These Raspberry Cheesecake Thumbprint Cookies are a delightful treat! Soft, chewy cookies filled with sweet cream cheese and a burst of tangy raspberry sauce make them extra special.
Every bite is like a mini cheesecake party! I love making these when I want to impress my friends, plus they’re fun to make. Just a spoonful of raspberry, and you’re good to go!
Key Ingredients & Substitutions
Unsalted Butter: This gives your cookies that rich flavor. If you’re out, feel free to use margarine or coconut oil. Just keep in mind that using margarine may change the taste slightly.
Cream Cheese: Vital for that cheesecake feel! If you’re looking for a lighter option, you can use reduced-fat cream cheese or even a dairy-free cream cheese if needed.
Granulated Sugar: Regular sugar works best for sweetness and texture. If you’re watching your sugar intake, consider using coconut sugar or a sugar substitute like monk fruit sweetener.
Raspberry Jam: This adds a delicious fruity flavor. If you can’t find raspberry, any other fruit jam like strawberry or blueberry works great. For a fresher taste, you can also use a homemade raspberry sauce.
How Do I Make the Perfect Thumbprint Indentation?
Creating that perfect thumbprint is key for holding the jam! Here’s how to do it without ruining your dough:
- Start with a well-chilled dough; this makes it easier to handle.
- Use a gentle touch, pressing just enough to create a small well without breaking the cookie. You can also use the back of a teaspoon if you prefer.
- Don’t be scared to go a little deeper—it will hold more jam!
Raspberry Cheesecake Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup raspberry jam or preserves (seedless if preferred)
- Fresh raspberries for garnish (optional)
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and 15-18 minutes to bake, plus some additional time to cool. So, overall, you’re looking at around 45-50 minutes before these delicious cookies are ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that the cookies will bake evenly. While that’s happening, you can line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Make the Cookie Dough:
In a large mixing bowl, combine the softened butter and cream cheese. Using a hand mixer, beat them together until the mixture is smooth and creamy. Next, add in the granulated sugar and vanilla extract, continuing to beat until the mixture is fluffy and well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the creamy butter mixture, stirring just until everything is combined. Be careful not to overmix! The dough should be soft but still hold its shape.
4. Shape the Cookies:
With a cookie scoop or your hands, scoop out dough and roll it into 1-inch balls. Place these on the prepared baking sheet, making sure to leave about 2 inches of space between each ball so they have room to spread.
5. Form the Thumbprint Indentation:
Using your thumb or the back of a small spoon, gently press down in the center of each ball to create a little well or “thumbprint.” This is where the raspberry jam will go, so make sure it’s deep enough!
6. Add the Jam Filling:
Fill each thumbprint with about 1/2 teaspoon of raspberry jam, ensuring it stays within the cookie’s edges.
7. Bake the Cookies:
Put the baking sheet in the oven and bake the cookies for 15-18 minutes, or until the edges look lightly golden and the cookies are set in the center. Keep an eye on them as ovens can vary!
8. Cool and Garnish:
Once they’re done, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely. If you want, add fresh raspberries on top of each cookie just before serving for a lovely touch!
Enjoy these delightful Raspberry Cheesecake Thumbprint Cookies with a cup of tea or coffee. They’re sure to be a hit!
Can I Use a Different Flavor of Jam?
Absolutely! While raspberry jam is delicious, feel free to substitute it with any fruit jam you like, such as strawberry, blueberry, or even apricot. Just keep the sweetness in mind and adjust the amount if needed.
How Do I Store Leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you prefer them chilled, you can refrigerate them, but they may lose some of their texture. You can also freeze them for up to 3 months—just make sure they are well-sealed!
Can I Make the Dough in Advance?
Yes! You can prepare the dough ahead of time. Shape it into balls, place them on a baking sheet, and refrigerate for up to 24 hours before baking. If you’d like to store it for longer, freeze the dough balls and bake them straight from the freezer, adding an extra minute or two to the baking time.
What If My Dough Is Too Sticky?
If your cookie dough feels too sticky to handle, try chilling it in the fridge for about 20-30 minutes to make it easier to work with. You can also sprinkle a little flour on your hands while rolling the dough balls to prevent sticking.