Cream Cheese Thumbprint Cookies
There’s something special about cream cheese thumbprint cookies that makes them feel like a hug in cookie form. These soft, buttery little treats have just the right touch of tanginess thanks to cream cheese, and they cradle your favorite jam in every bite. Whether you’re baking them for a holiday cookie platter or just to sweeten up a regular weekday, they’re a classic choice that never disappoints.
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Growing up, these cookies made a regular appearance on our family table around the holidays. We’d make batches with different jams—apricot, raspberry, and sometimes even lemon curd—to keep things fun and colorful. There’s something nostalgic about that creamy, crumbly texture and the burst of fruity jam that always hits the spot.
If you’re as into easy and delicious cookies as we are, be sure to check out our recipes for Lemon Meringue Cookies, Strawberry Pie Cookies, and Strawberry Shortbread Cookies. Each one brings its own kind of cozy to the kitchen.
Why You’ll Love This Recipe
- Super soft and buttery: The cream cheese adds an unbeatable texture.
- Customizable with any jam: Use your favorite flavor or whatever you have on hand.
- Perfect for holidays and gifting: They look pretty and festive.
- Easy to make: Simple ingredients and steps that even beginner bakers can handle.
Ingredients
Cream Cheese Thumbprint Cookies
Equipment
- mixing bowls
- hand mixer or stand mixer
- baking sheets
- Parchment Paper
- measuring cups and spoons
- Small spoon or cookie scoop
Ingredients
- 1 cup unsalted butter softened
- 4 ounces cream cheese softened
- 1 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup raspberry jam or preserves or any flavor
Instructions
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
- Beat in the egg yolk and vanilla until combined.
- Gradually mix in the flour and salt until a soft dough forms.
- Cover and chill the dough in the refrigerator for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll dough into 1-inch balls and place 2 inches apart on the prepared sheets.
- Use your thumb or the back of a spoon to gently press an indentation into the center of each ball.
- Fill each indentation with about ½ teaspoon of jam.
- Bake for 12–14 minutes or until edges are just turning golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Soften your cream cheese and butter in advance for easy mixing.
- Use a variety of jams to make a colorful cookie tray.
- Don’t skip the chilling step; it helps the cookies keep their shape.
Storage
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies in a single layer, then store in a zip-top bag for up to 2 months.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Make sure your butter and cream cheese are fully softened before mixing.
- Don’t overfill the jam; it will spread while baking.
- Use a small cookie scoop for even-sized cookies.
- Let the cookies cool fully before storing to avoid sogginess.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before using.
Yes, you can however I find that you get the best texture and spread from the full-fat cream cheese blocks.
Make sure to chill the dough thoroughly before baking.
