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Raspberry Cheesecake Thumbprint Cookies

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Soft, buttery cookies filled with creamy cheesecake and a touch of sweet raspberry preserves. These delightful thumbprint cookies are perfect for celebrations or as an indulgent treat!

Ingredients

Scale

Condiments:

  • 1/4 cup raspberry preserves

Baking & Spices:

  • 1 3/16 cups all-purpose flour
  • 1 3/16 cups sugar

Dairy:

  • 8 tbsp salted butter, softened
  • 4 oz cream cheese, softened

Instructions

Step 1: Prepare the Dough

  1. In a large mixing bowl, beat the butter and 1 cup of sugar together until light and fluffy.
  2. Gradually add the flour, mixing until a soft dough forms.
  3. Cover the dough with plastic wrap and refrigerate for 30 minutes to firm it up.

Step 2: Preheat and Shape

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
  3. Use your thumb or the back of a spoon to create an indentation in the center of each ball.

Step 3: Cheesecake Filling

  1. In a small bowl, mix the softened cream cheese and 2 tablespoons of sugar until smooth.
  2. Spoon a small amount of the cream cheese mixture into each cookie’s indentation.

Step 4: Add Raspberry Preserves

  1. Add a small dollop of raspberry preserves on top of the cream cheese filling in each cookie.

Step 5: Bake

  1. Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are lightly golden.
  2. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • For a twist, try substituting raspberry preserves with your favorite jam or jelly, like strawberry or apricot.
  • Store cookies in an airtight container in the fridge for up to 5 days.

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