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.
- 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 375° 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 Cookies to Try!
Adapted from Baker by Nature
Raspberry Cream Cheese Thumbprint CookiesBarbara Hall
- 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
- 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 375° 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.