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