Fig jam & goat cheese thumbprint cookies

makes about 16-18 small cookies.




  1. In a medium bowl, whisk together flour and salt. In a separate, large bowl, combine sugar, goat cheese, and butter in a large bowl. Using an electric beater or plenty of arm strength, whisk until mixture is pale and creamy. Whisk in egg yolk and vanilla extract. Fold in the flour mixture until incorporated and a dough forms. Chill the dough in the refrigerator for 30 minutes.
  2. Meanwhile, preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
  3. Scoop about a tablespoon of dough and roll into a ball. Place the ball on the cookie sheet and press an indentation in the dough to form a hollow for the jelly. Repeat with the rest of the dough, placing the balls about 1-2 inches apart (they will not spread too much).
  4. Place about a half-teaspoon of jam into each of the dough indentations, or enough to fill it. Place a dot of goat cheese (or as much as desired) on top.
  5. Bake for 10 to 12 minutes at 350 degrees, or until cookies are set at the edges. The cookies will be pale and soft, but the cookie should be able to lift away from the sheet and the bottom should be just golden. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.


Originally this recipe called for a slightly sweetened goat cheese-milk mixture, but I found that plain goat cheese works just as well and is far simpler. And simple is good in the holidays, right? Just consider avoiding aged goat cheese for the filling, which melts more like a regular cheese and might be off-putting for a cookie (though it works spectacularly in the dough to make it even softer!)

Finally, if you’re not a huge fan of goat cheese, cream cheese will work wonderfully in its place.