Description
Thumbprint cookies are buttery, melt-in-your-mouth cookies with a jam-filled center. Perfect for holidays, parties, or as homemade treats. Easily made gluten-free, vegan, or low-sugar.
Ingredients
For the Cookies:
– 4 oz cream cheese, softened (substitute mascarpone or Greek yogurt if needed)
– 8 tbsp salted butter, room temperature (substitute unsalted butter + a pinch of salt for balance)
– ½ cup + 3 tbsp sugar (substitute monk fruit or erythritol for low-sugar diets)
– 1 cup + 3 tbsp flour (substitute gluten-free flour for dietary needs)
For the Filling:
– ¼ cup raspberry preserves (or other jam varieties like strawberry, apricot, or blueberry; substitute chocolate ganache, Nutella, or lemon curd for variety)
Optional Add-ins:
– Chopped nuts, sprinkles, or citrus zest (for added complexity)
– Drizzle of melted chocolate or sprinkle of powdered sugar (for garnish)
Instructions
- In a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
- Add sugar and beat well. Gradually add flour, a small bit at a time, mixing on low speed until just incorporated.
- Cover the bowl with plastic wrap and refrigerate for at least 45 minutes, up to 2 hours.
- Preheat the oven to 375°F (190°C) 30 minutes prior to baking. Line a large baking sheet with parchment paper.
- Using a cookie scoop, scoop out 1-tablespoon-sized balls of dough, roll them into rounds, and place them on the baking sheet.
- Lightly press your thumb into the center of each round to create an indentation. Fill each indentation with ½ teaspoon of jam.
- Bake for 11–12 minutes, or until just golden at the edges.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
Notes
– Use room-temperature ingredients: This ensures smooth, consistent dough. Avoid overmixing to maintain a tender texture.
– Prevent spreading: Chill the dough thoroughly before baking. Store cookies in layers separated by parchment paper to prevent sticking.
– Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. Freeze portions for longer storage; thaw overnight in the fridge and serve at room temperature.
– Customizations: Swap jam with chocolate ganache, Nutella, or lemon curd. Sprinkle toasted coconut or drizzle melted chocolate on top for extra flair.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American / Classic Treats
Nutrition
- Serving Size: 1 cookie (based on 24 cookies total yield)
- Calories: ~100
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 15mg