Soft and Buttery Blueberry and Cream Cookies

Like a classic thumbprint cookie, these blueberry and cream cookies are made with a simple sugar cookie dough, then indented and filled with a blueberry and cream cheese filling.  They are the ultimate blueberry cheesecake cookies!

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The cookies are soft and buttery and stuffed with jammy blueberry and cream cheese filling. They melt in your mouth, are easy to make and always a crowd pleaser! The blueberry and cream cookies come together quickly and are a festive addition to any cookie platter or dessert table.

You’ll Love This Blueberry Cheesecake Cookie Recipe

• The blueberry and cream filling tastes like cheesecake, but in cookie form!
• The easy cookies are tender and buttery.
• A simple cookie dough comes together in minutes with minimal chill time.
• Perfect for Christmas, Fourth of July or birthday parties.

Ingredients Needed

• Sugars: both white and brown sugars are used for the sugar cookie dough.
• Butter: unsalted butter allows us to control the salt content and gives the cookies a tender and buttery texture.
• Kosher salt: balances the flavors.
• Egg yolk: adds richness and tenderness to the thumbprint cookies.
• Vanilla: provides flavor in the cookie dough and filling.
• Flour: all-purpose flour brings structure to the cookies
• Blueberry preserves: try to use blueberry preserves, it has the perfect consistency with chunks of actual blueberries. I like Bonne Maman.
• Cream cheese: use full-fat block cream cheese for the best results.
• Powdered sugar: provides sweetness in the cheesecake filling.

Move the frosting to a piping bag fitted with a small round piping tip.

Once the cookies are cool, squeeze the filling into the blueberry preserves.  If desired, use a small knife or toothpick to swirl the filling into the blueberries.

Tips & Tricks For The Best Thumbprint Cookies

• Roll the cookie dough into smooth balls with no cracks in the cookie dough, which helps to keep them from cracking.
• Gently press into each cookie to make the indent. If the dough does crack, use your fingers to mold it back together.
• When filling the blueberry jam with the cream cheese, lightly press the filling into the jam. A knife or toothpick can be used to swirl the filling together.

FAQ

More Cookie Recipes

Blueberry and Cream Cookies

These blueberry cream cookies start with sugar cookie dough and are filled with a blueberry and cream cheese center—classic and delicious!

Blueberry Cookies

• Line two sheet pans with parchment paper or silicone baking mats and set aside. (Make room in the refrigerator for the sheet pans or line a plate that will fit in the refrigerator with parchment paper).
• Place butter, kosher salt, granulated and brown sugar in the bowl of a stand mixer or use a hand mixer and beat on medium-high until creamy, about 3 minutes. Scrape the bowl.

• Then add the egg yolk and vanilla and mix on medium until well combined, about 1 minute.

• Now scrape the bowl and slowly add the flour, mixing on low just until the dough comes together.

• Scoop cookie dough into 2 tablespoon-sized balls and roll so that the dough is round and there are no cracks in the cookie dough, which helps to keep them from cracking.

• Place the dough balls on the prepared baking pan, spacing (or plate to fit in the refrigerator). Use the rounded back of a ½ or 1 teaspoon to press an indent into the cookie dough.

• Spoon the blueberry preserves into each indent, filling it to the top.

• Place the prepared cookie dough in the refrigerator to chill while the oven preheats to 350°F. (ideally 20 minutes of chill time)

• Once the dough has chilled and the oven is ready, bake the cookies for 12-14 minutes or until the edges are barely golden brown.

• Transfer to a cooling rack to cool while you make the cream cheese filling.

Cream Cheese Filling

• In a medium bowl, mix together the cream cheese and unsalted butter. This should be easy to do by hand when the ingredients are room temperature.

• Add in the vanilla and powdered sugar and mix until a thick frosting is formed.

• Move the frosting to a piping bag fitted with a round tip.

• Once the cookies are cool, squeeze the filling into the blueberry preserves. If desired, use a small knife or toothpick to swirl the filling into the blueberries.

Depending on how much cream cheese you add to each cookie, you may have some leftover.
Store in an airtight container in the refrigerator for up to 5 days.  The cookies also freeze well for up to 3 months.  If you need to stack the cookies for storage, place a piece of parchment paper between the layers.

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