Butter cookies meet a slice of cheesecake in these tender Cherry Cheesecake Thumbprint Cookies that are perfect Christmas cookies or any other time cookies!
Originally published 12/4/15. Updated with new photos and tips 12/8/18.
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.
The cheesecake cookies are filled with cherry pie filling. It’s the perfect way to top these delicious cheesecake cookies.
How to make cherry cheesecake thumbprint cookies
This dough is pretty straightforward. Begin by beating the butter and cream cheese together, and then mix in the egg.
Next, mix in the vanilla extract. You can substitute up to 1 teaspoon of almond extract for up to 1 teaspoon of vanilla extract.
Then, mix in the flour, baking soda, and salt. Avoid packing the flour as too much flour will give you a dry or doughy cookie.
Bake the cookies, and then immediately press a 1/2 tablespoon measuring spoon into each cookie to create an indentation for the pie filling.
Let the cookies cool for about 5 minutes, and then fill each indentation with cherry pie filling.
How to store cookies
These cookies are best stores covered in the fridge.
More Christmas cookie recipes!
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Cherry Cheesecake Thumbprint Cookies
- 1/2 cup (113 g) butter (softened)
- 8 ounces cream cheese¹ (softened)
- 1 cup (198 g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract²
- 2 1/4 cups (270 g) all-purpose flour³
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- Graham cracker crumbs
- 21 ounce can cherry pie filling
- 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.
- Full-fat or 1/3-less fat cream cheese will work. I don't recommend using fat-free cream cheese.
- You can sub up to 1 teaspoon almond extract for part of the vanilla extract.
- Please be sure to fluff, spoon, and level the flour when measuring. Packing the flour will result in a dry or doughy cookie.
- Nutrition values are estimates.