Craving a taste of summer all year long? These buttery, fruity cream cheese thumbprint cookies are pretty much sunshine in a bite. With a gooey peach preserves center, a splash of peach schnapps in the icing, and enough cinnamon warmth to add just the right amount of spice, these peaches and cream rustic thumbprint cookies are addictively dangerous. Whether you’re pairing them with morning coffee or evening tea, these jammy cookies are proof that summer never really has to end.
It is now August of 2026. Yet I actually made these rustic thumbprint cookies in July of 2022. Yup, it’s taken me four whole years to share the recipe with y’all. Why, you may ask? Apparently because I can procrastinate with the best of them. And when I procrastinate, I don’t half-ass it. I go all in. I’m stubborn like that. Just ask anyone who knows me. It’s definitely not a secret. And, yes, I one-hundred percent learned it from my parents.
Anyway, in 2022, after I first made these rustic peach cookies, life got crazy busy, and I never got around to sharing the recipe. And then, when I finally did have the time to share the recipe, sharing a summer peach recipe in fall, winter, or spring just seemed kind of dumb. So I ignored the recipe. And then when the same thing happened over the next three summers, I once again neglected to share the recipe year after year.
Until this summer, y’all. Because yes, even though I will start decorating for Halloween soon, technically it is still summer. And when I saw that this week’s Sunday Funday theme was “Cookies,” how could I not jump at the opportunity to finally stop procrastinating? So, here you have it. The delicious thumbprint cookie recipe that has been waiting impatiently in the background for over four years. Now, let’s just pray that it won’t take y’all four years to actually bake up a batch.
Ingredients:
Cookies:
- 1 Cup Unsalted Butter, Softened
- 6-oz. Cream Cheese, Softened
- 3/4 Cup Granulated Sugar
- 1/4 Cup Light Brown Sugar, Packed
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Kosher Salt
- 2 Teaspoons Vanilla
- 2 1/4 Cups All-Purpose Flour
- Peach Preserves
Icing:
- 1 Cup Powdered Sugar
- 1 Tablespoon Peach Schnapps
- 2 to 3 Teaspoons Cold Water
- Ground Cinnamon (Optional)
Directions:
Cookies:
- Preheat oven to 400 degrees.
- In a large mixing bowl, cream the butter, cream cheese, sugars, cinnamon, and salt together on medium speed for 2 minutes.
- Add the vanilla; mix on medium speed for 30 seconds.
- Add the flour; mix on low speed until just incorporated.
- Use a cookie scoop or tablespoon to scoop cookies out onto a Silpat or parchment paper-lined baking sheet. Use your thumb to press a well into the center of each mound of dough. Fill each cookie well with peach preserves.
- Bake for 10 to 12 minutes, or until the cookies start to turn golden brown around their bottom edges.
- Let the cookies rest for 5 minutes before moving them to a baking rack to cool completely.
Icing:
- When the cookies have cooled completely, whisk together the powdered sugar and peach schnapps in a small bowl.
- One teaspoon at a time, whisk in just enough water to reach a nice drizzling consistency.
- Use the tines of a fork to drizzle the icing over the cooled thumbprint cookies.
- If desired, use your fingers to pinch up a little bit of ground cinnamon and lightly rub your fingers back and forth over the cookies to dust them with cinnamon. Don’t add too much; a little goes a long way.
Suggestions:
- Try not to use too much peach preserves. If you overfill the thumbprint cookie wells, they will overflow.
- If you don’t want to add liquor to these cookies, you can replace the peach schnapps in the icing with peach syrup, milk, half and half, or heavy whipping cream.
- Place a piece of parchment paper or aluminum foil under the baking rack before you drizzle the icing over the cookies. This will make cleanup much easier.
- After the icing sets, store the cookies in an airtight container between layers of parchment paper or wax paper.
- This recipe will yield approximately 3 dozen thumbprint cookies.
Improvements:
- Fold finely chopped pecans or sliced almonds into the cookie dough for added nutty flavor.
- Replace the peach preserves with strawberry, raspberry, or apricot preserves.
- Garnish the cookies with a little bit of flaky sea salt after drizzling the icing over them.
- CLICK HERE to check out all of our past cookie recipes.
Ingredients:
- 1 Cup Unsalted Butter, Softened
- 6-oz. Cream Cheese, Softened
- 3/4 Cup Granulated Sugar
- 1/4 Cup Light Brown Sugar, Packed
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Kosher Salt
- 2 Teaspoons Vanilla
- 2 1/4 Cups All-Purpose Flour
- Peach Preserves
- 1 Cup Powdered Sugar
- 1 Tablespoon Peach Schnapps
- 2 to 3 Teaspoons Cold Water
- Ground Cinnamon (Optional)
Directions:
- Preheat oven to 400 degrees.
- In a large mixing bowl, cream the butter, cream cheese, sugars, cinnamon, and salt together on medium speed for 2 minutes.
- Add the vanilla; mix on medium speed for 30 seconds.
- Add the flour; mix on low speed until just incorporated.
- Use a cookie scoop or tablespoon to scoop cookies out onto a Silpat or parchment paper-lined baking sheet. Use your thumb to press a well into the center of each mound of dough. Fill each cookie well with peach preserves.
- Bake for 10 to 12 minutes, or until the cookies start to turn golden brown around their bottom edges.
- Let the cookies rest for 5 minutes before moving them to a baking rack to cool completely.
- When the cookies have cooled completely, whisk together the powdered sugar and peach schnapps in a small bowl.
- One teaspoon at a time, whisk in just enough water to reach a nice drizzling consistency.
- Use the tines of a fork to drizzle the icing over the cooled thumbprint cookies.
- If desired, use your fingers to pinch up a little bit of ground cinnamon and lightly rub your fingers back and forth over the cookies to dust them with cinnamon. Don't add too much; a little goes a long way.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Dark Rum Cherry Almond Thumbprint Cookies
Apricot Sekerpare (Turkish Thumbprint Cookies)
Orange Mixed Berry Glazed Thumbprint Cookies
Make sure to check out all of the other great Sunday Funday “Cookies” recipes below. A huge thanks to Karen’s Kitchen Stories for hosting this event.
- Candied Orange Peel Chocolate Chip Cookies by Amy’s Cooking Adventures
- Cottage Cheese Chocolate Chip Cookies by Our Good Life
- Eggless Wholewheat Custard Powder Coconut Cookies by Sizzling Tastebuds
- Fig Newton Swirl Cookies by A Messy Kitchen
- Frosted Cake Cookies by Karen’s Kitchen Stories
- Peaches and Cream Rustic Thumbprint Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Ragi Nankatai by Sneha’s Recipe
- Strawberry Cake Mix Chocolate Chip Cookies by A Day in the Life on the Farm
- Thandai Cookies by Mayuri’s Jikoni
- Tropical Treat Gluten Free Cookies by Sid’s Sea Palm Cooking
- Vintage Pecan Icebox Cookies by Food Lust People Love
