Description
These Raspberry Cheesecake Thumbprint Cookies combine a rich, buttery dough with the creamy tang of cheesecake and a pop of fruity raspberry jam. Perfect for any occasion, they’re soft, flavorful, and visually stunning.
Ingredients
1 cup unsalted butter, softened
4 oz cream cheese, softened
3/4 cup granulated sugar
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup raspberry jam (approximate)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat butter and cream cheese together until smooth.
- Add sugar and vanilla extract; beat until light and fluffy.
- Gradually add flour and salt; mix until a soft dough forms.
- Roll dough into 1-inch balls and place on prepared baking sheet.
- Press an indent into each cookie using your thumb or a spoon handle.
- Fill each indent with about 1/2 teaspoon raspberry jam.
- Bake for 12–14 minutes or until edges are lightly golden.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
- Optional: Dust with powdered sugar or drizzle with melted white chocolate.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Desserts