Description
These Mouthwatering Cheesecake Thumbprint Cookies combine buttery, soft cookie dough with a creamy cheesecake filling and a sweet, fruity jam topping. Perfectly balanced in flavor and texture, these delightful cookies are chilled to hold their shape and baked to lightly golden perfection, making them an irresistible treat for any occasion.
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 ensure non-stick baking and easy cleanup.
- Make Cookie Dough Base: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed for 2 to 3 minutes until the mixture is light, creamy, and slightly fluffy.
- Add Egg Yolks and Vanilla: Incorporate the egg yolks and vanilla extract into the butter-sugar mixture, beating thoroughly and scraping down the sides of the bowl to achieve an even blend.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the wet ingredients on low mixer speed until a soft, thick dough forms, being careful not to overmix.
- Form Dough Balls: Scoop the dough into 1-tablespoon portions and roll each into smooth balls between your palms. Arrange them spaced apart on the prepared baking sheets.
- Chill Dough: Refrigerate the baking sheets with dough balls for at least 30 minutes or up to 2 hours to firm the dough and help maintain shape during baking.
- Make Cheesecake Filling: While dough chills, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the egg yolk, vanilla extract, and lemon juice or zest, and beat again until the mixture becomes thick and silky.
- Preheat Oven and Create Thumbprints: Preheat oven to 350°F (175°C). Remove one tray of chilled dough. Using your thumb or a 1/2-teaspoon measuring spoon back, gently press a well into the center of each dough ball to create a thumbprint. Smooth any cracks carefully.
- Fill Thumbprints with Cheesecake: Spoon or pipe a small amount of the prepared cheesecake filling into each thumbprint well, filling nearly to the top without overflowing.
- Add Jam Topping: Place a small dollop of jam or pie filling atop the cheesecake layer. Optionally, gently swirl 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 may appear slightly soft.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, allowing the cheesecake centers to firm up.
- Serve and Store: Serve cookies as-is or garnish with extra jam swirls. Store leftovers in an airtight container in the refrigerator; bring to room temperature for 15-20 minutes before serving for the best texture and flavor.
Notes
- Ensure all eggs and butter are at room temperature to maximize mixing and texture.
- Do not overmix the dough once flour is added to maintain tenderness.
- Chilling the dough is essential to keep cookies from spreading too much during baking.
- You can substitute the jam flavor based on preference—raspberry, strawberry, or mixed berry works best.
- Use full-fat cream cheese (brick style) for the optimal creamy texture in the filling.
- Store cookies refrigerated to keep cheesecake filling fresh, and let them warm slightly before eating for best flavor.
