Description
Raspberry cheesecake thumbprint cookies are sweet, buttery cookies filled with creamy cheesecake and topped with raspberry jam.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 oz 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 the butter and granulated sugar.
- Add the egg and vanilla extract, mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture until combined.
- Roll dough into small balls and place on a baking sheet.
- Make an indentation in the center of each ball with your thumb.
- In a separate bowl, beat cream cheese and powdered sugar until smooth.
- Fill each indentation with the cream cheese mixture.
- Top with a small amount of raspberry jam.
- Bake for 15-18 minutes until edges are lightly golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Use fresh or frozen raspberries for the jam.
- Experiment with other jams if desired.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: raspberry cheesecake thumbprint cookies