These Blueberry Cream Cheese Thumbprint Cookies have a soft, tender cream cheese cookie filled with sweet blueberry preserves. The cream cheese creates a rich, melt-in-your-mouth texture, while the blueberry filling adds a burst of fruity flavor in every bite. They are a wonderful choice for spring and summer gatherings. If you enjoy baking with cream cheese, be sure to explore my Cookies with Cream Cheese collection for even more soft and flavorful cookie recipes.
The cream cheese gives these thumbprint cookies a soft, tender texture that pairs perfectly with the sweet blueberry preserves. If you enjoy baking with cream cheese, be sure to try my Apricot Cream Cheese Cookies, where bright lemon and sweet apricot preserves create another delicious variation. For another fruity favorite, my Fresh Peach and Preserves Thumbprint Cookies are filled with sweet peach preserves for a delicious summertime treat.
A Quick Look: Blueberry Cream Cheese Thumbprint Cookies
Recipe Name: Blueberry Cream Cheese Thumbprint Cookies
Ready In: About 1 hour 45 minutes (with chill time)
Yield: 30 cookies
Texture: Soft and tender with a fruity center and dried blueberries in cookie dough.
Flavor Profile: Rich cream cheese cookie with sweet blueberry preserves.
Difficulty: Easy - The dough comes together quickly, and making the thumbprints is simple with a damp paper towel to wipe your thumb between cookies.
Why You'll Love This Cookie
- 🫐 Bursting with blueberry flavor from dried blueberries in the dough and blueberry preserves in every thumbprint.
- 🍋 A touch of fresh lemon zest and juice brightens the blueberry flavor without overpowering it.
- 🍪 Soft and tender cream cheese cookies with a sweet fruit-filled center.
- 💜 Easy to customize with your favorite jam or preserves for a different fruity twist.
Ingredients
- Blueberry Jam or Preserves: Either one works well in these thumbprint cookies. Jam has a smoother texture, while preserves contain small pieces of fruit that add a little extra blueberry flavor and texture. I often use products from a local Lancaster County company, but Bonne Maman is another favorite brand.
- Dried Blueberries: These add concentrated blueberry flavor throughout the cookie, while the blueberry jam or preserves creates the sweet fruit-filled center. Using both gives every bite plenty of blueberry flavor.
- Lemon Zest and Juice: I use both the zest and the juice because they do different jobs. The zest adds bright lemon flavor, while the juice enhances the blueberry flavor without making the cookies taste like lemon.
See the recipe card for full information on ingredients and quantities.
How to Make Blueberry Cream Cheese Thumbprint Cookies
Prep
Step 1: In a medium bowl, weigh or measure the flour. Add the baking powder and salt, then whisk until well combined. Set the bowl aside.
Step 2: In another bowl, weigh or measure the sugar and set it aside.
Step 3: Zest the lemon. I usually only go over the same spot once or twice. If you go over more than that, you run the risk of zesting the next white layer down, which can be bitter tasting. Then cut the lemon in half and juice both sides.
Mix the Dough
Step 4: Cube the butter and add it to a mixer bowl along with the cream cheese. Mix on medium speed for about 1 minute until combined.
Step 5: Then, add the sugar and blend on a medium mixer speed for 3 minutes.
Step 6: Add the egg and mix until fully incorporated. Scrape down the sides of the bowl to make sure everything is evenly combined.
Step 7: Now add the lemon zest and juice and mix until it has been incorporated.
Step 8: Turn the mixer down to a slow speed and add the flour about a third at a time. Don't overmix the dough after adding the flour. Mix only until the flour is incorporated, about 30 to 60 seconds. I scrape down the sides and across the bottom to make sure the flour is mixed.
Step 9: Add the dried blueberries and mix for about 15 seconds, just until evenly distributed. I like to give the dough one final stir with a spatula to make sure the blueberries are spread throughout.
Chill
Step 10: Cover and chill for 1 hour. Chilling the dough allows the flavors to meld together and makes the dough easier to shape. Pull the cookie dough out of the refrigerator about 10 minutes before you are ready to make the cookie balls.
Make the Thumbprint Shape
Step 11: Preheat the oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper.
Step 12: Using a medium size cookie scooper, scoop out and make a ball of the cookie dough. I put 12 balls on the first cookie sheet pan. Try and make sure the balls are close in size, they will bake more evenly.
Step 13: Now take your thumb, and from the top, go straight down the center of each ball of cookie dough. Press your thumb straight down into the center of each cookie dough ball. You may have to dodge a few blueberries, so gently wiggle your thumb around them. Just be careful not to press all the way through the bottom.
Tip for Making the Thumbprint
Because the dough is soft from the cream cheese, it may start sticking to your thumb after making a few cookies. I keep a damp paper towel nearby and wipe my thumb between each cookie. It helps create a smooth indentation for the blueberry preserves without pulling the dough.
