If you love the classic chocolate-and-cherry combo, these Easy Black Forest Thumbprint Cookies will be your new favorite treat. They’re tender, buttery, and rich, with a glossy cherry center and a drizzle of chocolate on top. The dough comes together in minutes, and the presentation makes them look bakery-worthy with minimal effort.

These are perfect for holidays, cookie exchanges, or a sweet afternoon snack with coffee. Once you bake a batch, you’ll want to keep the ingredients on hand for the next time—because there will be a next time.

Why This Recipe Works

Simple dough, big flavor: A cocoa-infused shortbread base stays soft and buttery while delivering deep chocolate flavor.
Cherry center for contrast: Tart cherry preserves balance the sweetness and add the signature Black Forest flair.
No chill required: The dough is sturdy enough to roll and bake right away, so you can get cookies in the oven fast.
Beautiful finish: A quick chocolate drizzle makes them look polished without any fussy decorating.
Reliable texture: The thumbprint shape helps the cookies bake evenly and keeps the center soft.

Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (Dutch-process or natural)
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon almond extract (optional but adds Black Forest aroma)
3/4 cup cherry preserves or cherry jam (seedless if possible)
3 ounces semi-sweet chocolate, chopped (or chocolate chips)
1 teaspoon neutral oil (canola or coconut) for drizzling

How to Make It

Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and creamy, about 2–3 minutes.
This creates a tender, slightly fluffy cookie.
Add egg and extracts: Mix in the egg, vanilla, and almond extract (if using) until combined. Scrape the bowl so everything blends evenly.
Whisk dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt to break up any cocoa lumps.
Combine the dough: Add the dry ingredients to the butter mixture. Mix on low just until the dough comes together.
It should be soft but not sticky.
Shape the cookies: Scoop about 1 tablespoon of dough and roll into smooth balls. Place 2 inches apart on the prepared baking sheets.
Make the thumbprints: Use your thumb or the back of a 1/2-teaspoon measuring spoon to press a shallow well in the center of each ball. If the edges crack, gently nudge them back together.
Fill with cherry preserves: Stir the preserves to loosen.
Spoon about 1/2 teaspoon into each well, filling nearly to the top but not overflowing.
Bake: Bake for 10–12 minutes, until the edges look set and the bottoms are slightly firm. The centers should remain soft.
Cool completely: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Cool completely before drizzling.
Melt the chocolate: Microwave the chocolate and oil in 20-second bursts, stirring between each, until smooth and glossy.
Drizzle and set: Use a spoon or piping bag to drizzle over the cooled cookies.
Let the chocolate set at room temperature or chill for 10 minutes to speed it up.

How to Store

Room temperature: Keep cookies in an airtight container for up to 4 days. Layer with parchment if stacking.
Refrigerator: Store up to 1 week if your kitchen is warm. Bring to room temp before serving for best texture.
Freezer: Freeze baked cookies (undrizzled or drizzled) for up to 2 months.
Thaw at room temp in a single layer.
Make-ahead dough: Roll the dough into balls and freeze on a tray. Transfer to a bag, then bake from frozen, adding 1–2 minutes to the bake time.

Why This is Good for You

Built-in portion control: Thumbprint cookies are small, so one or two can satisfy a sweet craving without overdoing it.
Fruit-forward sweetness: Cherry preserves add natural fruit flavor and brightness, which helps reduce the need for heavy frosting.
Cocoa perks: Cocoa contains antioxidants and a rich chocolate taste without requiring a lot of added fat.
Feel-good baking: Simple baking projects can boost your mood and provide a creative outlet. Sharing them is a bonus.

What Not to Do

Don’t overbake: These should be just set.
Overbaking makes them dry and crumbly.
Don’t skip the well: A shallow, even indentation keeps the filling in place and helps the cookies bake evenly.
Don’t overfill: Too much jam will spill over and burn. Aim for a level 1/2 teaspoon.
Don’t use cold butter: Cold butter won’t cream properly, and your cookies may spread unevenly.
Don’t drizzle hot cookies: The chocolate will run and look messy. Let them cool first.

Recipe Variations

Kirsch-kissed: Stir 1–2 teaspoons kirsch (cherry brandy) into the preserves for a classic Black Forest note.
Brownie base: Swap 2 tablespoons of flour for 2 extra tablespoons of cocoa for a deeper chocolate flavor.
Almond crunch: Roll dough balls in finely chopped toasted almonds before pressing the well.
White chocolate drizzle: Use melted white chocolate for a bold color contrast and creamy sweetness.
Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum.
Add 1 extra tablespoon of milk if the dough seems dry.
Jam swap: Try raspberry or blackberry preserves if you’re out of cherry. It won’t be classic Black Forest, but it’s still delicious.
Cherry center upgrade: Press one drained maraschino cherry or jarred sour cherry into the well, then add a dab of preserves.

Explore more irresistible cookie recipes you won’t want to miss:

Protein Cookies

Linzer Tart Cookies

FAQ

Can I make these without a mixer?

Yes. Use a sturdy whisk or wooden spoon to cream the butter and sugar until pale and fluffy, then switch to a spatula when adding the dry ingredients.

It takes a bit more elbow grease but works fine.

My dough is crumbly. What should I do?

If it doesn’t hold together when pressed, add 1–2 teaspoons of milk and mix briefly. The dough should be soft and pliable, not sticky.

How do I keep the jam from bubbling over?

Don’t overfill the well, and make sure the indentation is deep enough.

Thick preserves also help—avoid very runny jams.

Can I chill the dough?

You can. Chill for 20–30 minutes if your kitchen is warm or if the dough feels too soft to roll. Let it sit for a few minutes at room temp if it gets too firm.

What chocolate is best for the drizzle?

Semi-sweet or dark chocolate works best because it balances the sweetness of the jam.

Add a touch of oil for a smooth, shiny finish.

Do these ship well?

Yes, if packed carefully. Let the chocolate set completely, then layer cookies between sheets of parchment in a snug tin or box.

Can I double the recipe?

Absolutely. Double all ingredients and bake in batches.

Rotate the baking sheets halfway through for even browning.

How do I make them extra soft?

Bake on the shorter end of the time range and avoid overmixing. Store in an airtight container with a slice of bread to keep them tender.

Wrapping Up

These Easy Black Forest Thumbprint Cookies bring together everything you want in a homemade treat: chocolate, cherries, and a pretty finish with hardly any fuss. The dough is forgiving, the method is quick, and the results are repeat-worthy.

Keep a jar of cherry preserves in the pantry and some butter in the fridge, and you’re always half an hour away from a platter of fresh, bakery-style cookies. Enjoy them with coffee, share them with friends, and keep the recipe close—you’ll use it often.