These strawberry thumbprint cookies are one of my favorite desserts to bake when I want something that feels special but still comforting. I make soft, buttery shortbread cookies, fill them with homemade strawberry jam, and finish them with a creamy strawberry cheesecake topping that truly tastes like strawberry cheesecake in cookie form. Strawberry Thumbprint Cookies

Why You’ll Love This Recipe

I love this recipe because it delivers intense strawberry flavor in every layer, from the jam to the cheesecake filling. I also really enjoy the texture, since the cookies are soft, chewy, and buttery without being crumbly. On top of that, I appreciate how elegant they look, which makes them perfect for holidays, parties, or anytime I want to bake something impressive.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the strawberry jam
16 oz fresh strawberries, trimmed
3/4 cup granulated white sugar
1 1/2 teaspoons vanilla extract

For the shortbread cookies
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated white sugar
1 egg yolk
1 teaspoon vanilla extract

For the strawberry cheesecake filling
5 oz cream cheese, cold
5 tablespoons powdered sugar
1/2 oz freeze dried strawberries

Directions

I start by pureeing the strawberries in a food processor, then transfer the puree to a saucepan. I stir in the sugar and vanilla and let the mixture cook over medium-low heat until thick and jam-like. Once it reaches the right consistency, I remove it from the heat and allow it to cool completely.

Next, I whisk together the flour, baking powder, and salt in a medium bowl. In a separate large bowl, I cream the butter and sugar until light and fluffy. I then mix in the egg yolk and vanilla until the mixture becomes pale and smooth.

I gradually add the dry ingredients to the wet ingredients and mix just until combined. I scoop the dough into tablespoon-sized portions, roll them into balls, and gently press an indent into the center of each one. I chill the dough balls for one hour to help them keep their shape.

After chilling, I bake the cookies until just set. Once they come out of the oven, I reshape the centers if needed and let the cookies cool completely.

For the cheesecake filling, I beat the cream cheese until smooth and fluffy. I add the powdered sugar and mix until combined, then stir in the finely crushed freeze dried strawberries. To assemble, I spoon strawberry jam into each cookie indent and pipe the cheesecake filling on top.

Servings And Timing

This recipe makes about 36 cookies. I usually plan for about 1 hour of preparation time, 1 hour of chilling time, and around 10 minutes of baking time per batch. From start to finish, I expect the total time to be just over 2 hours.

Variations

I sometimes swap the strawberry jam for raspberry or blueberry jam when I want a different flavor. I also like adding lemon zest to the cookie dough for a fresh citrus note. If I want a more decorative finish, I sprinkle extra crushed freeze dried strawberries on top of the cheesecake filling.

Storage/Reheating

I store these cookies in an airtight container in the refrigerator for up to three days. When freezing, I place them in a sealed container for up to two weeks and let them thaw in the fridge before serving. I don’t reheat them, since they taste best chilled or at room temperature.

FAQs

Can I Use Store-Bought Strawberry Jam?

I can use store-bought jam if I want to save time, though I prefer homemade for the best flavor.

Why Is Chilling The Dough Important?

I chill the dough so the cookies hold their shape and don’t spread too much during baking.

Can I Make These Cookies Ahead Of Time?

I often bake the cookies a day ahead and assemble them later for the freshest result.

Do These Cookies Need Refrigeration?

I keep them refrigerated because of the cream cheese filling.

Can I Freeze These Cookies?

I freeze them successfully and thaw them overnight in the refrigerator before serving.

Conclusion

These strawberry thumbprint cookies are a dessert I truly enjoy making and sharing. I love how the buttery shortbread, sweet strawberry jam, and creamy cheesecake filling come together to create a cookie that feels both classic and indulgent.