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Close-up of stacked thumbprint cookies with a dollop of bright red jam in the center of each cookie.
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Cream Cheese Thumbprint Cookies

These cream cheese thumbprint cookies are soft, buttery, and filled with sweet jam. With just a hint of tang from the cream cheese, they're a cozy treat that’s perfect for holidays, gifting, or any time you want something special.
Prep Time50 minutes
Cook Time14 minutes
Total Time1 hour 4 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 30 Cookies
Calories: 149kcal
Author: Wendy

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.
    A stand mixer with a paddle attachment holds creamed butter and sugar above a mixing bowl, with more mixture inside the bowl.
  • Beat in the egg yolk and vanilla until combined.
  • Gradually mix in the flour and salt until a soft dough forms.
    A mixing bowl with thick, creamy batter on a stand mixers paddle attachment.
  • Cover and chill the dough in the refrigerator for 30 minutes.
    A block of dough wrapped in clear plastic wrap sits on a white surface.
  • 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.
    A metal teaspoon presses an indentation into a round ball of dough on a beige surface, with more dough balls in the background.
  • Use your thumb or the back of a spoon to gently press an indentation into the center of each ball.
    A single round shortbread cookie with a thumbprint center filled with red jam, placed on a light beige surface.
  • Fill each indentation with about ½ teaspoon of jam.
  • Bake for 12–14 minutes or until edges are just turning golden.
    Rows of round shortbread cookies with a dab of red jam in the center are arranged on a baking sheet lined with parchment paper.
  • 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.

Nutrition

Serving: 1Cookie | Calories: 149kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 34mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 249IU | Vitamin C: 0.5mg | Calcium: 9mg | Iron: 1mg