Lemon Cheesecake Thumbprint Cookies
on Dec 15, 2022, Updated Nov 08, 2023
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My lemon cheesecake thumbprint cookies melt in your mouth. This recipe is one of those recipes that you’ll need to triple, because it’s THAT good. 🍋Whether you’re a lemon lover or simply looking for a unique and delicious cookie, these Lemon Cheesecake Thumbprint Cookies are a must-try. They’re perfect for any occasion, from a casual afternoon tea to a fancy dessert spread.
Why You’ll Love Lemon Cheesecake Thumbprint Cookies
These lemon cheesecake thumbprint cookies are ideal for anyone who 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 who is not even a baker. They’re 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.
How to Prepare
🥣 Use a stand mixer with the paddle attachment or a hand-held mixer and bowl to cream butter and cream cheese for about 2 minutes until smooth.
🍋 Add sugar and lemon extract and mix until smooth. Then add flour, and mix until a sticky dough forms. Scrape down the sides to fully incorporate any remaining flour.
🧊 Cover the cookie dough with plastic wrap and refrigerate for one hour.
🥄 Remove dough from the refrigerator, use a small ice-cream scooper to portion the cookies, rolling each in a touch of flour to prevent sticking.
🍓 Place rolled cookies on a baking sheet lined with parchment paper. Flatten each with your thumb, creating an indent, and add a teaspoon of preferred jam/preserve to the center.
🔥 Preheat the oven to 350°F and bake the lemon cheesecake thumbprint cookies for 13-15 minutes or until the edges are light and golden brown.
❄️ Allow the cookies to cool completely and optionally dust with icing sugar. They can be stored at room temperature for up to a week.
Nonna’s Tip 🍋
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
These Lemon Cheesecake Thumbprint Cookies have a few tricks up their sleeves! Don’t forget to let me know in the comments if you try one of these changes!
- Try adding a decorative topping like chopped nuts or a sprinkle of coarse sugar for holiday decoration.
- I have not tried this recipe with gluten-free flour, but feel free to experiment with a gluten-free 1-1 replacement and let me know how it goes!
- Instead of lemon extract, you could try almond, vanilla, orange or another you have on hand.
- Feel free to experiment with different jams or preserves, for example, you could use strawberry, raspberry, apricot or even marmalade.
- You could try dairy-free or vegan alternatives to the butter and cream cheese if you or your guests have allergies.
Other Holiday Recipes
More Holiday Cookies
Looking for an even fancier-looking cookie? Try my puff pastry cookies.
Easy Gingerbread Cookies
3 hrs 23 mins
Italian Amaretti Cookies
25 mins
3 Ingredient Sugar Cookies
20 mins
Shortbread Butter Cookies
27 mins
Common Questions
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, or almond extract, or leave them plain. Or, if you don’t have pure lemon extract, but still want the flavor, you can also use the zest of a lemon in the recipe.
You MUST refrigerate the cookie dough for at least one hour and you have to 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 in order for the cookies to bake correctly.
You can use salted or unsalted butter. I have made them with both and both results are delicious.
Feel free to try these cookies with a gluten-free 1-1 flour if you are gluten-free. I haven’t tried this, but please let me know if you make any substitutions and leave it in the comments below so that everyone can learn from you!
Lemon Cheesecake Thumbprint Cookies
Ingredients
- ½ cup cream cheese, softened
- ½ cup white sugar
- 1 stick softened salted butter
- 1.5 teaspoons lemon extract , optional if you don’t have any on hand
- 1 ¼ cup all-purpose flour , + 2 extra tablespoons for rolling the balls
- 18 teaspoons jam, I used fig preserve
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 forms. 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 350F 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks excellent and I will let you know later on today how it turns out. My family now loves thumb print cookies and cheesecake. What a wonderful mix. Can’t wait to make it later on today. Thank you. Violet
Seriously the best cookies ever! Made them for Christmas cookie boxes and everyone loved them! Will definitely be making them again! Thank you for the recipe! 🩷
Aw so happy Olga and HAPPY NEW YEAR 🥂
Can I triple the recipe?
Of course! Happy baking! 💗
Beautiful thank you for sharing I will love to make this recipe. Have a wonderful Christmas 🎄
Thanks Lyda. So sweet. You as well ❤️
Are you able to freeze these cookies?
Absolutely!
Freezing Baked Cookies:
Cool Completely: Let the cookies cool completely on a wire rack before freezing.
Freeze Individually: Place the cookies on a baking sheet, separated from each other, and freeze until solid.
Transfer to Freezer Bag: Once frozen, transfer the cookies to an airtight freezer bag, pressing out as much air as possible.
Label and Freeze: Label the bag with the date and contents, then store in the freezer for up to 2 months.
The recipe amounts in grams do not change when the recipe yield is increased. What an unfortunate waste.
Hi there, we are so sorry about that and we are working hard on checking and adjusting all the recipes on the site making sure they convert properly.
Help! The gram conversions seem way off: 1 stick of butter is 114 grams.
Should I be using the oz/cup measures instead?
Hi there, the measurements are exactly like you mentioned above. You would use 1 stick of butter which is also equal to = 114 grams.
So easy to make and delicious. They really do melt in your mouth. Dough needs to be well chilled or it gets sticky to work with.
Thank you Rakrse! Appreciate your comment and the note about chilling the dough. 💕
Thank you for sharing this recipe
Thank you Rita! I appreciate you 💕