This recipe for Cherry Thumbprint Cookies has been in my weeknight and holiday rotation for years. I first made these on a quiet winter afternoon when I wanted something simple to bake with the kids: just butter, sugar, a couple of egg yolks, and good cherry pie filling. The result was an immediate family favorite—soft, buttery rounds with a bright jewel-like cherry center that always draws compliments. They are approachable for a new baker yet flexible enough for more experienced cooks to tweak with glazes or alternative fillings. What makes this version special is its clean, straightforward ingredient list and dependable technique. The dough is forgiving: quick to mix, easy to shape, and it bakes into a delicate cookie that keeps its shape while forming a shallow well for the filling. The texture is tender rather than crumbly, with a slight chew from the sugar and a melt-in-your-mouth feel from the butter. For me, the small cherry in each indentation is a tiny celebration—one bite feels like a miniature fruit tart. I love how portable these are. They’ve been taken to potlucks, slid into lunchboxes, and arranged on festive plates at holiday gatherings. They’re a great recipe to teach children because the steps are tactile—rolling balls, making the thumbprint, spooning the filling—and the payoff is instant. The balance of buttery dough and bright cherry filling makes for a cookie that’s both nostalgic and elegant.

Ingredients

• Butter (1 cup): Use unsalted, softened butter at room temperature so it creams easily with the sugar; brands like Land O Lakes or Plugrá give a reliably rich flavor and uniform texture.
• Sugar (1/2 cup): Regular granulated sugar provides the right sweetness and helps create a slight caramelized edge; you can substitute a bit of superfine sugar for a smoother mouthfeel.
• Egg yolks (2): Use only yolks for extra tenderness and richer color—reserve whites for another use like an omelet or meringue to avoid waste.
• Vanilla extract (1 teaspoon): Pure vanilla adds depth; if you have Madagascar or Tahitian vanilla, it will lend a fuller aroma than imitation extract.
• All-purpose flour (2 cups): Measure by spooning flour into the cup and leveling with a knife to avoid dense dough; King Arthur or Gold Medal work well here.
• Salt (1/4 teaspoon): A small pinch heightens sweetness and rounds the flavor—omit only if using salted butter and you prefer less salt.
• Cherry pie filling (1 cup): Use a high-quality jarred filling (one cherry per cookie); Busch’s or store-brand fillings are convenient—choose a brighter cherry for better color and flavor.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper so cookies release cleanly and cleanup is easier. Use a standard half sheet pan for even spacing; preheating ensures predictable bake time and edges that turn lightly golden. Make the dough: In a large bowl, cream together 1 cup softened butter and 1/2 cup sugar until light and fluffy—about 2 to 3 minutes with an electric mixer on medium speed, or 4 to 5 minutes by hand. Scrape the bowl, then add 2 egg yolks and 1 teaspoon vanilla extract; mix until smooth. The fat from the yolks adds tenderness and color. Incorporate dry ingredients: Stir in 2 cups all-purpose flour and 1/4 teaspoon salt until a soft dough forms. Do not overmix; just combine until there are no streaks of dry flour. If the dough feels too sticky, chill for 10–15 minutes to firm it slightly—this helps maintain shape when rolling. Shape the dough: Roll the dough into 1-inch balls (about a generous tablespoon each) and place them 1 inch apart on the prepared baking sheet. Use your thumb or the back of a small spoon to create a shallow indentation in each ball—press gently and steadily so the sides remain intact. Add the filling: Spoon a small amount of cherry pie filling into each indentation, aiming for about one cherry plus a little syrup per cookie so the filling doesn’t overflow. If cherries are large, halve them to keep the balance between dough and fruit. Bake: Bake for 12–14 minutes, until the edges are just turning lightly golden and centers are set. Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely—this short rest prevents the jam from sliding out while still allowing the cookie to finish setting.

Storage Tips

Store baked cookies in an airtight container at room temperature for up to 3 days; place parchment layers between layers to prevent sticking. For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months—add a sheet of parchment between layers. To thaw, move to the refrigerator for several hours, then bring to room temperature before serving so the filling softens. If freezing dough balls, flash-freeze them on a tray, then transfer to a bag; bake straight from frozen adding 1–2 minutes to the bake time.

Ingredient Substitutions

For a dairy swap, use a plant-based stick butter substitute that measures like butter—note texture will be slightly different. To reduce sugar gently, try 1/3 cup plus 1 tablespoon instead of 1/2 cup; cookies will be less sweet but still balanced with the fruit filling. Use reduced-sugar cherry filling or chopped maraschino cherries packed in light syrup for a brighter, less jammy center. For a gluten-free option, substitute a 1-to-1 gluten-free flour blend and chill dough slightly longer to prevent spreading.

Serving Suggestions

Serve these on a decorative platter with a dusting of powdered sugar or a thin vanilla glaze (1/2 cup powdered sugar mixed with 1–2 teaspoons milk and 1/4 teaspoon vanilla). Pair with tea or coffee for afternoon tea, or arrange with other small cookies for a holiday cookie plate. For a festive touch, garnish each cookie with a tiny mint leaf or a sprinkle of lemon zest to contrast the cherry sweetness.

Cultural Background

Thumbprint cookies trace roots to Scandinavian baking traditions where small, filled cookies were common for celebrations. Over time they traveled across Europe and became a staple in American holiday baking—each region adding its favorite preserves. The form is simple and versatile, offering a blank canvas for seasonal fillings and cultural flavors, from apricot preserves in Central Europe to date or nut pastes in other traditions.

Seasonal Adaptations

In summer, swap cherry pie filling for fresh jam or macerated berries for a lighter, fruit-forward bite. In winter, use spiced plum or cranberry-orange preserves to complement holiday spices. For spring, add a touch of lemon zest to the dough for brightness. You can also top with crushed pistachios or toasted almond slivers to introduce a nutty contrast appropriate for autumn gatherings.

Meal Prep Tips

For easy week-of serving, roll dough into balls and store them in a single layer in an airtight container for up to 2 days, then press and fill just before baking for the freshest texture. Alternatively, bake a full sheet and freeze half for later—reheat gently at 300°F for 5–7 minutes to refresh. Use labeled freezer bags to track dates and rotate your stash easily.

These cherry thumbprint cookies are simple, forgiving, and endlessly adaptable—small joys of butter and fruit that bring people together. Try them next weekend and make a double batch: you’ll be glad you did.