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These Blueberry Cheese Thumbprint Cookies are made with buttery cookie dough coated with crisp cheddar cheese and filled with melty blueberry jam. They are the perfect quick and tasty cookie recipe to bake up for the holidays!

Thumbprint cookies are a holiday favorite and a snack favorite for me. They are easy to make and customize too. These Blueberry Cheese Thumbprint Cookies are a fun spin on the traditional recipe.

They are similar to the classic Strawberry Thumbprint Cookies recipe I previously posted. However, I rolled these cookies with grated cheddar cheese instead of serving them plain this time.

The grated cheese will crisp up in the oven, creating a nice crunchy exterior on the cookies. It also makes them a little bit savory. If you love the sweet and salty combo, I think you will love this recipe.

Fill the Jam After Baking the Cookies

I have tried adding the jam before and after baking the cookies. When I baked the cookies with the jam already filled in, the jam seeped into the dough and make the cookies soggy. If you are aiming for crisp cookies all throughout, make sure to add the jam after baking the cookies. Then, bake the filled cookies again to set the jam.

Best Thumbprint Cookies Tips

Measure the flour correctly. It is so easy to over-measure flour when using cups, causing the cookies to be too hard and cracking when shaped. When measuring the flour for these cookies, make sure to spoon it into the measuring cup and level it off with the back of a knife.
The dough is too crumbly. After you add the flour to the cookie dough, it will look a little crumbly at first. This is normal. The dough will eventually come together as you continue mixing.
Don’t use your thumb. I know that these cookies are called thumbprint cookies for a reason. However, I don’t really recommend pressing the cookies down with your thumb. Whenever I press these cookies down with my thumb, the indents usually end up uneven or too big to my liking. Use a tool with a small cylindrical shape instead.

More Cookies Recipes

5 from 1 vote

Blueberry Cheese Thumbprint Cookies

Print Pin Rate

Author: Jaja Bakes

Course: Dessert, Snack

Cuisine: American, Indonesian

Servings: 45 cookies

Prep Time40

Cook Time30

Total Time1 10

Ingredients

1/2 cup (113 gr) unsalted butter
1/2 cup (65 gr) confectioners’ sugar
1 egg yolk
1/2 tsp vanilla extract
1 1/3 cups (160 gr) cake flour
2 tbsp cornstarch
2 tbsp milk powder
1/2 tsp salt
4 tbsp blueberry jam

Coating

1 egg white
1/2 cup (55 gr) grated cheddar cheese

Instructions

Preheat oven to 320F/160°C and line a baking sheet with parchment paper or silicone baking mat.
Using a mixer or spatula, mix butter and confectioners sugar until combined. Add egg yolk and vanilla extract. Mix until well combined.
Sift in cake flour, cornstarch, milk powder, and salt. Mix with a spatula until well incorporated.
Scoop 1 1/2 teaspoon of dough and roll into balls.
Dip each ball in egg white. Then, roll it in the grated cheddar cheese. Roll again with your hands to slightly press the cheese onto the dough.
Arrange the balls onto the prepared pan.
Make an indentation in the middle of each ball with the back of a measuring spoon or a small cylindrical tool.
Bake the cookies for 15 minutes. Remove from the oven and cool the cookies slightly.
Transfer blueberry jam into a piping bag. Pipe the jam into the middle of the cookies.
Bake the cookies for another 7-10 minutes or until the cheese is golden brown. Remove from the oven and immediately transfer them to a wire rack to cool completely.