5-Ingredient Raspberry Cheesecake Thumbprint Cookies Recipe

Introduction

These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are a delightful treat combining creamy cheesecake flavor with sweet raspberry jam. Simple to make and irresistibly soft, they’re perfect for any occasion or a cozy afternoon snack.

Ingredients

• 4 ounces cream cheese, softened
• 8 tablespoons salted butter, at room temperature
• 1/2 cup + 3 tablespoons sugar
• 1 cup + 3 tablespoons flour
• 1/4 cup raspberry preserves

Instructions

1. Step 1: In the body of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter until light and fluffy, scraping down the sides as needed.
2. Step 2: Add the sugar and beat well until combined.
3. Step 3: Gradually add the flour a little at a time, beating on low speed just until incorporated.
4. Step 4: Cover the bowl with plastic wrap and refrigerate the dough for at least 45 minutes, up to 2 hours.
5. Step 5: About 30 minutes before baking, preheat your oven to 375°F (190°C).
6. Step 6: Line a large baking sheet with parchment paper.
7. Step 7: Use a cookie scoop to portion out 1-tablespoon balls of dough. Roll them into rounds and place on the baking sheet. Press your thumb gently in the center of each to create an indentation, then fill each with 1/2 teaspoon of raspberry jam.
8. Step 8: Bake for 11 to 12 minutes, until the edges just begin to turn golden. The cookies will still be soft when removed—this is normal.
9. Step 9: Let the cookies cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely.

Tips & Variations

• For a flavor twist, try using other fruit preserves like apricot or strawberry instead of raspberry.
• Make sure the cream cheese and butter are fully softened to ensure a smooth dough.
• If you don’t have a cookie scoop, use a tablespoon measure and your hands to shape the dough.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. To refresh softened cookies, warm them in the oven at 300°F for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light cream cheese or butter?

For best texture and flavor, it’s recommended to use full-fat cream cheese and salted butter. Light versions may affect the richness and consistency.

Can these cookies be made ahead of time?

Yes, you can prepare the dough, refrigerate it up to 2 hours before baking, or bake the cookies and store them for later. They also freeze well if you want to bake in larger batches.

5-Ingredient Raspberry Cheesecake Thumbprint Cookies Recipe

Print Recipe

★★★★★

4.8 from 51 reviews

These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies combine a rich, soft cream cheese dough with a sweet burst of raspberry preserves, making for an irresistible treat that’s easy to prepare and perfect for any occasion.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 7 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 4 ounces cream cheese, softened
• 8 tablespoons salted butter, at room temperature
• 1/2 cup + 3 tablespoons sugar
• 1 cup + 3 tablespoons flour

Filling

• 1/4 cup raspberry preserves

Instructions

1. Prepare the Dough: In the body of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter until light and fluffy, scraping down the sides as needed to ensure even mixing.
2. Add Sugar: Gradually add the sugar and beat well until the mixture is smooth and creamy.
3. Incorporate Flour: Add the flour gradually, a small amount at a time, beating on low speed just until incorporated to form a soft dough.
4. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 45 minutes, up to 2 hours, allowing it to firm up for easier handling.
5. Preheat Oven: About 30 minutes before baking, preheat your oven to 375°F (190°C) to ensure it reaches the right temperature.
6. Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and allow easy cleanup.
7. Shape Cookies: Using a cookie scoop, portion out 1 tablespoon sized balls of dough, rolling them into smooth rounds. Place them on the prepared baking sheet with enough space between each.
8. Create Thumbprints: Lightly press your thumb into the center of each cookie round to create an indentation. Fill each indentation with approximately 1/2 teaspoon of raspberry preserves for a burst of fruity flavor.
9. Bake Cookies: Bake in the preheated oven for 11 to 12 minutes, or until the edges just start to turn golden. The cookies will remain soft when you pull them out, which is expected for a tender texture.
10. Cool Down: Let the cookies cool on the baking sheet for 10 minutes to set, then carefully transfer them to a wire rack to cool completely, ensuring they hold their shape and perfect texture.

Notes

• Make sure the cream cheese and butter are fully softened for easier mixing and a smoother dough.
• Do not overbake; cookies should be soft when removed from the oven for the best texture.
• You can substitute raspberry preserves with any other jam or preserve of your choice.
• Chilling the dough is important to prevent cookies from spreading too much while baking.
• Store cookies in an airtight container at room temperature for up to 3 days.

Keywords: raspberry thumbprint cookies, cheesecake cookies, easy raspberry cookies, 5-ingredient cookies, soft thumbprint cookies