These Chocolate Cherry Thumbprint Cookies are rich, fudgy, and topped with maraschino cherries—made with cocoa, butter, and dark chocolate chips.

this recipe

There’s just something about chocolate and cherries that feels so nostalgic, right? Maybe it’s the old-school dessert vibes, or maybe it’s because my grandma used to sneak maraschino cherries into everything from cakes to sundaes. Anyway, these Chocolate Cherry Thumbprint Cookies always take me straight back to her kitchen—the one with floral curtains and that ancient red mixer that somehow never died.

I still remember being a kid, standing on a chair, sneaking cherries from the jar when she wasn’t looking (except, of course, she was looking—grandmas always know). The best part was when she’d let me press the little “thumbprints” into the warm cookies. My tiny hands weren’t exactly gentle, but she’d laugh and say, “They’ll taste better that way.” And honestly, she wasn’t wrong.

Fast-forward a few years, and now I’m the one making these for family gatherings. I’ve made a few tweaks—added dark chocolate ganache because, well, extra chocolate never hurt anyone. They’ve become my signature Christmas cookie. You know, the kind that makes people pause mid-conversation and go, “Wait, who made these?” Yeah, that kind.

Why You’ll Love This Chocolate Cherry Thumbprint Cookies Recipe?

Here’s the thing—these cookies look fancy, but they’re actually one of the easiest desserts you’ll ever make. You mix the dough, roll it into balls, bake, fill with ganache, and plop a cherry on top. Done. But somehow, the end result looks like something you’d see in a boutique bakery.

The cookie itself is like a soft brownie—rich and chewy with just enough crisp on the edges. Then comes that shiny pool of chocolate in the center (you’ll probably be tempted to stick your finger in it—I won’t judge). And finally, the cherry—bright, sweet, a little retro, and totally the star of the show. It’s a mood, honestly.

They’re the perfect mix of elegant and old-fashioned. The kind of treat that looks impressive but doesn’t require a PhD in pastry. Plus, they’re an absolute showstopper on any Christmas cookie platter.

Ingredient Notes:

Let’s break down what makes these cookies irresistible—and how to make sure yours turn out just right:

• Butter: Unsalted and room temperature. Soft enough to cream but not melted. It gives that rich, tender texture you need in thumbprints.

• Sugar: Just your classic granulated sugar. Keeps the dough light and crisp-edged.

• Cocoa Powder: The deeper the cocoa, the richer the flavor. Dutch-process gives it that dark, dramatic look.

• Eggs: Two of them, because we’re not skimping on structure or richness here.

• Dark Chocolate Chips & Heavy Cream: These make up the dreamy ganache filling. Melt them together, and you’ll want to eat it straight with a spoon. (Again, no judgment.)

• Maraschino Cherries: Classic, colorful, and just the right amount of kitschy. Make sure to pat them dry or your chocolate will go rogue.

Pro tip: If you want to go next-level, add a splash of cherry liqueur or a bit of espresso powder to the ganache. It deepens the flavor and makes you feel slightly sophisticated.

How To Make Chocolate Cherry Thumbprint Cookies?

Alright, apron on and let’s get baking.

Step 1: Preheat your oven to 350°F and line your baking sheets with parchment paper. You’ll thank yourself later for that easy cleanup.

Step 2: In a big bowl, cream together butter and sugar until fluffy—like frosting before the frosting. Add in the eggs one at a time, then the vanilla. Slowly mix in the dry ingredients: flour, cocoa, salt, baking soda, and baking powder. You’ll end up with this rich, dark dough that smells unbelievable.

Step 3: Roll the dough into small 1½-inch balls. Place them about an inch apart on your baking sheet. They’ll puff up slightly but keep their shape. Bake for 10–12 minutes until they look set around the edges but still soft in the middle.

Step 4: The fun part—the thumbprint! When they’re fresh from the oven, use the back of a spoon to press a little well into the center of each cookie. (Don’t actually use your thumb unless you enjoy the pain of molten cookie dough… I’ve made that mistake more than once.) Let them cool completely on a wire rack.

Step 5: While they cool, melt the chocolate chips, cream, and butter in the microwave, stirring every 30 seconds until smooth. That glossy ganache is your moment of glory.

Step 6: Spoon the chocolate into each cookie well, then top with a maraschino cherry. Step back. Admire your work. Maybe grab one while it’s still warm—you’ve earned it.

Storage Options:

Here’s the thing—these cookies actually taste better the next day once the chocolate sets and the flavors meld. Store them in an airtight container at room temp for up to 5 days. If your kitchen runs warm, pop them in the fridge (and honestly, cold chocolate cookies are chef’s kiss).

