Home baking offers both comfort and creativity, and these two recipes bring that spirit to life. The cherry thumbprint cookies with lemon glaze deliver a delicate, buttery sweetness with a bright citrus finish, while the multigrain seeded bread combines hearty whole grains and seeds into a deeply flavorful loaf perfect for toasting or sandwiches. Whether you’re in the mood for a light dessert or a nourishing loaf, these recipes provide something special for any occasion.
Cherry Thumbprint Cookies with Lemon Glaze
Cherry thumbprint cookies are a simple yet elegant treat. Their tender, melt-in-your-mouth texture is a result of the buttery dough, while lemon zest and juice lend a refreshing brightness. The cherry in the center not only adds a pop of color but balances the richness with its fruity tang. The finishing lemon glaze creates a sweet contrast that enhances the citrus notes without overpowering them.
Ingredients
1/2 cup (113g) unsalted butter, softened
1/4 cup (50g) powdered sugar
1 cup (125g) all-purpose flour
1/2 teaspoon lemon extract
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Whole cherries (canned or fresh pitted)
Optional: Extra powdered sugar for dusting or lemon glaze
For the Lemon Glaze (optional)
1/2 cup powdered sugar
1 to 2 tablespoons fresh lemon juice
Instructions
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, cream together the softened butter, powdered sugar, lemon juice, lemon zest, and lemon extract until smooth and creamy. This process helps incorporate air into the dough, contributing to a tender cookie texture.
Gradually add the flour to the butter mixture, stirring just until combined. The dough will be soft but not sticky. Avoid overmixing, which could lead to tough cookies.
Roll the dough into small balls, roughly the size of a walnut. Place them on the prepared baking sheet, leaving some space between each one.
Using your thumb or the back of a teaspoon, gently press an indentation into the center of each ball.
Fill each indentation with one whole cherry. If using canned cherries, drain them well to avoid excess moisture.
Place the entire baking sheet in the freezer for 15 minutes. This step helps the cookies hold their shape and reduces spreading during baking.
Transfer the tray to the preheated oven and bake for 13 to 15 minutes, or until the edges are lightly golden. Avoid overbaking to maintain their tender texture.
Allow the cookies to cool completely on a wire rack. Once cooled, you can dust them lightly with powdered sugar or drizzle with the lemon glaze.
To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar to thicken or more juice to thin. Use a spoon or piping bag to drizzle over the cookies in zig-zag lines or circular patterns.
Flavor and Texture Notes
These cookies have a delicate crumb and a vibrant citrus aroma. The lemon flavor is subtle yet present in every bite, pairing beautifully with the fruitiness of the cherry. The glaze adds a glossy, sweet-tart finish, making the cookies visually appealing as well as delicious. The texture contrasts between the tender cookie base and the chewy cherry center give a satisfying mouthfeel.
Serving Suggestions
Cherry thumbprint cookies are ideal for tea time, dessert platters, or holiday trays. They can be plated simply or arranged in decorative boxes as edible gifts. For a summer presentation, pair them with a glass of iced tea or lemonade. For a wintery touch, serve them with hot tea or mulled wine.
Storage Tips
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them crisp, layer them with parchment paper and avoid humid conditions. If glazed, allow the glaze to set completely before stacking. These cookies also freeze well—store unglazed cookies in a freezer-safe container for up to 2 months. Thaw at room temperature and glaze just before serving.
Optional Variations
For a twist, substitute the cherries with other small fruits or preserves like raspberry jam, blueberry compote, or candied orange peel. You can also add almond extract instead of lemon for a classic thumbprint cookie flavor. For extra texture, roll the dough balls in finely chopped nuts like pistachios or almonds before baking.
Multigrain Seeded Bread
This multigrain bread is loaded with texture and nutrition, thanks to a combination of flours, seeds, and whole grains. It strikes a balance between a dense, rustic loaf and one that remains soft enough for slicing and everyday use. The crust develops a beautiful golden color, while the interior remains tender and speckled with seeds.
