Cherry Thumbprint Cookies
These Cherry Blossom Cookies are soft and buttery with a sweet cherry center and classic almond flavor, made from simple ingredients that look and taste special.
Servings: 24 cookies
Calories: 135kcal
Cost: Recipe $5.28 / Cookie $0.22
Equipment
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened ($1.48)
- ½ cup powdered sugar ($0.14)
- 1 teaspoon vanilla extract ($0.04)
- ½ teaspoon almond extract, optional ($0.12)
- 2 cups all-purpose flour ($0.27)
- ¼ teaspoon salt ($0.01)
- 24 maraschino cherries, drained and patted dry ($2.96)
Optional Cherry Drizzle
- ½ cup powdered sugar ($0.14)
- 1-2 teaspoon Maraschino cherry juice
- ½ teaspoon almond extract ($0.12)
Instructions
- Prep: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Drain cherries: Remove cherries from the jar and let rest on paper towels to absorb as much liquid as possible.
- Cream butter and sugar: Add your powdered sugar to a large mixing bowl with the butter. Beat until light and creamy, then add vanilla and almond extract.
- Mix dough: Mix in flour and salt until a soft dough forms.
- Shape: Roll dough into 1-inch balls and place evenly on the baking sheet.
- Add cherries: Press one maraschino cherry gently into the center of each cookie.
- Bake: Bake for 12 to 14 minutes until the edges are set but not browned.
- Cool: Rest on the pan for 5 minutes
Notes
- Baking: Remove cookies as soon as the edges are set to keep them soft and pale.
- Cherries: Pat dry thoroughly to prevent excess moisture.
- Dough: A soft, delicate dough is expected and creates a tender texture.
- Flavor: Almond extract is traditional but can be adjusted or omitted.
Nutrition
Serving: 1cookie | Calories: 135kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 86mg | Potassium: 15mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 239IU | Calcium: 7mg | Iron: 1mg
