Blueberry Cheesecake Thumbprint Cookies
These are like little bite-sized cheesecakes, only better with the buttery cookie base. The sprinkling of freeze-dried blueberries is optional but helps accentuate the flavor of the blueberry jam. This is a great recipe to use with any flavor of cheesecake by swapping out the fruits or using caramel sauce instead.
Yields30 cookies
Ingredients
- COOKIE DOUGH
- 2 3/4 cups (344 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup (2 sticks/227 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1/2 cup (71 g) crushed graham cracker
FILLING- 1 cup (160 g) fresh blueberries
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons (4 g) lemon zest
- 1/4 teaspoon sea salt, divided
- 1/4 cup (½ stick/57 g) unsalted butter, at room temperature
- 1/2 cup (115 g) cream cheese, at room temperature
- 1 1/2 cup (180 g) powdered sugar
- 1 teaspoon vanilla extract
- 1/3
cup
(13 g) freeze-dried blueberries, crushed, for topping (Optional)
INSTRUCTIONS:
-
Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats.
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Make the cookie dough: In a medium-sized bowl, whisk together the flour, baking powder and salt, then set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes.
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Scrape down the sides and bottom of the bowl with a spatula, then add the egg and vanilla. Beat for another 2 to 3 minutes, or until they are well combined. Scrape the bowl again.
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Add the flour mixture and beat on low speed until just incorporated. Do not overmix. Place the graham cracker crumbs in a bowl.
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Roll the dough into balls that are about 1½ tablespoons (1½ inches [4 cm] or 35 g) big, then roll them in the graham cracker crumbs.
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Use the bottom of a rounded wooden spoon or your thumb to create an indentation in the top of each cookie ball; take care to not break through to the bottom of the ball. Use your hands to fix any cracks in the dough.
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Place the dough balls, indented side up, about 2 inches (5 cm) apart on the prepared baking sheets.
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Bake for 10 to 12 minutes, or until the edges are a light golden brown. Remove from the oven and allow them to cool on the baking sheet for a minute before transferring to a wire rack to cool. If the cookies have puffed, gently press down on the indentation again to create a well.
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Make the filling: In a small saucepan, combine the blueberries, granulated sugar, zest and half of the salt, and cook over medium heat until the blueberries burst and the juices begin to thicken, 7 to 10 minutes. Remove from the heat and set aside to cool.
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In a small bowl, using a balloon whisk, beat together the butter, cream cheese, powdered sugar, remaining salt and vanilla until fully mixed.
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Dollop the cream cheese mixture into the cookie indentations so it almost reaches the top, then top with some of the homemade blueberry jam.
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Finish by sprinkling the cookies with crushed freeze-dried blueberries, if desired.
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Store the cookies in an airtight container at room temperature for up to a week.
Extra Credit:
This is a traditional thumbprint cookie base. You can fill it with a heaping teaspoon of your favorite jam (or enough that it reaches the top of the well without flowing over) and bake as normal for a typical thumbprint cookie. Replace a few tablespoons (about 30 g) of the flour with cocoa powder, then add red food coloring for a red velvet thumbprint cookie.
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