Cream Cheese Thumbprint Cookie Recipe

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 1/2 cup butter, softened
  • 1 1/2 cup sugar
  • 1 pkg (8 oz) cream cheese, softened
  • 2 eggs
  • 1 large lemon (2 Tbsp. juice and 1 1/2 tsp. zest)
  • 4 1/2 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 cup fruit preserves (I used Smucker's Simply Fruit Apricot and Red Raspberry)


  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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June 13, 2016

These classic jam thumbprint cookies are even more delicious with the addition of cream cheese. Learn how to make them in this short video.

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