Cheesy Thumbprint Cookies with Red & Green Pepper Jelly Recipe
Cheesy Thumbprint Cookies with Red & Green Pepper Jelly combine savory sharp cheddar with a sweet and spicy homemade pepper jelly filling. These unique cookies feature a buttery, tender dough with a cheesy twist, perfectly complemented by the vibrant, tangy pepper jellies made from fresh red and green bell peppers and chili peppers. Ideal for a sophisticated snack or appetizer, these cookies offer a delightful blend of flavors and textures.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 cookies 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Red Pepper Jelly
- 1/2 red bell pepper, chopped
- 1 small red chili pepper, seeded and chopped
- 1/6 cup apple cider vinegar (divided from total)
- 1/2 cup coconut sugar (divided from total)
- 1 teaspoon pectin
Green Pepper Jelly
- 1/2 green bell pepper, chopped
- 1 small jalapeño pepper, seeded and chopped
- 1/6 cup apple cider vinegar (divided from total)
- 1/2 cup coconut sugar (divided from total)
- 1 teaspoon pectin
Cookie Dough
- 1/3 cup unsalted butter, softened
- 1 small egg
- 1 tablespoon coconut sugar
- 1 1/2 tablespoons arrowroot starch
- 1 1/2 cups all-purpose flour
- 2 tablespoons milk
- 1 1/2 cups sharp cheddar cheese, grated
Instructions
- Prepare the Pepper Jellies: Make the red and green pepper jellies separately by cooking the respective chopped peppers with half of the apple cider vinegar, half of the coconut sugar, and 1 teaspoon of pectin each. Simmer the mixtures until they thicken into jellies, then allow them to cool completely.
- Make the Cookie Dough: In a bowl, beat the softened butter, egg, and 1 tablespoon of coconut sugar until creamy and smooth. Gradually add the arrowroot starch, all-purpose flour, milk, and grated sharp cheddar cheese, mixing until a cohesive dough forms.
- Chill and Shape the Dough: Wrap the cookie dough in plastic wrap and chill it in the refrigerator for at least 30 minutes to firm up. Once chilled, shape the dough into small balls and create an indent in the center of each ball using your thumb or a spoon.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Place the shaped dough on a baking sheet lined with parchment paper and bake for 12 to 15 minutes or until the cookies are lightly golden and firm.
- Fill the Thumbprints: After baking, gently re-indent the center of each cookie while still warm if needed. Spoon the cooled red and green pepper jellies into the indentations, filling each cookie with your preferred jelly color. Allow the cookies to cool completely to set the jelly before serving.
Notes
- You can adjust the level of spiciness by leaving some seeds in the chili and jalapeño or removing them completely.
- Make sure the jellies are completely cooled and set before filling the cookies to prevent them from melting into the dough.
- Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- If desired, substitute sharp cheddar with a milder cheese for a less intense flavor.
Keywords: thumbprint cookies, cheesy cookies, pepper jelly, savory cookies, appetizer, homemade jelly
