Description
Raspberry Cheesecake Thumbprint Cookies offer a delightful blend of buttery, tender cookies filled with a sweet and tangy raspberry preserves center, combined with a creamy cheesecake filling. These bite-sized treats are perfect for dessert or sharing at gatherings.
Ingredients
Scale
For the Cookie Dough
- 1 3/16 cups All-Purpose Flour
- 1 3/16 cups Sugar
- 8 tbsp Butter, salted
For the Filling
- 4 oz Cream Cheese, softened
- 1/4 cup Raspberry Preserves
Instructions
- Prepare the Dough: In a mixing bowl, cream together the butter and sugar until light and fluffy. Gradually add the all-purpose flour, mixing until a smooth dough forms. Chill the dough for about 15 minutes to make it easier to handle.
- Shape the Cookies: Preheat your oven to 350°F (175°C). Roll the dough into 12 equal-sized balls and place them on a parchment-lined cookie sheet, spacing them evenly.
- Create Thumbprints: Using your thumb or the back of a spoon, gently press into the center of each dough ball to create a small well or indentation without breaking through to the bottom.
- Add Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth. Place a small dollop of cream cheese into each thumbprint indentation.
- Add Raspberry Preserves: Top each with a small spoonful of raspberry preserves, filling the center without overflow.
- Bake the Cookies: Bake in the preheated oven for 15-18 minutes or until the cookie edges are golden and the filling is set.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the cream cheese is softened to easily blend and fill the cookies.
- Do not overfill the thumbprints to prevent spilling during baking.
- Chilling the dough helps maintain the shape of the cookies.
- Store cookies in an airtight container for up to 3 days.
