Raspberry Cheesecake Thumbprint Cookies Recipe

Baking these raspberry thumbprint cookies feels like crafting tiny pieces of edible art; each sweet, tangy gem tells a delicious story of buttery, creamy goodness with every bite.

My Raspberry Cheesecake Thumbprint Cookies are a mixture of textures and flavors that are sure to delight. They are made from a soft dough that is buttery, light, and sweet.

Unsalted butter is creamed with granulated sugar until fluffy. This is then lightened with an egg, and a rather large amount of vanilla extract lends a warm, sweet, intoxicating aroma.

Then it is time to fold in the flour and a tad bit of baking powder. You should have a soft dough that is a little on the wet side.

Ingredients

• Unsalted Butter: Adds richness and texture; provides fat and flavor.
• Granulated Sugar: Sweetens cookies; contributes to a tender crumb.
• All-Purpose Flour: Builds structure; main carbohydrate source in cookies.
• Cream Cheese: Adds creaminess and tang; source of calcium and protein.
• Raspberry Jam: Supplies sweet and tart flavor; fruit source with some vitamins.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 4 ounces cream cheese, softened
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon lemon juice
• 1/4 teaspoon vanilla extract (for filling)
• 1/2 cup raspberry jam
• 1 teaspoon cornstarch
• 1 teaspoon water

How to Make this

1. Set your oven to 350°F (175°C) to warm up and get ready to bake. Use parchment paper to line your baking sheet.

2. In a big bowl, beat the softened butter and granulated sugar until they are light and fluffy. Blend in 1/2 teaspoon vanilla extract.

3. Slowly incorporate the all-purpose flour and salt until the dough comes together. The consistency should be soft, but the dough should not be sticky.

4. Shape the dough into balls 1 inch in diameter and set them on the baking sheet you prepared so they are 1 inch apart. With your thumb, gently make an indent in the center of each ball.

5. In a small bowl, mix the softened cream cheese, sugar, lemon juice, and vanilla extract. Then beat the mixture until you get a smooth consistency.

6. Spoon a small portion of the cream cheese mix into every thumbprint indent.

7. In another small bowl, thoroughly mix together the raspberry jam, cornstarch, and water.

8. Top the cream cheese filling in each cookie with a small dollop of the raspberry mixture.

9. Bake for 12-15 minutes, or until the cookie edges are just beginning to turn golden.

10. Take out of the oven and let cool on the baking sheet for a couple of minutes before moving to a wire rack. This allows the cookies to set up. Cool completely before enjoying these pecan raspberry thumbprint cookies with a decadent cream cheese filling.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Electric mixer or whisk
6. Measuring cups and spoons
7. Small bowl (2)
8. Spoon or spatula
9. Wire rack

FAQ

• Q: Can I use salted butter instead of unsalted?A: Yes, but you might prefer to leave out the 1/4 teaspoon salt from the recipe so that the cookies do not turn out too salty.
• Q: Can the dough be made in advance?A: You can indeed make the dough as much as 2 days ahead of time. Store it in the fridge until you are set to do the baking.
• Q: Are there alternatives to raspberry jam?A: Totally! You can replace it with any kind of berry jam or preserve, like strawberry or blackberry, for a different taste.
• Q: How should I store the cookies?A: Keep them in a sealed container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Q: Can I freeze these cookies?A: Baking cookies, then freezing them, is indeed a possibility, and it allows for the long-term storage of this beloved treat. Any cookie that can go stale can also be frozen fresh. Ideally, an unbaked cookie should not be stored for longer than 3 months. Once baked, however, a cookie can go into the freezer and be removed for thawing and serving not up to any set number of months but as taste and texture allow.
• Q: Is there a way to make this recipe gluten-free?You might try using a gluten-free blend of flours in place of the all-purpose flour, but the texture could be a bit off.

Raspberry Cheesecake Thumbprint Cookies Recipe Substitutions and Variations

1 cup (2 sticks) of butter without salt and in a softened state.
Replace with 1 cup coconut oil to make it a dairy-free option.
1/2 cup sugar, granulated
Use 1/2 cup coconut sugar instead of a more refined, less healthful sweetener.
2 cups flour, all-purpose

Use 2 cups gluten-free all-purpose flour blend for a gluten-free version.
1/2 package (8 ounces) cream cheese, softened
Replace with 4 ounces of non-dairy cream cheese for a vegan alternative.
1/2 cup raspberry preserves or jam
Replace the strawberry jam with 1/2 cup of a different jam to attain a different flavor profile.

Pro Tips

1. Chill the Dough: After forming the dough, consider chilling it in the refrigerator for about 20-30 minutes. This will make it easier to handle and help prevent the cookies from spreading too much while baking.