Guava Cream Cheese Thumbprint Cookies
Soft, buttery thumbprint cookies filled with sweet tropical guava jam and creamy cheese. A melt-in-your-mouth treat that’s perfect for any occasion.
Equipment
- Mixing Bowls
- Hand Mixer
- Baking sheet
- Parchment Paper
- Wire rack
- Measuring cups
Ingredients
Cookie Dough
- 1 cup cream cheese softened
- ½ cup unsalted butter softened
- 1 cup sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
Filling
- ½ cup guava jam or preserves
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat cream cheese and butter together until creamy and smooth.
- Add sugar and continue to mix until light and fluffy.
- Mix in vanilla extract until incorporated.
- In a separate bowl, combine flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
- Roll dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
- Use your thumb or the back of a spoon to make an indentation in the center of each ball.
- Fill each indentation with about 1 teaspoon of guava jam.
- Bake for 15–20 minutes or until the cookies are lightly golden on the edges.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a tropical twist, add shredded coconut to the dough. Store in an airtight container for up to a week, or freeze for up to 3 months. These cookies pair perfectly with coffee or tea.