Go Back

Cream Cheese Thumbprint Cookies

These buttery and rich Cream Cheese Thumbprint Cookies are filled with vibrant jam, making them a sweet and nostalgic treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 2 cups all-purpose flour Use a high-quality brand like King Arthur Flour for best results.
  • 1/2 cup unsalted butter, softened Room-temperature butter is essential for creaming properly.
  • 1/2 cup cream cheese, softened I recommend Philadelphia or another high-quality cream cheese.
  • 3/4 cup granulated sugar Used for sweetness and texture.
  • 1 teaspoon vanilla extract Pure vanilla extract enhances the flavor.
  • 1/4 teaspoon salt Balances the sweetness.
  • 1/2 cup jam or preserves Use your favorite type, such as strawberry, raspberry, or apricot.
  • optional icing for decoration Blend powdered sugar with a bit of milk for a quick drizzle.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the softened butter, cream cheese, and granulated sugar. Beat with an electric mixer until light and fluffy, about 2-3 minutes.
  3. Mix in the vanilla extract and salt until just combined.
  4. Gradually add the flour, mixing until just combined. Be careful not to overmix.
  5. Roll the dough into small balls (about 1 inch) and place them on a baking sheet lined with parchment paper.
  6. Using your thumb or the back of a small spoon, gently press down to create an indentation in the center of each cookie.
  7. Spoon your desired jam or preserves into the indentation.
  8. Bake for 15-18 minutes or until the edges are lightly golden.
  9. Allow the cookies to rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  10. Once cooled, drizzle with icing if desired.

Notes

Keep cookies in an airtight container at room temperature for up to a week. They can also be refrigerated for up to 2 weeks or frozen for up to 3 months.