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Cream Cheese Thumbprint Cookies

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These Cream Cheese Thumbprint Cookies feature a rich, buttery base with a smooth, lightly sweetened cream cheese center. Soft and tender with lightly golden edges, they are perfect for holidays, gatherings, or an elegant homemade treat.

Ingredients

1 cup (226g) unsalted butter, softened

3/4 cup (150g) granulated sugar

1 large egg

2 tsp vanilla extract

2 1/4 cups (280g) all-purpose flour

1/4 tsp salt

8 oz (226g) cream cheese, softened

1/2 cup (60g) powdered sugar

1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, cream the softened butter and granulated sugar together for 2 to 3 minutes until light and fluffy.
  3. Add the egg and vanilla extract and mix until fully combined.
  4. Gradually mix in the flour and salt on low speed until a soft, uniform dough forms.
  5. Scoop about 1 tablespoon of dough and roll into smooth balls. Place them 2 inches apart on the prepared baking sheet.
  6. Press a deep indentation into the center of each dough ball using your thumb or the back of a rounded teaspoon.
  7. In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  8. Fill each indentation with about 1/2 to 1 teaspoon of the cream cheese mixture.
  9. Bake for 13 to 15 minutes, or until the edges are lightly golden.
  10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Add a small spoonful of fruit jam on top of the cream cheese filling for a fruity variation.

Mix lemon or orange zest into the filling for a citrus twist.

Drizzle simple icing over cooled cookies for decoration.

Store in an airtight container in the refrigerator for up to 5 days.

Freeze baked cookies in a single layer, then transfer to an airtight container and thaw in the refrigerator before serving.

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