Freezer-friendly? Absolutely. Once cooled, freeze them in layers separated by parchment paper. Thaw at room temp, and they’ll taste like you just baked them.

Variations and Substitutions:

Feeling a little adventurous? Here are a few fun twists:

• White Chocolate Drizzle: Add a fancy drizzle over the cherry for contrast.

• Cherry Jam Filling: Skip the maraschinos and spoon a little jam instead.

• Nutty Crunch: Mix in finely chopped pecans or almonds for a little texture.

• Mocha Version: Add a touch of espresso powder to the dough for a subtle coffee kick.

• Gluten-Free: Use a 1:1 gluten-free flour blend—just chill your dough a bit longer before baking.

What to Serve with Chocolate Cherry Thumbprint Cookies?

You really can’t go wrong here, but these pair best with cozy vibes and something to sip.

• A strong cup of coffee: The bitterness balances the sweetness perfectly.

• Hot chocolate: Because double chocolate is always the right choice.

• Red wine: A bold merlot or cabernet? Don’t mind if I do.

• Vanilla ice cream: Warm cookie + cold ice cream = instant happiness.

Frequently Asked Questions:

Can I use fresh cherries instead of maraschino?
Yep! Just make sure they’re pitted and dry. The flavor will be more tart and natural.

How long does the ganache take to set?
Usually around 30 minutes at room temperature—or 15 if you stick them in the fridge. (Good luck waiting that long.)

Can I make them ahead of time?
Definitely. They hold up beautifully for a few days, and the flavor actually deepens. Perfect for gifting or pretending you’re on top of your holiday baking game.

You know those cookies that just feel like Christmas? Yeah—these are it. They’re nostalgic, chocolatey, a little messy, and totally irresistible. Every time I make these Chocolate Cherry Thumbprint Cookies, I think of my grandma humming along to Bing Crosby and handing me a cherry “for quality control.”

So go on—bake a batch, make a mess, eat one warm, and maybe hum a Christmas tune or two while you’re at it. That’s the good stuff.

Keep the Flavor Coming – Try These:

Alabama Fire Crackers

Copycat Ruth’s Chris Potatoes au Gratin

Cheesy Mississippi Mud Potatoes

Chocolate Cherry Thumbprint Cookies

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Rich, fudgy, and beautifully topped with glossy chocolate and maraschino cherries, these Chocolate Cherry Thumbprint Cookies are a timeless treat perfect for the holidays or any special occasion.

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24 Servings

Ingredients

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For the Cookies:

• 1 cup 2 sticks unsalted butter at room temperature
• 2 cups granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder

For the Ganache Filling:

• 3/4 cup dark chocolate chips
• 1/4 cup heavy whipping cream
• 1 tablespoon unsalted butter

For Garnish:

• 24 maraschino cherries drained and patted dry

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Instructions

 

Prepare the oven and baking sheets:

1. Preheat the oven to 350°F (175°C). Grease or line baking sheets with parchment paper to prevent sticking and ensure even baking.

Cream the butter and sugar:

1. In a large mixing bowl, combine the butter and granulated sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, approximately 2–3 minutes.

Incorporate the wet ingredients:

1. Add the eggs one at a time, mixing thoroughly after each addition. Blend in the vanilla extract until fully incorporated.

Combine the dry ingredients:

1. In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Gradually add the dry ingredients to the creamed mixture, stirring just until a soft dough forms.

Shape the cookies:

1. Roll the dough into 1½-inch balls and arrange them about 1 inch apart on the prepared baking sheets. Bake for 10–12 minutes, or until the edges are set and the centers remain soft.

Create the thumbprint indentations:

1. Remove the cookies from the oven and, while still warm, use the back of a rounded teaspoon to create an indentation in the center of each cookie. Allow the cookies to cool on the baking sheet for 1–2 minutes, then transfer them to a wire rack to cool completely.

Prepare the ganache:

1. In a microwave-safe bowl, combine the dark chocolate chips, heavy cream, and butter. Heat in 30-second intervals, stirring between each, until the mixture is smooth and glossy.

Fill and garnish:

1. Spoon approximately one teaspoon of the ganache into each cookie’s indentation. Top with a maraschino cherry, pressing gently to adhere.

Set and serve:

1. Allow the cookies to rest at room temperature until the ganache has set, about 30 minutes. Serve and enjoy.

Notes

To make these Chocolate Cherry Thumbprint Cookies gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend that contains xanthan gum. If the dough appears slightly softer than usual, refrigerate it for 20–30 minutes before shaping to help maintain structure during baking.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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