Step 14: Make the well deep enough to hold the blueberry jam without pressing all the way through the cookie. Try not to overfill the cookies, or the jam will spill out over the top.
Step 15: Bake at 350°F (175°C or 180°C) for 11-13 minutes. Test them at 11 minutes. You want the cookie to be just a little firm to the touch. You don't want to overbake these.
Step 16: Move them to a cooling rack right after they come out of the oven. After they cooled, you can sprinkle powdered sugar on the tops.
I hope you enjoy this blast of blueberries! These cookies even taste better the next day, but I could never wait that long.
🫙🍪 Storage
Store the cookies in an airtight container at room temperature for up to 5 days. If stacking the cookies, place a sheet of parchment paper between the layers to help protect the blueberry filling.
FAQs
The dried blueberries add concentrated blueberry flavor throughout the cookie, while the jam or preserves creates the sweet fruit-filled center. Using both gives every bite plenty of blueberry flavor.
Absolutely! Most fruit jams and preserves work well in these thumbprint cookies. Try apricot, blackberry, raspberry, or peach preserves for a delicious variation. If you're looking for more fruit-filled thumbprint cookies, my Raspberry Cream Cheese Thumbprint Cookies and Thumbprint Cookies with Pear Filling are two more delicious options.
I don't recommend it. Fresh and frozen blueberries add extra moisture to the dough, which can change the texture of the cookies. Dried blueberries provide concentrated blueberry flavor without adding additional liquid, helping the cookies hold their shape while baking.
Still Have Questions?
Need help with ingredient swaps or wondering if these cookies freeze well? I've added a few extra baking helpers below for common home baker questions.
Try Some of My Other Blueberry Recipes
If you tried this Blueberry Cream Cheese Thumbprint Cookies recipe or any other recipe on my blog, please leave a ⭐ star rating and share your thoughts in the comments. Thanks!
Recipe
Blueberry Cream Cheese Thumbprint Cookies
Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- 4 ounce Cream Cheese softened
- ¾ cup (150 g) Sugar white
- 1 Egg
- 1 teaspoon Lemon zest
- 1 Tablespoon Lemon juice
- 2 ½ cups (312.5 g) All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Kosher Salt
- ½ cup (80 g) Blueberries dried sweetened
- ½ cup (170 g) Blueberry preserves
- ½ cup (60 g) Powdered sugar Sprinkle on top when cooled
Instructions
- Zest and juice the lemon. In a small bowl, weigh or measure the sugar and set it aside. In a medium bowl, weigh or measure the flour, baking powder, and kosher salt, then whisk until well combined.
- In a stand or handheld mixer, beat the cream cheese and butter on medium speed for 1 minute until smooth.
- Add the sugar and continue mixing on medium speed for 3 minutes until light and creamy. Scrape down the sides and bottom of the bowl to ensure everything is evenly combined.
- Add the egg and mix until fully incorporated. Add the lemon zest and juice and mix until combined.
- Turn the mixer to low speed and add the flour mixture about one-third at a time, mixing just until incorporated after each addition. Scrape down the sides and bottom of the bowl to make sure everything is evenly mixed.
- Add the dried blueberries and mix for about 5 seconds. I take a spatula and make sure the blueberries are evenly distributed into the cookie dough.
- Cover the bowl and refrigerate the dough for 1 hour. Remove the dough from the refrigerator about 10 minutes before scooping the cookies.
- Preheat the oven to 350°F (175°C or 180°C) and line two cookie sheet pans with parchment paper.
- Using a medium cookie scoop, portion the dough and roll each scoop into a smooth ball. Place 12 cookie dough balls on a prepared cookie sheet, spacing them evenly apart.
- Press your thumb straight down into the center of each cookie dough ball to make a well for the blueberry preserves. Be careful not to press all the way through the bottom of the cookie. If the dough starts sticking to your thumb, wipe it with a damp paper towel between cookies. After making the thumbprint, I gently go around the edge with my finger to widen the well just enough to hold a little more blueberry preserves.
- Fill each thumbprint with blueberry preserves or jam, being careful not to overfill. Bake for 11 to 13 minutes, checking the cookies at 11 minutes. The cookies are done when they are just firm to the touch. Transfer them to a cooling rack immediately. Once cooled, dust with powdered sugar, if desired.
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Notes
- Use a medium cookie scoop to help keep the cookies the same size for even baking.
- If the dough is too firm after chilling, let it sit at room temperature for about 10 minutes before scooping.
- Wipe your thumb with a damp paper towel between cookies to help create smooth wells without the dough sticking.
- Fill each thumbprint with blueberry preserves or jam, but don't overfill or the filling may spill over while baking.
- Dust the cooled cookies with powdered sugar just before serving for the prettiest presentation.
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Lynn says
Can you use frozen blueberries in place of dried blueberries? I have the blueberry jam.