5-Ingredient Raspberry Cheesecake Thumbprint Cookies
User Reviews
5.0
69 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
45 mins
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Servings
48 cookies
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Calories
96 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
5-Ingredient Raspberry Cheesecake Thumbprint Cookies
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These easy recipe for 5-Ingredient Raspberry Cheesecake Thumbprint cookies are as beautiful as they are simple to make. Soft and buttery, with the bright taste of raspberries, these melt-in-your mouth beauties are sure to become one of your favorite cookie recipes.
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Ingredients
- 8 ounces cream cheese Softened
- 1 cup salted butter I used European butter, higher butterfat
- 1 cup granulated sugar decrease to ¾ cup for high altitude (I use organic cane sugar)
- 2 ¼ cups pastry flour see notes for other flour, add 3 tablespoons if baking high altitude
- 1/2 cup raspberry preserves or your favorite
Optional
- 1 teaspoon vanilla extract
- sparkling sugar, Swedish pearl sugar or other decorative sugars
Optional Glaze
- 1/2 cup powdered sugar
- 1-2 teaspoons cream or milk
- ¼ teaspoon vanilla extract or vanilla bean paste
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Instructions
- In the bowl of a stand mixer fitted with paddle attachment, or hand mixer, beat the butter and cream cheese until light and fluffy, about 5 minutes on medium-high speed. Scrape down the sides every few minutes.
- With the mixer on medium, add sugar, then increase speed to medium-high and beat for 6-8 minutes until mixture is extremely light and fluffy. Scrape down the sides of the bowl.
- Measure pastry flour into a bowl and using a whisk, gently stir or if desired, sift. Reduce speed to low/stir and add in flour ¼ cup at a time, mixing just until incorporated. If needed, scrape down sides of bowl occasionally.
- Place cookie dough in the fridge, covered with plastic wrap for about 45 minutes but no longer than 2 hours (it will get too firm).
- About 30 minutes before baking, preheat the oven to 375 degrees F and line several baking sheets with parchment paper or a silicone baking mat.
- Using a small cookie scoop (about a tablespoon, around the size of a walnut) scoop dough onto parchment lined sheet. You can press them with your thumb lightly (hence thumbprint cookies) or you can use the bottom of a muddler or a rounded teaspoon bottom.
- Dip it in a little powdered sugar first to keep from sticking. If desired, roll one edge of cookie in a little sparkling sugar or Swedish pearl sugar.
- Fill each indentation with a little jam, about ½ a teaspoon.
- Bake in preheated oven for 10-12 minutes or until the edges are just barely golden. Allow to cool on baking sheet for 10 minutes before transferring to a cooling rack. They will be very soft out of the oven, but that’s okay, it gives them their meltaway flavor and texture.
- If desired, add a little drizzle of frosting. Mix together powdered sugar, cream and a touch of vanilla, stir until desired consistency. Drizzle glaze over the cooled cookies and enjoy.
Equipments used:
Notes
- Variations & Substitutions
- all-purpose flour
- High altitude adjustments
- Increase flour by 3 tablespoons
- Decrease sugar to ¾ cup
- Bake at regular temperature, but for slightly less time, more around the 10 minute mark.
- Gluten-Free Raspberry Thumbprint Cookies Recipe | Swap out the pastry flour with fine ground almond flour and proceed with the recipe, or use a combination of ½ almond flour and ½ cup for cup all-purpose gluten-free flour.
- Store these cookies on the counter for up to 2 days in an airtight container with wax paper or parchment paper between layers. Or store up to 5 days in the refrigerator in airtight containers, bringing to room temperature before enjoying.
- parchment paper
- Make Ahead | Scoop cookie dough, make indents and store in the fridge up to 3 days. Chill on a baking sheet in the fridge or freezer for 30 minutes before placing cookie dough balls carefully next to one another in an airtight container with waxed paper between layers. To bake, bring to room temperature for 30 minutes while preheating the oven, fill with jam and proceed with the recipe.
- Freeze | Cookie dough may be frozen for up to 3 months if properly stored, wrap well in parchment, then place in airtight freezer baggie. Thaw overnight in fridge, or on counter for about an hour, then add jam and bake in preheated oven.
- parchment
- To freeze after baking, cool cookies completely, layer cookies in a large airtight container, placing wax paper or parchment between layers.
- parchment
- Use your favorite jam, but raspberry, strawberry and 4 fruits preserves are the best.
- Make your own pastry flour by adding 2 tsp. of cornstarch to a one-cup measuring cup. Fill the rest of the cup with all-purpose flour. Mix or sift the flour mixture to ensure the cornstarch is well incorporated, check out my Baking Substitutions Chart for more ideas! These are a tender, flaky, soft cookie, pastry flour lends to that. I used Bob’s Red Mill Fine Pastry Flour.
- Unsalted Butter | If using unsalted, add a ¼ teaspoon of salt.
- Cut the recipe in half for fewer cookies! Use the meter (under servings) on the recipe card to do the math for you.
- Sprinkle chopped almonds, walnuts, pecans or toasted coconut on cookie.
- Melt and drizzle white or dark chocolate over the cooled cookies.
- Sprinkle cookies after baking with a little sparking sugar (clear or colored) or Swedish pearl sugar for a bit more pop.
- Increase flour by 3 tablespoons
- Decrease sugar to ¾ cup
- Bake at regular temperature, but for slightly less time, more around the 10 minute mark.
Nutrition Information
Show Details
Serving
2cookies
Calories
96kcal
(5%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
47mg
(2%)
Potassium
31mg
(1%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
182IU
(4%)
Vitamin C
0.3mg
(0%)
Calcium
8mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 2cookies | |
| Calories | 96kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 47mg | 2% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 182IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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