This Cherry Thumbprint Cookie Recipe is a favorite any time of the year. They look amazing, smell scrumptious and taste delicious. Everything about these cherry almond cookies makes you want just one more.
Cherry Thumbprint Cookies
Cherry Thumbprint Cookie Recipe
These thumbprint cookies might seem like they aren’t as easy to make since they have about eight ingredients but believe me they are so worth it. Plus you can easily switch out the filling for any flavor. Enjoy!
Cherry Thumbprint Cookies
What you will need to make your Cherry Almond Cookies is in this picture below. However, I have it displayed in a recipe list form to print out towards the bottom of the page.
affiliate links can be found on this blog at no cost to you.
Start by gathering your ingredients and Preheat your oven to 350 degrees.
In a large mixing bowl, add the butter, cream cheese, and brown sugar and mix until everything is creamed together. Add in the egg, almond extract, and vanilla extract and continue to mix until well combined.
In a medium sized bowl, add the flour and salt and mix together. Slowly add the flour mixture into the wet ingredients and mix until well combined.
Cover the bowl and chill for several hours.
Using a small cookie scoop, scoop 1-inch balls and roll them into balls.
Place the dough onto your cookie sheet and press a small well into the tops of them with your thumb.
Grab a maraschino cherry and gently squeeze it in a paper towel, to make sure it’s not wet, and place it into the well of your cookie.
If the cherries are still wet they will leave red stains around the top of your cookies.
Bake for about 12 minutes and cool completely on a cooling rack.
Once all of the cookies are baked and cooled, place the white chocolate chips into a microwave safe bowl. Microwave the chocolate for 20 seconds, stir and then microwave 5-7 seconds at a time until the chocolate is all melted.
Pour the melted chocolate into a baggie, snip the end just very slightly and drizzle the chocolate all over your cookies.
Let the cookies sit for a few minutes so the chocolate can set.
These Cherry Thumbprint Cookies are Amazing!
Serve these up on your holiday cookie tray or anytime during the summer for a sweet cherry treat
Maraschino Cherry Thumbprint Cookies
Baking Supplies
Please remember to SHARE on Facebook and PIN IT!
FOLLOW ME ON PINTEREST BY CLICKING HERE
Cherry Thumbprint Cookie Recipe
Cherry Thumbprint Cookies
Ingredients
- 1 stick unsalted butter – softened
- 8 oz cream cheese – softened
- 1 cup light brown sugar – packed
- 1 egg
- 1 tsp. almond extract
- 1/2 tsp. vanilla extract
- 2 cups all purpose flour
- 1/2 tsp. salt
- 20 oz. jar maraschino cherries – drained and patted dry
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, add the butter, cream cheese, and brown sugar and mix until everything is creamed together. Add in the egg, almond extract, and vanilla extract and continue to mix until well combined.
- In a medium sized bowl, add the flour and salt and mix together. Slowly add the flour mixture into the wet ingredients and mix until well combined.
- Cover the bowl and chill for several hours.
- Using a small cookie scoop, scoop 1-inch balls and roll them into balls. Place the dough onto your cookie sheet and press a small well into the tops of them with your thumb.
- Grab a maraschino cherry and gently squeeze it in a paper towel, to make sure it’s not wet, and place it into the well of your cookie.
- *Note – If the cherries are still wet they will leave red stains around the top of your cookies.
- Bake for about 12 minutes and cool completely on a cooling rack.
- Once all of the cookies are baked and cooled, place the white chocolate chips into a microwave safe bowl. Microwave the chocolate for 20 seconds, stir and then microwave 5-7 seconds at a time until the chocolate is all melted. Pour the melted chocolate into a baggie, snip the end just very slightly and drizzle the chocolate all over your cookies. Let the cookies sit for a few minutes so the chocolate can set.
Leave a Reply