Cherry Almond Thumbprint Cookies

These Cherry Almond Thumbprint Cookies are buttery, tender, and filled with sweet cherry preserves. The almond extract pairs perfectly with the cherry filling, and a coating of sugar adds a little extra sweetness. They’re easy to make and a pretty addition to Christmas cookie trays!

If you love thumbprint cookies, try my Salted Caramel Thumbprint Cookies too. They’re filled with gooey caramel and finished with a sprinkle of sea salt.

Why You’ll Love This Recipe

• Buttery and tender: These cookies have a soft, melt-in-your-mouth texture.
• Delicious flavor combination: Almond extract and sweet cherry preserves taste wonderful together.
• Easy to make: Simple ingredients and no complicated techniques or special equipment.
• Easy to customize: Use smooth or chunky cherry preserves, or switch things up with raspberry, strawberry, or apricot preserves. You can also roll the dough in sugar for a little extra sweetness.
• Perfect for the holidays: The bright red cherry centers look pretty on Christmas cookie trays and make these cookies great for gifting or cookie exchanges.

Ingredients

You only need a handful of simple ingredients to make these buttery, cherry-filled cookies!

• Unsalted butter: Use softened butter so it creams easily with the sugar.
• Granulated sugar: Sweetens the cookie dough. You can also roll the dough balls in extra sugar before baking.
• Egg yolks: Help give the cookies their rich, tender texture. Bring them to room temperature before mixing.
• Almond extract: Adds a delicious almond flavor that pairs perfectly with the cherry preserves. I also use it in my Spritz Cookies.
• All-purpose flour: Provides structure for the cookies. Measure carefully for the best results.
• Salt: Balances the sweetness and enhances the flavor.
• Cherry preserves: Use smooth preserves or ones with fruit pieces. I used preserves with chunks of cherries, and they worked perfectly!

Directions

Step 1: Make the Cookie Dough

Beat the softened butter and sugar with a mixer for 1 to 2 minutes until smooth and creamy. Add the egg yolks and almond extract, mixing until combined.

In a separate bowl, whisk together the flour and salt. Gradually mix the dry ingredients into the butter mixture until a soft dough forms. The dough may look crumbly at first, but it should come together as you continue mixing.

Step 2: Shape the Cookies

Scoop the dough into tablespoon-sized portions and roll each one into a smooth ball. If desired, roll the dough balls in granulated sugar before placing them on the prepared baking sheets.

Step 3: Add the Cherry Filling

Press your thumb or the back of a measuring spoon into the center of each dough ball to make a small indentation. Spoon about ½ teaspoon of cherry preserves into each one.

Step 4: Bake and Cool

Bake at 350°F for 12 to 14 minutes, until the cookies are set and lightly golden on the bottom. Let them cool on the baking sheets for several minutes before transferring them to a wire rack to cool completely.

Variations & Substitutions

• Try different preserves: Raspberry, strawberry, apricot, or blackberry preserves would all be delicious. You can use smooth or chunky preserves.

Love cherry cookies? Try my Cherry Drop Cookies made with maraschino cherries and pineapple.

• Switch the extract: Replace the almond extract with vanilla extract for a more traditional buttery thumbprint cookie flavor.
• Add a sugar coating: Roll the dough balls in granulated sugar before baking for a little extra sweetness and sparkle.
• Add a drizzle: Once the cookies have cooled, drizzle with melted white chocolate or a powdered sugar glaze for a pretty finishing touch.

Helpful Tips for Making Cherry Almond Thumbprint Cookies

• Use softened butter: The butter should be soft enough to cream easily with the sugar but not melted.
• Bring the egg yolks to room temperature: Room-temperature egg yolks blend more easily and evenly into the butter mixture.
• Measure the flour carefully: For accurate measurements, spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. Don’t worry if the dough looks crumbly at first. It should come together as you continue mixing.
• Make the indentations gently: Press into the center of each dough ball without pushing all the way through. I like using the back of a measuring spoon. If the edges crack, gently smooth them back together. (I’m too lazy to smooth the cracks.)
• Don’t overfill the cookies: About ½ teaspoon of preserves per cookie is plenty. Too much filling can spill over during baking.
• Let the cookies cool before moving them: They’re delicate when warm, so allow them to firm up on the baking sheet for a few minutes before transferring them to a wire rack.