Blueberry Cream Cheese Thumbprint Cookies
This is a blueberry lover's dream. Dried blueberries are mixed into the cookie dough, and each thumbprint is filled with sweet blueberry jam or preserves. Every bite is packed with delicious blueberry flavor.
Servings: 30 cookies
Calories: 133kcal
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.
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
Calories: 133kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 70mg | Potassium: 44mg | Fiber: 1g | Sugar: 11g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg