Cheesecake thumbprint cookies are the perfect blend of a tender, buttery cookie filled with a sweet creamy cheesecake filling. They are a simple and delicious cookie that everyone loves!
These cookies are my family’s favorite holiday cookie recipe. Every holiday season they request these cookies and eat them all! They may not be as colorful as some holiday cookies but their amazing combination of buttery cookie and cheesecake flavors makes them irresistible!
Even though they are a holiday favorite I make these cookies several times throughout the year just because we love them so much! They are awesome for serving at parties, for giving as gifts, for selling at bake sales, or just for enjoying with a cup of coffee as a delicious treat! These are perfect to enjoy any time of the year!
- Other Recipes You’ll Love
- Red Velvet Thumbprint Cookies Red velvet thumbprint cookies are the perfect tender, buttery cookie with a hint of chocolate filled with a cheesecake filling.
- Hot Chocolate Cookies These hot chocolate cookies are so delicious! A soft, tender chocolate cookie topped with chocolate frosting and mini marshmallows!
- White Chocolate Peppermint Cookies Peppermint bark is a delicious combination of chocolate, white chocolate and peppermint. These peppermint bark cookies combine all of those classic and delicious flavors into a buttery soft cookie that everyone loves!
Here’s what you’ll need for these Cheesecake Thumbprint Cookies
For the Cookies-
1 Cup Butter (softened to room temperature)
¼ Cup Sugar
¼ tsp Salt
1 Egg Yolk
2 Cups All Purpose Flour
For the Filling-
4 oz Cream Cheese (softened to room temperature)
¼ Cup Sugar
1/8 tsp Salt
1 Egg Yolk
2 tsp Sour Cream
¼ tsp Vanilla Extract
To make the filling-
In a medium size bowl with an electric mix together cream cheese, and sugar until well blended. Add in salt, vanilla, egg yolk and sour cream, continue mixing until everything is evenly mixed. Cover the bowl with plastic wrap and place in the refrigerator for at least 30 minutes.
To make the cookies-
Preheat the oven to 350 and line a baking sheet with parchment paper.
In a medium bowl whisk flour, and salt, mix until well incorporated.
In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment cream together butter and sugar.
Add in egg yolk and vanilla and continue mixing on medium speed until well incorporated.
Add the dry ingredients in gradually, mixing after each addition, until it is all added and a soft dough forms.
Scoop out cookie dough in tablespoon size scoops and roll into balls.
Place balls of dough onto the prepared cookie sheet.
Using the handle end of a wooden spoon, your finger, or another small round object press a hole in the center of each ball.
Bake for 10 minutes.
Remove from the oven, gently press in the center of each cookie again with a wooden spoon (not your finger) and fill with the cream cheese filling.
Place cookies back in the oven and bake 10-12 minutes or until the filling is set and cookie is golden brown
Allow to cool on the baking sheet for 2-3 minutes before removing to a wire rack to cool completely .
Store in an airtight container.
Cheesecake Thumbprint Cookies
Cheesecake thumbprint cookies are the perfect blend of a tender, buttery cookie filled with a sweet creamy cheesecake filling. They are a simple and delicious cookie that everyone loves!
Ingredients
- For the Cookies-
- 1 Cup Butter (softened to room temperature)
- ¼ Cup Sugar
- ¼ tsp Salt
- 1 Egg Yolk
- 2 Cups All Purpose Flour
- For the Filling-
- 4 oz Cream Cheese (softened to room temperature)
- ¼ Cup Sugar
- 1/8 tsp Salt
- 1 Egg Yolk
- 2 tsp Sour Cream
- ¼ tsp Vanilla Extract
Instructions
- First make the filling-
- In a medium size bowl with an electric mix together cream cheese, and sugar until well blended. Add in salt, vanilla, egg yolk and sour cream, continue mixing until everything is evenly mixed. Cover the bowl with plastic wrap and place in the refrigerator for at least 30 minutes.
- To make the cookies-
- Preheat the oven to 350 and line a baking sheet with parchment paper.
- In a medium bowl whisk flour, and salt, mix until well incorporated.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment cream together butter and sugar.
- Add in egg yolk and vanilla and continue mixing on medium speed until well incorporated.
- Add the dry ingredients in gradually, mixing after each addition, until it is all added and a soft dough forms.
- Scoop out cookie dough in tablespoon size scoops and roll into balls.
- Place balls of dough onto the prepared cookie sheet.
- Using the handle end of a wooden spoon, your finger, or another small round object press a hole in the center of each ball.
- Bake for 10 minutes.
- Remove from the oven, gently press in the center of each cookie again with a wooden spoon (not your finger) and fill with the cream cheese filling.
- Place cookies back in the oven and bake 10-12 minutes or until the filling is set and cookie is golden brown
- Allow to cool on the baking sheet for 2-3 minutes before removing to a wire rack to cool completely .
- Store in an airtight container.
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