Sweet cherry thumbprint cookies (Print Version)
# Ingredients:
→ Cookie Ingredients
01 -
½ cup unsalted butter, softened (one stick)
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8 oz. cream cheese, softened
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1 cup light brown sugar, snugly packed
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1 egg
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½ teaspoon salt
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1 tsp. almond extract
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½ tsp. vanilla extract
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2 cups all purpose flour
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20 oz maraschino cherries (jar) drained and patted dry
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½ cup white chocolate chips
# Instructions:
01 -
Preheat oven to 350 degrees.
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In a large mixing bowl, add the butter, cream cheese and brown sugar and mix until everything is creamed together. Add in the egg, salt, almond extract, and vanilla extract and continue to mix until well combined.
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Slowly add the flour into the wet mixture and mix until smooth.
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Cover the bowl and chill for several hours.
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Using a small cookie scoop, scoop 1-inch balls and roll them into balls. Place the dough onto your cookie sheet and press a small well into the tops of them with your thumb.
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Grab a maraschino cherry and gently squeeze it in a paper towel, to make sure it's not wet, and place it into the well of your cookie. *Note – If the cherries are still wet they will leave red stains around the top of your cookies.
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Bake for about 12 minutes and cool completely on a cooling rack.
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Once all of the cookies are baked and cooled, place the white chocolate chips into a microwave safe bowl. Microwave the chocolate for 20 seconds, stir and then microwave 5-7 seconds at a time until the chocolate is all melted. Pour the melted chocolate into a baggie, snip the end just very slightly and drizzle the chocolate all over your cookies. Let the cookies sit for a few minutes so the chocolate can set.
# Notes:
01 -
These cookies are perfect for holiday cookie exchanges and gifting
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Make sure to thoroughly dry the cherries to prevent red staining on your cookies
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The dough can be made ahead and refrigerated for up to 2 days before baking