These savory Herbed Cheese Thumbprint Cookies (adapted from Flavor Bender) are a must-serve savory appetizer—especially when cocktails or mocktails are involved. Made with rosemary, melty cheddar and Monterey Jack, and finished with a sweet-savory tomato jam, they strike that perfect balance between elegant and effortless.
Don’t be afraid to use the bourbon in the tomato jam—it adds depth and warmth to the flavor, and the alcohol cooks off during simmering, leaving behind all the rich complexity. If you prefer to skip alcohol altogether, you can substitute apple cider or low-sodium vegetable broth, and the jam will still taste absolutely delicious.
One of the best things about these herbed cheese thumbprint cookies is how make-ahead friendly they are. Both the cookies and the tomato jam can be prepared in advance, then assembled and baked on the day you plan to serve them—perfect for stress-free entertaining and hosts who would rather sip than scramble.
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Ingredients
for the bourbon tomato jam
- 454g (1 lb) cherry tomatoes, halved
- 150g (¾ cup) granulated white sugar
- 75g (5 tbsp) apple cider vinegar or white wine vinegar
- 75g (1 small) onion , finely diced
- 2 tsp (about 2 cloves) minced garlic
- ¼ tsp ground cumin, optional
- ¼ tsp fine salt, adjust to taste
- ½ tbsp chili flakes, optional but recommended
- 45g (3 tbsp) bourbon (*Substitute: apple cider or low-sodium vegetable broth for an alcohol-free version)
for the savory cookies:
- 226g (1 cup / 2 sticks) unsalted butter, softened
- 25g (2 tbsp) granulated sugar
- ¼ tsp fine salt
- 50g (1 large egg) egg – weight is without shell
- 100g (about 1 cup) white cheddar cheese, grated
- 100g (about 1 cup) Monterey Jack cheese, grated
- 1 jalapeño, deseeded and finely chopped
- 1 large rosemary sprig, leaves only, finely chopped
- 208g (1 ⅔ cups) all-purpose flour
- 150g (1 cup) semolina
Instructions
Step 1.
Add all ingredients except the bourbon to a medium saucepan. Cook over medium heat, stirring often, until the sugar dissolves and the mixture comes to a boil. Increase heat slightly to maintain a steady boil. As the tomatoes soften, gently crush them with a spoon.
- 454g (1 lb) cherry tomatoes, halved
- 150g (¾ cup) granulated white sugar
- 75g (5 tbsp) apple cider vinegar or white wine vinegar
- 75g (about 1 small) onion, finely diced
- 2 tsp (about 2 cloves) minced garlic
- ¼ tsp ground cumin (optional)
- ¼ tsp fine salt
- ½ tbsp chili flakes, optional but recommended
Step 2.
After about 5 minutes, stir in the bourbon and continue cooking.Cook until the mixture thickens and becomes syrupy, resembling a chunky preserve. This can take 15–25 minutes, depending on moisture content and heat. Remove from heat and let cool completely. Transfer to a jar and let it chill in the fridge (or ideally, overnight) while you make the cookies.
- 45g (3 tbsp) bourbon (*Substitute: apple cider or low-sodium vegetable broth for an alcohol-free version)
Step 3.
Make the Savory Cookies. Add the white cheddar, Monterey Jack, jalapeño, and rosemary to a food processor. Pulse a few times until the mixture is finely chopped and evenly combined (don’t over-process into a paste). Transfer to a bowl and set aside.
If you don’t have a food processor: Finely chop the jalapeño and rosemary, then mix them with the grated cheeses in a bowl. If your cheese shreds are long, give them a quick rough chop so the cookies shape more cleanly.
- 100g (about 1 cup) white cheddar cheese, grated
- 100g (about 1 cup) Monterey Jack cheese, grated
- 1 jalapeño, deseeded and finely chopped
- 1 large fresh rosemary sprig, leaves only, finely chopped
Step 4.
In a large mixing bowl, cream the softened butter, sugar, and salt until smooth using a spatula.
- 226g (1 cup / 2 sticks) unsalted butter, softened
- 25g (2 tbsp) granulated white sugar
- ¼ tsp fine salt
Step 5.
Add the egg and mix until fully incorporated, then fold in the cheese-herb mixture using a spatula or wooden spoon.
- 50g (1 large egg) egg – weight is without shell
Step 6.
In a separate bowl, whisk together the all-purpose flour and semolina. Add this to the dough in two additions, mixing just until a soft dough forms. If needed, use lightly floured hands (or a stand mixer) to bring the dough together. Let the dough rest at room temperature for 15 minutes.
- 208g (1 ⅔ cups) all-purpose flour (if measuring by cups, use the spoon and level method)
- 150g (1 cup) semolina
Step 7.
Line two baking sheets with parchment paper. Scoop and roll dough into 30 g portions (about 1½-inch balls), spacing them about 2 inches apart.
Use a lightly floured finger to press a deep well into the center of each cookie, gently shaping the edges as needed. Chill the shaped cookies for 30 minutes, or refrigerate overnight.
TIP: Chilling the shaped cookies is essential. This step helps the dough firm up, keeps the thumbprints from collapsing, and prevents excessive spreading while baking. Even a short 30-minute chill makes a noticeable difference.
Step 8.
Preheat the oven to 350°F/ 180°C for at least 15 minutes. While waiting, fill each cookie well generously with the cooled/chilled tomato jam.
TIP: Make the indentation deeper than you think you need. The dough will puff slightly in the oven, and a shallow well can cause the tomato jam to overflow during baking. A deep, defined center ensures the jam stays neatly in place.
Step 9.
Bake for 20 minutes, until the bottoms are golden and the tops are lightly golden. Cool briefly on the tray, then transfer to a wire rack. Serve slightly warm or at room temperature.
TIP: For best results, bake one pan at a time. Many home ovens struggle to bake evenly on multiple rack levels, and baking in batches gives you more consistent browning and better control. If your oven reliably handles two baking levels, rotate the trays and swap rack positions halfway through baking to ensure even results.
Make Ahead
The tomato jam can be made up to 1 week in advance and stored in an airtight container in the refrigerator. In fact, making it ahead allows the flavors to deepen and the texture to thicken, which helps the jam stay neatly in the thumbprints during baking.
The tomato jam can also be frozen for up to 3 months. Let it cool completely, then store in a freezer-safe container. Thaw overnight in the refrigerator before using.
The cookie dough can be prepared, shaped, and chilled up to 24 hours ahead. Arrange the shaped thumbprints on a parchment-lined baking sheet, cover tightly, and refrigerate until ready to fill and bake.
For longer storage, the shaped, unfilled cookies can be frozen for up to 1 month. Freeze until firm, then transfer to a freezer-safe container. When ready to bake, fill with chilled tomato jam and bake directly from frozen, adding 1–2 minutes to the baking time if needed.
Once baked, the cookies are best enjoyed the same day but can be stored in a single layer at room temperature for 1–2 days. Avoid stacking, as the tomato jam remains slightly sticky.
Baker’s Notes
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