Description
Raspberry cheesecake thumbprint cookies are delightful treats with a creamy filling and a fruity center.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together butter and granulated sugar.
- Add flour, cornstarch, and salt; mix until combined.
- Stir in vanilla extract.
- Form dough into balls and place on a baking sheet.
- Make an indentation in the center of each ball.
- In a separate bowl, beat cream cheese and powdered sugar until smooth.
- Fill each indentation with cream cheese mixture and top with raspberry jam.
- Bake for 15-18 minutes or until edges are lightly golden.
- Cool on a wire rack.
Notes
- Store cookies in an airtight container.
- Use fresh raspberries for a garnish if desired.
- Feel free to substitute with other flavors of jam.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: raspberry cheesecake thumbprint cookies