Description
A delightful recipe for Cream Cheese Raspberry Thumbprint Cookies that combines creamy cream cheese with sweet-tart raspberry jam, perfect for any occasion.
Ingredients
- Cream cheese: 8 oz (softened)
- Unsalted butter: 1/2 cup (softened)
- Granulated sugar: 3/4 cup
- All-purpose flour: 1 3/4 cups
- Raspberry jam: 1/2 cup
- Vanilla extract: 1 teaspoon
- Salt: 1/4 teaspoon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine softened cream cheese and unsalted butter, and beat until smooth and creamy.
- Add granulated sugar and vanilla extract, and continue to beat until well combined and fluffy.
- In a separate bowl, whisk together all-purpose flour and salt, then gradually add to the wet mixture, mixing on low speed until just combined.
- Roll the dough into 1-inch balls and place them on a baking sheet, spaced about 2 inches apart.
- Press down in the center of each dough ball to create an indentation for the jam.
- Spoon about 1/2 teaspoon of raspberry jam into each indentation.
- Bake for 15-18 minutes until the edges are lightly golden and the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Choose high-quality raspberry jam for the best flavor.
- Experiment with different jam flavors for variety.
- Ensure cream cheese and butter are softened for easy mixing.
- Do not overmix the dough to keep cookies tender.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Cream Cheese, Raspberry, Thumbprint Cookies, Baking, Dessert