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Cream Cheese Jam Thumbprint Cookies

  • Prep Time: 35 minutes
  • Cook Time: 13 minutes
  • Total Time: 48 minutes
  • Yield: 2 dozen cookies 1x

Ingredients

Scale
  • One 17.5 oz Sugar Cookie Mix + the ingredients called for to make Roll/Cut Out Cookies (see notes)
  • Your favorite jam/preserves (strawberry, raspberry, blackberry, orange marmalade ...)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a cookie sheet with a Reynolds Cookie Baking Sheet.
  3. Scoop a generous tablespoon of dough and roll it into a ball.
  4. Use the back of a small measuring spoon (or even a clean thumb) to create a well in the center of the dough ball.
  5. Fill each well with a heaping 1/2 teaspoon of your favorite jam or preserve.
  6. Bake for 13 - 15 minutes or until the bottom of the cookies are lightly browned.
  7. Allow cookies to cool before packaging or storing in an airtight container.

Notes

Note 1: My cookie mix had instructions to use the mix for "Cut Out Cookies" - when you would typically roll out the dough and use cookies cutters. It called for 1/3 cup softened butter, 1 tablespoon of all purpose flour and 1 egg. A little less butter and the addition of flour helps the dough hold its shape a bit more so the jam stays in the center wells you created in the dough balls.

Note 2: Overfill the wells a little - the cookies do spread a bit when baking and you want enough jam to fill the center of the cookies as they bake.

Note 3: Since the sugar cookie base is sweet, I love the tang of orange marmalade and blackberry or raspberry jam. Try a few different flavors!