I have been hunting for a simple thumbprint egg-less cookie for a friend whose granddaughter is allergic to eggs. Going through all the recipes I have collected, I came across this thumbprint, which seems like a perfect fit.
Fruit preserves cookies are one of my favorites, so I thought I would try a new brand of preserves. I am using La Vieja Fabrica Raspberry; if your store does not carry this brand, any good fruit jam or preserves will be great. When baking cookies, the ingredients make all the difference in taste.
Ingredients
- 4 oz Cream Cheese
- 8 tbsp Butter salted
- ½ cup + 3 tablespoon Sugar white
- 1 cup +3 tablespoon All purpose flour
- ¼ cup Raspberry preserves
Making Thumbprint Cookies
Mix the softened butter and cream cheese on a medium-setting speed for about 2 to 3 minutes. You want it light in color and have soft peaks.
Next, add the sugar. I mix this on also on a medium setting for another 2 minutes. Finally, I scrape down the sides and across the bottom.
Gradually add the flour on a low mixer speed, Cover and refrigerate for 1 to 2 hours.
Using a medium cookie scooper, scoop out about two tablespoons of cookie dough. Roll it in your hands to make a ball. I get 12 balls on a parchment-lined cookie sheet pan.
Next, stick your thumb straight down into the center of the ball. Be careful not to go the whole way down, though, or you will get jam that will leak out through the bottom. I also wiggle my thumb around to widen the hole a little more.
Now you want to fill the hole with raspberry jam.
Bake at 350°F (175°C or 180°C) for 12 to 13 minutes. Suppose you start to see the outside bottom edges getting golden brown start keeping a close eye on them. Every oven is different. Leave them on the cookie pan for 7 - 10 minutes or until the tops firm up before moving them to a cooling rack.
When they have cooled, dust the top with powdered sugar.
Other Thumbprint Cookies
Recipe
Raspberry Cream Cheese Thumbprint Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
- 4 oz (113.4 g) Cream Cheese softened
- 8 tablespoon (8 tablespoon) Butter salted 1 stick
- ½ cup (138 g) + 3 tablespoon Sugar white
- 1 cup (152 g) +3 tablespoon All purpose flour
- ¼ cup (85 g) Raspberry preserves
Instructions
- Add the cream cheese and butter together into a hand or stand mixer and beat on a medium setting (4) until it gets to a light color and has small peaks. Stopping periodically to scrape down the sides if needed.
- Add sugar and beat on medium-high (6 on my stand mixer) I do this till it sounds like it is whipping against the sides, at least 2 minutes or longer if needed. You want the sugar incorporated well. I stop halfway through to scrape down the sides.
- Turn the mixer to low speed and gradually add the flour. You just want all the flour blended in with the rest of the batter but don't over mix it. Finally take the bowl of the stand mixer and cover with plastic wrap and refrigerate for 1 to 2 hours.
- Line 2 cookie pans with parchment paper and using an OXO Good Grips Cookie Scoop, Medium scoop out about 2 tablespoons of cookie dough and roll them into balls. About 1 ½ inch in diameter. These will make a nice size cookie. Take your thumb and press gently into the ball to form a well, don't go through to the bottom. If it doesn't look right to you, just roll it in your hands again and redo it. Fill the hole with your favorite raspberry jam or whatever you like. Since the dough has gotten warm from your hands, I pop the cookie pan with cookies on it back into the refrigerator for about 5 minutes before putting it into the oven.
- Bake at 350°F (175°C or 180°C) for 12-13 minutes or just till they start to look a light brown around the bottom edges. Pull them out of the oven they will be soft on top. Let them stay on the cookie pan for at least 7 - 10 minutes. This length of time helps to finish off the cookie and allows the tops to firm up. Move to a rack to finish cooling. I dust the tops with confectioners sugar just to make them pretty.
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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.
Linda
Can you add an egg if we want?
Barbara
Hi Linda, Yes, you can add an egg. When I was making this recipe, it was for a friend that needed eggless cookies for a relative. The egg will add a richness to the thumbprint cookies. - Barbara
Lisa
Barbara
I am a newly retired IT professional & I do a lot of baking for the holidays. I wondering how & how long these cookies can me stored?
Thanks & Merry Christmas 🎄🎅🏻
Lisa
Barbara
Hi Lisa,
Well, first of all, congrats on the retirement! I love it.... The cookies should last for 3-5 days; if you refrigerate, they can last for up to a week. Mine are never around long enough to have to worry about refrigerating my cookies hubby eats them all. I use Snapware or something similar to store right on the counter. Merry Christmas to you also! - Barbara
Karen
Hi!
Flavor delicious— how do you keep the cookies so round and from spreading?
Thank you!!!
Barbara
Hi Karen, I use a cookie scooper (medium size) and form tight balls using my hands. I also after I stick my thumb down the middle of the ball go around the outside and make sure they are still for the most part round. I will tell you that if your hands are warm when you are rolling and shaping it could affect the cookies. You might want to roll, shape, and fill with your jam, then put the whole pan with the cookies on it into the refrigerator or the freezer to firm the butter back up. Let me know if any of these tricks work. - Barbara
Jenny
They came out perfect. Chilling the dough is a MUST.
Barbara
Hi Jenny, You are so right! I am glad they came out perfect for you. Happy Holidays!
Rosie
When double the recipe your grams stay the same, so I am assuming I need to add 6 tablespoons of sugar and flour ?
Barbara
Hi Rosie,
I just wanted to let you know that I found out this program will allow me to add metrics that will double along with the US standard. WPRM is a new recipe program for me, and I am still learning all it can do. Sorry I did not know sooner.
Barbara