Description
These Mouthwatering Cheesecake Thumbprint Cookies are a delightful fusion of buttery cookie and creamy cheesecake filling. Each bite offers a rich, velvety texture complemented by a hint of tanginess from the cream cheese, making them an irresistible treat for any dessert lover.
Ingredients
Scale
- For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- For the Topping:
- ¼ cup fruit preserves (strawberry, raspberry, or your choice)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, mixing until just combined.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Using your thumb or the back of a spoon, create an indentation in the center of each cookie.
- In another bowl, beat together the cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth.
- Fill each cookie indentation with the cheesecake mixture, then bake for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and let cool for 5 minutes before adding a dollop of fruit preserves on top of each cookie.
- Allow to cool completely on a wire rack before serving.
Notes
- Make-ahead: The cookie dough can be prepared and refrigerated for up to 3 days before baking.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
- Substitutions: For a gluten-free version, use a gluten-free all-purpose flour blend.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 grams
- Sodium: 80 milligrams
- Fat: 8 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 0 grams
- Protein: 2 grams
- Cholesterol: 30 milligrams
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