Cheesy Thumbprint Appetizers with Hot Pepper Jelly
These cheesy thumbprint appetizers look like little jewels on a party tray. A savory cheddar dough bakes into crisp, buttery rounds, and each one gets a thumbprint filled with sweet and spicy hot pepper jelly. They are salty, sweet, and a little bit hot, all in one bite.
It is the kind of recipe you will come back to again and again — simple enough for a weeknight, and good enough for guests.
In-Article 1 — after 2nd paragraph, before Ingredients
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Why You’ll Love This Recipe
- Buttery cheddar dough with a crisp edge
- Sweet and spicy jelly in the center
- Easy to make ahead and bake fresh
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups all-purpose flour
- 1 1/2 cups sharp cheddar cheese, finely shredded
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup hot pepper jelly
- 1 large egg, beaten
- 1 tablespoon water
- 2 tablespoons chopped fresh chives
In-Article 2 — between Ingredients and Steps
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How to Make It
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, beat the butter and cream cheese until smooth and creamy.
- Stir in the flour, cheddar, Parmesan, garlic powder, paprika, salt, and pepper until a soft dough forms.
In-Article 3 — mid-steps, after Step 3
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- Roll the dough into 24 balls, about 1 tablespoon each, and place them 2 inches apart on the baking sheets.
- Press your thumb into the center of each ball to make a deep well.
- Brush the tops lightly with the beaten egg mixed with water.
- Bake for 13 to 15 minutes, until the edges turn light golden. Press the wells down again gently with the back of a spoon while the rounds are still warm.
- Spoon about 1 1/2 teaspoons of hot pepper jelly into each well. Sprinkle with chives and serve warm or at room temperature.
Pro Tips
- Chill the dough for 20 minutes if your kitchen is warm. Cold dough holds its shape better in the oven.
- Press the wells deep. They puff up in the oven and need room for the jelly.
- Fill the rounds just before serving so the jelly stays glossy.
Serving Suggestions
Serve on a platter with extra chives on top, alongside a cheese board or a glass of white wine.
Frequently Asked Questions
Can I make the dough ahead?
Yes. Wrap the dough and refrigerate it for up to 2 days. Let it sit on the counter for 15 minutes before rolling.
What if I cannot find hot pepper jelly?
Red pepper jelly, apricot jam with a pinch of red pepper flakes, or fig jam all work well.
How do I store leftovers?
Keep the unfilled rounds in a sealed container for up to 3 days. Fill them with jelly just before serving.
Before Recipe Card — immediately above the recipe card
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Cheesy Thumbprint Appetizers with Hot Pepper Jelly
Prep: 20 min Cook: 15 min Total: 35 min Servings: 12
Nutrition (estimate): About 160 calories, 4 g protein, 13 g carbohydrates, 10 g fat per appetizer (2 per serving).
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups all-purpose flour
- 1 1/2 cups sharp cheddar cheese, finely shredded
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup hot pepper jelly
- 1 large egg, beaten
- 1 tablespoon water
- 2 tablespoons chopped fresh chives
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, beat the butter and cream cheese until smooth and creamy.
- Stir in the flour, cheddar, Parmesan, garlic powder, paprika, salt, and pepper until a soft dough forms.
- Roll the dough into 24 balls, about 1 tablespoon each, and place them 2 inches apart on the baking sheets.
- Press your thumb into the center of each ball to make a deep well.
- Brush the tops lightly with the beaten egg mixed with water.
- Bake for 13 to 15 minutes, until the edges turn light golden. Press the wells down again gently with the back of a spoon while the rounds are still warm.
- Spoon about 1 1/2 teaspoons of hot pepper jelly into each well. Sprinkle with chives and serve warm or at room temperature.
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