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 cheese board and are fantastic as homemade Christmas gifts.

Ingredients Needed

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, raspberry jam, lemon curd, blueberry jam, peach preserves or onion marmalade are good alternatives.

Cheddar Apricot Thumbprint cookies dough in food processor.

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 the dough balls on baking sheets lined with parchment paper or a silicone baking mat. 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 trays 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 to 2 weeks. They can be refrigerated but I would recommend allowing them to come to room temperature before serving. Freeze the cookies in a freezer bag for up to 3 months.