Chocolate Cherry Thumbprint Cookies

When the holidays roll around, the kitchen starts to fill with warm aromas, and a plate of freshly baked cookies feels like an instant mood lifter. Chocolate cherry thumbprint cookies are a perfect treat for this season — a soft, buttery base, a rich chocolate flavor, and a burst of tart cherry jam in the center. These little bites are as charming to look at as they are to eat, making them an irresistible addition to any cookie tray.

What makes these cookies especially delightful is how simple they are to prepare. With just a few pantry staples, you can create a batch of easy thumbprint cookies that will impress family and friends. The dough is soft and pliable, perfect for shaping with your fingertips, while the cherry filling adds a pop of color and flavor that pairs beautifully with chocolate.

Beyond the holiday season, chocolate cherry desserts like this are a crowd-pleaser for birthdays, tea parties, or just an indulgent weekend treat. The combination of chocolate and cherry is a classic one, evoking cozy memories of warm kitchens and festive celebrations. With this recipe, you don’t need to be a professional baker to achieve cookies that look bakery-perfect and taste like they came from a gourmet kitchen.

These Christmas thumbprint cookies are also wonderfully versatile. You can use your favorite jam, swap dark chocolate for milk, or even sprinkle a little sea salt on top for a modern twist. Whether you’re gifting them in festive tins or enjoying them fresh out of the oven with a cup of cocoa, chocolate thumbprint cookies like these are sure to become a seasonal favorite.

Why You’ll Love It

• Perfect balance of flavors – The rich, fudgy chocolate dough pairs beautifully with the sweet-tart cherry filling, creating a bite that’s both indulgent and refreshing.
• Simple to make – This recipe uses basic ingredients and easy techniques, making it ideal for both beginner bakers and experienced cookie enthusiasts.
• Festive and eye-catching – With bright cherry centers nestled in chocolate cookies, they instantly add a pop of holiday cheer to any cookie tray or gift box.
• Versatile for any occasion – While they’re perfect as Christmas cookies, these chocolate cherry cookies are equally delightful for birthdays, parties, or just a cozy night in.
• Keeps well and freezes beautifully – Make a batch ahead of time, and they’ll stay soft and flavorful, ready to enjoy whenever a sweet craving hits.

Ingredient List

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt

For the Filling:

• 1/2 cup cherry jam or preserves (I love using tart cherry for the perfect pop!)

For the Topping:

• 1/2 cup semi-sweet chocolate chips, melted

Ingredient Notes

• Butter: I always use unsalted European-style butter—it makes the cookies richer and more tender.
• Cocoa powder: Don’t skip the cocoa! It gives the cookies that deep chocolate flavor you want in chocolate thumbprint cookies.
• Cherry jam: Tart cherry jam is my favorite here—it balances the sweetness of the chocolate perfectly.
• Egg yolks: Make sure they’re at room temperature; it helps the dough stay soft and easy to shape.
• Vanilla extract: A splash of real vanilla brings out all the chocolatey goodness—totally worth it.

Kitchen Equipment Needed

• Mixing bowls – For combining your dough and keeping things tidy. I love using glass bowls because they’re easy to see into.
• Electric mixer or hand whisk – Makes creaming butter and sugar a breeze. My stand mixer is a lifesaver for this step.
• Measuring cups and spoons – For precise measurements; nothing ruins cookies like a too-sweet dough!
• Baking sheet – To bake the cookies evenly; I line mine with parchment for easy cleanup.
• Parchment paper or silicone baking mat – Prevents sticking and keeps bottoms from burning.
• Teaspoon or small cookie scoop – Perfect for making even-sized cookie dough balls.
• Small spoon or your fingertip – To create the classic thumbprint indentation for the cherry filling.
• Microwave-safe bowl or double boiler – For melting chocolate chips smoothly for drizzling.

Instructions

1. Prep Your Ingredients and Equipment

• Take the butter out of the fridge to soften while you gather your other ingredients.
• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper or a silicone baking mat.
  Pro Tip: Room-temperature butter makes the dough much easier to cream and helps the cookies stay soft.

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2. Make the Cookie Dough

• In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 2–3 minutes).
• Add the egg yolks and vanilla extract, mixing until fully incorporated.
• In a separate bowl, whisk together the flour, cocoa powder, and salt.
  Pro Tip: Whisk the dry ingredients well to prevent any clumps of cocoa in your dough.
• Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.

