Cherry Pie Thumbprint Cookies
Buttery thumbprint cookies baked until golden with a sweet cherry pie filling nestled in the center — a fun and festive dessert or snack perfect for holidays or anytime.
Equipment
- Mixing bowl
- Electric Mixer
- Baking Sheets
Ingredients
Cookie Dough
- 1½ cups unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp kosher salt
Filling
- 1½ cups cherry pie filling canned
- white chocolate or sugar for optional drizzle optional topping
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy.
- Add vanilla extract and mix until combined. Gradually add flour and salt, mixing until a soft dough forms.
- Roll the dough into 24 (about 1-inch) balls and place them on the prepared baking sheets.
- Use your thumb or the end of a wooden spoon to press an indentation into the center of each dough ball.
- Bake in the preheated oven for about 10–12 minutes until the edges just start to turn golden.
- Remove from oven and gently press the centers again if needed. Fill each indentation with about 1 tablespoon of cherry pie filling.
- Return to the oven for about 2–3 minutes to warm the filling slightly. Cool completely on a wire rack before serving. Optionally drizzle with melted white chocolate or sprinkle with sugar.
Notes
These cookies capture the flavor of cherry pie in a handheld form — buttery cookies with a sweet cherry center. You can use any brand of cherry pie filling or jam, and drizzle chocolate on top for extra sweetness. :contentReference[oaicite:1]{index=1}