Introduction

Raspberry Cheesecake Thumbprint Cookies are soft, buttery treats filled with tangy raspberry preserves. These delightful cookies combine the richness of cream cheese with a tender dough, perfect for holiday baking or gifting to loved ones.

The image shows eight round thumbprint cookies arranged on a cooling rack over a white marbled surface. Each cookie has two layers: the base is a thick, light beige crumbly dough with visible cracks and a rough texture. The top layer is a dollop of glossy red jam, slightly domed and centered in each cookie's indentation with a shiny, smooth surface that reflects light. The cookies are evenly spaced, with four in the front row and four in the back, all appearing freshly baked. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces cream cheese, softened
8 tablespoons salted butter, at room temperature
½ cup + 3 tablespoons sugar
1 cup + 3 tablespoons flour
¼ cup raspberry preserves

Instructions

Step 1: In a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
Step 2: Gradually add the sugar and beat until fully combined and smooth.
Step 3: Reduce mixer speed to low and slowly add the flour in batches, mixing just until incorporated. Avoid overmixing.
Step 4: Cover the dough and refrigerate for at least 45 minutes, up to 2 hours, to firm it up.
Step 5: Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Step 6: Scoop 1-tablespoon-sized portions of dough and roll into smooth balls. Place on the baking sheet about 2 inches apart.
Step 7: Create an indentation in each ball using your thumb or the back of a small spoon, being gentle to avoid cracking.
Step 8: Fill each indentation with about ½ teaspoon of raspberry preserves.
Step 9: Bake for 11–12 minutes, until the edges are just beginning to turn golden.
Step 10: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

If using unsalted butter, add a pinch of salt to the dough for balance.
Substitute raspberry preserves with apricot, strawberry, or blackberry for variety.
For a citrus twist, add a teaspoon of lemon or orange zest to the dough.
Sprinkle crushed nuts like pistachios or almonds on the edges before baking for added texture.
Drizzle melted white or dark chocolate over cooled cookies for an elegant finish.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days, placing parchment paper between layers to prevent sticking. For a firmer texture or longer shelf life, refrigerate for a few extra days. Cookies freeze well for up to 2 months; thaw at room temperature before serving. Unbaked dough can be refrigerated for 2 days or frozen for up to 3 months when shaped into balls. To reheat, warm cookies in a 300°F oven for 3–5 minutes—avoid microwaving to keep them from becoming soggy.

How to Serve

The image shows a close-up of round cookies with a single layer each. The cookies are light beige with a crumbly, soft texture. In the center of each cookie is a dollop of shiny, deep red jam that looks thick and glossy. The cookies are placed closely on a metal cooling rack, which is set on a smooth white marbled surface. The lighting highlights the glossy jam and the cracks in the cookie dough, giving a fresh and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to chill the dough?

Chilling firms up the butter, preventing excessive spreading during baking, and helps the flavors meld for a richer taste and better texture.

Can I use other types of jam?

Yes! While raspberry preserves are classic, you can use any jam such as strawberry, apricot, blueberry, or fig. Seedless varieties provide a smoother texture.

How can I make these cookies gluten-free?

Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains a binding agent like xanthan gum for best results.

Can I make these cookies without a stand mixer?

Yes, a hand mixer or mixing by hand works, though mixing by hand requires more effort and might not yield as creamy a texture.

How do I prevent the jam from leaking out during baking?

Use about ½ teaspoon jam per indentation and avoid overfilling. This helps keep the jam contained and prevents overflow and burning.

Why are my cookies cracking when I press the indentations?

If the dough is too cold, it may crack. Let it soften at room temperature for a few minutes and press gently when making indentations.

Can I make the cookies ahead of time?

Yes, you can refrigerate or freeze the dough before baking. Baked cookies also store well and can be frozen for future enjoyment.

What if I don’t have salted butter?

Use unsalted butter and add a pinch of salt to the dough to balance the flavor.

How do I achieve the perfect consistency for the dough?

The dough should be soft but not sticky. If it’s too sticky, refrigerate longer or add a small amount of flour (1–2 tablespoons) to make handling easier.

Can I double the recipe?

Yes, doubling works well. Mix ingredients evenly and bake in batches to avoid overcrowding the baking sheet.