Cherry Cookies
These festive cherry cookies are like little jewels on a holiday platter, sparkling with sugar and glowing with a sweet, cherry center. Their buttery, almond-scented shortbread base simply melts in your mouth, offering a delightful contrast to the crunchy, sugary coating. They’re the kind of treat that disappears from the dessert table in minutes, leaving behind only happy crumbs and even happier memories.
Growing up, the weeks leading up to Christmas were a whirlwind of flour dust and laughter in our kitchen. My grandma would pull out her worn, handwritten recipe cards, and we’d spend entire afternoons rolling dough and listening to holiday tunes. These little thumbprints always felt like the most special part of our tradition; each one was a tiny piece of art we made together.
This recipe is a celebration of that simple joy it’s approachable enough for a weekend project but special enough to be the star of your holiday cookie exchange. My best tip is to embrace the process. Let the kids press their thumbs into the dough, sprinkle a little extra sugar, and create a story with every cookie you bake.
What You Need to Make This Recipe
The magic of these cherry cookies comes from a few simple, high-quality ingredients. Rich unsalted butter creates that perfect melt-in-your-mouth texture, while a combination of almond and vanilla extracts gives the dough its signature warm, festive flavor. The full ingredient list and measurements are waiting for you in the recipe card below!
How to Make cherry cookies
Creating these beautiful cookies is a joyful process that’s as fun as it is rewarding. You’ll start by preparing a simple, buttery almond dough and letting it chill until firm. From there, you’ll shape the dough into balls, roll them in a sparkly sugar coating, create the classic “thumbprint” indentation, and fill each one with a sweet maraschino cherry before baking them to golden perfection.
Festive Cherry Almond Thumbprint Cookies
Ingredients
Equipment
Method
- In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the egg yolk, almond extract, and vanilla extract. Beat on medium speed until combined, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour and salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Gather the dough into a ball, flatten it into a disk, and wrap it tightly in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes and up to 2 days. This step is crucial to prevent the cookies from spreading.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Place the lightly beaten egg white in one small bowl and the sparkling sugar in another.
- Remove the dough from the refrigerator. Scoop and roll the dough into 1-inch balls (about 1 tablespoon each).
- Dip each dough ball into the egg white, letting any excess drip off. Then, roll the ball in the sparkling sugar to coat completely.
- Place the sugar-coated balls about 2 inches apart on the prepared baking sheets. Using your thumb or the back of a 1/2 teaspoon measuring spoon, gently press an indentation into the center of each ball.
- Carefully place one well-drained maraschino cherry into each indentation.
- Bake for 12-14 minutes, or until the edges are lightly golden brown. The centers will still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Pro Tips for Making This cherry cookies
Over the years, I’ve learned a few little tricks that take these cookies from good to unforgettable. Here are some of my favorite tips to ensure your batch comes out perfectly every time.
- Don’t Skip the Chill Time: This is my most important rule for thumbprint cookies! Chilling the dough for at least an hour (or even longer) is essential. It helps the butter solidify, which prevents the cookies from spreading too much in the oven. This step guarantees your cherry cookies will have that perfect, classic shape.
- My Secret Trick: For an extra sparkly and crisp exterior, I give the dough balls a quick double coating. After rolling them in the egg white, I press them gently into the coarse sparkling sugar, then roll them once more. This helps the sugar adhere beautifully and creates a gorgeous, glittery finish that catches the light.
- Perfect Thumbprints: The depth of the indentation matters. Use your thumb or the back of a small round measuring spoon (like a 1/2 teaspoon) to make a well that’s about half an inch deep. If it’s too shallow, the cherry might roll off; if it’s too deep, the cookie base can crack. If you see small cracks forming around the edge as you press, just gently press them back together.
- Pat the Cherries Dry: Maraschino cherries are packed in syrup, which can make your cookies a bit soggy if you’re not careful. Before placing them in the dough, I always pat them gently with a paper towel to remove any excess liquid. It’s a small step that makes a big difference in the final texture.
Fun Variations for cherry cookies
While the classic almond and cherry combination is a holiday staple, this recipe is wonderfully adaptable. Here are a few fun ways to put your own creative spin on these cherry cookies, inspired by my friends’ and family’s favorite flavors.
