These thumbprint cookies made with cheddar and apricot preserves are addictive and so easy to make. The salty buttery shortbread cookie filled with sweet jam make them irresistible. They are delicious as an easy snack, will make the perfect addition to a cheeseboard and are fantastic as homemade Christmas gifts.
Ingredients
Full thumbprint cookie recipe with instructions can be found in the recipe card.
- Flour. All purpose flour or Cake flour.
- Salt.
- Baking powder.
- Cheddar cheese. Use a good quality mature or sharp cheddar cheese. Gruyere, Parmesan or Pecorino Romano will also work well.
- Butter. I always use salted butter because it’s what I have on hand, but unsalted butter works perfectly fine too.
- Apricot preserves. Fig jam, strawberry jam or onion marmalade are good alternatives.
How to make thumbprint cookies
- Make the dough: Add the dry ingredients in a food processor and pulse until mixed. Add the cheese and room temperature butter to the flour mixture then pulse until a soft dough forms. You could make this dough in the bowl of a stand mixer fitted with a paddle attachment or with a large bowl and spoon.
- Form the cookies: Using a teaspoon, scoop a bit of cookie dough and form into a 2cm/1-inch balls. Place on baking sheets lined with parchment paper. With a back of a wooden spoon or using your thumb, press an indent into the cookies. Fill each hole with preserves.
- Bake: Place the cookie sheets in the oven and bake for 15 minutes until golden brown. Remove from the oven and allow to cool for 10 minutes then transfer to a wire rack and allow to cool completely.
Can I make these cookies in advance?
Absolutely! These cookies keep very well. Make them and allow to cool completely then transfer to an airtight container and keep for up t0 2 weeks. They can be refrigerated but I would recommend allowing them to come to room temperature before serving. They can also be frozen in a freezer bag for up to 3 months.
Cookie recipes
Cheddar Apricot Thumbprint cookies
These cheddar apricot thumbprint cookies are ridiculously easy to make and absolutely delicious. I dare you to only have one!
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Servings: 30
Calories: 67kcal
Ingredients
- 1 cup flour
- ½ tsp salt
- ½ tsp baking powder
- 1 cup cheddar cheese grated
- ½ cup softened butter
- ½ cup apricot jam
Instructions
- Preheat the oven to 180°C/350°F and line two baking sheets with parchment paper.
- Add the dry ingredients in a food processor and pulse until mixed.
- Add the cheese and room temperature butter to the flour mixture then pulse until a soft dough forms.
- Using a teaspoon, scoop a bit of cookie dough and form into a 2cm/1-inch balls.
- Place on baking sheets lined with parchment paper. With a back of a wooden spoon or using your thumb, press an indent into the cookies. Fill each hole with preserves.
- Place the cookie sheets in the oven and bake for 15 minutes until golden brown.
- Remove from the oven and allow to cool for 10 minutes then transfer to a wire rack and allow to cool completely.
Nutrition
Calories: 67kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 91mg | Potassium: 19mg | Fiber: 1g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
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