Now, these raspberry cheesecake thumbprint cookies are a staple in our house. They’re perfect for holiday gatherings, bake sales, or just a simple afternoon treat with a cup of tea. They’re also surprisingly easy to make, even on busy weeknights. I often whip up a batch while the kids are doing their homework. And you know what? They somehow magically appear at the kitchen table the minute the cookies are ready! I’ve even gotten my husband involved in the thumbprint-making process – it’s a fun family activity! I really think you’ll enjoy my cream cheese cookies recipe.

The best part about these raspberry cheesecake thumbprint cookies is that they are always a crowd-pleaser. Everyone raves about them, and I always get asked for the recipe. So, I thought I’d share it with you! And trust me, once you try this raspberry cheesecake thumbprint cookies recipe, you’ll be hooked! I’m so excited to share my raspberry thumbprint cookies recipe with you!

INGREDIENTS

Here’s what you’ll need to make these delicious raspberry cheesecake thumbprint cookies:

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1 cup (2 sticks) unsalted butter, softened: I always use real butter for my raspberry cheesecake thumbprint cookies. It just gives them the best flavor and texture.
4 ounces cream cheese, softened: Make sure your cream cheese is nice and soft, or you’ll end up with lumps in your dough.
1/2 cup granulated sugar: For just the right amount of sweetness.
1/4 cup powdered sugar: This helps create a tender crumb.
1 teaspoon vanilla extract: Adds a touch of warmth and complexity.
1/4 teaspoon salt: Balances out the sweetness and enhances the other flavors.
2 1/4 cups all-purpose flour: I always use unbleached all-purpose flour.
1/2 cup raspberry jam or preserves: I prefer using seedless raspberry jam, but feel free to use your favorite!
Optional: Turbinado sugar or sanding sugar: For coating the raspberry cheesecake thumbprint cookies before baking, adds a lovely sparkle and crunch.

When making raspberry cheesecake thumbprint cookies, you can often find good deals on butter and cream cheese around the holidays, so stock up then! My mom always taught me to buy extra and freeze it. Here’s a raspberry cheesecake thumbprint cookies trick I learned from my mom: if you forget to soften your butter and cream cheese, you can microwave them for a few seconds (but be careful not to melt them!). For a cost-saving tip for raspberry cheesecake thumbprint cookies ingredients, consider making your own raspberry jam! It’s easier than you think and tastes amazing.

For leftover raspberry cheesecake thumbprint cookies ingredients, store your flour and sugar in airtight containers in a cool, dry place. And don’t forget to refrigerate any leftover cream cheese or butter. This thumbprint cookie recipe is the perfect treat for the holidays. For more information about raspberry nutrition.

HOW TO MAKE – STEP-BY-STEP

Alright, let’s get baking! Here’s how to make these raspberry cheesecake thumbprint cookies, step-by-step:

Hands preparing raspberry cheesecake thumbprint cookies

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Cream together the butter, cream cheese, and sugars: In a large bowl, cream together the softened butter, softened cream cheese, granulated sugar, and powdered sugar until light and fluffy. I use my stand mixer for this, but you can also use a hand mixer or even do it by hand (if you’re feeling ambitious!).
Add the vanilla and salt: Mix in the vanilla extract and salt until combined.
Gradually add the flour: Gradually add the flour to the wet ingredients, mixing until just combined. Be careful not to overmix, or your cookies will be tough.
Chill the dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This is a crucial step! Chilling the dough prevents the cookies from spreading too much in the oven. I learned the hard way with raspberry cheesecake thumbprint cookies that skipping this step results in flat, sad cookies.
Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. For a guide to proper baking temperatures, see King Arthur Baking’s guide.
Shape the cookies: Roll the chilled dough into 1-inch balls. If desired, roll each ball in turbinado sugar or sanding sugar.
Make the thumbprints: Place the balls on the prepared baking sheet and gently press your thumb into the center of each cookie to create a well. Don’t worry if your raspberry cheesecake thumbprint cookies crack a little – that’s perfectly normal! I find that using the back of a small spoon works well too.
Fill with raspberry jam: Fill each thumbprint with about 1/4 teaspoon of raspberry jam or preserves.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown. In my kitchen, raspberry cheesecake thumbprint cookies usually takes about 11 minutes to bake perfectly.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

While the raspberry cheesecake thumbprint cookies is cooking, I usually tidy up the kitchen or start prepping for dinner. Your raspberry cheesecake thumbprint cookies should smell like sweet butter and raspberries – it’s heavenly! And here’s a family-tested raspberry cheesecake thumbprint cookies shortcut: make the dough ahead of time and store it in the refrigerator for up to 2 days. Then, just shape, fill, and bake when you’re ready for fresh cookies! A thumbprint cookie recipe like this is a sure fire win!

SERVING

Okay, so now that you’ve got these gorgeous raspberry cheesecake thumbprint cookies, it’s time to enjoy them! The kids love our raspberry cheesecake thumbprint cookies when I pack them in their lunchboxes as a special treat. They also pair perfectly with a cold glass of milk or a warm cup of coffee or tea.

This raspberry cheesecake thumbprint cookies recipe is perfect for holiday gatherings, potlucks, or even just a cozy night in. I love arranging them on a pretty platter with other cookies and desserts. If you have extra raspberry cheesecake thumbprint cookies (which is rare!), you can store them in an airtight container at room temperature for up to 3 days. For food safety tips on handling dairy products like cream cheese, refer to this guidelines.

