Ingredients
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2 cups all-purpose flour
1/2 cup cheesecake or cream cheese flavored spread
1/2 cup raspberry jam
Instructions
Preheat the Oven: Preheat 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 softened butter and sugar until light and fluffy.
Add Flour: Gradually mix in the flour until well combined. The dough should be soft and pliable.
Form Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb or a small spoon to make an indentation in the center of each cookie.
Fill Cookies: Fill each indentation with a small amount of cheesecake spread, then top with a dollop of raspberry jam.
Bake: Bake the cookies for 12-14 minutes, or until they are lightly golden around the edges.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve: Enjoy your Raspberry Cheesecake Thumbprint Cookies!
These cookies are perfect for a quick dessert, a treat with your afternoon tea or coffee, or as a delightful addition to any holiday cookie platter. The combination of creamy cheesecake and tart raspberry jam on a buttery base is sure to be a hit!
Raspberry Cheesecake Thumbprint Cookies
- Prep Time: 15 minutes
- Chill Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delightful cookies feature a tender, cream cheese-infused dough with a sweet raspberry jam center. They’re perfect for holiday gatherings or as an everyday treat.
Ingredients
- 4 ounces (113g) cream cheese, softened
- 8 tablespoons (113g) unsalted butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 cup plus 3 tablespoons (150g) all-purpose flour
- 1/4 cup (60g) raspberry preserves
Instructions
-
Prepare the Dough:
- In a large mixing bowl, beat the softened cream cheese and butter together until light and fluffy.
- Add the sugar and continue beating until fully combined.
- Gradually add the flour, mixing on low speed until just incorporated.
-
Chill the Dough:
- Cover the bowl with plastic wrap and refrigerate the dough for at least 45 minutes to firm up.
-
Preheat the Oven:
- About 30 minutes into the chilling time, preheat your oven to 375°F (190°C).
- Line a large baking sheet with parchment paper.
-
Shape the Cookies:
- Scoop out tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the prepared baking sheet, spacing them about 1½ inches apart.
- Use your thumb or the back of a spoon to create an indentation in the center of each ball.
-
Fill with Preserves:
- Fill each indentation with approximately ½ teaspoon of raspberry preserves.
-
Bake:
- Bake in the preheated oven for 11-12 minutes, or until the edges are just beginning to turn golden.
- The centers may appear soft but will set upon cooling.
-
Cool:
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Variations: Experiment with different fruit preserves or jams to customize the flavor.
- Make-Ahead: The dough can be prepared and refrigerated up to 2 days in advance.