Print

Raspberry Cheesecake Thumbprint Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Raspberry Cheesecake Thumbprint Cookies are soft, buttery cookies filled with a creamy cheesecake center and topped with a dollop of sweet raspberry jam. Perfect for holidays, tea parties, or any occasion, they’re as delightful to look at as they are to eat!

Ingredients

Scale

For the cookies:

  • 1 cup (226 g) unsalted butter, softened
  • 2/3 cup (130 g) granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1/4 teaspoon salt

For the cheesecake filling:

  • 4 oz (115 g) cream cheese, softened
  • 1/4 cup (30 g) powdered sugar
  • 1/2 teaspoon vanilla extract

For the topping:

  • 1/3 cup (80 ml) raspberry jam or preserves
  • Powdered sugar (optional, for dusting)

Instructions

  1. Prepare the cookie dough:
    • In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg yolks and vanilla extract, and mix until combined.
    • Gradually mix in the flour and salt until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour.
  2. Prepare the cheesecake filling:
    • In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
  3. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  4. Shape the cookies:
    • Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
  5. Add the fillings:
    • Spoon about 1/2 teaspoon of the cheesecake filling into each indentation, smoothing it slightly. Top with a small dollop (about 1/4 teaspoon) of raspberry jam.
  6. Bake the cookies:
    • Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  7. Serve:
    • Dust with powdered sugar if desired, and serve. Enjoy these cookies fresh or store them for later!

Notes

  • Storage: Store the cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
  • Variations: Substitute the raspberry jam with your favorite jam or preserve, such as strawberry, apricot, or blueberry.
  • Make-ahead: The dough can be prepared and refrigerated up to 2 days in advance.

Find it online: https://ukfinda.com/raspberry-cheesecake-thumbprint-cookies/