Black Forest Thumbprint Cookies

Jonathan, The Candid Appetite

When making cookies, it’s important to cream the butter and sugar thoroughly so that the sugar dissolves into the butter and incorporates evenly. This technique results in lighter textured cookies. These thumbprint cookies taste just like a Black Forest Cake on the go!
15 min Prep Time
11 min Cook Time
  • Prep Time: 15 min
  • Cook Time: 11 min
  • Servings: 20 Cookies

Servings: 20 Cookies


  • Cookies:

  • 2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup firmly packed light brown sugar
  • 2 large egg yolks
  • 1 ½ teaspoons vanilla extract
  • 1/3 cup granulated sugar
  • ½ cup canned cherry pie filling
  • Topping:

  • 1 cup cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 tablespoon chocolate sprinkles


Step 1

Preheat oven to 350°F. Line two baking sheets with parchment paper, set aside.

Step 2

In a medium bowl, whisk together the flour, cocoa, salt and baking powder. Set aside.

Step 3

In the bowl of a stand mixer, fitted with the paddle attachment, mix the butter and sugar until light and fluffy, about 2 minutes. Add the egg yolks and vanilla and mix until combined. Gradually add the flour mixture to the butter mixture, beating until combined.

Step 4

Shape the dough into 1-inch balls and coat in the granulated sugar. Place onto the prepared baking sheets, about 2 inches apart. Use a ¼ teaspoon measuring spoon to gently make an indentation in the center of each ball. Bake until the cookies feel set, about 9 to 11 minutes.

Step 5

Remove pans from the oven, and press down centers again. Allow to cool on the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 6

To make the topping, beat the heavy cream with the sugar and vanilla until soft peaks form. Transfer to a piping bag, fitted with a small star tip.

Step 7

Fill the center of each cooled cookie with a cherry and some of the syrup. Pipe a ring of whipped cream around each cherry and top with chocolate sprinkles. Serve immediately or store in the fridge in an airtight container until ready to eat.