The Pioneer Woman’s Cherry Thumbprint Cookie Recipe by Ann Marie G. Halstead

It's holiday cookie time! Making Christmas cookies during the holidays is a tradition in many families, including mine, and countless cookie recipes have been passed down for generations. Cherry (and raspberry) thumbprints always make me think of my mom and other Italian grandmothers and their cookie trays during the holidays. 

My mom would make raspberry thumbprints, peanut butter blossoms, butter balls, fudge, her famous oatmeal raisin cookies (with a secret ingredient!), lemon knots and other Italian cookies.

While my mom made raspberry thumbprints, she never made cherry thumbprint cookies, so I am sharing Rae Drummond's recipe here. You may know her as The Pioneer Woman. I love her cookie recipes and, frankly, all of her recipes. I know that if I need a recipe I can visit her website and find what I’m looking for, and know it will turn out great. 

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Cuisine: American
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 24

Ingredients

• 1 1/2 sticks (12 tablespoons) salted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• grated zest of 1 lemon
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 12 maraschino cherries, halved
• 6 tablespoons red sanding sugar (optional)

Helpful Products

• Red Sanding Sugar
• Electric Mixer
• Measuring Cups
• Measuring Spoons
• Whisk
• Baking Sheet
• Rubber Spatula
• Mixing Bowl
• Stand Mixer
• Parchment Paper

Recipe Notes

• Rae uses red sanding sugar and I don’t. I’ve included both options.

• Store the cookies in an airtight container.

Here’s how to make it:

1. In the bowl of a mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until fluffy, about 2 minutes. Add the egg and lemon zest and mix, scraping the bowl if needed, until combined. Reduce the speed to low and add the flour and baking powder. Beat until combined. Wrap the dough in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
2. Optional Step: This is where Rae uses the red sanding sugar. Place the red sanding sugar in a small bowl. Break off tablespoon-size pieces of dough and roll into smooth round balls. Roll in the red sugar and place on the prepared baking sheets. Gently indent the center of each cookie with your thumb, then press a cherry half cut-side down into each indentation.
3. If you’re not using the red sanding sugar, break off tablespoon-size pieces of dough and roll into smooth round balls and place on baking sheets lined with parchment paper. Gently indent the center of each cookie with your thumb, then press a cherry half cut-side down into each indentation.
4. Bake the cookies in a preheated 350-degree F oven until just set around the edges but not browned, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then remove the cookies to a rack to cool completely.

Nutrition Facts Per Serving

Calories: 147

Total Fat: 6.4g

Saturated Fat: 3.8g

Cholesterol: 31mg

Sodium: 10mg

Total Carbohydrate: 21.9g

Dietary Fiber: 1.2g

Total Sugars: 12.1g

Protein: 2g

Vitamin D: 1mcg

Calcium: 101mg

Iron: 1mg

Potassium: 304mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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