These lemon cheesecake thumbprint cookies melt in your mouth. This recipe is one of those recipes that you need to make double or triple of because it’s THAT good. These cookies are only 5 ingredients, which you probably already have on hand. I can honestly say that this is one of those cookie recipes that you cannot get enough of. This cookie will most likely be the first cookie to disappear off the table.
These lemon thumbprint cookies are also ideal for anyone that cannot tolerate eggs as they are completely egg-free. The dough takes 5 minutes to whip up so these cookies are easy enough for anyone that is not even a baker.
Lemon Cheesecake Thumbprint Cookies
This cookie will most likely be the first cookie to disappear off the table. These lemon cheesecake cookies are also ideal for anyone that cannot tolerate eggs as they are completely egg-free. The dough takes 5 minutes to whip up so these cookies are easy enough for anyone that is not even a baker.
Ingredients
- ½ cup softened cream cheese (120 grams)
- ½ cup granulated white sugar (110 grams)
- 1 stick of softened salted butter (114 grams)
- 1.5 teaspoons of lemon extract optional if you don’t have any on hand
- 1 ¼ cup all-purpose flour 120 grams + 2 extra tablespoons for rolling the balls
- fig preserve or any jam you like 18 teaspoons
Instructions
- In a stand mixer using the paddle attachment, cream the butter and cream cheese together for about 2 minutes or until smooth. You can also use a hand-held mixer and a bowl as well.
- Once creamy, add the sugar and lemon extract and mix until smooth. Add in the flour and mix until a sticky dough. If there’s any flour on the sides, you can scrape it down and mix again until fully incorporated.
- Cover the cookie dough with plastic wrap and refrigerate for one hour. After an hour, take out the dough, remove the plastic and use a small ice-cream scooper to scoop out the cookies. I scoop each cookie, roll it in a touch of flour as it will stick to your hands if you don’t.
- Repeat this step for all 18 cookies. Place each rolled cookie onto a baking sheet lined with parchment paper. Press each one down with your thumb to make an indent. Add a teaspoon of any jam/preserve you like to the middle.
- Preheat the oven to 350 F and bake until the edges are light and golden brown. This should take 13-15 minutes depending on the oven.
- Let them cool completely and optionally dust with icing sugar. These are perfectly stored at room-temp for up to a week.
Notes
Feel free to use any jam or preserve you enjoy. I love fig or apricot but you are more than welcome to use any you have on hand.
The lemon extract is optional so don’t worry if you don’t have any on hand. You can also use pure vanilla extract, almond extract, or leave them plain.
You MUST refrigerate the cookie dough for at least one hour and you MUST use a touch of flour to roll each one as they will stick.
Feel free to freeze the cookie dough tightly wrapped for up to 3 months. Thaw in the fridge and shape as usual.
The cream cheese and butter must be softened. You can use salted or unsalted butter. I have made thes both and both results are delicious.
Feel free to try these cookies with GF Baking 1-1 Flour if you are gluten-free. I haven’t tried but please let me know if you make any substitutions and leave it in the comments below so that everyone can learn from you :).
If you don’t have pure lemon extract you can also use the zest of a lemon into the recipe.
Tried this recipe?Let us know how it was!
18 Responses
Can you use lemon juice instead of the extract? Or would that change the consistency of the dough?
Hi love please read my notes section. You can use lemon zest instead. If you add lemon juice you may need a touch more flour
Hi, how long will the cookie keep and how do you store them please
Hi love everything is in my notes above. At least 5 days on the counter
Sorry, just noticed but on the counter top not in a container to keep them fresh?
Just made these with King Arthur 1 for 1 GF flour and they are delicious! I don’t know how they compare to regular flour ones but they are super soft and yummy. The subtle lemon gives it a bit of a lemon bar taste, the cream cheese keeps it soft and moist, and the jam (we used a four fruits jam) added the perfect touch of sweetness. Chefs kiss!
Hi Cristina! Thank you so much for letting us all know as your comment is incredibly helpful ❤️
I just made these lemon cookies as well as your Amaretti cookies! Delicious recipes and easy to follow. Thank you!
Hi Ramona thank you so much for letting me know and leaving a review, so sweet of you ❤️
Doubled the recipe because I had the feeling everyone would love them… OMG 4 generations fell in love . I used fig jam . Oh, had to make another double batch the following weekend. Used raspberry jam this time, also amazing! Definitely a keeper. Thanks for sharing ☺️
hi Diana so happy you loved this recipe
Very easy to make! Delicious . Thank you for the recipe.
My are completely flat…it is a big, flat…something…they just melt in the oven
Hi Andreea,
Did you check to see if the baking powder is expired? Also they may have needed more time in your fridge.
there’s supposed to be baking powder in the recipe?
No.
I baked some yesterday and used blueberry conserve , the flavour is fantastic, however mine came out flat. I saw where you mentioned that baking powder should have been added and then you said it shouldn’t, could you clarify ? Thank you!
Hi beautiful, I wonder if I made a mistake because there’s absolutely no baking powder in this recipe. Please look at the video