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Chocolate Cherry Thumbprint Cookies

Chocolate cherry thumbprint cookies pair tender cocoa-rich dough with a bright cherry preserve center. Chilling the dough helps the cookies hold their shape as they bake with set edges and soft centers.
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Prep Time 2 minutes
Cook Time 31 minutes
Chilling time 30 minutes
Total Time 1 hour 3 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 0.67 cup granulated sugar
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 0.25 tsp kosher salt
For the filling
  • 0.5 cup cherry preserves

Equipment

  • 1 electric mixer
  • 2 large baking sheets

Method
 

Make the dough
  1. In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and creamy, about 2 minutes.
  2. Beat in the egg yolk and vanilla extract until combined, then mix in the all-purpose flour, unsweetened cocoa powder, and kosher salt on low speed just until a soft dough forms.
  3. Cover the bowl and refrigerate the dough for 30 minutes, until firm enough to shape.
Fill and bake
  1. Heat the oven to 350°F and line two large baking sheets with parchment paper.
  2. Scoop the dough into 24 portions, about 1 tablespoon each, and roll into balls; place 12 on each baking sheet, spacing them about 2 inches apart.
  3. Press a deep indentation into the center of each ball with your thumb, then fill each indentation with about 1/2 teaspoon cherry preserves.
  4. Bake one sheet at a time for 11 to 13 minutes, until the cookie edges are set; let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough until firm enough to shape so the cookies hold their thumbprint while baking. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free swap, use dairy-free butter.