Soft and Chewy Thumbprint Cookies
This recipe for soft and chewy thumbprint cookies is so easy to make. It only takes 5 ingredients and the cookies are super delicious.
Servings: 50 Cookies
Ingredients
- 1 cup salted butter softened
- 8 ounces cream cheese softened
- 1⅓ cups granulated sugar
- 2⅓ cups all-purpose flour
- ½ cup raspberry preserves
Instructions
- In a large mixing bowl, or the bowl of your stand mixer, beat the butter until it is smooth and creamy.
- Add the cream cheese and beat until combined and lump free.
- Mix in the sugar until light and fluffy.
- Stir in the flour until just incorporated. It is okay if the dough is a bit sticky.
- Chill for at least 45 minutes, but up to 2 hours. While the dough is chilling, preheat the oven to 375℉.
- Line baking sheets with parchment paper or silicone baking mats.
- Use a small cookie scoop to scoop 1 Tablespoon of dough onto the prepared cookie sheet. Roll the ball between your hands to form smooth balls. Place at least an inch apart on the pan.
- Use your thumb to put an indent in the center of each of the dough balls. Fill each indentation with about ½ teaspoon of jam.
- Bake 11-12 minutes. The cookies should be slightly puffed and look mostly set. There may be a light golden brown around the edges, but they shouldn't have much color.
- Cool on the pan for 10 minutes, then move to a wire rack to cool completely.
Nutrition
Serving: 1Cookie | Calories: 100kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 45mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 174IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 0.3mg
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