These Raspberry Cheesecake Thumbprint Cookies are a sweet treat! They have a creamy cheesecake center with a yummy raspberry filling, all wrapped in a soft cookie.
Every bite is like a little party for your taste buds! I love how they look on a plate, and trust me, they’re a hit at any gathering. Perfect for sharing or sneaking a few for yourself! 😊
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter helps control the saltiness of your cookies. If you’re in a pinch, you can use salted butter, just reduce the additional salt in the recipe.
Cream Cheese: This gives the cookies a rich, creamy texture. You can substitute it with goat cheese for a tangy twist, or use a dairy-free cream cheese if you’re looking for a vegan option.
Granulated Sugar: Regular sugar works best for sweetness, but you can substitute with brown sugar for a deeper flavor, or use coconut sugar for a slightly healthier option.
Raspberry Jam: While raspberry is classic, you can easily switch it for other jams like strawberry, blueberry, or even mixed berry preserves. Fresh fruit can also be used if you prefer a chunkier topping!
How Do I Make Sure My Cookies Hold Their Shape?
Maintaining the shape of your thumbprint cookies is key to getting that lovely look. Follow these simple tips:
- Be gentle when pressing the indentation. If too deep, the cookies may spread unevenly.
- After baking, press the center again while hot to reshape if needed. This helps create a nice deep well for the jam.
- Keep an eye on the baking time—remove cookies when they’re just lightly golden, as they continue to firm up as they cool.
Following these tips will help you achieve beautifully shaped cookies every time!
How to Make Raspberry Cheesecake Thumbprint Cookies
Ingredients You’ll Need:
For the Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup raspberry jam or preserves
For Garnish (Optional):
- Fresh raspberries
How Much Time Will You Need?
This delightful recipe will take you about 20 minutes to prepare and around 15 minutes to bake. Don’t forget to let the cookies cool afterwards, which will take about 10-15 minutes. Total time: about 45 minutes, with yummy results!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This step helps prevent the cookies from sticking and makes cleanup easier.
2. Mix the Wet Ingredients:
In a large bowl, combine the softened butter, cream cheese, granulated sugar, and vanilla extract. Using an electric mixer, beat them together until the mixture is smooth and creamy. This will create a dreamy base for your cookies!
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour and salt. This step ensures that the flour is evenly mixed with the salt and will help avoid clumping when you combine it with the wet ingredients.
4. Form the Dough:
Gradually add the dry flour mixture to the cream cheese mixture, mixing until just combined. Be gentle, as the dough will be soft and easy to handle.
5. Shape the Cookies:
Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet. This gives them plenty of room to spread while baking.
6. Create the Thumbprint Indentation:
Using your thumb or the back of a small spoon, gently press into the center of each dough ball to create a little well for the filling. Be careful not to press all the way through!
7. Bake the Cookies:
Place the baking sheet in the oven and bake the cookies for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to ensure they don’t overbake.
8. Prepare for Filling:
As soon as you take the cookies out of the oven, carefully press the indentations again to maintain their shape while still warm. This helps create a nice deep well for the raspberry jam.
9. Fill with Raspberry Jam:
Once the cookies are slightly cooled, fill each indentation with about 1/2 teaspoon of raspberry jam. Don’t be shy—this is the best part!
10. Final Cooling:
Let the cookies cool completely on the baking sheet. This helps the jam to set nicely and enhances the flavor.
11. Garnish and Serve:
If you like, top each cookie with a fresh raspberry for an extra pop of color and flavor before serving.
Enjoy these delightful Raspberry Cheesecake Thumbprint Cookies with their soft crumb, creamy center, and sweet-tart raspberry topping! They’re perfect for sharing or enjoying all by yourself!
Can I Use a Different Fruit Jam for This Recipe?
Absolutely! While raspberry jam is a classic choice, you can substitute it with any fruit jam or preserves you prefer, such as strawberry, blueberry, or apricot. Just make sure the flavor complements the creamy cheesecake base!
How Do I Store Leftover Cookies?
To store leftover cookies, place them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them, but they may lose some of their texture. Just bring them back to room temperature before enjoying!
Can I Freeze These Cookies?
Yes, you can freeze the cookies! Once baked and cooled, place them in a single layer in an airtight container, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature when you’re ready to enjoy them.
What If My Dough is Too Sticky?
If your dough is too sticky to roll into balls, try chilling it in the refrigerator for about 30 minutes. This will make it easier to handle. Just be careful not to over-chill, as the dough should still be soft when forming the cookies.
