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+ servings

Thumbprint Cookies

A soft, delicate, slightly crisp cookie base filled with sweet, tangy red raspberry jam!
Prep Time15 mins
Cook Time24 mins
Course: Cookie, Dessert
Cuisine: American, Swedish
Keyword: cookies, jam, raspberry, thumbprint
Servings: 48
Calories: 75kcal
Author: DSTR

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 3 oz cream cheese, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup seedless raspberry jam

Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Whisk flour, baking soda, baking powder, and salt together in a medium-size bowl. Set aside.
  • Cream the softened butter and sugar together using an electric mixer at medium speed until light and fluffy, 4 - 6 minutes. Beat in the softened cream cheese, egg, and vanilla extract until combined, about 30 seconds. Scraping down the bowl as needed.
  • Reduce the speed to low and slowly add the flour mixture. Mix until incorporated.
  • Roll 1 1/2 teaspoons of dough and into a ball. Place about 1 1/2 inches apart on the prepared baking pan. Dampen your thumb and make an indentation in the center of each ball.
  • Place the jam into a zip-top bag and snip a small corner off.
  • Bake for about 10 minutes, or until the edges are lightly browned. Remove from the oven and reshape the center indentation of each cookie using and rounded teaspoon measure.
  • Fill each cookie indentation with about 1/2 teaspoon of jam. Rotate the baking sheet and bake another 12 to 14 minutes, or until golden.
  • Cool the cookies on the sheet pan for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 75kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 71mg | Potassium: 17mg | Fiber: 1g | Sugar: 5g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg