These cherry thumbprint cookies (heart cookies) are soft, buttery, and perfectly shaped, with sweet cherry centers that make them ideal for Valentine’s Day, holidays, or festive cookie trays. Easy to make and reliably beautiful, this classic thumbprint cookie recipe holds its shape and never turns dry.
Ingredients
- Main Ingredients
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- 1 large egg separated
- 1 cup maraschino cherries finely chopped and well-drained
- Flavor Base
- 1 tsp vanilla extract
- ¼ tsp almond extract optional
- Pantry Staples
- 2¼ cups all-purpose flour
- ¼ tsp salt
- Red or pink sanding sugar optional, for rolling
Instructions
- Preheat & Prep
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drain chopped cherries and blot very dry with paper towels.
- Cream Butter & Sugar
- In a large bowl, beat butter and sugar until light and fluffy.
- Add Egg Yolk & Flavoring
- Mix in egg yolk, vanilla extract, and almond extract (if using).
- Add Dry Ingredients
- Gradually mix in flour and salt until just combined.
- Shape Cookies
- Roll dough into 1-inch balls.
- Roll each ball lightly in egg white, then in sanding sugar if using.
- Form Hearts & Fill
- Place on baking sheets and gently shape into hearts.
- Press a small heart-shaped indentation in the center.
- Fill each indentation with chopped cherries.
- Bake
- Bake 10–12 minutes, until bottoms are lightly golden and tops remain pale.
- Cool
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Dry cherries thoroughly to prevent spreading.
- Do not overbake—cookies should stay soft and light.
- Chill dough briefly if cookies lose shape.