Blueberry Cheesecake Thumbprint Cookies

By: Amanda Powell, excerpted from Cookie School

Blueberry Cheesecake Thumbprint Cookies

By: Amanda Powell, excerpted from Cookie School

These are like little bite-sized cheesecakes, only better with the buttery cookie base. The sprinkling of freeze-dried blueberries is optional but helps accentuate the flavor of the blueberry jam. This is a great recipe to use with any flavor of cheesecake by swapping out the fruits or using caramel sauce instead.

Yields30 cookies

Ingredients

COOKIE DOUGH
2 3/4 cups (344 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup (2 sticks/227 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar
1 large egg, at room temperature
2 teaspoons (10 ml) vanilla extract
1/2 cup (71 g) crushed graham cracker
FILLING
1 cup (160 g) fresh blueberries
1/4 cup (50 g) granulated sugar
2 teaspoons (4 g) lemon zest
1/4 teaspoon sea salt, divided
1/4 cup (½ stick/57 g) unsalted butter, at room temperature
1/2 cup (115 g) cream cheese, at room temperature
1 1/2 cup (180 g) powdered sugar
1 teaspoon vanilla extract
1/3 cup

(13 g) freeze-dried blueberries, crushed, for topping (Optional)

INSTRUCTIONS:

Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats.
Make the cookie dough: In a medium-sized bowl, whisk together the flour, baking powder and salt, then set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes.
Scrape down the sides and bottom of the bowl with a spatula, then add the egg and vanilla. Beat for another 2 to 3 minutes, or until they are well combined. Scrape the bowl again.
Add the flour mixture and beat on low speed until just incorporated. Do not overmix. Place the graham cracker crumbs in a bowl.
Roll the dough into balls that are about 1½ tablespoons (1½ inches [4 cm] or 35 g) big, then roll them in the graham cracker crumbs.
Use the bottom of a rounded wooden spoon or your thumb to create an indentation in the top of each cookie ball; take care to not break through to the bottom of the ball. Use your hands to fix any cracks in the dough.
Place the dough balls, indented side up, about 2 inches (5 cm) apart on the prepared baking sheets.
Bake for 10 to 12 minutes, or until the edges are a light golden brown. Remove from the oven and allow them to cool on the baking sheet for a minute before transferring to a wire rack to cool. If the cookies have puffed, gently press down on the indentation again to create a well.
Make the filling: In a small saucepan, combine the blueberries, granulated sugar, zest and half of the salt, and cook over medium heat until the blueberries burst and the juices begin to thicken, 7 to 10 minutes. Remove from the heat and set aside to cool.
In a small bowl, using a balloon whisk, beat together the butter, cream cheese, powdered sugar, remaining salt and vanilla until fully mixed.
Dollop the cream cheese mixture into the cookie indentations so it almost reaches the top, then top with some of the homemade blueberry jam.
Finish by sprinkling the cookies with crushed freeze-dried blueberries, if desired.
Store the cookies in an airtight container at room temperature for up to a week.

Extra Credit:

This is a traditional thumbprint cookie base. You can fill it with a heaping teaspoon of your favorite jam (or enough that it reaches the top of the well without flowing over) and bake as normal for a typical thumbprint cookie. Replace a few tablespoons (about 30 g) of the flour with cocoa powder, then add red food coloring for a red velvet thumbprint cookie.