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3. Shape the Cookies

• Scoop tablespoon-sized portions of dough and roll them into balls.
• Place the balls on the prepared baking sheet about 2 inches apart.
• Use your thumb or the back of a small spoon to press an indentation in the center of each cookie.
  Pro Tip: Don’t press too deep—just enough to hold the cherry filling without flattening the cookie.

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4. Add the Cherry Filling

• Spoon a small amount of cherry jam into each indentation.
• Make sure the jam is slightly below the cookie’s surface to prevent it from spilling over during baking.

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5. Bake the Cookies

• Bake in the preheated oven for 12–15 minutes, or until the edges are set but the centers still look slightly soft.
  Pro Tip: Keep an eye on the cookies after 12 minutes—overbaking will dry them out.
• Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

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6. Add the Chocolate Drizzle

• Melt the chocolate chips in a microwave-safe bowl or using a double boiler. Stir until smooth.
• Drizzle the melted chocolate over the cooled cookies using a spoon or a small piping bag.
• Let the chocolate set before serving.

Tips and Tricks for Success

• Use room-temperature ingredients – Soft butter and egg yolks help the dough come together smoothly and make the cookies tender.
• Don’t overfill with jam – Too much filling can spill over during baking, so a teaspoon per cookie is perfect.
• Evenly sized cookies – Use a cookie scoop or measuring spoon to ensure uniform baking.
• Chill if needed – If your dough feels too soft, chill it for 15–20 minutes to make shaping easier.
• Watch the bake time – Cookies should be set on the edges but slightly soft in the center for the perfect texture.
• Cool completely before drizzling chocolate – This prevents the chocolate from melting into the jam and keeps the drizzle neat.

Ingredient Substitutions and Variations

• Butter: Swap with margarine or coconut oil if needed, though flavor will be slightly different.
• Cherry jam: Raspberry, strawberry, or even apricot jam works well for a fun twist.
• Cocoa powder: Use Dutch-processed or natural cocoa; just note that Dutch-processed is a bit smoother and less acidic.
• Chocolate drizzle: Try white chocolate, milk chocolate, or even a mix of two for a festive look.
• Flour: For a gluten-free version, use a 1:1 gluten-free flour blend; texture will be slightly different but still delicious.
• Add-ins: Sprinkle chopped nuts or mini chocolate chips around the jam for extra texture and flavor.

Serving Suggestions

• I love serving these chocolate cherry thumbprint cookies with a cup of hot cocoa—it makes an extra cozy afternoon treat!
• Arrange them on a festive cookie platter alongside peppermint bark and sugar cookies for a Christmas cookie spread that wows.
• Pair a few cookies with a scoop of vanilla ice cream for a simple yet indulgent dessert.
• These cookies are perfect with a cup of coffee or tea during holiday brunch—it balances the sweetness perfectly.
• Wrap a few in a small box or tin as a thoughtful homemade gift for friends, neighbors, or coworkers.

Storage and Reheating Instructions

• Room temperature: Store cookies in an airtight container for up to 5 days.
• Refrigerator: Keep in an airtight container for up to 2 weeks; let them come to room temperature before serving.
• Freezer: Freeze unbaked dough balls or baked cookies for up to 3 months; thaw at room temperature before enjoying.
• Reheating: Warm cookies in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes to restore soft, fresh-baked texture.
• Chocolate drizzle: If stored in the fridge, let the cookies sit at room temperature for 15 minutes before serving so the chocolate softens slightly.

Frequently Asked Questions

How many cookies does this recipe make?

This recipe makes about 24 medium-sized chocolate cherry thumbprint cookies, perfect for sharing—or keeping all to yourself!

Can I use a different type of jam?

Absolutely! Raspberry, strawberry, or apricot jam all work beautifully. Tart cherry is just my favorite for balancing the chocolate.

Can I make these cookies ahead of time?

Yes! You can bake them a day or two in advance or freeze the dough or baked cookies for later. They stay soft and delicious.

Do I have to use chocolate for the drizzle?

Not at all. White chocolate or milk chocolate works too. You can even skip the drizzle if you prefer a simpler look.

Are these cookies gluten-free friendly?

You can make them gluten-free by swapping the all-purpose flour for a 1:1 gluten-free flour blend. The texture might be slightly different but still delicious.

Can I make the dough in advance?

Yes! Chill the dough for up to 24 hours before baking. This actually helps enhance the flavor and makes shaping easier.

Did you try this recipe? Let me know in the comments how it turned out!