Cherry Cream Cheese Thumbprints

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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.

Cherry Cream Cheese Thumbprint Cookies

This is a refrigerator cookie, so the wait time is the hardest part about this cookie!

Jump to Recipe

Ingredients 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!

butter, cream cheese, and sugar

Start by creaming the butter, cream cheese, and sugar in a stand mixer or hand mixer.

Creamed butter, cream cheese, and sugar.

After creaming it good it’s time to add the eggs and vanilla extract.

adding the eggs

After it’s combined it’s time for the dry ingredients.

Adding the dry ingredients

After the batter is all combined then it’s time to let the dough chill for a few hours.

making indent for filling

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.

Putting filling in thumbprint

Then fill the indents with a scoop of cherry pie filling.

Then bake on a parchment lined baking sheet!

Cherry Cream Cheese Thumbprints-3

Oh these Cherry Cream Cheese Cookies are SO GOOD!!!!

Cherry Cream Cheese Thumbprint Cookies

Cherry Cream Cheese Thumbprints

Cherry Cream Cheese Thumbprint Cookies are a creamy and delicious cookie with that great combo of cherry and cream cheese.
Print Recipe
Prep Time:15 minutes
Cook Time:21 minutes
Refrigeration:4 hours
Total Time:4 hours 36 minutes


  • mixer
  • baking sheet
  • parchment paper


  • 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


  • 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.
    butter, cream cheese, and sugar
  • Add the egg and vanilla to the mixing bowl and mix on low until combined.
    adding the eggs
  • 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.
    Adding the dry ingredients
  • 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.
    cream cheese cookie balls
  • 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.


Store in an air-tight container at room temperature or in the refrigerator for up to a week.
Course: Dessert, Snack
Cuisine: American
Keyword: cherry, cookie, cream cheese
Servings: 20 cookies
Cost: $5

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.

Cream Cheese Cookie Recipes:

Cherry Cream Cheese Thumbprint Cookies


  1. 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

    1. Hi Katherine,
      The recipe is as listed. It’s 1 egg. The photo has 2 eggs because I doubled the batch.
      Thank you!

  2. 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

  3. 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?

    1. 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.

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