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Raspberry Cheesecake Thumbprint Cookies


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  • Author: Emily
  • Total Time: ~1 hour 20 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian

Description

Soft, buttery Raspberry Cheesecake Thumbprint Cookies filled with tangy raspberry preserves. Perfect for holiday baking or as a sweet gift for loved ones.

 


Ingredients

Scale
  • 4 ounces cream cheese, softened
  • 8 tablespoons salted butter, at room temperature
  • ½ cup + 3 tablespoons sugar
  • 1 cup + 3 tablespoons flour
  • ¼ cup raspberry preserves

Instructions

  1. In a stand mixer, beat cream cheese and butter until light and fluffy.
  2. Add sugar and beat until combined.
  3. Slowly add flour, mixing on low speed until incorporated.
  4. Cover the dough and refrigerate for 45 minutes to 2 hours.
  5. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  6. Scoop out 1-tablespoon-sized balls of dough, roll into rounds, and place on the baking sheet.
  7. Use your thumb to create an indentation in each ball. Fill with ½ teaspoon of raspberry preserves.
  8. Bake for 11–12 minutes, until edges are lightly golden.
  9. Let cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.

Notes

  • Use high-quality raspberry preserves for the best flavor.
  • Chill the dough to prevent spreading during baking.
  • Experiment with other jams or preserves for different flavors
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: Per Cookie
  • Calories: ~90
  • Sugar: 6g
  • Sodium: 60mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 15mg