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Sarah

Cream Cheese Thumbprint Cookies

Soft, tender cream cheese cookies filled with raspberry jam. An easy holiday cookie with no cracking and no double-baking.
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Prep Time 20 minutes
Cook Time 13 minutes
Chill Time 25 minutes
Total Time 58 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3 oz full-fat cream cheese softened
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/3 cup raspberry jam

Method
 

  1. Cream butter, cream cheese, and sugar until light and fluffy, 2-3 minutes.
  2. Beat in egg yolk and vanilla extract.
  3. Whisk flour and salt; fold into wet ingredients until just combined.
  4. Chill dough 20-30 minutes.
  5. Roll into 1-tablespoon balls, press a deep well into each, and fill with 1/2 tsp smooth jam.
  6. Preheat oven to 350°F. Bake 12-14 minutes, until edges are just set and lightly golden.
  7. Cool completely on the pan before serving.

Notes

  • Use block-style full-fat cream cheese, not whipped — whipped cream cheese makes the dough too soft to shape.
  • The dough looks soft and slightly sticky before chilling; that's normal and firms up in the fridge.
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.