These cute little thumbprint cookies are filled with a creamy raspberry cheesecake mixture that will make your taste buds dance! They are sweet, a bit tangy, and oh-so-delicious!
Making these cookies is a fun way to impress your friends. Plus, who can resist that charming raspberry topping? I always sneak a couple before they’re even cooled down. 🍪❤️
Key Ingredients & Substitutions
Unsalted Butter: I always use unsalted butter for better control over taste. If you only have salted butter, just reduce the added salt in the recipe to avoid overpowering flavors.
Cream Cheese: This adds the creamy texture. If you’re looking for a lighter option, you can use Neufchâtel cheese or dairy-free cream cheese. Both will work well!
Granulated Sugar: Regular sugar keeps these cookies sweet and gives a nice texture. You could substitute with brown sugar, which adds a slightly different flavor and moisture.
Raspberry Jam: If you can’t find raspberry jam, any berry jam like strawberry or mixed berry will also taste fantastic. For an even fresher taste, you could use a homemade fruit puree.
How Do You Get the Perfect Thumbprint Shape?
The thumbprint technique is key! Here’s how to do it right:
- Make sure the dough balls are large enough, around one tablespoon each.
- Press down with your thumb gently but firmly, enough to create an indentation without breaking the dough.
- Don’t worry if the edges crack a little; it’s normal. They’ll bake beautifully!
For a deeper impression, you can also use the back of a spoon after your thumb press. Just remember to fill with jam after shaping!
And don’t forget to let them cool properly on wire racks after baking. This helps the cookies set and maintain their shape!
Raspberry Cheesecake Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup (226g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup raspberry jam or preserves
Optional Topping:
- Fresh raspberries for garnish
How Much Time Will You Need?
This delightful recipe will take about 15-20 minutes for preparation and an additional 15-18 minutes for baking. So in total, you can expect to spend around 35-40 minutes before enjoying these sweet treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure your cookies won’t stick.
2. Make the Cookie Dough:
In a large bowl, combine the softened unsalted butter, cream cheese, and granulated sugar. Using an electric mixer, beat the mixture on medium speed until it’s light and fluffy, which should take about 2-3 minutes.
3. Add the Egg and Vanilla:
Next, add the egg yolk and vanilla extract to the buttery mixture. Beat again until everything is well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. This helps to evenly distribute the salt throughout the flour.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredient mixture in small batches into the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make your cookies tough!
6. Shape the Cookies:
Scoop tablespoons of the dough and roll them into balls. Space the balls apart on the prepared baking sheets, about 2 inches apart.
7. Create the Thumbprint:
Use your thumb or the back of a spoon to gently press an indentation into the center of each dough ball. Don’t press too hard; just enough to create a little well for the jam!
8. Fill with Jam:
Carefully spoon a small amount of raspberry jam into each indentation. Just a little bit will go a long way!
9. Bake the Cookies:
Place your baking sheets in the preheated oven and bake for 15-18 minutes, or until the edges of the cookies are lightly golden.
10. Cool the Cookies:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Garnish (Optional):
For a lovely finishing touch, you can place a fresh raspberry on top of each cookie before serving!
12. Store Your Cookies:
Keep your delicious cookies in an airtight container at room temperature. They’ll stay fresh for up to a week, though I suspect they won’t last that long!
Enjoy your Raspberry Cheesecake Thumbprint Cookies! Each bite is bursting with creamy cheesecake flavors and sweet raspberry goodness. They’re perfect for any gathering or just a delightful treat for yourself!
Can I Use Low-Fat Cream Cheese?
Yes, low-fat cream cheese can be used as a substitute! It will still provide that creamy texture and flavor. Just keep in mind that it might result in a slightly different texture in the cookies.
Can I Substitute The Raspberry Jam?
Absolutely! You can use any berry jam like strawberry or blackberry. If you prefer fresh fruit, you can make a quick fruit puree instead, although it won’t hold its shape as well!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. You can also refrigerate them to extend their freshness for an additional few days.
What Do I Do If My Cookies Spread Too Much?
If your cookies spread too much, check the temperature of your butter; it should be softened but not melting. You can also chill the dough for about 30 minutes before baking to help them hold their shape better.
