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  1. Step 1
    Preheat oven to 325 degrees F.

  2. Step 2
    Mix butter and margarine until fluffy. Add flour, powdered sugar and vanilla just until combined and a soft dough is formed.

  3. Step 3
    Roll the dough into two-inch balls. Place on greased baking sheet or baking sheet lined with parchment paper. Press thumb into center of cookie to make a well. Place cherries into each cookie.

  4. Step 4
    Bake 12-15 minutes. Allow cookies to cool.

  5. Step 5
    Melt chocolate according to package directions. Drizzle over cookies. Let chocolate set and serve immediately or store in an airtight container.

What others are saying about this recipe

  1. Donna Bredeken says:

    O.K. folks…I’m sorry, but you forgot to add at least an egg or two to this recipe. I made these this afternoon, and they didn’t raise at all. I rolled them into a ball, and they crumbled when I tried to put the thumbprint in. When I managed to get the thumbprint in, and the cherries to bake them; they came out of the oven the exact same size as they were when I put them in. Now I have two dozen undercooked, flat cookies. I’m not sure if the oven temperature was too low at 325 degrees as well. This recipe was a fail all the way around. 🙁

  2. Laurel Johnson says:

    Yum!!! The cookie is light and flaky-little tricky to get the consistency right. The butter needs to be very soft and I had to reshape the dough on the tray.

  3. Judith Jerry says:

    So was the egg left out of this recipe? I want to know before I try to make it.

  4. Judy Decker says:

    Disappointed with this recipe. The dough is tasty and didn’t have any trouble rolling balls and putting filling on thumbprints. The baking temperature must be incorrect since I cooked them even longer than was requested and they were doughy. Need to retest this recipe…

  5. G Tester says:

    The directions could use some editing. These are more like mini cherry pies, not cookies. They do not rise, because the dough is more like a pie dough. Once that is understood, the end result is very good. Very good recipe when prepared correctly: VERY soft butter and margarine, and possibly a small amount of water to get the dough the right consistency. NO EGG. Anyone expecting a cookie dough that rises is going to be disappointed, but if you understand that these are mini cherry pies, they are very, very good. Mention these facts in your directions, or change the name to Mini Cherry Pies, and you have a 5 star recipe.

  6. Suellen Dehnke says:

    I’m not sure what the problem is with some of these reviews. This is the exact same recipe used for a mexican wedding cookies. No egg is needed.

  7. Frances Alward says:

    I just made this recipe for a Baby Shower for tomorrow. I added 1/4 teaspoon of salt and also added 1/2 tea almond extract.I added salt because I always use unsalted butter. I used the back of my measure spoon to make “thumb print in cookie’ if you dip it in powder sugar it will not stick to cookie. A word of advice do not use cake flour -use all purpose! The first batch I made spread out way too much because I used cake flour.I will say they were very light and flaky. I might use this recipe as a base for bar type cookies.I think it would be excellent for this. I will make again.I can not wait to see what the shower quest think!

  8. Carole Blair says:

    Questions: how many cookies does one recipe make. And: does anyone know why half butter/half margarine? I do not buy margarine but if there is a good reason, I would. Thanks!

  9. Carol Shivers says:

    Not sure about some of the comments either, as I did exactly as the recipe called for and these turned out great. I did you an electric mixer to mix the ingredients. Definitely need to cook the full 15 minutes. I used cherry, strawberry, apple, blueberry & blackberry fillings I had left over from a wedding. All were very tasty. I did not do the chocolate drizzle.

  10. Linda T says:

    These are excellent shortbread cookies with a fruit topping. Shortbread does require eggs – nor will it rise
    I use 1 full cup of butter and 2 tsp vanilla. Mix until it just turns into dough. I usually use a slotted spoon so that most of the juice/syrup drains off – about 3 cherries per cookie. Usually use the no sugar or light cherry pie mix.

  11. Lori says:

    You can actually get away with it being on 350 degrees for about 12 to 15 minutes because it took waaay too long with the oven on 325 degrees. Also, I noticed that my dough is crumbly so I just added a tad of milk and that helped the dough spoon out better. I made these sugar-free and replaced the powdered sugar with powdered monk fruit. Along with sugar-free cherry pie filling, it turned out amazing.

  12. Jamie says:

    Not sure some people are confused about the cookie not rising, it isn’t supposed to. If is between a shortbread and pie crust with fruit on top. That’s why it’s called a cherry pie cookie. They are delicious and easy to make.

  13. Mary says:

    I love these. Very easy and you can use substitute fillings. Awesome recipe

  14. Cynthia J Matthews says:

    Love these cookies…I always get compliments when I make them. The only thing I do different is put a little almond extract in wit the dough, I also use the vanilla.

  15. Cynthia J Matthews says:


  16. Leila Kamstra says:

    This cookie recipe is definitely missing a egg or maybe some baking powder
    Made my flat mess

  17. Margaret A Figurski says:

    Can I use all margarine in this recipe instead of 1/2 butter and 1/2 margarine?

  18. Cindy McCarthy says:

    This recipe was the bomb! After reading other comments, I did make a few changes. Used all butter, baked at 350 vs 325, baked for 19 minutes. They are awesome and yummy 😋!

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Alyssa has always had a passion for cooking, and she bakes because it’s her outlet to be creative. She loves trying new recipes with her family, who like to rate and give input on how the recipe can be improved or changed. When she’s not in the kitchen, she loves spending time with her family.

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