There’s something magical about combining the buttery, crumbly goodness of shortbread with the tangy richness of cheesecake filling, topped off with sweet raspberry jam. These Raspberry Cheesecake Thumbprint Cookies are the ultimate treat to impress guests or indulge in a cozy baking day. The best part? They’re surprisingly easy to make and taste as good as they look!
Ingredients You’ll Need
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
Provides that buttery richness and helps create a soft texture. Let it come to room temperature for easy mixing. - 2/3 cup granulated sugar
Adds sweetness without overpowering the flavors. You’ll cream this with the butter for a light and fluffy base. - 1 large egg yolk
Adds richness and helps bind the dough. Save the egg white for another recipe! - 1 teaspoon vanilla extract
Infuses the dough with warm, aromatic flavor. - 2 cups all-purpose flour
Forms the structure of the cookies. Be sure to measure accurately to avoid a tough dough. - 1/4 teaspoon salt
Balances the sweetness and enhances the overall flavor.
For the Cheesecake Filling:
- 4 oz cream cheese, softened
Adds the creamy, tangy cheesecake element. Soften it for smooth mixing. - 3 tablespoons powdered sugar
Sweetens the filling without making it gritty. - 1/2 teaspoon vanilla extract
Pairs perfectly with the cream cheese for that classic cheesecake flavor.
For the Raspberry Topping:
- 1/3 cup raspberry jam (seedless preferred)
The crowning glory! Use high-quality jam for the best flavor.
How to Make Raspberry Cheesecake Thumbprint Cookies
Step 1: Make the Cookie Dough
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolk and vanilla extract. Gradually add the flour and salt, mixing until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
Step 2: Preheat and Prep
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 3: Shape the Cookies
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each. Use your thumb or the back of a teaspoon to press a small indentation in the center of each ball.
Step 4: Add the Cheesecake Filling
In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Spoon a small dollop of the filling into the center of each cookie.
Step 5: Top with Raspberry Jam
Add about 1/2 teaspoon of raspberry jam on top of the cheesecake filling, spreading slightly to cover it.
Step 6: Bake
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn golden. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Equipment Needed for This Recipe
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Small spoon (for filling)
- Wire cooling rack
Frequently Asked Questions
Can I use other types of jam for this recipe?
Absolutely! While raspberry jam adds a tart and sweet flavor that pairs perfectly with the cheesecake filling, you can substitute it with strawberry, apricot, or even blueberry jam.
How do I store these cookies?
Store the cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best flavor.
Can I freeze these cookies?
Yes! Freeze the baked and cooled cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container. They’ll keep for up to 2 months. Thaw in the refrigerator overnight before enjoying.
What’s the best way to soften cream cheese quickly?
If you’re short on time, cut the cream cheese into small cubes and let them sit at room temperature for 10-15 minutes. You can also microwave it for about 10 seconds, but be careful not to melt it.
Why is my cookie dough too crumbly?
This can happen if there’s too much flour. Be sure to measure it correctly using the spoon-and-level method. If it’s still crumbly, add a teaspoon of milk at a time until the dough comes
I hope you loved making these Raspberry Cheesecake Thumbprint Cookies as much as I do! They’re the perfect mix of buttery, creamy, and fruity, making them a showstopper for any occasion. Don’t forget to share this recipe with your friends on Facebook using the share buttons below, or save it on Pinterest for later. Happy baking!
