Blueberry and Cream Cookies
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Like a classic thumbprint cookie, these blueberry and cream cookies are made with a simple sugar cookie dough, then indented and filled with a blueberry and cream cheese filling. They are the ultimate blueberry cheesecake cookies!
Table of Contents
- You’ll Love This Blueberry Cheesecake Cookie Recipe
- Ingredients Needed
- How To Make Cheesecake Thumbprint Cookies
- Tips & Tricks For The Best Thumbprint Cookies
- FAQ
- More Cookie Recipes
The cookies are soft and buttery and stuffed with jammy blueberry and cream cheese filling. They melt in your mouth, are easy to make and always a crowd pleaser! The blueberry and cream cookies come together quickly and are a festive addition to any cookie platter or dessert table.
You’ll Love This Blueberry Cheesecake Cookie Recipe
- The blueberry and cream filling tastes like cheesecake, but in cookie form!
- The easy cookies are tender and buttery.
- A simple cookie dough comes together in minutes with minimal chill time.
- Perfect for Christmas, Fourth of July or birthday parties.
Ingredients Needed
- Sugars: both white and brown sugars are used for the sugar cookie dough.
- Butter: unsalted butter allows us to control the salt content and gives the cookies a tender and buttery texture.
- Kosher salt: balances the flavors.
- Egg yolk: adds richness and tenderness to the thumbprint cookies.
- Vanilla: provides flavor in the cookie dough and filling.
- Flour: all-purpose flour brings structure to the cookies
- Blueberry preserves: try to use blueberry preserves, it has the perfect consistency with chunks of actual blueberries. I like Bonne Maman.
- Cream cheese: use full-fat block cream cheese for the best results.
- Powdered sugar: provides sweetness in the cheesecake filling.
How To Make Cheesecake Thumbprint Cookies
Step 1: Place butter, kosher salt, granulated and brown sugar in the bowl of a stand mixer or use a hand mixer and beat on medium-high until creamy, about 3 minutes. Scrape the bowl.
Step 2: Then add the egg yolk and vanilla and mix on medium until well combined. Now slowly add the flour, mixing on low just until the dough comes together.
Step 3: Scoop cookie dough into 2 tablespoon-sized balls and roll so that the dough is round.
Use the rounded back of a teaspoon to press an indent into the cookie dough. Spoon the blueberry preserves into each indent, filling it to the top. Now chill the cookie dough while the oven is preheated. Then bake the blueberry cookies.
Step 4: While the cookies cool make the cheesecake filling. In a medium bowl, mix together the cream cheese and unsalted butter. This should be easy to do by hand when the ingredients are room temperature.
Add in the vanilla and powdered sugar and mix until a thick cream cheese filling is formed.
Move the frosting to a piping bag fitted with a small round piping tip.
Once the cookies are cool, squeeze the filling into the blueberry preserves. If desired, use a small knife or toothpick to swirl the filling into the blueberries.
Tips & Tricks For The Best Thumbprint Cookies
- Roll the cookie dough into smooth balls with no cracks in the cookie dough, which helps to keep them from cracking.
- Gently press into each cookie to make the indent. If the dough does crack, use your fingers to mold it back together.
- When filling the blueberry jam with the cream cheese, lightly press the filling into the jam. A knife or toothpick can be used to swirl the filling together.
FAQ
Yes, with both fruit and cream cheese in the cookies, store in an airtight container in the refrigerator for up to 5 days. If you need to stack the cookies for storage, place a piece of parchment paper between the layers.
Yes, the cookies freeze well for up to 3 months. Store in a single layer in an airtight container. Allow to come to room temperature before serving.
More Cookie Recipes
Blueberry and Cream Cookies
Ingredients
Blueberry Cookies
- 1 cup unsalted butter, room temperature
- ¼ teaspoon kosher salt
- ½ cup granulated sugar
- 2 tablespoons packed brown sugar
- 1 large egg yolk
- 1 ½ teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ⅓ cup blueberry preserves
Cream Cheese Filling
- 4 ounces cream cheese, room temperature
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon vanilla
- ½ cup powdered sugar
Instructions
Blueberry Cookies
- Place butter, kosher salt, granulated and brown sugar in the bowl of a stand mixer or use a hand mixer and beat on medium-high until creamy, about 3 minutes. Scrape the bowl.
- Then add the egg yolk and vanilla and mix on medium until well combined, about 1 minute.
- Now scrape the bowl and slowly add the flour, mixing on low just until the dough comes together.
- Scoop cookie dough into 2 tablespoon-sized balls and roll so that the dough is round and there are no cracks in the cookie dough, which helps to keep them from cracking.
- Place the dough balls on the prepared baking pan, spacing (or plate to fit in the refrigerator). Use the rounded back of a ½ or 1 teaspoon to press an indent into the cookie dough.
- Spoon the blueberry preserves into each indent, filling it to the top.
- Place the prepared cookie dough in the refrigerator to chill while the oven preheats to 350°F. (ideally 20 minutes of chill time)
- Once the dough has chilled and the oven is ready, bake the cookies for 12-14 minutes or until the edges are barely golden brown.
- Transfer to a cooling rack to cool while you make the cream cheese filling.
Cream Cheese Filling
- In a medium bowl, mix together the cream cheese and unsalted butter. This should be easy to do by hand when the ingredients are room temperature.
- Add in the vanilla and powdered sugar and mix until a thick frosting is formed.
- Move the frosting to a piping bag fitted with a round tip.
- Once the cookies are cool, squeeze the filling into the blueberry preserves. If desired, use a small knife or toothpick to swirl the filling into the blueberries.
Notes
As an amazon associate I earn from qualifying purchases.
