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5-Ingredient Raspberry Cheesecake Thumbprint Cookies
5 from 69 votes

5-Ingredient Raspberry Cheesecake Thumbprint Cookies

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.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
45 mins
Servings: 48 cookies
Calories: 96 kcal
Course: Dessert, Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. Fill each indentation with a little jam, about ½ a teaspoon.
  9. 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.
  10. 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.

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

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: 48 cookies

Amount Per Serving

Calories 96

% 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.