Jam-Filled Cream Cheese Thumbprint Cookies
Mar 12, 2022 1:32:19 GMT -5
Post by maybetoday on Mar 12, 2022 1:32:19 GMT -5
JAM-FILLED CREAM CHEESE THUMBPRINT COOKIES
yield 36 COOKIES prep time 15 MINUTES cook time 15 MINUTES additional time 1 HOUR total time 1 HOUR 30 MINUTES
These soft cookies are filled with your favorite fruit jams for a lovely and delicious treat.
overhead view of jam-filled Cream Cheese Thumbprint Cookies on a white tray
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INGREDIENTS
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 eggs
1 teaspoon vanilla extract
1/3 to 1/2 cup jam or preserves
confectioners' sugar (optional)
INSTRUCTIONS
Whisk together the flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Chill the dough for an hour (or up to overnight).
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Using about 1 & 1/2 tablespoons of dough at a time (I use a #40 scoop.), roll the dough into balls and place 2 inches apart on the prepared pans.
Make an indentation in the middle of each cookie, using your thumb or a small measuring spoon.
Fill each indentation with about 1/2 teaspoon of jam. If your kitchen is warm, place the pans in the refrigerator for about 15 minutes.
Bake one pan at a time for 12 to 15 minutes, or until the edges are lightly browned.
Place the pans on wire racks and let the cookies cool for 5 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.
If desired, sprinkle the cookies with confectioners' sugar before serving.
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yield 36 COOKIES prep time 15 MINUTES cook time 15 MINUTES additional time 1 HOUR total time 1 HOUR 30 MINUTES
These soft cookies are filled with your favorite fruit jams for a lovely and delicious treat.
overhead view of jam-filled Cream Cheese Thumbprint Cookies on a white tray
INGREDIENTS
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 eggs
1 teaspoon vanilla extract
1/3 to 1/2 cup jam or preserves
confectioners' sugar (optional)
INSTRUCTIONS
Whisk together the flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Chill the dough for an hour (or up to overnight).
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Using about 1 & 1/2 tablespoons of dough at a time (I use a #40 scoop.), roll the dough into balls and place 2 inches apart on the prepared pans.
Make an indentation in the middle of each cookie, using your thumb or a small measuring spoon.
Fill each indentation with about 1/2 teaspoon of jam. If your kitchen is warm, place the pans in the refrigerator for about 15 minutes.
Bake one pan at a time for 12 to 15 minutes, or until the edges are lightly browned.
Place the pans on wire racks and let the cookies cool for 5 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.
If desired, sprinkle the cookies with confectioners' sugar before serving.
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