Delicious five-ingredient lemon cheesecake thumbprint cookies perfect for dessert or a sweet snack.
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Mix the cream cheese and butter together until smooth.
Add the sugar and lemon extract, then mix again until well combined.
Gradually add the flour and mix until a dough forms.
Refrigerate the dough for up to one hour.
Preheat the oven to 350°F (175°C).
Take the dough out of the fridge and roll it with a little bit of flour.
Make an imprint in the center of each cookie.
Add any jam you like into the imprint.
Bake for 12-15 minutes or until the edges are lightly golden.
Allow to cool before serving.
Use a small spoon or your thumb to make the imprint in the cookies.
Experiment with different types of jam for varied flavors.
How do I store leftover lemon cheesecake thumbprint cookies?
To store leftover lemon cheesecake thumbprint cookies, place them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking.
What can I use as a substitute for cream cheese in lemon cheesecake thumbprint cookies?
If you're looking for a cream cheese substitute in lemon cheesecake thumbprint cookies, you can use mascarpone cheese or a dairy-free cream cheese alternative. Greek yogurt can also work, but it may alter the texture slightly, making the cookies less rich.
Can I make lemon cheesecake thumbprint cookies gluten-free?
Yes, you can make lemon cheesecake thumbprint cookies gluten-free by substituting all-purpose flour with a gluten-free flour blend. Make sure to check that the other ingredients, like the jam, are also gluten-free to ensure the entire recipe is suitable for a gluten-free diet.
What types of jam pair well with lemon cheesecake thumbprint cookies?
Lemon cheesecake thumbprint cookies pair wonderfully with a variety of jams. Popular choices include raspberry, strawberry, or apricot jam. You can also try lemon curd for an extra citrusy kick or even a mixed berry jam for a delightful flavor combination.
How long should I refrigerate the dough for lemon cheesecake thumbprint cookies?
You should refrigerate the dough for lemon cheesecake thumbprint cookies for at least one hour. This helps the dough firm up, making it easier to roll and shape the cookies before baking.
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level.
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