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