Description
These mouthwatering Cheesecake Thumbprint Cookies combine a buttery, tender cookie base with a creamy cheesecake filling and a sweet berry jam topping. Perfectly baked to golden edges with a soft, creamy center, these cookies are ideal for dessert lovers craving a delightful blend of textures and flavors.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon fine salt
Cheesecake Filling
- 6 ounces cream cheese, softened (brick style, full-fat)
- 1/3 cup powdered sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice or 1/2 teaspoon lemon zest
Topping
- 1/3 cup raspberry, strawberry, or mixed berry jam (or pie filling)
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper and set aside to prevent sticking and ease cleanup.
- Mix Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until the mixture is light, creamy, and slightly fluffy, about 2 to 3 minutes.
- Add Egg Yolks and Vanilla: Add the egg yolks and vanilla extract to the butter mixture and beat until fully combined, scraping down the bowl sides as needed for even mixing.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour and fine salt. Gradually add this dry mixture to the wet ingredients on low mixer speed, mixing just until a soft, thick dough forms. Avoid overmixing.
- Form Dough Balls: Scoop the dough into 1-tablespoon portions and roll each into smooth balls between your palms. Place evenly spaced on the prepared baking sheets.
- Chill Dough: Refrigerate the baking sheets with dough balls for at least 30 minutes or up to 2 hours until firm to help maintain shape during baking.
- Make Cheesecake Filling: In a medium bowl, beat softened cream cheese and powdered sugar until smooth and creamy. Add the egg yolk, vanilla extract, and lemon juice or zest, then beat until thick and silky.
- Create Thumbprints: Preheat oven to 350°F (175°C). Remove one tray of dough from the fridge. Using your thumb or back of a 1/2 teaspoon, press a well into the center of each dough ball. Smooth any cracks gently.
- Fill with Cheesecake: Spoon or pipe a small amount of cheesecake filling into each thumbprint well, filling nearly to the top without overflowing.
- Add Jam Topping: Spoon a small dollop of jam or pie filling atop the cheesecake layer in each cookie. Optionally, swirl the jam slightly into the filling with a toothpick for a marbled effect.
- Bake Cookies: Bake one sheet at a time for 11 to 13 minutes, until edges are lightly golden and cheesecake filling is set but not browned. Centers should appear slightly soft.
- Cool Cookies: Remove from oven and let cool on baking sheet for 5 minutes. Transfer cookies carefully to a wire rack to cool completely, allowing cheesecake centers to firm up.
- Serve and Store: Once cooled, serve as is or garnish with a tiny extra jam swirl. Store leftovers in an airtight container in the refrigerator; bring to room temperature for 15 to 20 minutes before serving.
Notes
- Ensure butter and cream cheese are softened to room temperature for smooth mixing.
- Do not overmix the dough to keep cookies tender and flaky.
- Chilling dough is essential to prevent spreading and maintain cookie shape.
- Use full-fat cream cheese for best flavor and texture.
- Cookies can be stored in the refrigerator for up to 5 days.
- Bring refrigerated cookies to room temperature before serving for optimal texture.
