5-Ingredient Raspberry Cheesecake Thumbprint Cookies

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
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.

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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! 

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