Description
Delightful raspberry cheesecake thumbprint cookies blend creamy cheesecake with sweet-tart raspberry essence in one irresistible bite. Rich cream cheese and buttery cookie base create a perfect harmony that beckons dessert enthusiasts to savor each delectable morsel.
Ingredients
Scale
Cookies Base:
- 1 cup (226 g / 8 ounces) unsalted butter, softened
- ⅔ cup (130 g) granulated sugar
- 2 large egg yolks
- 2 cups (250 g) all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Cheesecake Filling:
- 4 ounces (115 g) cream cheese, softened
- ¼ cup (30 g) powdered sugar
- ½ teaspoon vanilla extract
Topping:
- ⅓ cup (80 ml / 2.7 fluid ounces) raspberry jam or preserves
- Powdered sugar (optional, for dusting)
Instructions
- Craft a rich, velvety dough by creaming softened butter with granulated sugar until the mixture becomes airy and pale. Incorporate egg yolks and vanilla extract, blending until harmonious. Gently fold in flour and salt, creating a cohesive dough. Encase the mixture in plastic wrap and allow it to rest in the refrigerator for 30-60 minutes to firm up.
- Whip cream cheese with powdered sugar and vanilla extract until silky smooth, creating a luscious cheesecake filling. Set aside at room temperature.
- Heat the oven to 350F (175C). Cover two baking sheets with parchment paper, ensuring complete surface coverage.
- Remove chilled dough and roll into uniform one-inch spheres. Arrange cookies two inches apart on prepared sheets. Press a gentle indentation into the center of each cookie using your thumb or the rounded back of a measuring spoon.
- Delicately fill each cookie dimple with a precise dollop of cheesecake mixture, smoothing the surface gently. Crown each filled indentation with a small splash of vibrant raspberry jam.
- Slide the trays into the preheated oven and bake for 12-15 minutes, watching for delicate golden edges. Allow cookies to rest on the baking sheet for five minutes, enabling them to stabilize.
- Transfer cookies to a wire cooling rack. Once completely cooled, dust with a light snowfall of powdered sugar if desired. Store in an airtight container or serve immediately to eager guests.
Notes
- Chill the dough thoroughly to prevent spreading and maintain the cookie’s shape during baking.
- Use room temperature cream cheese for a smoother, lump-free filling that blends seamlessly.
- Create uniform cookies by using a small cookie scoop or measuring spoon when forming the dough balls.
- Experiment with different jam flavors like strawberry, apricot, or blackberry for unique taste variations.
- Ensure the thumbprint indentation is deep enough to hold the filling but not so deep that it breaks the cookie’s structure.
- Allow cookies to cool completely before storing to prevent moisture buildup and maintain their crisp texture.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Make ahead and freeze unbaked cookie dough balls for up to 3 months, baking directly from frozen state with slight time adjustment.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg