These Raspberry Cheesecake Thumbprint Cookies are a fun treat! They feature a buttery cookie base with a creamy cheesecake filling and a sweet raspberry topping.
What’s better than cookies? Cookies filled with cheesecake! I love making these for friends and seeing their eyes light up. They’re a hit every time! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you better control over the saltiness of your cookies. If you only have salted butter, just reduce the added salt in the recipe to 1/8 teaspoon.
Cream Cheese: Cream cheese is key for that cheesecake flavor. You can substitute with mascarpone for a different taste, or use low-fat cream cheese if you’re looking to lighten things up.
Granulated Sugar: This helps sweeten and create texture. Brown sugar can be used instead for added moisture and a subtle caramel flavor.
Raspberry Jam: While raspberry jam is traditional, feel free to use other flavors, like strawberry or blueberry, or even homemade jam if you have it. Just consider the sweetness level, as some homemade jams can be less sweet.
What’s the Best Way to Create Perfect Indentations?
Creating the thumbprint indentation is an important step for filling later on. If you press too hard, the cookies might crack or break. Here’s how to do it right:
- Use your thumb or the back of a small spoon to gently press into the center of each dough ball.
- A light, even pressure is key; you want a nice well without going all the way through the dough.
- If the dough is sticky, lightly flour your thumb or spoon to make it easier to work with.
How to Ensure Cookies Bake Evenly?
Even baking can make a big difference in your cookies. Here are some tips to keep in mind:
- Space your cookies at least two inches apart on the baking sheet for good airflow.
- For even baking, rotate your baking sheet halfway through the baking time.
- Always check for doneness a minute or two before the timer goes off. Cookies will continue to cook a bit while cooling.
With these tips and substitutions, you can make these Raspberry Cheesecake Thumbprint Cookies just right for your tastes. Happy baking!
Raspberry Cheesecake Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling and Toppings:
- 1/2 cup raspberry jam or preserves
- 1/2 cup fresh raspberries (optional, for garnish)
- 1/2 cup powdered sugar (for dusting, optional)
- Pink or red colored icing (optional, for drizzle)
Timing Your Cookies:
This recipe takes about 20 minutes of preparation time, with an additional 15-18 minutes for baking. All in all, you can have these delightful cookies ready to enjoy in about 40 minutes—or maybe less if you’re quick!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This important step ensures that your cookies bake evenly. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Creaming the Ingredients:
In a large mixing bowl, combine the softened butter, cream cheese, and granulated sugar. Using an electric mixer or a sturdy whisk, cream the mixture together until it becomes light and fluffy. This process, which usually takes a few minutes, helps incorporate air into the batter for a lighter cookie.
3. Incorporating Vanilla:
Add in the vanilla extract to the creamed mixture, blending well to combine the flavors. The vanilla adds a wonderful aroma and enhances the taste of your cookies!
4. Mixing Dry Ingredients:
In another bowl, whisk together the flour and salt. This helps to evenly distribute the salt and avoid clumps of flour in your dough.
5. Combining Wet and Dry Ingredients:
Gradually add the flour mixture to the butter and cream cheese mixture. Stir gently until everything is just combined. Be careful not to overmix, as this can make the cookies tough.
6. Shaping the Cookies:
Take small portions of dough and roll them into 1-inch balls. Place them about 2 inches apart on the prepared baking sheet. This space allows them to spread while baking without sticking together.
7. Creating the Thumbprint:
To form the signature thumbprint shape, use your thumb or the back of a small spoon to press into the center of each dough ball gently. Don’t press too hard; you want a nice dip for the jam!
8. Filling with Jam:
Spoon about 1/2 teaspoon of raspberry jam into each indentation. Make sure not to overfill, as it can spill over while baking.
9. Baking Time:
Place the baking sheet in the oven and bake for 15-18 minutes or until the cookie edges turn lightly golden. Keep an eye on them as ovens can vary.
10. Cooling Down:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. After that, carefully transfer them to a wire rack to cool completely. This cooling time is crucial for the cookies to firm up.
11. Adding Final Touches:
If you like, lightly dust the cooled cookies with powdered sugar for a sweet finish. For a colorful touch, drizzle with pink or red icing over the top.
12. Serving Suggestions:
Feel free to garnish your cookies with fresh raspberries on the side or placed on top for an extra pop of color and flavor. Share and enjoy these delightful treats!
These Raspberry Cheesecake Thumbprint Cookies are soft, creamy, and bursting with raspberry sweetness—perfect for any occasion! Enjoy baking and sharing these delicious cookies! 🍪
Can I Use a Different Type of Jam?
Absolutely! While raspberry jam is traditional, you can use other flavors like strawberry, apricot, or even chocolate spread if you’re feeling adventurous. Just keep in mind that the sweetness level may vary.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just note that they might be a bit softer when chilled.
Can I Make the Dough in Advance?
Yes! You can make the dough ahead of time. Simply wrap it in plastic wrap and refrigerate for up to 3 days. When ready to bake, let it soften slightly at room temperature before rolling into balls.
Why Are My Cookies Spreading Too Much?
If your cookies spread excessively, it could be due to melted butter or not measuring your flour correctly. Make sure your butter is softened, not melted, and try chilling the dough for 15-30 minutes before baking to help control spreading.
