Chocolate Cherry Cookies

The scent of rich chocolate and sweet cherry instantly transports me back to my grandmother’s kitchen at Christmas. Every year, a tin of her beautiful Chocolate Cherry Cookies would appear, each one a perfect little jewel. The deep, fudgy cookie, sparkling sugar, and glistening cherry center were pure magic. They are a cherished tradition I adore making every December. While I love simple treats for any day, like my easy M&M cookie bars, these special thumbprints truly make the holiday season feel complete.

You’re Going to Love This Recipe, Here’s Why

What I adore most is how these cookies deliver a “wow” factor without complicated steps. The total time commitment is just over an hour (50 minutes prep, 25 to bake), making it a manageable project for a festive afternoon. The dough, enriched with both granulated and brown sugar, comes together beautifully to create a wonderfully soft, rich base. The combination of Dutch-process cocoa, cherry preserves, and a sweet white chocolate finish results in a perfectly balanced, irresistible holiday cookie every single time.

The Key Ingredients You’ll Need

For that deep, dark chocolate flavor, I insist on using unsweetened Dutch-process cocoa powder; it gives a smoother, richer result. A good quality cherry preserve is also a must! Its sweet-tart flavor is the perfect complement, much like the cocoa I use in my Red Velvet Crinkle Cookies!

Layla

Festive Chocolate Cherry Thumbprint Cookies

Deeply chocolatey and fudgy cookies are rolled in festive sprinkles, indented, and filled with sweet cherry preserves. A final drizzle of white chocolate makes these the ultimate Christmas cookie for any holiday platter.

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Prep Time 50 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 30 cookies

Course: Dessert

Cuisine: American

Calories: 115

Ingredients Equipment Method Notes

Ingredients

  

For the Chocolate Cookies

• 1 1/2 cups All-purpose flour spooned and leveled
• 1/2 cup Unsweetened Dutch-process cocoa powder
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 1/2 cup Unsalted butter softened to room temperature
• 3/4 cup Granulated sugar
• 1/4 cup Packed light brown sugar
• 1 Large egg room temperature
• 1 tsp Vanilla extract
• 1/4 tsp Almond extract optional, but enhances cherry flavor

For the Filling and Topping

• 1/2 cup Festive sprinkles or granulated sugar for rolling
• 1/2 cup Cherry preserves
• 1/2 cup White chocolate chips or melting wafers
• 1/2 tsp Coconut oil or vegetable shortening optional, for a smoother drizzle

Equipment

• Electric Mixer
• Large & Medium Mixing Bowls
• Baking Sheets
• Parchment Paper
• Wire cooling rack

Method

 

Prepare the Cookie Dough

1. In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt. Set this dry mixture aside.
2. In a large bowl, using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
3. Add the room temperature egg, vanilla extract, and almond extract. Beat on medium speed until well combined, scraping down the sides of the bowl as needed.
4. With the mixer on low, gradually add the dry mixture to the wet mixture. Mix only until the flour is just incorporated. Do not overmix. The dough will be soft.
5. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 3 days). This step is crucial to prevent the cookies from over-spreading.

Bake and Assemble

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Place your festive sprinkles in a small, shallow bowl. Scoop the chilled dough into 1-tablespoon portions and roll them into smooth 1-inch balls.
3. Roll each dough ball in the sprinkles to coat evenly, then place them about 2 inches apart on the prepared baking sheets.
4. Using your thumb or the back of a 1/2 teaspoon measuring spoon, gently press an indentation into the center of each cookie ball.
5. Bake for 10-12 minutes, until the edges are set and the tops are slightly cracked. The centers will still appear soft.
6. Remove the cookies from the oven. While they are still hot on the baking sheet, gently re-press the indentations if they have puffed up during baking.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once on the rack, fill each indentation with about 1/2 teaspoon of cherry preserves.
8. Allow the cookies to cool completely. Once cool, melt the white chocolate chips with the coconut oil in the microwave in 20-second bursts, stirring until smooth. Drizzle the melted chocolate over the cookies.
9. Let the cookies rest at room temperature until the chocolate drizzle is fully set, about 30 minutes.

Notes

Store the finished cookies in a single layer in an airtight container at room temperature for up to 5 days. For best results, use a quality Dutch-process cocoa powder for a richer, darker chocolate flavor. The almond extract is optional but provides a classic flavor pairing with cherry.

How I Make Festive Chocolate Cherry Thumbprint Cookies Step-by-Step

I start by preparing the cookie dough, creaming the butter and sugars until they’re light and fluffy before mixing in the egg and extracts. Once the dry ingredients are incorporated, the real fun begins! I roll the dough into balls, coat them in festive sprinkles, and make a gentle indentation with my thumb. After a quick bake, I fill each little well with cherry preserves. The final touch, a drizzle of melted white chocolate, always reminds me of making festive Peppermint Bark.

My Secrets for Success with Festive Chocolate Cherry Thumbprint Cookies

• Chill if Needed: If your dough feels too soft or sticky to roll, refrigerate it for 20-30 minutes.
• Thumbprint Timing: Make the indentations before you bake the cookies for the cleanest look.
• Cool Completely: Always let the cookies cool entirely before drizzling.

How I Serve and Store This Dish

These cookies are the absolute star of my holiday cookie platters! I love arranging them alongside a variety of other treats, like my chewy Kitchen Sink Cookies, for a stunning and delicious display everyone loves. To store them, I place them in a single layer in an airtight container at room temperature, where they’ll stay fresh for up to five days. If stacking, use parchment paper between layers.

Frequently Asked Questions

Can I use a different type of jam?

Absolutely! While cherry is the classic pairing for these rich chocolate cookies, raspberry or even apricot preserves would also be delicious. Just be sure to use a thick preserve rather than a runny jelly so that the sweet filling stays perfectly put during baking.

Why is Dutch-process cocoa powder specified?

Dutch-process cocoa powder has been treated to neutralize its acidity. This results in a darker color and a smoother, less bitter chocolate flavor. For these cookies, it creates that wonderfully deep, fudgy taste that pairs so perfectly with the sweet cherry filling.

Can I make the cookie dough ahead of time?

Yes, this dough is perfect for making ahead of time to ease your holiday baking schedule! You can prepare the dough and store it, tightly wrapped, in the refrigerator for up to three days. Just let it sit at room temperature for a bit to soften.

My cookies spread out too much. What happened?

This is a common cookie conundrum! It usually means the butter was too soft or the dough became too warm before baking. To prevent this, make sure your butter is at a cool room temperature and try chilling the rolled dough balls for 20-30 minutes before baking.

Conclusion

This recipe is more than a cookie; it’s a treasured piece of my family’s holiday tradition. I hope these Festive Chocolate Cherry Thumbprint Cookies bring as much joy to your kitchen as they do to mine. If you try them, I’d love to hear how they turned out below!