This retro-style thumbprint cookie recipe is a delicious addition to your holiday cookie catalog. They have simple ingredients, are easy to make, and beautifully festive.
I spent a lot of time with my Memaw growing up. She was right next door, so my brothers and I basically lived at her house. She was a fantastic cook and baker. After becoming a young widow, she baked to earn extra money. She was one of the hardest working and generous women I’ve ever known.
As a little girl I would sit on her Formica counter in her tiny kitchen, and watch her bake. I still vividly remember the way she measured flour. The perfectly smooth, leveled flour was begging for me to stick my fingers in it. She would let me lick the spatula and beaters when she was finished. I’ve since passed this love of cake batter on to my crew.
I have her handwritten thumbprint cookie recipe in my book. They take me back to Christmas with her. These retro cookies make me want to hang tinsel on my tree, mix up a poinsettia co*cktail, and break out Bing Crosby on the record player.
Making the The Thumbprint Cookie
Start by letting the eggs and butter come to room temperature. Sift together 1 ½ cups of flour, ¼ tsp of salt, and 1 tsp of baking powder in a separate bowl.
In a stand mixer beat 2/3 cup of butter, ¾ cup of sugar and 2 eggs until smooth, or about 3 minutes. Stir in 1 tsp of vanilla flavoring.
Melt 1 cup semi-sweet chocolate chips in a double boiler. Be careful not to scorch the chocolate.
Mix in melted chocolate. When well combine, slowly add in 2 cups of oats and the flour mixture. Let the dough chill in the fridge for at lest 1 hour.
In the mean time, rinse and drain two 10oz jars of Maraschino cherries. Pat dry with a paper towel.
After the dough has chilled, shape it into 1 inch balls, and place them 2” apart on parchment lined cookie sheet. Press down the center with your thumb, and place cherry in the center of each of them.
Preheat the oven to 350°F. Bake the cookies for 10-12 minutes, or until they are set. Removed cookies from the oven and let them cool completely on a rack. After the cookies have completely cooled, melt remaining 1 cup of chocolate chips in a double boiler, and drizzle chocolate over the tops of the cookies. Let the chocolate set before serving.
Thumbprint Cookies
These retro thumbprint cookies are easy to make, and use with simple ingredients.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Servings 2 Cookies
Calories 238 kcal
Equipment
1/2 sheet Cookie pan
Parchment Paper
Ingredients
- 3/4 cup Sugar
- 2/3 cup Butter (1 stick + 3 tbsp)
- 2 large Eggs
- 1 tsp Pure Vanilla Extract
- 12 Oz Semi-sweet Chocolate Morsels (divided)
- 2 cups Old fashioned oats
- 1 1/2 cups All purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 2 10oz jars Maraschino Cherries (drain and pat dry)
Instructions
Let the butter and eggs come to room temperature.
Sift flour, baking powder, and salt together.
Beat the butter and sugar together.
Add the eggs in and beat for about 3 minutes or until light and fluffy.
Add vanilla extract and mix until combined.
Using a double boiler, melt 1 cup of semi-sweet chocolate morsels.
Add in melted chocolate and mix well.
Add in the oats and flour and mix until combined.
Cover the dough with plastic wrap, and chill it in the fridge for at least 1 hour.
When you're ready to bake the cookies, preheat the oven to 350º F.
Shape dough into 1" balls.
Place balls 2 " apart on parchment lined baking sheet
Using your thumb, press down the center of the cookies.
Place a cherry in the center of each cookie.
Bake cookies for 10 to 12 minutes, or until they are set.
Remove cookies from the oven and allow them to cool on a rack.
Melt remaining 1 cup of morsels in a double boiler.
After the cookies have completely cooled, drizzle the melted chocolate over them.
Allow the chocolate to set before serving .
Keyword Christmas Cookies, Thumbprint cookies
