minutes. 

While the dough is chilling, preheat your oven to 350°F.

After 30 minutes, remove the baking sheet from the freezer and add a single cherry with a small amount of the fruit glaze from the pie filling.

Bake for 15 – 20 minutes in the preheated oven or until the edges are set and lightly golden brown. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. 

How to Make Icing

To make the icing, whisk together powdered sugar, a few tablespoons of heavy cream, and ¼ teaspoon of pure vanilla extract until smooth. Add more heavy cream if needed to get the right consistency. Then drizzle over the cooled cookies using a piping bag or spoon.

 Allow the icing to set for 1 to 2 hours, or place the cookies in the refrigerator for about 30 minutes for faster results to help the icing firm up more quickly. Serve and ENJOY! 

FAQs

How to Store Cherry Thumbprint Cookies

Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. 

Can I freeze these cookies?

You can freeze the baked cookies before topping and icing them! Once they cool completely, transfer them to an airtight container and freeze for up to 2 months. Thaw and top with cherry filling and icing before serving.

Can I make the cookie dough ahead of time?

Yes, you can prepare this dough up to 24 hours in advance and keep it covered in the fridge. When you’re ready to bake, scoop and bake as directed!

Can I use maraschino cherries in these Cherry Thumbprint Cookies?

Yes, sweet maraschino cherries are a great substitution, although you would lack the fruit glaze from the pie filling. You could make your own by heating the cherry juice in a small saucepan over medium-high to a boil. Whisk together a teaspoon each of cornstarch and lemon juice, whisk into boiling cherry liquid, and cook until very thick, about 5–6 minutes. Once it cools, spoon some into each cookie with a maraschino cherry.

More Cherry Desserts

If you love cherries too, you might want to try one of these sweet treats next time:

Chocolate Cherry Cookies

No Bake Cherry Hot Chocolate Cheesecake

Red Velvet Cherry Dream Bars

Chocolate Cherry Pancakes

Dark Chocolate Cherry Oatmeal Cookies

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