Cream Cheese Thumbprints
These cookies are soft, buttery, and just the right amount of sweet. The cream cheese in the dough adds a subtle tang that keeps them rich without being too heavy. Each one gets a spoonful of jam in the center, creating a treat that looks beautiful and feels special enough for the holidays.
Buttery and tender these cream cheese thumbprints have a slight creaminess from the cream cheese. The jam bakes into the center, turning glossy and slightly chewy while keeping its fruity flavor.
Baking thumbprint cookies with the jam already inside is completely fine and actually helps set the filling. The heat softens the jam, letting it bubble slightly, then it firms back up as it cools.
For best results with baked thumbprints, use a thicker jam or preserve, avoid overfilling, and let the cookies cool before moving them so the centers stay neat and shiny.
They are perfect for Christmas cookie trays, gift boxes, or casual holiday baking days. Easy to make and fun to customize, they add a pop of color to any dessert table. These cookies hold their charm long after the season ends, which makes them a recipe worth keeping.
What You Need To Make Cream Cheese Thumbprints
Before you start, make a quick shopping list so you have everything on hand. It keeps you organized and helps avoid those last-minute store runs that can derail your baking plans. Having ingredients prepped makes the whole process smoother from start to finish.
- butter
- cream cheese
- granulated sugar
- egg yolk
- vanilla extract
- all-purpose flour
- salt
- jam or preserves
Make These Cookies Your Own
You can change them up by using different flavors. Mix and match flavors like strawberry, raspberry, or blueberry for a colorful assortment. Or go for something bolder, like jalapeño strawberry jam or carrot cake jam.
How To Store These Cookies
Store these cookies in an airtight container at room temperature for up to five days. If you make them ahead, they can also be frozen for up to two months. First, freeze them flat on a cookie sheet, then stack them in an airtight container with plastic wrap or waxed paper between the layers.
To enjoy them after being frozen, allow them to thaw at room temperature before serving. They’ll taste almost as fresh as the day you baked them.
Cream Cheese Thumbprints
Ingredients
- 1 cup (2 sticks) unsalted butter softened
- 4 oz cream cheese softened
- 1 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ¼ tsp salt
- ½ cup jam or preserves any flavor
Instructions
- Cream the butter, cream cheese, and sugar in a large bowl 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 the oven to 350°F (175°C) and line baking sheets with parchment paper
- Roll the 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 in the center of each ball
- Fill each indentation with about ½ teaspoon of jam
- Bake for 12 to 14 minutes or until the edges are just turning golden
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely
Video
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Chill the dough before baking to help the cookies keep their shape.
