Strawberry Cheesecake Thumbprint Cookies
These Strawberry Cheesecake Thumbprint Cookies are soft and rich with a delicious cream cheese strawberry flavor. It has a great texture and no chilling required.
Servings: 24
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.