Festive Jam-Filled Jewels
If maraschino cherries aren’t your thing, swap them for a dollop of your favorite jam. Raspberry, apricot, or even a spiced fig jam would be delicious. Just be sure to fill the thumbprints before baking, as the jam will set beautifully in the oven.
A Nutty Twist
Reda is all about adding extra texture and flavor, and she loves it when I mix finely chopped nuts into the sugar coating. Try adding pecans, pistachios, or almonds to the sparkling sugar before rolling the dough balls. It adds a lovely crunch and a toasty, nutty flavor that pairs wonderfully with the almond extract.
Chocolate-Kissed Cookies
For the chocolate lovers, this one’s for you! You can press a chocolate kiss or a small piece of a chocolate bar into the center of each cookie immediately after they come out of the oven. The residual heat will melt the chocolate just enough to set it in place. Daniel thinks this version is pure comfort. If you’re a big fan of cookie-inspired desserts, our Sugar Cookie Cheesecake is another must-try!
What to Serve With cherry cookies
These festive cherry cookies are a standout treat on their own, but they truly shine as part of a larger holiday celebration. Here’s how I love to serve them.
- On a Holiday Cookie Platter: Arrange these beauties on a large platter alongside other festive treats. They look absolutely stunning next to classics like our Snowball Cookies and simple shortbread. The variety of shapes and textures creates a beautiful and inviting display for any gathering.
- With a Warm Drink: There’s nothing better than a warm cookie and a cozy drink. Serve these with a mug of hot cocoa, a spiced chai latte, or a simple cup of coffee. The warmth of the drink complements the buttery richness of the cookies perfectly.
- As a Festive After-Dinner Treat: End a holiday meal on a sweet note. After enjoying savory appetizers like our festive Cranberry Meatballs, bringing out a plate of these cookies is the perfect way to satisfy everyone’s sweet tooth.
How to Store cherry cookies
Proper storage is key to keeping these cookies fresh and delicious. I always make a big batch, so knowing how to store them for later is essential for our holiday planning.
You can store your baked cherry cookies in an airtight container at room temperature for up to five days. I recommend placing them in a single layer to protect the sparkling sugar coating and the cherry topping. If you need to stack them, place a sheet of parchment paper between the layers to prevent them from sticking.
For longer storage, you can freeze the unbaked dough balls. Simply place them on a baking sheet in the freezer until firm, then transfer them to a zip-top bag. They’ll keep for up to three months. When you’re ready to bake, you can bake them straight from the freezer; just add an extra minute or two to the baking time.
Nutritional Benefits
While these cookies are certainly a festive indulgence, there’s joy in knowing they are made with simple, familiar ingredients right from your own kitchen. These homemade cherry cookies offer a moment of pure comfort and connection, making them a treat for the soul during the holiday season.
FAQs
Can I use fresh cherries instead of maraschino cherries?
For this particular recipe, I highly recommend sticking with maraschino cherries. Fresh cherries contain a lot of water, which would release during baking and could make the cookies soggy. Maraschino cherries have the ideal sweetness and moisture level to hold up in the oven and complement the almond-flavored dough perfectly.
Why did my thumbprint cookies spread so much?
Spreading is almost always caused by dough that isn’t cold enough. Chilling the dough for at least an hour is a crucial step that helps the butter stay solid longer in the oven, allowing the cherry cookies to hold their delightful shape. Another culprit could be butter that was too soft or melted when you mixed the dough.
Can I make the cookie dough ahead of time?
Absolutely! This is one of my favorite time-saving tricks during the busy holiday season. You can prepare the dough, wrap it tightly in plastic wrap, and store it in the refrigerator for up to three days. You can also freeze the dough for up to three months either as a whole disc or as pre-rolled balls.
My cookies are too crumbly. What went wrong?
A crumbly cookie dough is often the result of having a little too much flour. When you measure flour, I always suggest the “spoon and level” method: use a spoon to fill your measuring cup, then level off the top with a straight edge. Scooping directly from the bag can compact the flour, causing you to use more than the recipe calls for, which can make these cherry cookies dry.
Conclusion
Every time I bake a batch of these cherry cookies, I’m transported back to my family’s warm kitchen, surrounded by the sweet smells of almond and butter. This recipe is more than just a sweet treat; it’s a way to create new memories while honoring old traditions. I hope you and your loved ones have as much fun making and eating them as we do. For another simple and elegant holiday treat, be sure to check out our recipe for homemade Chocolate Truffles!
