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My favorite Christmas treat, these White Chocolate Cherry Thumbprint Cookies are so easy to make and are perfect to giveaway! Tart cherry jam in a buttery shortbread cookie, topped with a decadent white chocolate drizzle.
The sweetest foods of all are the ones that bring back a feeling of nostalgia. You know that feeling that comes over you when you go home for the holidays and smell your mom’s famous stuffing cooking in the kitchen or the familiar taste of sipping on hot apple cider. All of a sudden it’s as if no time has passed at all. I love how the most special memories can be attached to the simplest foods.
Every year my sisters and I get together and have a big baking party. We always pick way too many things to make, then spend the whole day (and usually half of the night) getting more flour on the kitchen floor than in the mixing bowl and eating half of what we make. It is a tradition I look forward to every year.
My youngest sister Shelby always wants to make anything with Dark Chocolate while my older sister Chelsea is a Pecan lover. I usually go and hide in a closet with all the white chocolate I can get my hands on. Of course the one cookie we can all agree on is the Chocolate Peanut Butter Cookies. It just wouldn’t be Christmas without them. But even as much as I love those cookies, nothing could outweigh my love for these buttery shortbread cookies. Thumbprints are a cookie staple at our annual cookie parties.
You can use any kind of jam you like but I just thought Cherry was a fun twist. I also am a big fan of using raspberry jam as well. These cookies are simple to make and have minimal ingredients! I do have a few tips for making these turn out perfectly.
- Bake on parchment paper! I love using Reynolds Wrap Baking Sheets because they are nonstick, easy clean up and they are already perfectly pre cut for my baking sheets.
- Chill the dough for at least an hour before rolling into cookies!
- Only use 1/4 teaspoon of jam! Anymore and your cookies will overflow and won’t be as pretty!
- Before baking the cookies, place them in the freezer for 10 minutes. This will prevent any spreading.
What are your favorite cookies to bake for the holidays?
You can find everything you need to make these cookies and Reynolds Cookie Baking Sheets at your local target. Follow Reynolds on Pinterest for more baking inspiration.
Please note, in terms of safety, “Reynolds Genuine Parchment Paper and Cookie Baking Sheets (pre-cut parchment sheets) are tested to safely withstand oven temperatures up to 420°F.”
- 2 Sticks Butter, softened
- ⅔ Cup Granulated Sugar
- ¼ Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
- ½ Cup Cherry Jam
- ⅓ Cup White Chocolate, melted (optional)
- In a mixing bowl, cream together the butter, sugar, salt and vanilla extract on medium speed with a hand mixer for 2-3 minutes or until fluffy. Slowly add in the flour. Refrigerate the dough for at least 1 hour. Once the dough has chilled, preheat the oven to 350°. Line 2 baking sheets with Reynolds Cookie Baking Sheets. Roll the chilled dough into about 2 inch balls and place on a cookie sheet. Using your thumb, make an imprint in the center of the cookie. Place ¼ teaspoon of cherry jam in the center of the cookie and bake for 10-12 minutes. Allow the cookies to cool on the baking sheet and then drizzle with the melted white chocolate.