Fresh Peach and Preserve Thumbprint Cookies

Fresh peach and preserves thumbprint cookies lined up on a narrow plate.

5 from 1 vote

Fresh Peach and Preserve Thumbprint Cookies

A Fresh Peach and Preserve Thumbprint cookie is a cookie with a center filled with a blend of fresh diced peaches and peach preserves. The dough is buttery and holds its shape while baking, creating a pocket for the vibrant fruit filling.

Prep Time20

Total Bake Time36

Chill1

Total Time1 56

Course: Cookies, No-Eggs

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 148kcal

Ingredients

COOKIE

1 cup (227 g) room temperature Butter unsalted
8 ounces softened Cream Cheese
1 cup (200 g) white Sugar
2 ½ cups (312.5 g) All-purpose flour
8 ounces Peach Preservers

TOPPING (optional)

1 White peach cut into small pieces
⅛ teaspoon Lemon juice
1 teaspoon Sugar white
Powdered sugar Sprinkle on top

Instructions

Weigh or measure the sugar into a small bowl and set it aside. In a separate bowl, weigh or measure the flour. Cut the peach into small pieces and place them in another small bowl. Sprinkle the sugar and lemon juice over the diced peach. Then, lay the pieces out on a paper towel. The goal is to draw out as much juice as possible without smashing them. Change the paper towel a couple of times to help absorb more of the excess moisture.
Using a hand-held or stand mixer, blend the cream cheese and butter on medium speed for about 2 minutes. Scrape down the sides of the bowl, then add the sugar and continue mixing for another 3 to 4 minutes on medium speed. The mixture should look billowy and creamy. Scrape down the bowl again and reduce the mixer speed to low. Add the flour in thirds, mixing just until incorporated. Try not to overmix. Cover the bowl and refrigerate the dough for 1 hour.
Preheat the oven to 350°F (175°C or 180°C) and line two cookie sheets with parchment paper. For these cookies, I used a medium cookie scoop. Scoop the dough, then roll it into a ball using your hands and place it on the prepared baking sheet. I fit 12 dough balls per pan.
Use your thumb to press down into the center of each dough ball to create a well, but be careful not to press all the way through. I gently rotate my thumb in a circular motion to shape the hole, then use a wet paper towel to wipe my thumb between each cookie. You can also use your finger to widen the well slightly so it holds more of the preserves. Once shaped, fill each hole with peach preserves. I used a long handled spoon that is used for ice tea with about ½ a spoonful.
Bake for 12 to 14 minutes, or until the bottoms are lightly golden. Transfer the cookies to a cooling rack. After about a minute, gently press a small piece of the cut-up peach into the center—the sticky preserves will help hold it in place. Once the cookies are completely cool, sprinkle powdered sugar over the tops to finish them off. I do not store in a closed container because of fresh fruit moisture.

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