Go Back
Close-up of freshly baked Chocolate Cherry Cookies, one being drizzled with rich chocolate glaze over a bright red cherry.
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.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
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.