Chocolate Drizzle Cherry Thumbprints

Hello, Baking Friends!

I was so productive this Saturday morning. I woke up early, around 7:00AM. I lay around in bed watching an episode of MOM until 7:30 and then I made the strongest pot of coffee I could brew up to start my day!

I wanted to make something yummy but with a twist. I love Maraschino cherries because I’m allergic to regular cherries so I sometimes like to pretend the Maraschino is the real thing. LOL Anyway, over the holidays Cherry Thumbprints went into my Christmas cookie boxes, and they were delicious!



  Anyway, I was in the mood for cherries and cookies, so here it is! My Cherry Thumbprint Cookie recipe, drizzled with Milk Chocolate. (What’s not to love?!)



1 Cup Butter (2 sticks)

1/2 Cup Sugar

1 tsp Canola Oil

2 Tbsp Water

1 tsp Baking Powder

1 tsp Vanilla

2 1/4 Cup All Purpose Flour

1-2 tsp Melted Milk Chocolate

11 Maraschino Cherries, halved 





  1. Cut the Maraschino cherries in half, set aside. 
  2. Make sure your butter is soft. (Room temp, not melted) Cream butter and sugar until fluffy.
  3. In a separate, smaller bowl combine the oil, water, and baking powder. Add to the butter mixture. 
  4. Stir in vanilla, then add flour.
  5. Scoop the cookie dough out by the 1/2 Tbsp and roll the dough into balls. Lay onto a prepped baking pan, lined with parchment paper. Lightly press the back of your spoon into the dough to make the thumbprint. 
  6. Place one cherry half in the center of each cookie. Bake at 350°F for 12 minutes.
  7. Once the cookies have baked and cooled, drizzle the tops of the cookies with some melted chocolate. 


And there you have it! Simple, and delicious. Until next time, Happy Baking!


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