1-First Step: Prep your ingredients and tools Start by measuring everything before mixing. Set out two baking sheets, parchment paper, a mixing bowl, a hand mixer or stand mixer, a small spoon, and a cooling rack. Preheat the oven to 350°F so it is ready when the dough is chilled. Bring the cream cheese and butter to room temperature if you have not already. This helps them blend smoothly and creates a softer dough. If your kitchen is warm, keep the guava paste in the fridge until you are ready to shape the cookies.

2-Second Step: Mix the dry ingredients In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Whisking helps spread the leavening evenly through the flour. It also breaks up any little clumps before they reach the dough. For best results, spoon the flour into the measuring cup and level it off with a knife. This small habit keeps the dough from getting dry or crumbly. If you bake often, you already know how much that matters in cookie recipes.

3-Third Step: Beat the creamy base In a large bowl, beat the 8 oz full-fat cream cheese until smooth. Add the 1/2 cup softened unsalted butter, 1 cup sugar, 1 egg, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Beat again until the mixture looks creamy and fluffy. This is where the signature flavor starts to build. The cream cheese gives tang, the butter brings richness, and the almond extract adds a gentle flavor that plays beautifully with guava. If you prefer a softer almond note, you can reduce it a little, but do not skip it entirely unless you need to.

4-Fourth Step: Bring the dough together Add the dry ingredients to the wet ingredients. Mix on low speed or stir with a spatula until a dough forms. Stop mixing as soon as the flour disappears. Overmixing can make the cookies tougher. The dough will feel sticky, and that is normal. This is one reason these Guava Cream Cheese Cookies need a chill time. Cover the bowl and refrigerate the dough for at least 2 hours. If you have time, you can chill it a little longer. Cold dough is easier to shape and helps the cookies spread less in the oven. Sticky dough is not a mistake here. Chill it well, and it becomes much easier to handle.

5-Fifth Step: Shape and fill the cookies Once the dough is firm, line the baking sheets with parchment paper. Scoop the dough into 1 to 1.5 tablespoon portions and roll each one into a ball. Place the balls on the baking sheet with a little space between them. Use your thumb or the back of a small spoon to make an indent in the center of each dough ball. Warm the 2 oz guava paste just enough to make it easier to work with. You can also use guava marmalade or jam if that is what you have on hand. Spoon or press a small amount into each center. If the dough sticks to your hands, dust your palms lightly with confectioners’ sugar. Another trick is to keep the guava paste in tiny pieces before warming it, which makes filling faster and cleaner.

6-Sixth Step: Bake until lightly browned Bake the cookies at 350°F for 13 to 16 minutes. You want the edges to look lightly browned, while the centers stay soft. The cookies should not look deeply golden. They will continue to set as they cool. Keep an eye on the first batch, since ovens vary. If your cookies spread too much, the dough may have needed a bit more chilling time. If they stay too tall and pale, they may need another minute or two. Small timing changes can make a big difference with thumbprint cookies.

7-Seventh Step: Cool and dust Let the cookies rest on the baking sheet for a few minutes, then move them to a cooling rack. Once they are fully cool, dust them with confectioners’ sugar. This final touch gives the cookies a soft, bakery-style finish and makes the pink guava centers look extra pretty. These cookies make about 35 cookies, so there is plenty to share. They are lovely with coffee, tea, or a cold glass of milk. They also pack well for lunches, care packages, and small celebrations.