Cream Cheese Thumbprint Cookies Recipe

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Cream Cheese Thumbprint Cookies

Makes about 6 dozen

2022 Holiday Cookie Recipe Contest Winner

Submitted by Julia B.

"I was given this recipe by a college roommate over 30 years ago and have made it nearly every year since. It’s that good!" – Julia B.

Cream cheese adds a little tang to this versatile dough which can also be used for cut-out cookies.


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 6 ounces cream cheese, at room temperature
  • 1 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • 3 1/3 cups all-purpose flour
  • 3/4 cup finely chopped walnuts
  • 3/4 cup raspberry jam


  1. In a large mixing bowl, beat butter, cream cheese, and brown sugar on medium to medium-high speed until light and creamy. Mix in vanilla and salt.
  2. On low speed, add flour, a third at a time, beating well after each addition.
  3. Cover dough and refrigerate at least one hour, or, ideally, overnight.
  4. When ready to bake, place rack in center of oven and preheat to 350°F. Line baking sheets with parchment paper.
  5. Form heaping tablespoon portions of dough into balls. Roll each in chopped nuts. Arrange on baking sheets a couple inches apart. Using a flat-bottom glass, flatten balls into 1/2-inch thick disks.
  6. Using a rounded 1/2 teaspoon or the end of the handle of a wooden spoon, create a depression in each disk. Place 1/2 teaspoon jam in each depression.
  7. Bake, one sheet a time, 12 to 16 minutes until cookies are set and bottoms are golden.
  9. Use apricot jam with pecans or orange marmalade with pistachios. Alternatively, roll dough in granulated sugar and top with half a maraschino cherry.


Amount Per Serving (based on 72 servings)
Calories: 80
Saturated Fat: 2 g
Trans Fat: 0 g
Total Fat: 4 g
Cholesterol: 10 mg
Sodium: 40 mg
Carbohydrates: 9 g
Fiber: 0 g
Added Sugars: 4 g
Total Sugar: 4 g
Protein: 1 g
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