Description
This recipe for Tasty Cheesecake Thumbprint Cookies combines a tender, buttery cookie base with a creamy, tangy cheesecake filling. The cookies are soft, rich, and lightly sweetened, perfect for an elegant dessert or a special snack. A touch of cinnamon sugar dusting adds optional warmth and extra flavor. These cookies require some chilling time for the dough but are straightforward to prepare and bake, resulting in a delightful treat with the distinct textures of crumbly cookies paired with smooth cheesecake.
Ingredients
Scale
Cookie Dough
- 1 large egg yolk (room temperature)
- 2 cups all-purpose flour (King Arthur preferred)
- 1/4 cup sugar
- 1/4 tsp salt
- 1 cup unsalted butter (softened to room temperature)
- 1/8 tsp vanilla extract (pure vanilla preferred)
- cinnamon sugar (optional, for dusting before baking)
Cheesecake Filling
- 4 oz cream cheese (softened to room temperature)
- 1 large egg yolk
- 1/4 cup sugar
- pinch salt
- 1.5 tsp sour cream (for tanginess and richness)
Instructions
- Prepare the Cookie Dough: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add 1 large egg yolk and 1/8 tsp vanilla extract, mixing well to combine. In a separate bowl, whisk together the flour and salt, then gradually add it to the wet ingredients, mixing until just combined. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or until firm.
- Make the Cheesecake Filling: In another bowl, beat the softened cream cheese until smooth. Add the egg yolk, sugar, pinch of salt, and sour cream and blend until a creamy mixture forms. Refrigerate until ready to use.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Form Cookies: Once the dough is chilled, scoop out equal portions (about 1 tablespoon) and roll into balls. Place them on the prepared baking sheet spaced about 2 inches apart. Using your thumb or the back of a spoon, create a small indentation in the center of each ball.
- Fill Cookies: Spoon about 1/2 teaspoon of the cheesecake filling into each indentation, being careful not to overfill.
- Optional Dusting: Lightly sprinkle cinnamon sugar over the cookies before baking if desired for added flavor and a slight crunch.
- Bake: Bake the cookies in the preheated oven for 15-18 minutes, or until the edges are lightly golden and the cheesecake filling is set.
- Cool: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure all dairy ingredients are at room temperature to ensure smooth mixing and proper dough texture.
- Chilling the dough helps prevent spreading during baking and results in a better cookie shape.
- Do not overfill the thumbprint indentations to avoid spillage during baking.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a variation, try different fillings like fruit preserves or chocolate ganache instead of the cheesecake mixture.
