Description
Soft and buttery thumbprint cookies filled with creamy cheesecake and topped with fresh raspberry jam.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 tsp salt
- 4 oz (115g) cream cheese, softened
- 1/4 cup (50g) powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream butter and sugar until light and fluffy. Mix in vanilla.
- Add flour and salt, stirring until dough forms.
- Shape dough into 1-inch balls and place on the baking sheet. Press your thumb into the center of each to create a well.
- Bake for 10-12 minutes until edges are lightly golden. Let cool.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Fill each cookie well with cheesecake mixture.
- Top with a small spoonful of raspberry jam. Chill before serving.
Notes
- Use room-temperature ingredients for best results.
- Store in an airtight container for up to 3 days.
- Freeze unbaked dough balls for later use.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
Keywords: raspberry cheesecake, thumbprint cookies, easy dessert