Blueberry Cheese Thumbprint Cookies
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!
Servings: cookies
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 320℉/160℃ 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.
Nutrition
Serving: 1cookie | Calories: 52kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 38mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 86IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.1mg
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