Soft Strawberry Cream Cheese Thumbprint Cookies
These soft and chewy thumbprint cookies combine tangy cream cheese dough with a luscious strawberry jam filling, perfect for a quick and comforting treat.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- 8 oz (226g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 2 ½ cups (315g) all-purpose flour
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
- ½ cup (160g) strawberry jam or preserves
- Optional: Fresh strawberry slices for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat 1 cup softened unsalted butter and 8 oz softened cream cheese together until smooth and fluffy, about 2–3 minutes using an electric mixer on medium speed.
- Mix in 1 cup granulated sugar until combined, then beat in 1 large egg and 1 teaspoon vanilla extract. Scrape down the sides as needed.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Using a small cookie scoop or tablespoon, roll dough into 1-inch (2.5 cm) balls and place about 2 inches apart on the prepared baking sheet.
- Gently press your thumb or the back of a small spoon into the center of each dough ball to create an indentation. Chill dough for 10 minutes if sticky or hard to press.
- Spoon about ½ teaspoon of strawberry jam into each thumbprint well, being careful not to overflow.
- Bake for 14–16 minutes until cookies are lightly golden around the edges but still soft in the center.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Keep butter and cream cheese softened but not melted to avoid greasy dough and spreading. Chill dough if sticky or to maintain shape. Avoid overmixing flour to keep cookies tender. For a crisp thumbprint edge, dip finger in sugar before pressing. Store cookies in airtight container at room temperature up to 3 days or refrigerate up to a week. Freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Fat: 7
- Carbohydrates: 20
- Protein: 2
Keywords: thumbprint cookies, strawberry jam cookies, cream cheese cookies, soft cookies, chewy cookies, easy cookie recipe, homemade cookies