Chocolate Cherry Thumbprint Cookies
These cookies combine sweet cherry preserves and rich chocolate for a delightful treat, perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional, for additional chocolate flavor) Can be added for richer chocolate taste
For the filling
- 1 cup cherry preserves Use generously in thumbprints
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until fully integrated. If desired, fold in the chocolate chips.
- Shape the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheets.
- Press your thumb gently into the center of each cookie to create a small indentation.
- Spoon cherry preserves into each thumbprint, filling them generously.
Baking
- Bake the cookies for 12-15 minutes, until the edges are firm but the centers may still look slightly soft.
- Remove from the oven and let cool on the baking sheets for 10 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for 5-7 days or freeze for up to three months. Thaw at room temperature before serving.