Easy Cherry Thumbprint Cookies with White Chocolate


1 2/3 cups (400 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
2/3 cup (150 mL) butter, softened
1/2 cup (125 mL) granulated sugar
1 egg
1/2 tsp (2 mL) vanilla
2 oz (60 g) chopped white or semisweet chocolate, melted

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  1. Whisk flour, baking powder and salt. Using electric mixer, beat butter with sugar until light and fluffy; beat in egg and vanilla. Stir in flour mixture until combined.
  2. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. Roll dough by tablespoonfuls (15 mL) into 1-inch (2.5 cm) balls; place 2 inches (5 cm) apart on prepared baking sheets. Press thumb into middle of each cookie to make indentation.
  3. Bake for about 12 minutes or until light golden; press indentations with wooden spoon handle while still warm. Fill centers evenly with pie filling; bake for about 3 minutes or until filling is lightly glazed. Let cool completely on rack; drizzle with white chocolate.

Makes: 36 cookies (3 dozen)

Calories 80, Fat 4g, Cholesterol 15mg, Sodium 50mg, Carbohydrate 10g, Fibre 0g, Sugars 5g, Protein 1g


  1. Use any of your favourite E.D.SMITH® PIE FILLING in place of cherry.
  2. For a fun activity, get kids involved by letting them make the “thumbprints” in the cookies.
  3. Kids can also scoop the cherry pie filling into the centers and help with drizzling the chocolate over the cookies.