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
- 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
- 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.