Chocolate Cherry Thumbprint Cookies

Chocolate Cherry Cookies have always been a favorite for celebrations in my house The combination of fudgy chocolate thumbprint cookies and a rich chocolate cherry ganache makes them an irresistible treat perfect for holidays or a cozy weekend bake

I first baked these for Valentine’s Day and everyone raved This recipe quickly turned into one of my most requested cookies whenever chocolate cravings strike

Ingredients

• All purpose flour: gives structure to the cookies Use fresh flour for best texture
• Dutch process cocoa powder: deepens the chocolate flavor Premium cocoa makes a big difference
• Baking powder: creates lift for a soft interior Always check expiration for best results
• Sea salt: balances the sweetness and boosts cocoa flavor Choose fine sea salt for even blending
• Unsalted butter: provides richness and helps the dough cream properly Soften fully for easy mixing
• Light brown sugar: keeps cookies moist and adds a subtle molasses note Check that it is soft and not hardened
• Granulated white sugar: sweetens and helps dough spread slightly
• Egg yolks: add richness and create that fudgy cookie texture Room temperature yolks blend best
• Vanilla extract: rounds out all the flavors Use pure vanilla for a real flavor boost
• Chocolate: chopped for the ganache I like to use high quality chocolate with cherry pieces for an extra burst
• Heavy cream: is key for a glossy smooth ganache Use full fat cream
• Cherry preserves: give the filling its signature fruity flavor Opt for preserves with whole cherry pieces if possible

Step by Step Instructions

Make the Dry Mix:

Whisk together flour cocoa powder baking powder and salt in a medium mixing bowl Make sure there are no lumps so the dough will be smooth

Cream the Butter and Sugars:

Beat softened butter with light brown sugar and granulated sugar in a large bowl Mix until pale and fluffy This step helps form the cookie structure

Add Yolks and Vanilla:

Mix in egg yolks and vanilla extract Blend until the mixture becomes light and creamy This ensures your cookies bake up tender not dense

Combine Wet and Dry:

Gradually add the flour mixture to the butter mixture Mix on low speed until just combined Do not overwork the dough or your cookies may become tough

Shape and Indent:

Scoop the dough into thirty two small balls Roll them between your hands then press an indent into each using a quarter teaspoon measure This space will later hold the ganache

Chill the Dough:

Refrigerate the shaped cookies for one hour Chilling helps them hold shape and enhances their rich texture

Bake the Cookies:

Preheat your oven to three hundred fifty degrees Fahrenheit Arrange cookies on lined baking sheets leaving space for slight spreading Bake for ten minutes They should be set around the edges but still look soft in the centers

Reindent and Shape:

When cookies are hot from the oven repress the center gently to keep a well for the ganache If you want that perfect round shape scoot a biscuit cutter around each cookie while still warm

Cool Completely:

Let cookies rest on the baking sheet five minutes before transferring to a wire rack to finish cooling This keeps them from breaking

Make the Ganache:

Heat heavy cream in a small saucepan until just steaming Pour over chopped chocolate in a bowl Wait one minute then stir until melted and glossy

Add Cherry Preserves:

Mix cherry preserves into the warm ganache This gives the filling its distinct flavor and a pretty pink hue

Fill the Cookies:

Spoon a teaspoon of ganache into each cookie’s center Chill for ten to fifteen minutes so the ganache sets and gets glossy

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My favorite part is the cherry preserves in the ganache Sometimes I use homemade cherry jam for more texture and brightness Years ago my niece helped spoon the ganache into each cookie It was a deliciously messy afternoon

Storage Tips

Store cookies in an airtight container at room temperature for up to three days For longer keeping pop them in the fridge The ganache stays soft but not runny and they are just as delicious chilled

Ingredient Substitutions

You can use store bought cherry preserves or make your own Swap out the chocolate for your favorite variety like bittersweet or semi sweet If you are out of Dutch process cocoa natural cocoa works too just note the cookies will be a bit lighter

Serving Suggestions

Arrange on a festive platter and dust lightly with powdered sugar Serve with coffee or milk for an afternoon treat For a holiday twist add a half cherry on top of the ganache before chilling

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Cultural Context

Thumbprint cookies originated in Scandinavia and have been adapted into many versions This chocolate cherry combo is a more decadent take on a classically simple cookie The contrast of fudgy chocolate and tangy fruit is always a hit at gatherings

Recipe FAQs

→ How do you get a fudgy texture?

Blending a balance of butter, brown sugar, and cocoa powder ensures softness, while chilling the dough retains a chewy, fudgy crumb after baking.

→ Can I substitute the cherry preserves?

You may use raspberry, strawberry, or another fruit preserve for a different accent, though cherry pairs especially well with chocolate.

→ What’s the best chocolate for the ganache?

Choose good-quality dark or semisweet chocolate. Chocolates with cherry notes complement the preserve filling even further.

→ Do these need to be refrigerated?

After assembly, chilling helps the ganache set. For storage, keep them in an airtight container at cool room temperature or chill for longer freshness.

→ Why make an indent in the dough?

Creating a thumbprint allows room for the ganache center, which brings richness and moisture to each bite.

→ How do I keep the cookies round?

Immediately after baking, gently scooting a round cutter around the cookies helps achieve a perfect, uniform shape.