5-Ingredient Raspberry Cheesecake Thumbprint Cookies Recipe

Introduction

These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are delightfully soft and buttery with a sweet raspberry center. Perfect for a simple yet impressive treat, they combine creamy cheesecake flavor with a fruity jam surprise in every bite.

Ingredients

• 4 ounces cream cheese, softened
• 8 tablespoons salted butter, at room temperature
• 1/2 cup + 3 tablespoons sugar
• 1 cup + 3 tablespoons flour
• 1/4 cup raspberry preserves

Instructions

1. Step 1: In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
2. Step 2: Add the sugar and beat well until combined.
3. Step 3: Gradually add the flour in small amounts, beating on low speed just until incorporated.
4. Step 4: Cover the bowl with plastic wrap and refrigerate the dough for at least 45 minutes and up to 2 hours.
5. Step 5: About 30 minutes before baking, preheat your oven to 375°F (190°C).
6. Step 6: Line a large baking sheet with parchment paper.
7. Step 7: Using a cookie scoop, portion out 1 tablespoon-sized balls of dough. Roll each into a round and place on the cookie sheet. Press your thumb gently into the center of each cookie to create an indentation. Fill each indentation with 1/2 teaspoon of raspberry preserves.
8. Step 8: Bake for 11 to 12 minutes or until the edges are just starting to turn golden. The cookies will still be soft when removed; this is expected.
9. Step 9: Let the cookies cool on the baking sheet for 10 minutes. Then carefully transfer them to a cooling rack to cool completely before serving.

Tips & Variations

• For a different flavor, substitute raspberry preserves with strawberry, apricot, or blueberry jam.
• Use room temperature ingredients to ensure the dough comes together smoothly.
• If you don’t have a stand mixer, you can use a hand mixer or mix by hand with a sturdy spoon.
• To make the cookies extra festive, sprinkle a bit of sanding sugar on top before baking.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in a warm oven to soften if desired before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberry preserves?

Yes, but make sure the preserves are fully thawed and not too runny to avoid spreading during baking.

Why are my cookies spreading too much?

Make sure your butter and cream cheese are at room temperature but not melted. Also, chilling the dough thoroughly helps maintain the cookie shape while baking.

5-Ingredient Raspberry Cheesecake Thumbprint Cookies Recipe

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5 from 132 reviews

These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are soft, buttery, and filled with a sweet raspberry jam center. With a cream cheese-infused dough, they offer a delightful cheesecake flavor in a bite-sized cookie form, perfect for easy homemade treats or gifts.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 7 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 4 ounces cream cheese, softened
• 8 tablespoons salted butter, at room temperature
• 1/2 cup + 3 tablespoons sugar
• 1 cup + 3 tablespoons all-purpose flour

Filling

• 1/4 cup raspberry preserves

Instructions

1. Beat Cream Cheese and Butter: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese and room temperature butter together until the mixture is light and fluffy, scraping down the sides of the bowl as needed to ensure even mixing.
2. Add Sugar: Gradually add the sugar to the cream cheese and butter mixture and beat well until fully combined and creamy.
3. Incorporate Flour: Add the all-purpose flour a little at a time on low speed, mixing just until the dough comes together without overworking it.
4. Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 45 minutes and up to 2 hours to firm up, which makes it easier to shape.
5. Preheat Oven: About 30 minutes before baking, preheat your oven to 375°F (190°C) to ensure it is at the correct temperature when the cookies are ready.
6. Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
7. Form Cookies: Using a cookie scoop, portion out 1 tablespoon-sized balls of chilled dough. Roll each ball into a smooth round and place on the prepared baking sheet. Using your thumb or the back of a small spoon, gently press into the center of each ball to create an indentation.
8. Fill with Jam: Spoon about 1/2 teaspoon of raspberry preserves into each indentation to create the thumbprint filling.
9. Bake: Bake the cookies in the preheated oven for 11 to 12 minutes or until the edges just start to turn golden. The centers will still be soft, which is expected.
10. Cool: Let the cookies cool on the baking sheet for 10 minutes to firm up further, then transfer them carefully to a wire rack to cool completely before serving.

Notes

• Make sure the cream cheese and butter are softened to room temperature for easier mixing and a smoother dough.
• Chilling the dough is key to prevent spreading and helps maintain the cookie shape during baking.
• Do not overbake; the cookies should be soft when you remove them from the oven and crisp up slightly while cooling.
• You can substitute raspberry preserves with other fruit jams like strawberry or apricot if desired.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: raspberry thumbprint cookies, cheesecake cookies, 5 ingredient cookies, easy cookie recipe, raspberry jam cookies