These delightful Raspberry Cheesecake Thumbprint Cookies are tiny bites of joy! Each cookie has a creamy cheesecake center and a sweet raspberry topping—perfect for satisfying your sweet tooth.
I love making these cookies for special occasions or just to brighten up a regular day. They look fancy but are so easy to whip up! Plus, who can resist that fruity finish? 🍪💖
Key Ingredients & Substitutions
Cream Cheese: This creates the rich, creamy texture in the cookies. You can use full-fat cream cheese for the best flavor. If you’re looking for a lighter option, Neufchâtel cheese works well too.
Unsalted Butter: Softened butter helps with the cookie’s texture. If you’re dairy-free, try using a non-dairy butter substitute or margarine. Just ensure it’s softened for easy mixing!
Granulated Sugar: For sweetness, granulated sugar is perfect. If you want a different flavor, brown sugar can add a nice touch of caramel. Just know it may slightly change the texture.
Raspberry Jam: This adds a tangy sweetness to the cookies. If raspberry isn’t your jam (pun intended!), you could use strawberry, blackberry, or even a lemon curd for a citrusy twist!
How Do You Get the Perfect Thumbprint Shape?
Creating that classic thumbprint in your cookies is key to the look and taste. Here’s how to do it right:
- Before pressing, roll your dough into uniform balls to ensure even baking.
- Use a gentle touch when pressing your thumb or spoon into the center. You want an indentation, but not to the point it’s too deep or breaks apart.
- If the dough sticks to your thumb, lightly flour it first. This helps make it easier to shape.
- After baking, if the thumbprint puffed up a bit, simply press it down again while it’s still warm to create a deeper well for the jam.
With these tips, your cookies will have perfect thumbprints that hold just the right amount of delicious raspberry jam! Enjoy baking!
Raspberry Cheesecake Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (227g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup raspberry jam or preserves
For the Optional Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or lemon juice
How Much Time Will You Need?
This recipe takes about 25 minutes of prep time and 15-18 minutes of baking time. Once baked, let them cool for about 5 minutes before moving them to a wire rack. Overall, you can expect to spend about 45 minutes from start to finish, including cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). To make cleanup easy, line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking!
2. Mix the Cream Cheese and Butter:
In a large mixing bowl, combine the softened cream cheese and unsalted butter. Use a hand mixer or stand mixer to beat them together until the mixture is smooth and creamy. This should take about 2-3 minutes—make sure it’s fluffy!
3. Add Sweetness and Flavor:
Next, add in the granulated sugar, egg yolk, and vanilla extract. Continue mixing until everything is well combined and fluffy, which should take another 1-2 minutes.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps ensure that the baking powder is evenly distributed.
5. Form the Cookie Dough:
Gradually add the dry mixture to the cream cheese mixture, mixing on low speed. Keep mixing until a soft dough forms—be careful not to overmix!
6. Shape the Cookies:
Scoop tablespoon-sized portions of the dough and roll them into balls using your hands. Place each ball onto the prepared baking sheet, spacing them about 2 inches apart. This gives them room to spread while baking.
7. Create the Thumbprints:
Carefully press your thumb (or the back of a small spoon) into the center of each ball to create an indentation—this is where your raspberry jam will go!
8. Fill with Raspberry Jam:
Using a small spoon, fill each indentation with about 1/2 teaspoon of raspberry jam or preserves, being careful not to overfill them.
9. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 15-18 minutes. The edges should look lightly golden, and the cookies should be set.
10. Cool and Finish:
After baking, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
11. (Optional) Add the Glaze:
If you want to add a lovely glaze, simply mix powdered sugar with milk or lemon juice until you reach your desired consistency. Drizzle it over the cooled cookies for a sweet touch!
12. Serve and Enjoy:
Now it’s time to enjoy your delicious Raspberry Cheesecake Thumbprint Cookies! They make a perfect treat for any occasion or a delightful everyday snack!
Happy baking!
Can I Use Other Types of Jam for These Cookies?
Absolutely! While raspberry is delicious, you can substitute it with any fruit jam or preserves you like, such as strawberry, blueberry, or even apricot. Just keep in mind that the flavor will vary with different jams!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to layer them with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough a day in advance. Just wrap it tightly in plastic wrap and refrigerate. When you’re ready to bake, let it sit at room temperature for about 15-20 minutes for easier handling.
What Can I Do If the Cookies Spread Too Much During Baking?
If you find that your cookies are spreading too much, it could be due to softened butter orcream cheese that’s too warm. Next time, make sure to chill the dough for about 30 minutes in the refrigerator before baking. This helps them hold their shape better!
