The Delight of Raspberry Cheesecake Thumbprint Cookies
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!
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
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.