RASPBERRY CHEESECAKE THUMBPRINT COOKIES
These Raspberry Cheesecake Thumbprint Cookies are a delightful combination of buttery cookies, creamy cheesecake filling, and a tangy raspberry jam center. Perfect for holiday baking or a sweet treat any time of the year!
Ingredients
For the cookie dough:
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
For the cheesecake filling:
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the raspberry jam:
- ¼ cup raspberry jam or preserves smooth or chunky, your preference
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, and mix until combined.
- In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
- Once chilled, roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
- Use your thumb to create an indentation in the center of each cookie.
- In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Spoon a small amount of the cream cheese mixture into each cookie's indentation.
- Carefully add a small dollop of raspberry jam on top of the cheesecake filling.
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
- Allow the cookies to cool on a wire rack before serving.
Notes
- You can substitute raspberry jam with any fruit preserves or jelly of your choice (strawberry, apricot, or blueberry work well too).
- For a lighter filling, you can use reduced-fat cream cheese.
- If you prefer a softer cookie, reduce the baking time by 1-2 minutes.
- These cookies can be stored in an airtight container for up to 5 days.
- For extra texture, you can roll the dough balls in crushed nuts (like almonds or walnuts) before baking.
- Make sure to let the cookies cool completely before storing them to prevent them from getting soggy.
- For a festive touch, drizzle melted white chocolate over the cookies after they cool.