5-Ingredient Raspberry Cheesecake Thumbprint Cookies
User Reviews
4.9
393 reviews
Excellent
5-Ingredient Raspberry Cheesecake Thumbprint Cookies
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These Raspberry Cheesecake Thumbprint Cookies feature a tender, buttery dough enriched with cream cheese and lightly sweetened sugar. Each cookie is pressed in the center and filled with raspberry preserves, giving a pleasant balance between creamy richness and bright fruitiness. The cookies bake to a delicate golden edge while remaining soft in the center, making them enjoyable as a snack or dessert.
Description
The dough combines cream cheese and butter whipped together, then sugar and flour incorporated to form a soft mixture chilled before baking. This chilling helps the cookies retain shape and enhances texture.
Before baking, small dough balls are pressed to create indentations filled with raspberry preserves. Baking yields cookies with lightly golden edges and a soft center, contrasting with the smooth jam filling.
The recipe produces softly textured cookies that pair well with tea or coffee and provide a simple yet flavorful treat. Cooling on the baking sheet before transferring prevents breakage of the tender cookies.
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Ingredients
- 4 ounces cream cheese softened
- 8 tablespoons butter salted, at room temperature
- 1/2 cup sugar 3 tablespoons
- 1 cup flour + 3 tablespoons
- 1/4 cup raspberry preserves
Instructions
- In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
- Add the sugar and beat well.
- Add in flour, a small bit at a time, beating in on low speed, just until incorporated.
- Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
- 30 minutes prior to baking, preheat oven to 375 degrees (F).
- Line a large baking sheet with parchment paper.
- Using a cookie scoop, scoop out 1 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press your thumb in the center of each round. Fill each indentation with a 1/2 teaspoon of jam.
- Place pan in the oven to bake for 11 to 12 minutes, or until just golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!
- Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.
Genuine Reviews
User Reviews
Overall Rating
4.9
393 reviews
Excellent
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