Jam-filled Cream Cheese Thumbprint Cookies Recipe

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Fill these soft cookies with your favorite fruit jams for a pretty and tasty treat.  


– 2 & 1/2 cups (300g) all-purpose flour – 1 teaspoon baking powder – 1/4 teaspoon salt – 1/2 cup (113g) unsalted butter, softened – 8 ounces (227g) cream cheese, at room temperature – 1 & 1/2 cups (300g) granulated sugar – 2 large egg – 1 teaspoon vanilla extract – 1/3 to 1/2 cup jam or preserve – confectioners' sugar (optional)

The flour, baking powder, and salt should all be mixed together with a whisk. Put away. 

Step 1 


Beat butter, cream cheese, and sugar until frothy with a medium-speed electric mixer. After adding each egg, stir well. Mix in vanilla.  

Step 2

Lower mixer speed. Add flour mixture slowly, mixing just until incorporated. Chill dough for an hour or overnight.  

Step 3

Heat the oven to 350°F. Cover baking sheets with parchment or silicone. Roll 1 & 1/2 tablespoons of dough into balls and arrange 2 inches apart on prepared pans using a #40 scoop.  

Step 4

Indent each cookie's center with your thumb or a small measuring spoon. Put 1/2 teaspoon jam in each depression. Put the pans in the fridge for 15 minutes if your kitchen is warm.  

Step 5

Bake each pan until the edges are gently browned, 12–15 minutes. Let the cookies cool for 5 minutes on wire racks. Transfer the cookies to a wire rack to finish cooling.  

Step 6

If desired, add confectioners' sugar on cookies before serving.  

Step 7

Also See

Also See

Cheesecake-stuffed Chocolate Chip Cookies Recipe