These buttery thumbprint cookies offer a faint cherry flavor in the cookie itself and the most stunning pop of pale pink, along with a delicate taste of cherry blossom, in the jam filling. These elegant thumbprint cookies are almost too pretty to eat (although we’re sure you’ll find a way), and would make the perfect sweet finish to a bridal shower or dinner party. Cherry blossom jelly is a specialty product we ordered online, but we found it to be worth the extra bit of effort and expense for a special occasion. However, you could fill these cookies with whatever flavored jam you like. Alternatively, we also tested the recipe using chocolate kisses instead of a jam, and this is also a delicious option. The chocolate makes a very tasty companion to the subtle cherry notes in the cookie.  

Pam Lolley
Recipe by MyRecipes


Credit: Whitney Ott; Food Styling: Mary-Claire Britton; Prop Styling: Audrey Davis

Recipe Summary

20 mins
2 hrs 20 mins
Makes 3 dozen (serving size: 1 cookie)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300°F. Beat butter in a medium bowl with an electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy, about 2 minutes. Add egg yolks, 1 at a time, beating well after each addition. Stir in cherry liqueur. Add flour and salt; beat on low speed just until blended. Chill dough at least 1 hour.

  • Shape dough into 1-inch balls; place balls 2 inches apart on baking sheets lined with parchment paper. Press thumb into each ball to make an indentation.

  • Bake in preheated oven until very lightly browned around bottom edges, 18 to 23 minutes. Remove from oven, and lightly press thumb into indentations. If using chocolate kisses, immediately place 1 kiss in each indentation. If using jelly, cool cookies on baking sheets on wire racks, about 20 minutes, and spoon about 1/2 teaspoon jelly into each indentation. Cool cookies completely.