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Cream Cheese Thumbprint Cookies

I had these at my friend Melanie's house, and they are definitely going to be one that we make every year!

Yield: Approx. 32 cookies

Source: All Recipes - Apricot Cream Cheese Thumbprints



  1. Preheat oven to 350 degrees F.
  2. In a large bowl, soften cream cheese.
  3. Add sugar and softened butter.
  4. Mix thoroughly.
  5. Beat eggs, one at a time, into cream cheese mixture.
  6. Zest one large lemon.
  7. Add to cream cheese mixture.
  8. Squeeze 1/2 lemon for juice.
  9. Add 2 Tbsp. lemon juice and stir well.
  10. In a separate bowl, combine flour and baking powder.
  11. Add combined dry ingredients to cream cheese mixture in small amounts mixing well.
  12. Refrigerate for 1 hour, or until dough is firm.
  13. Scoop out 1 Tbsp. dough and roll into a ball in your hands. Continue until all the dough is shaped.
  14. Place the dough balls onto an ungreased cookie sheet, about 2 inches apart. Gently press your thumb into the center of each dough ball, leaving an indentation.
  15. Turn your thumb and press again for a more uniform cavity.
  16. Spoon 1/2 tsp. preserves into the center of each cookie. Place the cookie sheet into the oven and bake for 15 minutes, or until golden brown. Note: I prefer a softer cookie, so I do not bake them until the edges turn golden brown.
  17. Allow cookies to cool for a few minutes on the cookie sheet. Then place them on a wire rack to cool thoroughly. When packing them into a container, I recommend not stacking them directly on top of each other, as they will stick together.

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January 3, 20162 found this helpful

These look so yummy, easy, and pretty! Thanks for sharing.

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February 10, 20161 found this helpful

The cookies look great! Can't wait to make them!! Thanks :)

Reply Was this helpful? 1
February 10, 20160 found this helpful

Would substituting Splenda for sugar (1/10th tsp of Splenda = 1 cup sugar) affect the texture negatively? For some pastries, sugar is necessary for because it caramelizes and can provide a crunch or firmness upon cooling. If texture is affected, I wonder what Splenda-to-sugar ratio is good.

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