Thumbprint Cream Cheese Cookies

These delightful thumbprint cream cheese cookies are the perfect blend of rich cream cheese and buttery goodness, creating a melt-in-your-mouth experience like no other.

Each cookie is carefully crafted with a tender, crumbly texture that practically dissolves on your tongue. But the real magic happens when you discover the sweet surprise nestled in the center – a luscious thumbprint filled with your favorite fruit preserves or jam.

The cream cheese adds a subtle tangy note to the cookies, perfectly complementing the sweetness of the fruit filling. It’s a match made in dessert heaven!

Whether you’re enjoying them with a cup of tea, sharing them with loved ones during afternoon tea, or serving them at holiday gatherings, these Thumbprint Cream Cheese Cookies are a true delight for any occasion.

The best part? They’re incredibly easy to make, so you can whip up a batch whenever the craving strikes or surprise someone special with a homemade gift straight from the heart.

A bit of finely chopped walnuts, powdered sugar, and cream cheese gives you the traditional flavor you’re looking for. At the same time, the almond extract and strawberry preserves throw in just enough of a curve ball to take it to another level.

So, take a bite and savor the tender goodness and delightful burst of flavor in each Thumbprint Cream Cheese Cookie. One bite, and you’ll understand why they’re an all-time favorite that keeps everyone coming back for more!

Tips for Perfect Thumbprint Cookies

  1. Use softened butter: Make sure your butter is softened at room temperature. This will ensure easy mixing and a smoother dough.
  2. Cream the butter and sugar well: Cream the softened butter and sugar until light and fluffy. This step is crucial for creating the right texture in your cookies.
  3. Chill the dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes to prevent spreading while baking.
  4. Roll dough balls evenly: When forming the dough balls, aim for uniform sizes to ensure even baking and consistent cookies.
  5. Create the thumbprint: Gently press your thumb (or use the back of a teaspoon) into the center of each dough ball to create a well for the filling. Make sure not to press too deep or too hard, as it may cause the cookies to crack.
  6. Don’t overfill: When adding the filling, be careful not to overfill the thumbprints. A small amount is usually sufficient, as the filling may spread during baking.
  7. Avoid overcrowding: Leave enough space between cookies on the baking sheet to prevent them from merging together while baking.
  8. Cool before serving: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set properly and avoid crumbling.
  9. Store properly: If you have any cookies left (they’re usually gone quickly!), store them in an airtight container to maintain their freshness.

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thumbprint cookies

Thumbprint Cream Cheese Cookies

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These delightful thumbprint cream cheese cookies are the perfect blend of rich cream cheese and buttery goodness, creating a melt-in-your-mouth experience like no other.


  • 16 oz cream cheese
  • 1 ½ cups butter (room temperature)
  • 2 cups + 2 tablespoons powdered sugar
  • 2 ⅓ cups all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 1 ⅓ cups finely chopped walnuts
  • 1 teaspoon almond extract
  • ¾ cup strawberry preserves


  1. In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and butter.
  2. Beat together on high speed for 1 minute to ensure the mixture is smooth and creamy.
  3. Add in the powdered sugar and beat together for 20 seconds on low speed to allow the powdered sugar to become incorporated.
  4. Increase the mixer speed to high and continue beating for 30 seconds.
  5. Add in the flour, baking soda and salt and beat together to incorporate.
  6. Next, add in the vanilla and stir until combined. Fold the finely chopped walnuts and almond extract into one section of dough.
  7. Cover the bowl with plastic wrap and place into the fridge to chill for at least 1 hour.
  8. Once chilled, remove from the fridge. Line a baking sheet with parchment paper.
  9. Preheat the oven to 350 F.
  10. Spoon the dough out in 1 Tbs sized pieces. Roll the dough into balls.
  11. Place the balls of dough onto the baking sheet leaving at least 4” of space between each ball.
  12. Press your thumb into the center of each cookie to create a well.
  13. Do not press down so hard that the dough underneath is so thin that you can see the parchment underneath.
  14. Spoon 1 tsp of preserves into the center of each cookie.
  15. Place the baking tray into the oven to bake for 14-16 minutes or until the edges have turned slightly golden brown.
  16. Once baked, remove from the oven and place onto a cooling rack to cool completely before serving.

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