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Raspberry Cheesecake Thumbprint Cookies

Raspberry Cheesecake Thumbprint Cookies

Prepare to be charmed by these Raspberry Cheesecake Thumbprint Cookies, where each bite delivers a perfect balance of fruity tartness and creamy indulgence.

  • Total Time: 17 minute
  • Yield: Makes about 24 cookies 1x

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup raspberry jam
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar

Instructions

  • Prep the Oven and Pan: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Cream Butter and Sugar: In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the vanilla extract.
  • Combine Dry Ingredients: Gradually add the flour and salt to the creamed mixture, mixing until just incorporated.
  • Form Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Press a thumbprint into the center of each ball.
  • First Bake: Bake for about 10-12 minutes, until the cookies are just starting to brown.
  • Prepare Filling: While the cookies bake, mix the softened cream cheese with powdered sugar until smooth.
  • Add Fillings: Remove the cookies from the oven, fill each thumbprint with a small amount of cream cheese mixture, then top with raspberry jam.
  • Final Bake: Return the cookies to the oven for an additional 3-5 minutes, just until the filling is set.
  • Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Author: Linda
  • Prep Time: 20 minutes
  • Cook Time: 15-17 minutes