Amish Cream Cheese Cookies (cream cheese filled thumbprint cookies)

This recipe for cream cheese cookies is inspired by my favorite cream cheese cookies that originate from an Amish cookbook made in the Amish community I grew up in. These thumbprint cookies with cream cheese filling and chocolate drizzle are a favorite of mine to make for our Christmas cookie platters to gift to friends and neighbors, but they are also great to have on hand for hosting, tea parties and more. If you would like to prep these cream cheese cookies ahead of time for the holidays or other events be sure to see the storage notes below the recipe card. If you would enjoy more Amish cookie recipes, keep scrolling to see a list of our favorites.

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Amish Cream Cheese Cookies (thumbprint cookies)

Amish Cream Cheese Cookies (cream cheese filled thumbprint cookies)

marilynpeight
These tasty Amish cream cheese cookies are made with a shortbread base that is filled with a sweet cream cheese filling and topped off with a drizzle of chocolate. The perfect cookies for adorning your holiday cookie platters and more!
5 from 3 votes
Prep Time 20 minutes
Cook Time 10 minutes
Course Dessert
Cuisine Amish
Servings 2 dozen

Equipment

  • baking sheets (linked below)
  • Mixing bowl (linked below)
  • Parchment paper (linked below)
  • measuring cups and spoons (linked below)

Ingredients
  

  • 3/4 cup granulated sugar
  • 11 tablespoons butter softened
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Cream cheese filling:

  • 8 oz. cream cheese softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons all purpose flour see note on heat treating raw flour below
  • 1 3/4 cups confectioner's sugar sifted

Chocolate drizzle:

  • 1/3 cup chocolate melting wafers

Instructions
 

Preheat oven to 350:

  • Cream the butter and sugar together in a medium sized mixing bowl, then whisk in the egg and vanilla extract until smooth. Add flour, baking powder and salt, then mix again until the dry ingredients are well incorporated and the dough can be rolled into a soft ball (additional flour can be added if the dough is too sticky to roll *see note).
  • Using parchment paper, roll the dough into a log about half a dollar size in diameter, then chill in the refrigerator for 1 hour until the dough is chilled through. Slice the chilled dough into 1/4-1/2 inch slices and place onto parchment lined or greased cookie sheets. Press your thumb or the back of a rounded measuring spoon into the center of the cookies to create an indent for the filling.
  • Bake the thumbprint cookie discs in the preheated oven for 8-10 minutes until they are golden on the bottoms and set on the top. You may need to re-indent the cookies if the indentations on the cookies close up during the baking process. Remove from the baking sheets and allow to cool completely.
  • Combine the softened cream cheese, vanilla extract and flour until smooth and lump free. Add confectioner's sugar (1/2 cup at a time) until the filling is thinner than frosting, but thick enough to pipe into the indentations on the thumbprint cookies.
  • Pipe or spoon the cream cheese filling into the centers of the cooled thumbprint cookies, then melt the chocolate wafers in the microwave (or in a double broiler) and drizzle over the tops of the cookies. Enjoy! See below for storage notes.

Notes

Heat raw flour until it reaches a temperature of 165 degrees (F) if using in a recipe that does not require cooking or baking the flour. Heat treating raw flour kills bacteria, and can be done by baking the flour at 350 for 7-10 minutes (check and stir occasionally to keep the flour from burning), or by microwaving the flour at 10 second intervals (stirring every ten seconds) until the temperature reaches 165 degrees. 
Only add enough flour to get the dough soft and shapeable. Add the flour sparingly because too much flour will cause the cookies to be dry. 
Additional notes and step by step photos below. 
Keyword Amish, thumbprints, cream cheese filled, cream cheese thumbprint cookies, chocolate drizzle
Tried this recipe?Let us know how it was!

Equipment needed for these Amish cream cheese cookies:

  • Baking sheets I like to use my Nordic ware baking sheets (not an ad) for baking these cream cheese filled thumbprint cookies. Nordic ware sheets have a thick lining and give a more even bake on these cookies.
  • Parchment paper Parchment paper is needed to wrap the cookie dough into for shaping it into a log. Parchment paper is also useful for lining the cookie sheets, for easier removal of the cookies after they are baked.
  • Mixing bowl I like to use a medium sized mixing bowl for combining the cookie dough, and a smaller mixing bowl for mixing the cream cheese filling.
  • Measuring cups and spoons Measuring cups and spoons are useful for getting an accurate measurement of the ingredients listed for these Amish cream cheese cookies.

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Ingredients needed for these Amish cream cheese cookies: cream cheese, butter, melting wafers, egg, vanilla extract, baking powder, salt, flour, confectioner’s sugar and granulated sugar.

Can I use chocolate chips for drizzling instead of melting wafers?

Sure, any chocolate that melts well and has a nice drizzling consistency can be used to top these cream cheese filled thumbprints. You can also skip the chocolate if you wish and leave them plain or add sprinkles on top.

Step 1: Cream the butter and sugar together in a medium sized mixing bowl, then whisk in the egg and vanilla extract until smooth. Add flour, baking powder and salt, then mix again until the dry ingredients are well incorporated and the dough can be rolled into a soft ball (additional flour can be added if the dough is too sticky to roll). *Be careful not to add too much flour to these cookies to prevent them from drying out. The dough should feel soft, but not sticky.

Step 2-3: Using parchment paper, roll the dough into a log about half a dollar size in diameter, then chill in the refrigerator for 1 hour. Slice the chilled dough into roughly 24 discs and place onto parchment lined or greased cookie sheets. Indent the cookies by pressing into the centers with your thumb or the back of a rounded measuring spoon. Bake in the preheated oven until the cookies are golden on the bottom and set. Allow to cool.

Step 4-5: Combine the softened cream cheese, vanilla extract and flour until smooth and lump free. Add confectioner’s sugar (1/2 cup at a time) until the filling is thinner than frosting, but thick enough to pipe into the indentations on the thumbprint cookies. Pipe or spoon the cream cheese filling into the centers of the cooled thumbprint cookies.

Step 5 continued: Melt the chocolate wafers (or chocolate chips) in a double broiler or in the microwave. Drizzle the chocolate over the filled cookies using a plastic bag, with a bit of one corner cut off, or with a spoon. Serve and enjoy!

Storage for these cream cheese cookies with chocolate drizzle:

These cream cheese cookies should be kept refrigerated because of the cream cheese filling. You can refrigerate the cookies for 5-7 days, tightly wrapped or in an airtight container, or you can freeze the cookies in an airtight container for several months.

Feel free to pin this recipe for later and don’t forget to tag me on Instagram to show off a photo of your own creation of these cream cheese cookies. Thank you for your support!

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