Raspberry Cheesecake Thumbprint Cookies Recipe
Soft, buttery Raspberry Cheesecake Thumbprint Cookies filled with tangy raspberry preserves. Perfect for holiday baking, tea parties, or as a sweet gift for loved ones, these cookies combine the richness of cream cheese and butter with the bright flavor of raspberry jam in every tender bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 4 ounces cream cheese, softened
- 8 tablespoons salted butter, at room temperature
- ½ cup + 3 tablespoons sugar
- 1 cup + 3 tablespoons all-purpose flour
Filling
- ¼ cup raspberry preserves (or other preserves such as apricot, strawberry, or blackberry)
Instructions
- Mixing the Dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter on medium speed for 2–3 minutes until light and fluffy. Scrape the bowl as needed. Gradually add the sugar and mix until smooth and creamy. Reduce speed to low and slowly add the flour, mixing just until incorporated to avoid dense cookies.
- Chilling the Dough: Cover the dough with plastic wrap and refrigerate for at least 45 minutes, up to 2 hours, to firm it up for easier shaping and better baking results.
- Prepping for Baking: Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Using a cookie scoop or tablespoon, portion the dough into 1-tablespoon balls and roll each between your hands into smooth rounds.
- Shaping and Filling: Place the dough balls about 2 inches apart on the baking sheet. Use your thumb or the back of a small spoon to create an indentation in the center of each ball. Fill each indentation with about ½ teaspoon of raspberry preserves, being careful not to overfill to avoid spillage during baking.
- Baking the Cookies: Bake for 11–12 minutes until the edges just start to turn golden but the cookies remain soft and tender. Avoid overbaking to maintain their soft texture.
- Cooling: Let the cookies cool on the baking sheet for 10 minutes, then carefully transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use high-quality raspberry preserves for the best flavor impact.
- Chilling the dough is crucial to prevent cookies from spreading excessively and losing their shape.
- Experiment with other fruit preserves like apricot, blackberry, or strawberry for variety.
- Use softened, room temperature butter and cream cheese for smooth dough and perfect texture.
- Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate to extend freshness.
- Dough can be prepared in advance and refrigerated for up to 2 days or frozen for up to 3 months.
- Reheat cookies at 300°F for 3–5 minutes for warm servings; avoid microwave reheating to prevent sogginess.
Keywords: raspberry thumbprint cookies, cheesecake cookies, holiday cookies, cream cheese cookies, raspberry preserves, soft cookies, dessert cookies
