Next, I gradually add in the flour and salt while mixing on low speed. Be careful not to overmix; you want just enough to bring it all together into a dough. Once you can form a soft ball with your hands, it’s ready. I like to let the dough chill in the refrigerator for about 30 minutes; this makes it easier to handle when forming the cookies. After that time, I pull the dough out, and with a small cookie scoop, I portion out the dough onto the baking sheets, leaving about two inches between each cookie.
Now comes the fun part! Using my thumb, I make an indentation in the center of each dough ball. I fill each thumbprint with about half a teaspoon of my chosen jam—honestly, my favorite is raspberry. The vibrant color really pops against the pale cookie! Once they’re all ready, I bake them in the oven for about 15-18 minutes or until the edges are lightly golden. The smell wafting through my kitchen by this point is pure bliss.
Pro Tips for Best Results
When making these cookies, I found that using room temperature ingredients is essential. I always pop my butter and cream cheese out of the fridge a bit ahead of time, so they blend smoothly. I tested this three ways and found the texture to be significantly better when everything is at room temperature. Another tip is to try not to overwork the dough once you add the flour; this keeps the cookies tender.
If you’re like me and love variety, feel free to switch up the jams depending on your mood or what you have on hand. I’ve tried blueberry and even lemon curd, and both were amazing! Lastly, remember that cooling the cookies on the baking sheet for a couple of minutes before transferring them to a wire rack really helps them hold their shape and prevents cracking.
Common Mistakes to Avoid
One mistake I made the first time I made these was not chilling the dough. I was impatient and thought I could skip it, but that resulted in cookies that spread out too much in the oven. The chilling time is essential, so don’t rush it! Another common error is using cold butter or cream cheese, which affects the texture of your cookies. Always make sure they’re at room temperature for the best results. (See the next page below to continue…)