Cherry Thumbprint Cookies

Cherry season is in full swing!  This is definitely my favorite time of year, for so many different reasons.  Not the least of which are sweet cherries! My love of cherries has been well-documented here at The Stem, as well as on my own website Baking a Moment.  There’s just something about their lush, sweet, and juicy flavor that screams summer to me! I put them into all sorts of delicious recipes, but these cute little cherry thumbprint cookies are my current favorite.

These cherry thumbprint cookies have a soft, pillow-y cookie dough infused with cream cheese for a rich flavor that can’t be beat.  Top with a sprinkling of graham cracker crumbs and a jammy sweet cherry, and you have an incredible dessert or afternoon pick-me-up.

Here are a couple of tips to help your cookies really turn out their best:

  • Scoop the dough into 1 tablespoon sized balls.
  • Lightly dust your hands with flour before shaping the balls.
  • Dip the tops of the balls in crushed graham cracker crumbs.
  • Use the back of a 1/2 teaspoon measuring spoon to create the indentation.
  • Place the cherry cut-side down into the depression.
  • Do not overbake- the cookies should just be barely golden on the bottoms!
  • Store the cookies in an airtight container, with sheets of parchment or waxed paper in between. They should keep for up to a week.

I hope you enjoy these adorable little cherry thumbprint cookies as much as my family does!

 


Cherry Cheesecake Thumbprint Cookies

Cherry Thumbprint Cookies

Cherry Cheesecake Thumbprint Cookies by , on Jul 24, 2017.

  • Yield
    42 servings
  • Prep time
  • Cook time
  • Level
    Moderate

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These cherry thumbprint cookies have a soft, pillow-y cookie dough infused with cream cheese for a rich flavor that can't be beat. 

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 6 ounces cream cheese (the kind in a brick)
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 2 cups all-purpose flour
  • 4 graham crackers, crushed to fine crumbs (about 1/3 cup crumbs)
  • 2 cups dark-sweet cherries, pitted and halved
  • 3 tablespoons prepared cherry jam (seedless raspberry or red currant may be substituted)
  • 1/4 tsp almond extract

Directions

  1. Preheat the oven to 325 degrees F, and line baking sheets with parchment.
  2. Place the butter, cream cheese, sugar, vanilla, and salt in a large mixing bowl, and beat on medium speed until pale and fluffy (about 3 minutes).
  3. On low speed, stir in the flour until combined.
  4. Refrigerate the dough for 1 hour.
  5. Portion the dough into 1 tbsp sized balls.
  6. Dip the tops of the balls in graham cracker crumbs, and place crumb-side up on the prepared baking sheets.
  7. Use the back of a 1/2-tsp measuring spoon to create a well in the center of each ball.
  8. Place the cherries, jam, and almond extract in a small bowl and toss to coat.
  9. Place one cherry half in the well of each cookie.
  10. Bake for 10 to 12 minutes, or until just barely beginning to turn golden on the bottoms.

Comments

4 Responses

    • My apologies Patricia! And thank you for the heads up. That is a typo. There should only be 1/2 teaspoon of kosher salt in this recipe. There is no leavening required. Stemilt is updating the recipe card now. Thanks again!

  1. very good. I chilled mine a little longer. The dough seemed very soft but was fine to handle once I read the trick with the hands in flour. I rolled mine in crushed cornflakes just to get some crunch on top and topped with a half maraschino cherry. I loved the texture of the cookie. Great recipe. Thanks for sharing!


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