How to Make Thumbprint Cookies: The Method
Make the Cookie Dough: Using an electric mixer, beat the cream cheese, butter, and sugar until well combined. Use a spatula to scrape the sides and bottom of the bowl. This will help you evenly combine the ingredients. Once you add the flour, beat on low just until combined.
Chill the Cookie Dough: Cover the mixing bowl with plastic wrap and place in the refrigerator for at least 45 minutes. You can chill the cookie dough up to 2 hours, so you can wait to bake a few hours. I don’t suggest chilling the cookie dough much longer than this.
Preheat the Oven: 30 minutes before you’re ready to bake, preheat the oven. This is also a good time to prep your large baking sheet lined with parchment paper.
Roll the Cookie Dough: Using a cookie scoop to scoop out 1 tablespoon sized balls of cookie dough. Roll them into rounds and place them on the cookie sheet.
Thumbprint Time: Gently press your thumb in the center of each round of cookie dough. Then fill each indentation with a 1/2 teaspoon of jam before baking.
Can I add Almond Extract or Vanilla Extract?
To add vanilla extract or almond extract to the cookie dough, add it with the cream cheese and butter in step 1. I suggest adding 1 teaspoon of vanilla extract and 1/4 to 1/2 teaspoon of almond extract.
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