The Best Cherry Pecan Thumbprint Cookies

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Cherry Pecan Thumbprint Cookies not only look pretty, but they also taste amazing! A buttery cookie base, chock full of pecans and topped with a cherry filling, drizzled with white chocolate makes this cookie a decadent treat.

Pin Cherry Pecan Thumbprint Cookies to make later.

Close up of cherry pecan thumbprint.

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Ingredients

There’s a good chance you have all of the ingredients on hand to make these cherry pecan thumbprint cookies that my husband says, taste like Christmas.

  • Butter
  • Shortening
  • Salt
  • Egg
  • Brown Sugar
  • Flour
  • Vanilla
  • Pecans
  • Milk
  • Confectioners’ Sugar
  • Maraschino Cherries
  • White Chocolate Chips

A photo of ingredients needed for Cherry Pecan Thumbprint Cookies

How to Make Thumbprints in a Cookie

I do not like using my thumb, or any other finger, to make the indentation in thumbprint cookies. It’s much easier, and less messy, to use the back of a teaspoon for these cookies. 

If the teaspoon sticks, you can gently release it by moving it a bit or using your fingers to hold the cookie dough down.

Do this very gently so as not to make the bottom of the cookie indentation too thin or make a hole. If you do get a hole or tear, you can easily press the mistake together to fix it.

A photo collage of how to make an indent in thumbprint cookies.

Tips for Making Maraschino Cherry Thumbprint Cookies

  • Use a small cookie scoop to make evenly sized cookies. I use this small OXO scoop.
  • When dipping the balls in the egg white, use two forks to toss and transfer them to the pecans. I use Millican Pecans grown in Texas.
  • Use a 1/4 teaspoon to fill the thumbprint indentations. It’s just the right amount.
  • I use a fork to drizzle the white chocolate so there aren’t big dollops on the cookie.

I’m a big fan of cookies with pecans but not everyone loves them as much as I do. One of the reasons I keep pecans is because my husband has a walnut allergy. If you prefer walnuts to pecans, you can certainly substitute them. Just make sure they are finely chopped.

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Why You’ll Love This Recipe

Cherry pecan thumbprint cookies are an impressive cookie for any time of the year but here are concrete reasons.

  • It’s a fun cookie to make any time of year, not just during the holidays.
  • Add it to a cookie tray to impress family and friends.
  • Substitute walnuts for pecans if you prefer.
  • They will keep for up to 4 days.
  • Drizzle some with white chocolate and some with milk or dark chocolate.
Cherry pecan cookie being held.

Similar Cookies

By similar cookies I mean thumbprint cookies and cherry cookies that you can find on the site.

Did you make this recipe? If so, please leave a 5-star review on the recipe card below.

Cherry Pecan Thumbprint Cookies

A cookie that tastes like Christmas.
4.79 from 42 votes
Prep Time15 minutes
Cook Time11 minutes
Chilling Time30 minutes
Total Time56 minutes
Course: Christmas Cookies
Cuisine: American
Servings: 24 cookies

Ingredients

Cookie Dough

  • ¼ cup butter at room temperature
  • ¼ cup shortening
  • ¼ cup packed brown sugar
  • ¼ teaspoon salt
  • 1 large egg separated, room temperature
  • ½ teaspoon vanilla extract
  • 1 cup flour
  • 1 cup finely chopped pecans

Filling

  • â…“ cup confectioners’ sugar
  • 1 tablespoon maraschino cherry juice
  • 2 teaspoons butter at room temperature
  • 1 teaspoon milk

Topping

  • 24 maraschino cherries rinsed and dried off
  • 6 ounces good-quality white chocolate chips I use Ghirardelli

Instructions

  • In a large bowl, cream together butter, shortening, brown sugar, and salt until light and fluffy, about 5 minutes. Beat in egg yolk and vanilla until well incorporated.
  • Gradually beat the flour into creamed mixture. Refrigerate cookie dough, covered, until easy to handle, at least 30 minutes.
  • Preheat oven to 350°. In a shallow bowl, whisk egg white until foamy. Place pecans on a plate or in a shallow bowl. Using a #60 cookie scoop, shape dough into balls. Dip balls in the egg white then roll in pecans.
  • Place balls 2 in. apart on ungreased baking sheets. Press an indentation in the center of each with the back of a teaspoon, being careful not to make the bottom too thin or create a hole. Bake until edges are light brown, 10 – 12 minutes. Remove pans from the oven and let cool for 3 minutes on the pan and then transfer from pans to wire racks. Cool completely before filling.
  • In a small bowl, beat confectioners’ sugar, cherry juice, butter, and milk until smooth. Fill each cookie with 1/4 tsp. filling. Top with 1 cherry.
  • Melt white chocolate chips according to package directions. Drizzle with white chocolate. Let stand until set.

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21 Comments

  1. 5 stars
    Made these for Christmas. Easy to make and super delicious. The only thing I’m confused about is, the recipe says it makes 24 and I was lucky to get 14. I made it exactly as written. They weren’t big,actually small and much smaller there wouldn’t be a cookie to put a cherry on.

    1. Hi Angela! First, I’m so glad you enjoyed the cookies. I’m sorry you didn’t get 24. Did you use a small cookie scoop? After the new year I’ll remake these cookies again.

  2. 5 stars
    These were such a huge hit at my party. Everyone loved how gorgeous they turned out! And they were so easy too. There were zero left!

  3. 5 stars
    I always make thumbprints but they’re just plain with jam – these look so much prettier!! Can’t wait to try!

    1. Yes! I think walnuts would be a wonderful substitution for the pecans. Just make sure they are finely chopped. My husband has a walnut allergy so I always use pecans. Please let me know how they turn out!

  4. 4 stars
    I made these according to the recipe but only got 12 cookies from it. Anyone else have that happen? Mine look like the size in the photo.

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