Cherry Cream Cheese Thumbprints
Cherry Cream Cheese Thumbprints are such a pretty cookie. Cherry and cream cheese is always such a great combo and in a bite-sized cookie, they are always a favorite! These cookies are not only gorgeous to look at but also incredibly delicious with their creamy centers and burst of cherry goodness. Whether you’re baking for a special occasion or simply craving a homemade treat, these thumbprints are a perfect choice.
This is a refrigerator cookie, so the wait time is the hardest part about this cookie!
Jump to RecipeIngredients You’ll Need:
For the Cookie Dough:
- butter
- cream cheese
- sugar
- egg
- vanilla
- flour
- baking powder
- baking soda
- salt
For the Thumbprint Filling:
- cherry pie filling or a cherry jam would work too
Making the Cherry Cream Cheese Cookies
I use this cream cheese cookie base for so many great treats, I’ve got them listed below!
Start by creaming the butter, cream cheese, and sugar in a stand mixer or hand mixer.
After creaming it good it’s time to add the eggs and vanilla extract.
After it’s combined it’s time for the dry ingredients.
After the batter is all combined then it’s time to let the dough chill for a few hours.
After the dough has chilled you will take a teaspoon of dough and roll it into a ball and then press your thumb into the center to create an indent.
Then fill the indents with a scoop of cherry pie filling.
Then bake on a parchment lined baking sheet!
Oh these Cherry Cream Cheese Cookies are SO GOOD!!!!
Cherry Cream Cheese Thumbprints
Equipment
- mixer
- baking sheet
- parchment paper
Ingredients
- ½ cup unsalted butter softened
- 4 ounces cream cheese softened
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ¼ cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup cherry pie filling I just used a canned cherry pie filling
Instructions
- Cream the softened butter and cream cheese with the sugar in a mixing bowl for 5 minutes. Start at a low speed and gradually increase to medium-high speed.
- Add the egg and vanilla to the mixing bowl and mix on low until combined.
- In a separate medium bowl, combine the flour, baking powder, baking soda, and salt. Slowly add the flour mixture to the mixer on low speed until combined.
- Place the cookie dough covered in plastic wrap, in a refrigerator for at least 4 hours.
- After 4 hours in the refrigerator, remove your dough. Preheat your oven to 350° and line a cookie sheet with parchment paper.
- Use a teaspoon to scoop out some dough. You want about a heaping teaspoon size. Then roll the dough into a ball shape and place on the parchment-lined cookie sheet.
- Then use your thumb or the back of a teaspoon to create indents in each of the dough balls.
- Use a teaspoon to spoon a little of the cherry pie filling into each of the thumbprints you made in each dough ball.
- Place in your preheated oven and bake for 18-22 minutes.
- After you've removed the cookies from the oven, let them sit for 2-3 minutes on the cookie sheet before moving them to a wire rack to finish cooling.
Notes
I hope you love these Cherry Cream Cheese Thumbprints as much as we do!
Some Fun Options for Thumbprint Cookie Recipes
- change up the filling some ideas are apricot jam, raspberry jam, or peach pie filling
- instead of vanilla extract you could use an almond extract. Almond and cherry are so good together
- nuts: add some chopped nuts to the top, like pecans, almonds, or walnuts
Tips for Success:
- Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for easier mixing and a smoother dough.
- Chilling the Dough: Chilling the shaped cookies before baking helps them maintain their shape and prevents spreading.
- Filling Technique: Don’t overfill the cookie indentations with pie filling or preserves to avoid overflowing during baking.
Question. Cook time stated as 18-22 minutes. Just checking as it seems very long. Thanks
2nd request is there 1 or 2 eggs? I am waiting to bake now and food is awfully expensive to throw away because of a mistake in typing? All the photos show 2 eggs which is correct? Or do I need to just throw the batter away because you ignored then deleted my question? Thanks for you quick response
Katherine
Hi Katherine,
The recipe is as listed. It’s 1 egg. The photo has 2 eggs because I doubled the batch.
Thank you!
The ingredients list 1 egg but the photos show 2 eggs which is correct?
Can the cookies be stacked between wax paper after they have been baked?
I use air bake cookie sheets can they be used as is or should I lightly Pam spray them first?
Please reply soon I am baking the today
Thanks!
Katherine
Do you need to rinse and dry the cherries from the pie filling? Also how many cookies? And do you use salted or unsalted butter? How do you store the baked cookies and can they be frozen?
Thanks
Katherine
Hi Katherine! Nope, just scoop the cherry pie filling straight from the can. I use unsalted butter. You can store the cookies in an airtight container at room temperature or in the refrigerator for a week. I have not tried freezing these cookies.
How many cookies does this make?
Hi Elizabeth! This makes 20 cookies.