5-Ingredient Raspberry Cheesecake Thumbprint Cookies
User Reviews
5
69 reviews
Excellent
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Prep Time
10 mins
-
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 5-Ingredient Raspberry Cheesecake Thumbprint Cookies blend butter and cream cheese into a light, fluffy dough made with pastry flour, yielding tender, flaky cookies. Pressed thumbprint wells hold vibrant raspberry preserves, offering a sweet-tart contrast. The dough chills before baking to maintain shape, with optional powdered sugar glaze or decorative sugar enhancing texture and appearance. They are practical for make-ahead or freezing, adaptable to high altitudes or gluten-free variations.
Description
The recipe starts with beating butter and cream cheese to a light, fluffy consistency, then incorporating sugar and pastry flour to form a soft dough. Chilling the dough firms it for easy shaping into thumbprint-sized balls, with indents filled with raspberry preserves. Baking at 375°F creates cookies with delicate crumb and slight crisp edges, balanced by the jam's sweetness.
These thumbprint cookies uniquely combine creamy richness from the cream cheese with flaky pastry flour, producing a tender texture different from typical cookies. Optional additions like vanilla extract or a powdered sugar glaze further refine the flavor and presentation.
Practical storage options include keeping the baked cookies in airtight containers for a few days or refrigerating slightly longer. The dough can be stored chilled for days or frozen, enabling flexible baking schedules. Alternate flours and sugars accommodate dietary preferences without significantly altering texture.
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Ingredients
- 8 ounces cream cheese Softened
- 1 cup butter I used European butter, higher butterfat, salted
- 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 or 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
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
- Adjust flour and sugar amounts for high altitude baking for balanced texture.
- The dough can be refrigerated up to 3 days before baking; rest it on a baking sheet when chilled.
- Freeze baked cookies between parchment layers in airtight containers to preserve freshness.
- Substitute pastry flour with a mix of almond flour and gluten-free flour for gluten-free options.
- Use your preferred jam; raspberry, strawberry, or mixed fruit preserves work best.
- Decorate the cookies post-baking with sparkling sugar or drizzle melted chocolate for variety.
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
(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%)
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
69 reviews
Excellent
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