Cheesy Thumbprint Appetizers with Hot Pepper Jelly are the ultimate blend of savory and spicy. These buttery, cheesy bites are filled with a dollop of tangy-sweet hot pepper jelly, making them a perfect crowd-pleaser for holiday gatherings, parties, or casual get-togethers. Quick and easy to make, these appetizers will disappear as soon as they hit the table!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup unsalted butter, softened
- 2 cups sharp cheddar cheese, shredded
- 1 large egg yolk
- 1 tablespoon water
- 1/3 cup hot pepper jelly
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, salt, and garlic powder. Set aside.
- In a large mixing bowl, beat the softened butter until creamy. Add the shredded cheddar cheese and mix until well combined.
- Gradually add the dry ingredients to the butter and cheese mixture, mixing until the dough comes together.
- Add the egg yolk and water, mixing just until the dough is smooth and cohesive.
Step 2: Shape the Appetizers
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a teaspoon to gently press an indentation into the center of each ball.
Step 3: Bake the Thumbprints
- Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden.
- Remove the baking sheet from the oven and let the thumbprints cool for 5 minutes.
Step 4: Fill with Hot Pepper Jelly
- Spoon about 1/2 teaspoon of hot pepper jelly into the center of each thumbprint while the appetizers are still warm.
- Let the appetizers cool slightly before serving, allowing the jelly to set.
Serving and Storage Tips
- Serving: These appetizers are best served warm or at room temperature. Arrange them on a platter for a stunning presentation.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the oven at 300°F (150°C) for a few minutes to restore their crispness.
1. Can I use a different type of cheese?
Yes, you can substitute sharp cheddar with Gouda, Parmesan, or pepper jack for a twist in flavor.
2. What if I don’t have hot pepper jelly?
You can use another type of jelly, like apricot or raspberry, and mix in a pinch of chili flakes for heat.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to 2 days in advance. Wrap it tightly in plastic wrap and refrigerate until ready to bake.
4. Can these appetizers be frozen?
Yes, you can freeze unbaked thumbprints on a tray, then transfer them to a freezer bag. Bake them straight from frozen, adding 2–3 extra minutes to the baking time.
Cheesy Thumbprint Appetizers with Hot Pepper Jelly are guaranteed to be a hit with their irresistible combination of creamy cheese and spicy sweetness. They’re the perfect addition to any party spread!
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Cheesy Thumbprint Appetizers with Hot Pepper Jelly
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 appetizers 1x
- Category: Appetizer
- Method: Baked
- Cuisine: American
Description
These cheesy thumbprint appetizers are savory, buttery, and packed with flavor. The crumbly cheese-infused dough pairs perfectly with the sweet and spicy kick of hot pepper jelly, making them a standout appetizer for any gathering.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (100 g) sharp cheddar cheese, shredded
- 1/4 cup (25 g) grated Parmesan cheese
- 1 large egg yolk
- 2 tablespoons cold water
- 1/3 cup (80 ml) hot pepper jelly
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix the dry ingredients:
- In a medium bowl, whisk together the flour, salt, black pepper, and smoked paprika (if using).
- Make the dough:
- In a large bowl, beat the butter, cheddar cheese, and Parmesan cheese until creamy and well combined.
- Add the egg yolk and water, mixing until fully incorporated.
- Gradually add the dry ingredients, mixing until a dough forms.
- Shape the thumbprints:
- Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to press a small indentation into the center of each ball.
- Bake the thumbprints:
- Bake for 10–12 minutes, or until the edges are golden. Remove the cookies from the oven and use the back of a spoon to reinforce the indentations while they’re still warm.
- Add the jelly:
- Spoon about 1/2 teaspoon of hot pepper jelly into the center of each thumbprint. Return the cookies to the oven for 2–3 more minutes to warm the jelly slightly.
- Cool and serve:
- Let the thumbprints cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Make-ahead option: Prepare the dough and shape the thumbprints a day in advance. Store in the refrigerator until ready to bake.
- Jelly variations: Swap hot pepper jelly for fig, apricot, or cranberry jelly if you prefer a milder flavor.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days.