Strawberry Cheesecake Thumbprint Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 24-30 cookies
  • 2¼ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 12 ounces cream cheese, softened
  • 14 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large egg yolks
  • 1½ teaspoons vanilla extract
  • 6 whole graham crackers, crushed into fine crumbs — 1 cup of boxed graham cracker crumbs would work, too
  • ½ strawberry preserves
  1. Whisk the flour, baking powder and salt together in a small bowl. Set aside.
  2. Using a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until creamy, about 1 minute. While the mixer is running, stream in the sugar and beat until combined.
  3. Next, add the egg yolks and vanilla extract. Beat until combined.
  4. Finally, add the flour mixture and beat until just combined. Cover the dough and chill for at least 20 minutes.
  5. Preheat the oven to 350ºF. Line a cookie sheet with parchment paper and set aside. Pour the graham cracker crumbs into a shallow dish.
  6. Scoop out the dough in heaping tablespoons, then roll them into a ball, and then roll in the crushed graham crackers.
  7. Place each cookie on the sheet, spaced about 2" apart.
  8. Using the back of a tablespoon or your thumb, make a large indent in the center of each cookie. Place about 1 tsp of strawberry preserves in the center of each indent.
  9. Bake the cookies for 12-13 minutes. Let cool on the baking sheet for about 5 minutes, move to wire racks to cool completely, then chill in the fridge for 30 minutes before serving.
Recipe by My Modern Cookery at