Raspberry Cheesecake Thumbprint Cookies
These Raspberry Cheesecake Thumbprint Cookies combine buttery shortbread, creamy cheesecake filling, and a burst of raspberry jam. They are perfect for any occasion, offering a delightful mix of textures and flavors in each bite.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Total Time: 47 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup (226g) unsalted butter, softened
2/3 cup (135g) granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
2 1/4 cups (280g) all-purpose flour
1/4 teaspoon salt
4 oz (113g) cream cheese, softened
3 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
1/3 cup raspberry jam or preserves
Powdered sugar for dusting (optional)
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the egg yolk and vanilla extract, mixing until well combined. Gradually add the flour and salt, mixing until the dough comes together. If the dough is too soft, chill it for 15-20 minutes.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
- Shape the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Create the Thumbprints: Gently press an indentation in the center of each dough ball using your thumb or a teaspoon, making sure the indentation is deep enough to hold the filling and jam.
- Fill the Cookies: Spoon about 1/2 teaspoon of the cheesecake filling into each indentation, spreading evenly. Then top with 1/4 teaspoon of raspberry jam.
- Bake the Cookies: Bake for 12-14 minutes, or until the edges are set but not browned. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional Finishing: Once the cookies have cooled, dust lightly with powdered sugar before serving for a decorative touch.
Notes
For variations, you can swap out the raspberry jam for other fruit jams like strawberry or blueberry.
Add nuts like chopped almonds or pistachios to the dough for extra crunch.
Experiment with flavored cheesecake filling by adding lemon zest or almond extract for a twist.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
