Cherry Thumbprint Cookies Recipe — A Great Holiday Gift Idea!

Have you ever made thumbprint cookies? This recipe will make your knees buckle! It comes from a collection of recipes passed down to our friend Lauren of Must Love Herbs. Lauren is a part of a long line of Appalachian bakers who create stunning treats by weaving together tradition, nature, and art. Her grandmother’s recipe book is a cherished possession containing over 200 years of magic! (Something we at the Farmers’ Almanac know a little about!) Become a part of Lauren’s family history by making her grandmother’s thumbprint cookies. They make a great gift for the holidays or any occasion.

Do you have an old recipe book that you cherish? Tell us about it in the comments below!

A Note From Lauren of Must Love Herbs:

These “Sesame Cherry Cookies” are a handwritten recipe I found in my late grandmother’s recipe box! However I do not remember her making this recipe. I was so intrigued by them that I decided to give them a chance. I am certainly glad I did!

They’re buttery, fluffy, and almost biscuit-like. The “dollop” of cherry preserves mixed with the sesame seeds is a match made in heaven. I have made very few updates from her original recipe. These are certain to become a family and friends’ favorite! 

Cherry Thumbprint Cookies Recipe

Ingredients

• 1 cup unsalted butter, softened 

• ¼ cup granulated sugar 

• 1 tsp almond extract (or vanilla extract if you prefer)

• 2 cups all purpose flour 

• ¼ tsp salt 

• ¼ cup turbinado sugar

• ¼ cup sesame seeds

• ½ – 1 cup cherry preserves (or any good quality jam)

Directions

1. Put room temperature butter and sugar into a mixing bowl. Cream together until fluffy.
2. Add almond extract, flour, and salt. Mix until evenly incorporated. (Use a stand mixer if you like.)
3. Wrap dough tightly and chill for a minimum of 1 hour.
4. Preheat your oven to 400°F.
5. Add the sesame seeds and turbinado sugar into a small bowl. Set aside.
6. Form the dough into 1 inch balls.
7. Roll the dough balls in the sesame seed and sugar mixture until fully coated.
8. Place the dough balls on a parchment paper lined baking sheet.
9. Allow 2 inches between cookies. (If time allows, chill again for 30 more minutes. This helps the cookies hold their shape better, but is entirely optional.)
10. Bake for 5 minutes.
11. Remove them from the oven. Use a round teaspoon to gently press a “well” indent into the center of the cookie dough (for the jam filling).
12. Return to oven and bake for 5-6 more minutes.
13. Allow cookies to cool completely before filling each indent with preserves or jam.

Enjoy!

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Join The Discussion!

Have you ever made thumbprint cookies?

Do you have a family recipe book that you cherish?

What is one recipe from it that you haven’t tried in a long time?

What is your favorite kind of cookie?

Let us know in the comments below!