Cheesy Bacon Thumbprint Cookies with Apricot Jam
A balance of sweet and savoury in this cookie inspired by charcuterie boards.
Okay stay with me, I promise it’s good. I know that cheese and bacon in a cookie doesn’t exactly sound amazing but I swear it’s so good! They have a shortbread-like base that are packed with (plant-based) bacon pieces and shredded dairy-free cheese and are topped with a spoonful of apricot jam. The sweet and savoury go together so well the same way they do on a charcuterie board!
This is a fun cookie to hold back a bit on the information before people give them a try. I can understand the name could be off-putting for most but I swear everyone at my holiday table who tried it without knowing what it was, was so surprised it worked so well.
Why you’ll love this recipe:
Perfect balance of sweet and savoury.
Creative and fun twist on holiday treats.
Some savoury to break up on the sweet in your holiday baking.
Top tips for making cheesy bacon thumbprint cookies:
The butter should be soft and room temperature. These cookies are soft and tender and to get that you do need to let the butter come to room temperature before starting. I like to remove the butter from the fridge 30 minutes prior to starting the recipe to ensure its adequately soft.
Cook the bacon first. The bacon is not designed to cook in the cookie, you’ll need to pre-cook the bacon, whichever way is your go-to, let it cool, then add it to the dough.
Use a teaspoon for the perfect little divot. You don’t want too much or too little jam in the cookie. If you use 2 tbsp cookie scoops like we do, using a teaspoon to create the divot is the perfect amount.
You don’t want too much colour when baking. These cookies are fully baked once the edges just start to brown. You’re not looking for a golden brown colour all over for these ones.
Let cool completely. Before taking a bite these cookies are best serves and enjoyed at room temperature.
How to make cheesy bacon thumbprint cookies:
Prep Time: 15 Min | Bake Time: 11 Min | Total Time: 26 Min
Makes: 16 cookies
Ingredients
226 g (1 cup) vegan butter, softened
75 g (6 tbsp) brown sugar
50 g (1/4 cup) granulated sugar
240 g (2 cups) all-purpose flour
1 tsp dried thyme
pinch kosher salt (+ more for topping)
30 g plant-based bacon pieces, cooked
30 g dairy-free cheddar cheese, shredded
1/3 cup apricot jam
Instructions
Heat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl cream together the softened butter and both sugars until light and fluffy - about 6 minutes.
Mix in the all-purpose flour, dried thyme, and kosher salt until just combined.
Quick mix (careful not to overmix) in the cooked plant-based bacon and cheddar shreds.
Scoop dough using a 2 tbsp cookie scoop and roll into a ball between the palms of your hands. Place on the prepared baking sheet about 1 inch apart (these cookies spread just a little bit).
Using a teaspoon create a divot in the centre of the cookie dough then fill it with a teaspoon of apricot jam.
Bake for 11-12 minutes or until the edges just start to brown.
Let cool 5 minutes of the baking sheet before transferring to a wire rack to cool completely.
(Optional) Sprinkle with kosher salt.