Description
Delightfully soft and buttery Raspberry Cheesecake Thumbprint Cookies with a tangy cream cheese filling and a sweet raspberry jam center. Perfect for holiday gatherings or anytime you crave a luscious, melt-in-your-mouth treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Cream Cheese Filling
- 4 ounces cream cheese (softened)
- 1/4 cup powdered sugar
- 1/2 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
Topping
- 1/2 cup raspberry jam
- 2 tablespoons powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Cookie Dough: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Add the egg yolks and 1 teaspoon vanilla extract, mixing until smooth. Gradually incorporate the all-purpose flour and 1/4 teaspoon salt, stirring until a soft dough forms.
- Make Cream Cheese Filling: In a separate small bowl, beat the softened cream cheese with powdered sugar, lemon zest, and 1/4 teaspoon vanilla extract until creamy and smooth.
- Shape Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Create Thumbprints: Use your thumb or the back of a spoon to make an indentation in the center of each cookie ball. Fill half of the indentation with a small amount of the cream cheese filling, then top with raspberry jam to fill the remaining space.
- Bake: Bake the cookies for 12 to 14 minutes, or until the edges are lightly golden and the centers are set.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- You can swap raspberry jam for strawberry or apricot jam based on your preference.
- To prevent cracks in the filling, gently repress the thumbprints after baking if needed.
- Store the cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 25 mg
