These Bacon Jam Cheddar Thumbprint Cookies are such a fun combination of rich, savory cheddar and sweet, smoky bacon jam. The buttery cheddar dough bakes up golden and tender, then gets filled with my homemade Onion Bacon Jam. The sharp cheddar and bacon jam are a match I really love!
And if you love that sweet and savory bacon jam flavor (I know I do!), I have plenty more Bacon Jam Recipes you will want to try, too. Honestly, I could put bacon jam on just about anything!
Ingredients & Substitutions
- Sharp Cheddar Cheese: Sharp cheddar gives these cookies plenty of cheesy flavor. For the best texture, shred the cheese yourself from a block. You could use mild cheddar if that is what you have, but the flavor will be a little more subtle.
- All-Purpose Flour: Regular all-purpose flour works best here. I would not recommend swapping it for a different type of flour, since the amount helps create the right texture for the thumbprints.
- Unsalted Butter: Cold, cubed butter helps create a tender, crumbly dough. If using salted butter, you may want to reduce the added salt.
- Kosher Salt: Salt balances the cheddar and brings out the other flavors. If using table salt, use a little less.
- Garlic Powder: Garlic powder adds a little savory flavor to the cheddar dough. You could leave it out, but I like the extra flavor it adds.
- Black Pepper: A small amount of black pepper adds just a hint of spice. Freshly ground black pepper works well.
- Onion Bacon Jam: My homemade Onion Bacon Jam is the sweet and savory filling for these cookies. You can use another bacon jam, but choose one that is thick enough to stay in the center of the cookie.
- Fresh Parsley: Chopped parsley is an optional garnish that adds a little fresh flavor and color.
Tips for the Best Cheddar Thumbprint Cookies
- Shred the cheddar yourself. Freshly shredded cheese melts more smoothly and gives the cookies the best texture.
- Keep the butter cold. Cold butter helps create a tender, crumbly texture in the cheddar dough.
- Don’t worry if the dough looks crumbly. It may not look like a traditional cookie dough in the food processor. Once you press it together with your hands, it should hold its shape.
- Don’t overfill the centers. About 1 teaspoon of bacon jam is enough for each cookie. Too much can bubble over while baking.
- Make the indentation after the first bake. The short first bake gives the dough enough structure to hold the thumbprint without crumbling.
FAQs
Can I make the dough ahead of time?
Yes. Prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 2 days before baking. Let it sit at room temperature for a few minutes if it is too firm to scoop and shape.
Can I use a different type of cheese?
Yes, but choose a firm cheese that melts well. Mild cheddar will work, although sharp cheddar gives the cookies more flavor. You could also try a cheddar and Parmesan combination.
Can I use a different bacon jam?
Absolutely! These cheddar thumbprint cookies are a great way to use different flavors of bacon jam. Try my Jalapeño Bacon Jam for a little heat, Whisky Bacon Jam for a deeper, smoky flavor, or Tomato Bacon Jam, just to name a few! Any thick bacon jam should work well as long as it is not too runny.
How do I keep the jam from overflowing?
Don’t overfill the thumbprints. About 1 teaspoon of onion bacon jam is enough for each cookie. If the indentation looks shallow after the first bake, gently press it a little deeper before adding the jam.
How to Store Cheddar Thumbprint Cookies
Refrigerator: Store the cooled cookies in an airtight container in the refrigerator for up to 3 to 4 days. Place parchment paper between layers if stacking to keep the bacon jam from sticking. Let the cookies sit at room temperature for a few minutes before serving.
Freezer: For the best texture, freeze the baked cookies without the bacon jam. Once completely cooled, place them in a freezer-safe container with parchment paper between the layers and freeze for up to 2 months. Thaw at room temperature, then fill the centers with bacon jam before serving. The bacon jam can also be frozen separately for up to 3 months. Thaw it in the refrigerator before using.
Make-Ahead: The dough can be prepared, wrapped tightly, and refrigerated for up to 2 days before baking.
Bacon Jam Cheddar Thumbprint Cookies
Ingredients
- 2 cups (226 g) sharp cheddar cheese, shredded
- 1 cup + 2 tablespoons (140 g) all-purpose flour
- 6 tablespoons (85 g) unsalted butter, cold, cubed
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 1 cup (272 g) onion bacon jam
- Fresh parsley, chopped, for garnish, optional
Instructions
- Add the shredded cheddar, flour, cold cubed butter, salt, garlic powder, and black pepper to a food processor. Pulse until the mixture resembles coarse crumbs and begins to come together. The mixture may still look crumbly, but it should hold together when pressed.
- Transfer the mixture to a clean surface. Gently press and knead it together just until a dough forms. Shape it into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Divide the chilled dough into 1 ½-inch balls and place them about 1 inch apart on the prepared baking sheet.
- Bake for 7 to 8 minutes. Remove the baking sheet from the oven. Using the back of a teaspoon or your thumb, gently press an indentation into the center of each cookie.
- Fill each indentation with about 1 teaspoon of onion bacon jam.
- Return the cookies to the oven and bake for another 7 to 8 minutes, or until the edges are golden and the cookies look set.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack. Garnish with chopped parsley, if desired. Serve warm or at room temperature.
Did you make this recipe?
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