I’ve also experimented with seasonal raspberry cheesecake thumbprint cookies variations. For Christmas, I like to use cranberry sauce instead of raspberry jam. And for Valentine’s Day, I add a few drops of red food coloring to the dough for a festive touch.

My friends always ask for this raspberry cheesecake thumbprint cookies recipe, and they’re always amazed at how easy they are to make. So, go ahead and give them a try! I promise you won’t be disappointed. These cheesecake cookies will be a hit with everyone!

FAQs

Here are some frequently asked questions about making raspberry cheesecake thumbprint cookies:

Q: Why are my cookies spreading too much?
- A: This is usually caused by not chilling the dough long enough. Make sure to chill the dough for at least 30 minutes, or even longer if you have time. You know what I do when my raspberry cheesecake thumbprint cookies spread? I pop them back in the fridge to firm up again.
Q: My cheesecake filling is overflowing! What am I doing wrong?
- A: You’re probably overfilling the thumbprints. Use about 1/4 teaspoon of jam or preserves per cookie. I made this mistake many times while perfecting my cheesecake cookies recipe.
Q: Can I use a different kind of jam?
- A: Absolutely! Feel free to experiment with different flavors of jam, such as strawberry, apricot, or even blueberry. My family prefers raspberry, but I’ve tried all sorts of variations.
Q: Can I make the dough ahead of time?
- A: Yes! The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Just bring it to room temperature slightly before rolling and shaping the cookies.
Q: Can I freeze these cookies?
- A: Yes, you can freeze the baked cookies in an airtight container for up to 2 months. Thaw them at room temperature before serving. Freezing them has helped my raspberry thumbprint cookies last!
Q: My cookies are cracking around the edges. Is that normal?
- A: Yes, it’s perfectly normal for the cookies to crack a little around the edges. It actually adds to their charm! I think it gives them a rustic look that’s perfect for home-baked raspberry cheesecake thumbprint cookies.
Q: Can I use a different kind of sugar for coating the cookies?
- A: Of course! You can use regular granulated sugar, sanding sugar, or even a mixture of sugar and cinnamon. It’s all about what you like when making raspberry cheesecake thumbprint cookies.
Q: Why are my cookies not soft?
- A: Cream cheese cookies can become hard if overbaked. Make sure you are following the baking times suggested in the recipe.

My Final Thoughts

These raspberry cheesecake thumbprint cookies are more than just a recipe to me; they’re a reminder of family, holidays, and the simple joy of baking. They hold a special place in my heart because they’ve been a part of so many cherished memories. This cream cheese cookies recipe is great to have.

Finished raspberry cheesecake thumbprint cookies on a table

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Here are my raspberry cheesecake thumbprint cookies Pro Tips:

Don’t overmix the dough: Overmixing will develop the gluten in the flour, resulting in tough cookies.
Chill the dough thoroughly: Chilling the dough is essential for preventing the cookies from spreading.
Use a light touch when making the thumbprints: Press gently to avoid cracking the cookies.

Here are a few raspberry cheesecake thumbprint cookies variations I’ve tried with my family:

Lemon Cheesecake Thumbprint Cookies: Add lemon zest to the dough for a bright, citrusy flavor.
Chocolate Cheesecake Thumbprint Cookies: Add cocoa powder to the dough for a rich, chocolatey twist.
Salted Caramel Cheesecake Thumbprint Cookies: Fill the thumbprints with salted caramel sauce instead of raspberry jam.

My husband loves the chocolate version, while my kids are partial to the classic raspberry. I hope you’ll make this raspberry cheesecake thumbprint cookies recipe your own and experiment with different flavors and variations. Let me know what you think in the comments below! I really believe a thumbprint cookie recipe is a necessary part of the baking lifestyle!

I hope you enjoy baking these raspberry cheesecake thumbprint cookies as much as I do. May your kitchen be filled with the sweet aroma of baking and the joyful laughter of loved ones. I truly think you’re going to enjoy this recipe for raspberry thumbprint cookies. Happy baking!

Related Recipes: Check out my Cheesecake Raspberry Bites Recipe and Peppermint Cheesecake Mousse Pie for more delicious ideas!

The Delight of Raspberry Cheesecake Thumbprint Cookies

Print Recipe

These Raspberry Cheesecake Thumbprint Cookies are a delightful combination of buttery cookie, creamy cheesecake filling, and sweet-tart raspberry jam. Perfect for holidays or any special occasion!

Author: Zoubida
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Yield: 24 cookies
Category: Cookies
Method: Baking
Cuisine: American

Ingredients

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1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
4 ounces cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon lemon zest
1/2 cup raspberry jam

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Instructions

Preheat oven to 350°F (175°C).
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In another bowl, beat together the cream cheese, powdered sugar, and lemon zest until smooth.
Roll the dough into 1-inch balls. Place on ungreased baking sheets.
Use your thumb to make an indentation in the center of each cookie.
Fill each indentation with a small amount of cream cheese filling, then top with a small dollop of raspberry jam.
Bake for 12-15 minutes, or until the edges are lightly golden brown.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For best results, use high-quality raspberry jam. Store in an airtight container at room temperature.