This recipe for one bowl cream cheese thumbprint cookies features such simple ingredients, but the taste is anything but! An easy, quick-chilling dough bakes up perfectly tender and soft with a pool of raspberry jam in the center. They're a family favorite holiday cookie.
Cream cheese thumbprint cookies were a seriously tasty staple in my grandma's cookie repertoire, but like Italian sesame cookies, her recipe was lost to time (or I simply can't find it in my huge family recipe bin). After much testing and re-testing, this recreation is my best estimation based on taste memory.
Combining softened cream cheese with butter as the base of this cookie dough brings you a rich flavor set apart from the myriad of cookies that only use butter. Super basic ingredients allow the vanilla flavor to shine through, with a dollop of sweet/tart raspberry jam baked into the center to round things out.
Why You'll Love This Cookie Recipe
- It's perfectly soft and tender. Using confectioners' sugar along with granulated sugar in the dough helps develop a soft, tender texture and prevents excess spread.
- The cookies won't spread too much. Have you ever made jam thumbprint cookies that spread too much, had the jam spill out, etc? This recipe bakes up just right without any eggs, baking powder, or baking soda for cookies that maintain their shapes.
- It's simple and straightforward. Cream cheese thumbprint cookies don't require a lengthy chill (just around 30 minutes) and use one bowl and very basic ingredients. They make an easy Christmas cookie recipe.
Recipe Ingredients
The ingredients shown below are correct: this is a raspberry thumbprint cookie recipe without eggs or baking soda/powder/any leavening agent. See full measurements and details in the recipe card at the end of this post.
- Cream cheese & Butter: Added in equal measure to make up the fat portion of this thumbprint cookie dough for a soft but substantial texture and a hint of something special in the flavor. Both are softened to room temperature for efficient blending. This is block cream cheese (not whipped or in a tub) and I recommended full-fat for dessert recipes.
- Granulated & Powdered Sugars: Using half powdered/confectioners' sugar in the thumbprint cookie dough helps develop a really nice and tender consistency that has subtle shades of "melt in your mouth" à la Italian wedding cookies, while the half granulated sugar makes sure the cookies aren't too delicate or crumbly.
- Raspberry Jam: A personal favorite flavor, though others can work. Whichever flavor you choose, make sure it's thick and not liquid-y. A liquid-y jelly can cause bleeding while the cookies bake, leading to a still-tasty but messier appearance.
Step-by-Step Instructions
- Step 1: Cream together cream cheese, butter, both sugars, and vanilla extract until smooth.
- Step 2: Add the flour and salt and mix in until combined. Cover bowl with plastic wrap and chill 30-60 minutes.
- Step 3: The dough will be on the softer side, but not super sticky. Scoop dough into 1-inch balls, then lightly flatten the tops with your hands. Then press in the rounded end of a utensil to form a deeper indent.
- Step 4: Stir jam up in a bowl to break up any large clumps, then spoon jam into each indent. The dollop of jam can be a little rounded above the top surface of each cookie - it flattens out during the bake time.
- Step 5: Bake on parchment paper-lined sheet pans at 350°F for 16-18 minutes, or until the bottom edges have turned just golden to very light golden-brown. The tops will not brown. Let these raspberry thumbprint cookies cool before dusting with powdered sugar for serving or storing.
Serving Note
Typically dessert recipes will call out dusting with confectioners' sugar "just prior to serving" so it doesn't melt into the surface of the baked goods and disappear. With these cream cheese thumbprint cookies, as long as you wait for the cookies to cool, you can dust with powdered sugar days ahead of time. Within about 12 hours the sugar will disappear into the jam filling area, but will remain just the same on the outer cookie portion.
Tips and Tricks
- Pan color: Dark metal pans absorb oven heat more quickly than light metal pans, leading to cookies that cook faster along the bottom with darker bottoms and less spread. I use light-colored metal sheet pans for these raspberry thumbprint cookies, but check on them a little sooner if using dark-colored pans.
- Jam variations: Plenty of fruit flavors work, so think creatively beyond raspberry jam if you prefer something else. Other popular options include apricot preserves, strawberry jam, redcurrant jelly, and cherry preserves. Make sure whatever you choose isn't too liquid-y of a consistency, as that can cause it to bleed.
