These Raspberry Cheesecake Thumbprint Cookies are a sweet treat! With a creamy cheesecake center and a tangy raspberry jam top, they are cute and tasty little bites.
When you bite into one, the gooey raspberry jam makes everything even better! I love making these for family gatherings—everyone enjoys them, and they disappear fast!
Key Ingredients & Substitutions
Butter: Unsalted butter is key for flavor control, allowing you to adjust salt levels. For a dairy-free option, try using margarine or coconut oil in the same amount.
Cream Cheese: This is what gives the cookies their cheesecake flavor. If you’re looking for a lighter option, low-fat cream cheese can work, but the texture might be a bit different. Vegan cream cheese is also a fantastic substitute!
Granulated Sugar: Regular sugar adds sweetness, but brown sugar can be used to add a touch of richness. If you’re reducing sugar, consider using a sugar substitute that measures like sugar.
Raspberry Jam: Raspberry is traditional, but strawberry, blueberry, or cherry can also work. If you’re avoiding sugar, look for no-sugar-added versions or make your own fruit compote.
What’s the Best Way to Create Perfect Thumbprints?
Creating the thumbprint shape is simple, but here are some tips to get it right:
- Press gently but firmly into the center of the dough ball; too deep and the jam will run over.
- If you find the dough sticky, lightly flour your thumb or use the back of a spoon while making the indentation.
- Allow enough space between cookies on the baking sheet to prevent them from spreading into each other while baking.
Raspberry Cheesecake Thumbprint Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (or preserves)
- Fresh raspberries (optional, for garnish)
How Much Time Will You Need?
This tasty treat will take about 25 minutes of preparation and around 15-18 minutes of baking time. In total, you can expect to spend about 45 minutes from start to finish, plus a little cooling time. Perfect for a quick dessert or snack!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mixing the Dough:
In a large mixing bowl, use a hand mixer or stand mixer to beat together the softened butter and cream cheese until it’s smooth and creamy. This usually takes about 2 minutes. Then, add in the granulated sugar and vanilla extract, continuing to mix until the mixture is light and fluffy.
3. Combining the Dry Ingredients:
Next, gradually add the flour and salt to the butter mixture. Mix just until everything is combined. Your dough should feel soft, but it shouldn’t stick to your hands too much.
4. Shaping the Cookies:
Now it’s time to get hands-on! Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. They’ll spread a little as they bake!
5. Creating the Thumbprints:
Using your thumb or the back of a teaspoon, gently press down in the center of each dough ball to create a little indentation—that’s where the raspberry jam will go!
6. Adding the Jam:
Fill each thumbprint with about 1/2 teaspoon of raspberry jam. Don’t overfill, or it will overflow while baking!
7. Baking the Cookies:
Pop your baking sheets into the preheated oven. Bake the cookies for 15 to 18 minutes, or until the edges are lightly golden brown. Your kitchen will smell amazing!
8. Cooling Time:
Once done, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely. This helps keep them from getting soggy.
9. Garnishing (Optional):
If you’d like to add a bit of flair, you can garnish the cookies with fresh raspberries before serving. They look beautiful and add an extra touch of freshness.
Enjoy your soft, buttery thumbprint cookies filled with creamy cheesecake goodness and a tart raspberry center! Perfect for sharing—or keeping all to yourself!
Can I Use a Different Type of Jam?
Absolutely! While raspberry is delicious, feel free to swap it out for any fruit jam or preserves like strawberry, blueberry, or even cherry. Just ensure it’s a flavor you love!
How Can I Make These Cookies Gluten-Free?
To make these cookies gluten-free, simply replace the all-purpose flour with a gluten-free flour blend that is designed for baking. Make sure to check that all other ingredients are gluten-free as well!
Can I Freeze These Cookies?
Yes, you can freeze these cookies! Allow them to cool completely, then place them in an airtight container or freezer bag, separating layers with parchment paper. They can be frozen for up to 2 months. Thaw in the fridge or at room temperature before enjoying.
How Long Do Leftover Cookies Last?
Leftover cookies can be stored in an airtight container at room temperature for up to 5 days. If you notice they are getting a bit dry, try placing a slice of bread in the container to help keep them moist.