Ingredients
1 1/2 cups (180g) whole wheat flour
1 cup (120g) bread flour or all-purpose flour
1/2 cup (45g) rolled oats
1/4 cup (35g) sunflower seeds
2 tablespoons flaxseeds
1 tablespoon sesame seeds
1 tablespoon chia seeds
1 1/2 teaspoons salt
1 tablespoon honey or maple syrup
1 tablespoon olive oil
1 packet (7g) active dry yeast
1 1/4 cups (300ml) warm water (not too hot)
Optional Toppings
Extra seeds for topping
Oats for garnish
Instructions
In a small bowl, dissolve the yeast in warm water and let it sit for 5 to 10 minutes until foamy. This activates the yeast and ensures a good rise.
In a large mixing bowl, combine the whole wheat flour, bread flour, oats, seeds, and salt. Mix thoroughly to evenly distribute the ingredients.
Add the yeast mixture, honey, and olive oil to the dry ingredients. Stir until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic. The dough should feel slightly tacky but not overly sticky.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and shape it into a loaf or round boule. Place it in a greased loaf pan or on a baking tray lined with parchment paper.
Cover loosely and let it rise again for 30 to 45 minutes. Meanwhile, preheat the oven to 200°C (400°F).
Just before baking, brush the top with water or milk and sprinkle extra seeds or oats for a rustic appearance.
Bake the bread for 30 to 35 minutes, or until golden brown and it sounds hollow when tapped on the bottom.
Cool completely on a wire rack before slicing.
Flavor and Texture Notes
This bread has a robust, nutty flavor from the combination of whole grains and seeds. The oats contribute a pleasant softness, while the crust has a hearty bite. Each slice offers a medley of textures, from the slight crunch of toasted seeds to the soft interior crumb. The natural sweetness from the honey balances the earthiness of the grains.
Serving Suggestions
Multigrain seeded bread is incredibly versatile. Toast slices and top with butter and honey for breakfast, or use them for hearty sandwiches filled with roasted vegetables, cheese, or grilled meats. It pairs especially well with savory spreads like hummus or avocado. You can also serve it alongside soups, stews, and salads as a rustic accompaniment.
Storage Tips
Store the bread at room temperature wrapped in a clean cloth or paper bag to retain the crust’s texture. For longer storage, wrap tightly in plastic and freeze whole or in slices. Toast slices directly from the freezer as needed. Avoid refrigerating the bread, as it may dry out and lose its freshness more quickly.
Optional Variations
Customize the bread with different seeds such as pumpkin, poppy, or hemp. You can also add a handful of chopped nuts or dried fruit like cranberries or raisins. To enrich the flavor, substitute part of the water with yogurt or milk. For a more sourdough-like tang, incorporate a preferment or use sourdough starter in place of commercial yeast.
Whole-Grain Tips
Whole grain flours tend to absorb more water than refined flours, so it’s important to monitor dough consistency during mixing and kneading. If the dough feels dry, add a tablespoon or two of water at a time until it becomes pliable. Letting the dough rest (autolyse) before kneading can also improve hydration and texture.
Combined Serving Ideas
For a balanced afternoon tea or light lunch, pair slices of the multigrain bread with a few of the cherry thumbprint cookies and a hot drink. The bread offers hearty sustenance while the cookies finish the meal with a burst of citrusy sweetness. This duo also works well for brunch gatherings, offering both savory and sweet options for guests.
Make-Ahead Tips
Both recipes can be prepared ahead. The cookie dough can be shaped, filled with cherries, and frozen raw for up to one month. Simply bake from frozen, adding a few extra minutes to the baking time. The bread dough can be made the day before and allowed to rise overnight in the refrigerator. Bring to room temperature before shaping and baking.
Final Thoughts
Cherry thumbprint cookies with lemon glaze and multigrain seeded bread bring two different energies to the kitchen—one playful and sweet, the other hearty and grounding. Together, they reflect the full range of what home baking can offer. Each recipe is approachable, adaptable, and satisfying to prepare and enjoy. Whether you’re baking for a celebration, a quiet weekend, or simply to fill your kitchen with comforting aromas, these recipes are timeless additions to your repertoire.