This batch of cherry thumbprint cookies has been my go-to when I want a small, elegant cookie that feels homemade and festive without fuss. I first adapted this version from a family friend when I needed something quick for a cookie exchange; the recipe’s simplicity — just butter, sugar, egg yolks, vanilla, flour, and a jar of cherry pie filling — meant I could make a tray in under an hour and still have time to plate them prettily. The result is an approachable, tender cookie with a buttery crumb and a jewel-like cherry center that always brings smiles.

I love these because they hit the nostalgia notes: the soft, shortbread-like base gives way to a juicy burst at the center. They’re crisp at the edges, tender in the middle, and the cherry filling adds both sweetness and a little tart brightness that keeps them from being cloying. These are the cookies I reach for when I want a small bite with my coffee or a stack for a holiday platter. Make them with a jarred cherry filling for speed, or use preserved cherries for a slightly more artisanal result.

Ingredients

• Butter (1 cup): Use unsalted butter, softened to room temperature for proper creaming. I prefer European-style butter for its richer flavor, but any unsalted stick butter works fine. Softening to the touch ensures the sugar integrates fully, creating a light, tender texture.
• Granulated sugar (1/2 cup): Standard granulated sugar provides structure and a slight crispness at the cookie edges. For a more caramel note, replace up to half with light brown sugar, but expect a slightly softer cookie.
• Egg yolks (2): These add richness and tenderness without extra liquid from whites. Bring them to room temperature for smoother incorporation.
• Vanilla extract (1 teaspoon): Pure vanilla gives the best aroma; imitation vanilla will still work but the flavor is less complex.
• All-purpose flour (2 cups): Spoon and level for accurate measurement to avoid a dry, crumbly dough. For a slightly more tender crumb, substitute up to 1/2 cup with cake flour.
• Salt (1/4 teaspoon): Balances sweetness and brings out the butter’s flavor. If using salted butter, reduce or omit added salt to taste.
• Cherry pie filling (1 cup): Choose a good-quality brand or homemade filling. Aim for whole or halved cherries so one cherry fits neatly into each indentation.

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside. Preheating ensures even baking; if your oven runs hot or cold, use an oven thermometer to confirm the temperature. Make the dough: In a large bowl, cream 1 cup softened butter and 1/2 cup sugar until light and fluffy — about 2 to 3 minutes with a hand mixer or 4–5 minutes by hand. Add 2 egg yolks and 1 teaspoon vanilla extract and beat until smooth. Gradually stir in 2 cups all-purpose flour and 1/4 teaspoon salt until a soft dough forms. The dough should hold together yet still be slightly tender; if it feels greasy, chill for 10–15 minutes to firm up. Shape the cookies: Roll the dough into 1-inch balls — a small cookie scoop helps keep them uniform. Place balls 2 inches apart on the prepared baking sheet. Use your thumb or the back of a small spoon to press a shallow indentation into the center of each ball; the indentation should be deep enough to hold a cherry without breaking the dough walls. If the dough cracks at the edges, chill the sheet for 10 minutes and press again. Add the filling: Spoon a small amount of cherry pie filling into each indentation — typically one whole cherry plus a little syrup. Avoid overfilling; excess filling can bubble over. A small spoon or piping bag makes filling quick and tidy. Bake: Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set. Rotate the sheet halfway through baking if your oven has hot spots. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Storage Tips

Store cooled cookies in an airtight container with a layer of parchment between each layer to prevent sticking. At room temperature they keep well for 3–4 days; for longer storage, freeze in a rigid container or freezer bag for up to 3 months. To freeze, either bake fully then freeze, or shape and fill on a tray, flash-freeze until firm, then transfer to a bag. Reheat briefly in a 300°F (150°C) oven for 5–7 minutes to refresh crisp edges and soften centers.

Ingredient Substitutions

If you need to swap ingredients, use light brown sugar in place of up to half the granulated sugar for a deeper flavor and slightly chewier texture. For a gluten-free option, replace the all-purpose flour with a 1:1 gluten-free baking blend and chill the dough longer to reduce crumbliness. To reduce dairy, substitute a vegan butter for a dairy-free version — note texture will be slightly different and the flavor less rich. For variety, swap cherry filling for raspberry preserves or apricot jam; thicker preserves tend to stay neater in the indentation.

Serving Suggestions

Arrange these cookies on a tiered platter for parties, or plate them alongside shortbread and biscotti for a mixed cookie tray. They pair beautifully with strong coffee or black tea; for holiday service, dust lightly with powdered sugar or drizzle a simple vanilla glaze (1 cup powdered sugar mixed with 1–2 tablespoons milk and 1/2 teaspoon vanilla). For a grown-up touch, warm a spoonful of cherry filling with a splash of liqueur (kirsch or amaretto) before filling.

Cultural Background

Thumbprint-style cookies appear in many European baking traditions, often filled with jam, curd, or nut pastes. Versions called "hallongrotta" in Sweden (raspberry grottas) and similar Central European cookies share the same idea: a rich, shortbread-like shell with a fruit center. These cookies became popular in American holiday baking through immigrant communities and home bakers who prized their simplicity and decorative look.

Seasonal Adaptations

In summer, use a lightly macerated cherry preserve or fresh cherry compote for a bright result; in winter, canned cherry pie filling provides convenience and consistent texture. For autumn, try apple butter or spiced pear preserves and add 1/4 teaspoon cinnamon to the dough. For Valentine’s Day, use a red fruit filling and roll dough balls in pink sanding sugar before pressing for a festive touch.

Meal Prep Tips

For bake-ahead entertaining, shape and fill cookies and freeze on a tray. Once frozen solid, transfer to freezer bags and bake from frozen with a 1–2 minute longer bake time. You can also make the dough up to 48 hours in advance and keep it chilled in the refrigerator; bring it back to slightly pliable before rolling. Use a small cookie scoop to speed shaping and ensure even bake times across the tray.

These cherry thumbprint cookies are one of those dependable recipes that becomes a staple: easy to scale, friendly to substitutions, and reliably good from the first bite. I hope you make a batch and find, as I did, that something so simple can become a small tradition in your kitchen.