Description
Lemon Cheesecake Thumbprint Cookies are a delightful treat combining the creamy richness of cheesecake with a bright lemon flavor and a sweet jam center. These soft, buttery cookies are easy to make and perfect for any occasion, featuring a delicate thumbprint filled with your favorite jam.
Ingredients
Cookie Dough
- ½ cup cream cheese, softened
- ½ cup white sugar
- 1 stick (½ cup) salted butter, softened
- 1.5 teaspoons lemon extract (optional)
- 1¼ cups all-purpose flour, plus 2 extra tablespoons for rolling
Filling & Topping
- 18 teaspoons jam or preserves (fig preserve recommended)
- Optional: icing sugar for dusting
Instructions
- Cream the butter and cream cheese: In a stand mixer fitted with the paddle attachment, cream together the softened butter and cream cheese for about 2 minutes until smooth and well combined. Alternatively, use a hand-held mixer and a bowl.
- Add sugar and lemon extract: Mix in the white sugar and lemon extract until the mixture is smooth and creamy. Then gradually add in the flour and mix until a sticky dough forms, scraping down the sides of the bowl if necessary to incorporate all the flour.
- Chill the dough: Cover the dough tightly with plastic wrap and refrigerate it for one hour to firm up for easier handling.
- Scoop and shape cookies: After chilling, remove the dough from the fridge. Using a small ice cream scooper, scoop out portions of dough. Roll each portion lightly in the extra flour to prevent sticking, then place on a parchment-lined baking sheet. Press your thumb into the center of each cookie to make an indent.
- Fill with jam: Spoon about a teaspoon of jam or preserves into each thumbprint indent.
- Bake the cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 13-15 minutes or until the edges are lightly golden and the cookies are set.
- Cool and serve: Allow the cookies to cool completely on the baking sheet. Optionally, dust with icing sugar before serving. Store at room temperature for up to one week.
Notes
- Softening the cream cheese and butter ensures smoother mixing and fluffier cookies.
- Rolling the dough balls in flour helps prevent sticking but use sparingly to avoid dry cookies.
- The lemon extract is optional but adds a lovely citrus note that complements the cream cheese.
- Feel free to swap fig preserve with any jam of your choice, such as raspberry, strawberry, or apricot.
- Store cookies in an airtight container at room temperature for up to one week.
- For a gluten-free variation, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
