Go Back

Cream Cheese Thumbprint Cookies

Delightfully soft cookies filled with your choice of sweet jam or jelly, these Cream Cheese Thumbprint Cookies are a nostalgic treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 2 cups all-purpose flour A high-quality brand like King Arthur Flour will yield great results.
  • 1/2 cup unsalted butter, softened Ensure the butter is at room temperature for easy creaming.
  • 8 oz cream cheese, softened Full-fat cream cheese provides the best richness and flavor.
  • 1 cup granulated sugar The sugar adds a lovely sweetness that balances the cream cheese's tang.
  • 1 teaspoon vanilla extract Use pure vanilla extract for an authentic flavor.
  • 1/4 teaspoon salt Don’t skip this, as salt enhances the overall flavor of the cookies.
For the filling and decoration
  • 1 jar jam or jelly Personalize as you wish! Think about flavors like strawberry, apricot, or blueberry.
  • 1 cup icing for decoration (optional) A simple glaze of powdered sugar and milk can add a lovely touch!

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Make sure it’s fully heated before putting your cookies in for the best rise.
  2. In a mixing bowl, cream the softened butter and cream cheese until smooth. This should take about 2-3 minutes with an electric mixer on medium speed for a light and fluffy texture.
  3. Add the granulated sugar, vanilla extract, and salt; mix until well combined. The mix should look creamy and slightly fluffy.
  4. Gradually add the all-purpose flour and mix until a soft dough forms. Don’t overmix; stop once the flour is just incorporated.
  5. Roll the dough into balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
  6. Use your thumb to create an indent in the center of each ball. If the dough is sticky, lightly flour your thumb.
  7. Fill each indent with jam or jelly of your choice. Avoid overfilling; just a teaspoon is perfect to avoid leaks.
  8. Bake for 15-18 minutes or until edges are lightly golden. Keep an eye out for the golden edges.
  9. Let cool completely and drizzle with icing if desired. Drizzle icing in a fun zig-zag pattern for flair.

Notes

Chill the dough if it becomes too soft to work with. Store baked cookies in an airtight container at room temperature for up to one week or freeze for later use. You can prepare the dough in advance and freeze it for later baking.