- Pressing the indent: If you find your utensil with a rounded end sticking in the dough too much when you're pressing the indent, rub the end in powdered sugar to help it release cleanly.
Frequently Asked Questions
Unless a recipe states otherwise, measure powdered sugar similar to the flour "spoon and level" method. Stir it up in its bag, spoon it into a dry measuring cup until overflowing, then use a straight edge to level off the top. I often then sift it to ensure that all of the lumps are broken apart.
Fill these cream cheese thumbprint cookies before baking. The jam becomes a thickened, flat layer and stores better at room temperature.
Once completely cool, place cookies in an air-tight bag with a sheet of parchment paper between layers. Gently press out any excess air from the bag and seal. Freeze for 3-4 months, after which they might take on a bit of a stale taste but be okay to eat.
More Holiday Cookie Favorites
If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!
Cream Cheese Thumbprint Cookies
Ingredients
- 6 ounces (170g) cream cheese softened
- 6 ounces (170g, 12 Tbsp) unsalted butter softened
- ½ cup (100g) granulated sugar
- ½ cup (60g) confectioners' sugar measure by "spoon and level", then sift
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- ¼ teaspoon fine salt
- ⅓ cup (107g) seedless red raspberry jam
Instructions
- Cream together softened cream cheese and butter in a mixing bowl on medium speed until smooth and combined. Blend in the granulated sugar, confectioners' sugar, and vanilla extract.
- Add the flour and salt to the bowl and mix until evenly combined, taking care not to overly mix the cookie dough.
- Cover the bowl and chill in the refrigerator for 30-60 minutes. Near the end of the chill time, preheat the oven to 350°F and line large baking sheets with parchment paper.
- Remove the bowl from the fridge and scoop and roll the dough into balls about one-inch in diameter. Place them roughly 2-3 inches apart from one another on the lined baking sheets. Lightly press down on the tops to begin to flatten out the dough balls, then use a rounded end of a utensil (like a wooden spoon) to make a deeper indent. If the utensil sticks to the dough, coat it in a little powdered sugar.
- Stir up the jam in a bowl to break up any large clumps, then spoon jam into each indent. The jam will flatten out as the cookies bake, so the dollop can be a little higher than the top surface of the cookie at this point. Place the bowl of excess dough back in the fridge to keep chilled.
- Bake on the middle rack for 16-18 minutes or the bottom edges are turning golden and the bottoms are golden to a light golden-brown. The tops of the cookies will not brown.
- Remove from the oven and let cool on the sheet pans for 10 minutes before transferring to a wire rack to cool completely. Repeat for all dough. Let cool completely before storing, then dust with confectioners' sugar before serving.
Notes
- Measuring confectioners' sugar: Stir the confectioners' sugar up in the bag, scoop it into a dry measuring cup until overflowing, level off the top with a straight edge. Then sift it into the mixing bowl.
- Other flavor options: Good ones for jam thumbprint cookies are apricot preserves, strawberry jam, redcurrant jelly, and cherry preserves. Make sure you're not using a liquid-y jelly as that can cause bleeding outside the center indent.
- Dark vs. light metal pans: Dark metal pans absorb heat more quickly, leading to cookies that spread less and have darker bottoms. If using a dark metal pan, check on them a bit early as they may bake a little faster.
- Storage: Store cooled cookies in an air-tight container at room temperature for up to 4 days, or freeze in a sealable bag with all excess air pressed out for 3-4 months. The jam will have set up but may still be a bit tacky, so place a sheet of parchment paper between layers to prevent any sticking.
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
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Bonnie says
it does not tell you how much of each ingredient to make a batch of cookies. how much sugar, how much powdered sugar how much vanilla how many eggs etc
Alyssa says
Hi Bonnie, have you scrolled down to the bottom of the post where there's a very detailed recipe card with all of that information? If you don't want to scroll, you can also click the "jump to recipe" button at the very top and it'll bring you right there. I assure you I would never post a recipe without the information necessary for you to make it. Since you found the comment section, you can scroll a bit up from there to find the recipe card, too.