Cherry Cheesecake Thumbprint Cookies



  • 1 cup (2 sticks) unsalted butter, softened
  • 6 ounces cream cheese (the kind in a brick), softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 2 cups all-purpose flour
  • 4 graham crackers, crushed to fine crumbs (about 1/3 cup crumbs)
  • 2 cups dark-sweet cherries, pitted and halved
  • 3 tablespoons prepared cherry jam (seedless raspberry or red currant may be substituted)
  • 1/4 tsp almond extract

These cherry thumbprint cookies have a soft, pillow-y cookie dough infused with cream cheese for a rich flavor that can't be beat. 

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  • Yield
    42 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    European, American
  • In Category
  • Level


  1. Preheat the oven to 325 degrees F, and line baking sheets with parchment.
  2. Place the butter, cream cheese, sugar, vanilla, and salt in a large mixing bowl, and beat on medium speed until pale and fluffy (about 3 minutes).
  3. On low speed, stir in the flour until combined. Refrigerate the dough for 1 hour.
  4. Portion the dough into 1 tbsp sized balls. Dip the tops of the balls in graham cracker crumbs, and place crumb-side up on the prepared baking sheets.
  5. Use the back of a 1/2-tsp measuring spoon to create a well in the center of each ball.
  6. Place the cherries, jam, and almond extract in a small bowl and toss to coat. Place one cherry half in the well of each cookie.
  7. Bake for 10 to 12 minutes, or until just barely beginning to turn golden on the bottoms.

Nutritional Information

Per Serving

  • Calories: 105
  • Fat Content: 6g
  • Cholesterol Content: 16mg
  • Sodium Content: 79mg
  • Carbohydrate Content: 12.2g
  • Fiber Content: 0.4g
  • Sugar Content: 6.1g
  • Protein Content: 1.2g