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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/5-ingredient-raspberry-cheesecake-thumbprint-cookies-recipe/