Butter cookies meet a slice of cheesecake in these tender Cherry Cheesecake Thumbprint Cookies that are perfect Christmas cookies or any other time cookies!
This post was created in partnership with Lucky Leaf. However, as always, all opinions are my own.
Every year, we would make the same cookies for Christmas – spritz cookies and thumbprint cookies. Sometimes, we would make sugar cookies, too. The ones that always disappeared first, though, were the thumbprint cookies.
The cookies are rich and soft and taste like a butter cookie crossed with a piece of cheesecake. They are filled with Lucky Leaf Cherry Fruit Filling and Topping. I love Lucky Leaf filling and topping because it has so much fruit in it! It’s the perfect way to top these delicious cheesecake cookies.
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Cherry Cheesecake Thumbprint Cookies
- 1/2 c . butter softened
- 8 oz . cream cheese softened
- 1 c . granulated sugar
- 1 large egg
- 1 tsp . vanilla extract
- 2 1/4 c . all-purpose flour
- 1 1/2 tsp . baking soda
- 1/2 tsp. salt
- Graham cracker crumbs
- 21 oz. can Lucky Leaf Cherry Fruit Filling and Topping
Line two cookie sheets with silicone baking mats or parchment paper.
In a large bowl, beat together the butter, cream cheese, and sugar until fluffy and well-combined.
Beat in egg, scraping down the sides as needed.
Stir in vanilla extract until incorporated.
In a separate medium bowl, whisk together the flour, baking soda, and salt.
Stir in flour mixture until just incorporated.
Cover, and refrigerate dough at least 3 hours (up to 24 hours). The cookies will hold their shape better if you refrigerate the dough for 8-24 hours.
Toward the end of the chilling time, preheat oven to 350 F.
Scoops dough using a medium cookie scoop (1 ½ tablespoons).
Roll in graham cracker crumbs, and place on prepared baking sheet.
Bake for 8-12 minutes. You want the edges to be just barely golden brown.
Remove from oven, and immediately press 1/2 tablespoon measuring spoon into each cookie to create an indentation.
Fill indentation with fruit filling.
Let cool for 5-10 minutes on the cookie sheet.
Transfer to wire rack to finish cooling.
Store leftover cookies in the fridge.