Cherry Cream Cheese Thumbprints
Cherry Cream Cheese Thumbprint Cookies are a creamy and delicious cookie with that great combo of cherry and cream cheese.
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
Store in an air-tight container at room temperature or in the refrigerator for up to a week.