These Raspberry Cheesecake Thumbprint Cookies are a fun treat! They have a soft, chewy texture with a creamy cheesecake filling and a sweet raspberry jam center. Yum!
Making these cookies is a blast! I love watching the jam bubbles as they bake. Plus, they’re perfect for sharing, or you could just keep them all for yourself. No judgment here! 😄
Key Ingredients & Substitutions
Cream Cheese: This is crucial for that rich, cheesecake flavor. If you’re lactose intolerant, try using a dairy-free cream cheese alternative. I’ve found that brands like Tofutti or Daiya work well!
Butter: Unsalted butter keeps the flavor balanced. If you need a dairy-free option, coconut oil or a vegan butter can work, though it might change the flavor slightly.
Granulated Sugar: Common granulated sugar gives the perfect sweetness. For a healthier option, consider using coconut sugar or a sugar substitute like erythritol, keeping in mind it might affect the texture.
Raspberry Jam: Look for a quality jam for the best flavor. You can substitute other jams, such as strawberry or blueberry, or even use fresh fruit if you prefer! Just make sure it’s not too watery.
What’s the Best Way to Shape and Fill Thumbprint Cookies?
The key to perfect thumbprint cookies is creating the right indentation for the filling. Here’s how to nail it:
- After rolling the dough balls, gently press down in the center with your thumb or a spoon. Be careful not to go too deep; you want enough space for the jam, but you still want the cookie structure.
- If the dough cracks a bit when you press down, simply pinch it back together gently. This helps the cookies hold their shape while baking.
- When filling with jam, don’t overfill it or it’ll spill over while baking. A teaspoon of jam is usually just right.
These steps will help ensure your cookies come out looking as good as they taste! Happy baking!
Raspberry Cheesecake Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg yolk
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup raspberry jam or preserves
Optional Garnish:
- Fresh raspberries for garnish
How Much Time Will You Need?
This delightful recipe will take about 25 minutes of active prep time, and another 15 to 18 minutes for baking. Including cooling time, you can enjoy your delicious cookies in about 1 hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While it heats up, take a moment to line a baking sheet with parchment paper to keep the cookies from sticking.
2. Mix the Dough:
In a large mixing bowl, combine the softened cream cheese and butter. Use a mixer or a whisk to cream them together until the mixture is smooth and fluffy. This is where the magic starts!
3. Add Sugar and Egg Yolk:
Add the granulated sugar and the egg yolk to the mixture. Beat everything together until it’s light and creamy. Make sure all the ingredients are well combined!
4. Incorporate the Dry Ingredients:
In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture into your cream cheese combination. Stir gently until everything is just combined—be careful not to overmix!
5. Shape the Cookies:
Now it’s time to get your hands a little messy! Roll the dough into 1-inch balls and place them evenly on the lined baking sheet. Make sure there’s enough space between them, as they will spread a little while baking.
6. Create the Thumbprint:
Use your thumb or the back of a small spoon to press down in the center of each dough ball, forming a little indentation. This is where the yummy raspberry jam will go!
7. Add the Raspberry Jam:
Fill each indentation with about 1/2 teaspoon of raspberry jam, being careful not to overfill.
8. Bake:
Slide the baking sheet into the preheated oven and bake for 15 to 18 minutes, or until the edges of the cookies are slightly golden. Your kitchen will smell amazing during this time!
9. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Garnish and Serve:
If you’d like, you can garnish your thumbprint cookies with fresh raspberries on top of the jam for a beautiful touch! Finally, serve and enjoy your wonderful Raspberry Cheesecake Thumbprint Cookies!
These cookies combine the creamy richness of cheesecake with a burst of raspberry sweetness in the center, creating a delightful treat that’s sure to impress!
Can I Use a Different Flavor of Jam?
Absolutely! While raspberry jam pairs beautifully with the cheesecake flavor, you can substitute it with any fruit jam you like—strawberry, blueberry, or even peach works great!
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week!
Can I Freeze the Cookies?
You can freeze these cookies! Place them in a single layer on a baking sheet to freeze individually, then transfer to an airtight container or freezer bag for up to 2 months. Thaw at room temperature before enjoying!
What Can I Substitute for Cream Cheese?
If you’re looking for a dairy-free alternative, try using a plant-based cream cheese. If that’s not available, thick yogurt or mascarpone can work in a pinch, but keep in mind it will slightly alter the taste and texture.
