These soft strawberry cheesecake thumbprint cookies are super moist with the most amazing texture and flavor. Made in one bowl with no chilling required.
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Made with cream cheese in the cookie dough then filled with sweet strawberry jam. A delicious take on a classic thumbprint cookie.
Perfect for Christmas, Valentine’s Day or anytime you want a quick cheesecake cookie.
Check out these Christmas Cookie recipes gingerbread, snickerdoodle, peanut butter, and 2 ingredients cake mix.
Ingredients
Butter - Salted or unsalted.
Cream Cheese - Full fat variety is what I used for this recipe.
Eggs- One egg yolk.
Jam - Chose your favorite strawberry jam or preserves.
Sugar- Powdered and granulated sugar.
Flour - All-purpose or bread flour.
Extract- For a boost of flavor add a touch of pure, imitation vanilla or almond extract.
No Chill
This is the easiest recipe with no chilling time required. The key is to make sure the butter and cream cheese is not too soft, just slightly softened.
You can chill the cookie dough if you prefer, especially if you would like to prep it ahead of time.
Valentines' Thumbprint Cookies
Make a double batch of these heart shaped cookies for an extra special someone during Valentine’s day.
Using your thumb or index finger to make a heart shape and fill it with the strawberry jam. They look so pretty and festive for the day of love.
Tips For Super Soft Cookies
- My top tip for soft cookies is to not over bake them. You want them a little soft and look slightly under baked. Cookies will continue to cook on the hot cookie sheet, so keep them there for 3-5 minutes. Then transfer them to a cooling rack.
- Don’t forget when baking the cookies keep an eye on them. Bake a test cookie to gauge the bake time based on your oven temperature.
- Store the cookies in an airtight container, zipper bag, or individually wrapped them in plastic sealed bag. It will keep them softer longer.
- If you have the time let your cookie dough chill in the refrigerator. It really helps the cookie achieve an incredible texture.
Storage and Leftovers
Store these cookies at room temperature for up to three days in an airtight container or sealable bag.
These also freeze really well, fully baked or unbaked. Place them in a freezer zipper bag and freeze up to six months.
Step-By-Step Instructions and Photos
- With a stand mixer or hand mixer, beat cream cheese, butter and sugars until light and fluffy.
2. Scraping down the sides of the bowl as needed. About 5 minutes.
3. Add egg yolk and extract.
4. Mix for one or two minute.
5. Add in flour, in three additions. Mix on low speed, just until just combined. Don't over mix the dough.
6. Preheat oven to 350F and line sheet pans with parchment paper.
Round Shape
7. With a small cookie scoop (about 1 ½ tablespoon) portion dough and roll into a ball. Place on sheet pan.
8. Lightly press with your thumb or teaspoon measuring spoon in the center of each round.
Heart Shape
9. Use index finger or heart shaped teaspoon. Push down on each side to form heart shape.
10. Optional but recommended : Fill the strawberry jam into a plastic zipper bag and snip the end. Makes it easier to fill.
11. Fill each indentation with a ½-1 teaspoon of jam.
12. Place sheet pan in the oven to bake for 9 to 10 minutes. Bake until just set, try not to over bake. The cookies should be soft.
13. Leave the cookies to cool for 5 minutes on the hot sheet pan, the cookies will continue to cook. Then transfer to a cooling rack to fully cool. Enjoy.
Strawberry Cheesecake Thumbprint Cookies
Equipment
- Stand Mixer or Hand Mixer
- Sheet Pans
- Parchment Paper
- Rubber spatula
- Cookie Scoops ( 1 ½ TB)
- Metal Spatula
- Mixing Bowls
- Spoons
- Plastic Zipper Bag
Ingredients
- 8oz Cream Cheese, slightly softened
- ½ cup Salted Butter, slightly softened
- ½ cup Powdered Sugar
- ¼ cup Granulated Sugar
- 1 Egg Yolk
- 1 ½ cups All-purpose Flour, sifted
- 2 teaspoon Vanilla or Almond Extract
- ½- ¾ cup Strawberry Jam or Preserves
Instructions
- With a stand mixer or hand mixer, beat cream cheese, butter and sugars until light and fluffy, scraping down the sides as needed. About 5 minutes.
- Add egg yolk and extract and mix for one or two minute.
- Add in flour, in three additions. Mix on low speed, just until just combined. Don't over mix the dough.
- Preheat oven to 350F and line sheet pans with parchment paper.
- With a small cookie scoop (about 1 ½ tablespoon) portion dough and roll into a ball. Place on sheet pan.
- Lightly press with your thumb, one measuring teaspoon, or with index finger for heart shape, in the center of each round.
- Optional but recommended : Fill the strawberry jam into a plastic zipper bag and snip the end. Makes it easier to fill.
- Fill each indentation with a ½-1 teaspoon of jam.
- Place sheet pan in the oven to bake for 9 to 10 minutes. Bake until just set, try not to over bake. The cookies should be soft.
- Leave the cookies to cool for 5 minutes on the hot sheet pan, the cookies will continue to cook. Then transfer to a cooling rack to fully cool. Enjoy.
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