Maraschino Chocolate Thumbprint Cookies
Indulge your sweet tooth with these irresistible Maraschino Chocolate Thumbprint Cookies—a decadent treat that combines the rich flavors of chocolate, buttery cookie dough, and sweet-tart maraschino cherries. Perfectly crafted for festive gatherings or anytime cravings, these cookies feature a soft, cocoa-infused base with a charming thumbprint filled by a vibrant maraschino cherry. A drizzle of silky semi-sweet chocolate adds an elegant finish, making them as visually stunning as they are delicious. With just 20 minutes of prep time and a straightforward baking process, these homemade delights are as easy to make as they are to devour. Serve them at parties, holiday cookie swaps, or enjoy them with a cup of coffee for a moment of bliss.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 1 egg yolk
- 1 teaspoons vanilla extract
- 24 maraschino cherries, drained and patted dry
- 0.5 cups semi-sweet chocolate chips
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the egg yolk and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
Using your thumb or the back of a small spoon, make an indentation in the center of each ball.
Place one drained and dried maraschino cherry in the center of each thumbprint indentation.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are firm but not browned.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the chocolate drizzle by melting the semi-sweet chocolate chips and heavy cream together in a microwave-safe bowl or using a double boiler. Stir until smooth.
Drizzle the melted chocolate over the tops of the cookies using a spoon or piping bag.
Allow the chocolate to set before serving. Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 9.9 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 69 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
