Description
These chocolate cherry thumbprint cookies combine a tender chocolate shortbread with a glossy cherry filling, making them a nostalgic treat that’s perfect for the holidays.
Ingredients
- 1 cup (226 g) unsalted butter
- 2/3 cup (130 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/2 tsp salt
- Seedless cherry preserves (for filling)
Instructions
- Cream the butter and sugar until light.
- Beat in the egg and vanilla.
- Whisk together flour, cocoa powder, and salt; fold into the butter mixture until just combined.
- Chill the dough for 30 minutes.
- Roll into 1-inch balls and place on a baking sheet.
- Press centers with a spoon to make a well.
- Bake at 350°F (175°C) for 10–12 minutes.
- Re-press any wells after baking; cool before filling with cherry preserves.
Notes
For best results, chill the dough to prevent excess spreading. Use seedless preserves for a clean filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American