Alright, come on in, grab a cup of coffee, and let me tell you about these absolutely amazing raspberry cheesecake thumbprint cookies. I’ve been baking these for years, and they’re always a hit, especially during the holidays. Last Christmas, I made a huge batch, and my nieces and nephews devoured them in minutes. There’s something so comforting and festive about these little bites of heaven.
Picture this: a buttery, tender cookie base, a luscious cheesecake filling, and a dollop of sweet-tart raspberry jam right in the center. The contrast of textures and flavors is just incredible. These raspberry cheesecake thumbprint cookies are not only delicious but also surprisingly easy to make. Even on my busiest week, I can whip up a batch in under an hour.
One year, I tried to get fancy and use a different kind of jam, but my family quickly vetoed it. It had to be raspberry! That’s when I knew these raspberry cheesecake thumbprint cookies were a true family favorite. My youngest, who is usually a picky eater, loves helping me press his little thumb into the dough to make the thumbprint. It’s become a fun tradition. I’ve definitely had my share of baking fails, like the time I forgot the sugar entirely. Let me tell you, it tasted like a biscuit, not like raspberry cheesecake thumbprint cookies.
The recipe has evolved over the years, incorporating little tips and tricks I’ve picked up. And honestly, these raspberry cheesecake thumbprint cookies are so good, that the recipe now rarely changes. They are perfect for a bake sale, a holiday treat, or just a sweet treat to enjoy with a cup of tea. My mom loves them so much, she requested them for her birthday this year instead of a cake! And I made a double batch because these raspberry cheesecake thumbprint cookies disappear fast in my house.
I even tweaked the recipe to make mini raspberry cheesecake thumbprint cookies for a baby shower once, and they were adorable. It’s always a hit! Sometimes, I struggle with getting the filling just right, but after a few tries, you’ll get the hang of it. Don’t worry if they’re not perfect; they’ll still taste amazing. I can’t wait for you to try these raspberry cheesecake thumbprint cookies – they’ve become such a staple in our house!
Ingredients
Alright, let’s gather our ingredients! This raspberry cheesecake thumbprint cookies recipe is pretty straightforward, but using good quality ingredients makes all the difference. Fresh, high-quality ingredients can truly elevate the flavor profile and texture of your cookies, making them even more irresistible.
- 1 cup (2 sticks) unsalted butter, softened: Make sure your butter is truly softened, not melted. It needs to be pliable. My trick is to take it out of the fridge a couple of hours before you start baking. The softened butter ensures that the cookies have a tender and delicate crumb.
- 1/2 cup granulated sugar: I prefer granulated sugar because it gives the cookies a nice, crisp edge. The slight crunch from the granulated sugar adds a delightful textural contrast to the soft cookie base.
- 1/4 cup powdered sugar: The powdered sugar helps make the cookies tender and soft. Powdered sugar, also known as confectioners’ sugar, contributes to the melt-in-your-mouth quality of these cookies.
- 1 large egg: Use a room temperature egg for best results. A room temperature egg emulsifies more easily into the batter, resulting in a smoother and more cohesive dough.
- 1 teaspoon vanilla extract: I always use pure vanilla extract. It’s worth the splurge! Pure vanilla extract provides a richer and more complex flavor than imitation vanilla.
- 2 1/4 cups all-purpose flour: Make sure to measure your flour correctly! Too much flour can make the cookies dry and crumbly. Accurate flour measurement is crucial for achieving the right consistency and texture in your cookies.
- 1/4 teaspoon salt: Salt enhances the sweetness of the cookies. A pinch of salt balances the sweetness and enhances the other flavors in the recipe.
- 8 ounces cream cheese, softened: Again, make sure your cream cheese is softened. It should be easy to beat until smooth. Softened cream cheese ensures a smooth and creamy cheesecake filling.
- 1/4 cup granulated sugar: For the cheesecake filling! The sugar sweetens the cream cheese filling, complementing the tartness of the raspberry jam.
- 1/2 teaspoon vanilla extract: More vanilla for the filling because, why not? An extra touch of vanilla in the filling adds depth and complexity to the overall flavor profile.
- 1/2 cup raspberry jam: I prefer a seedless raspberry jam, but feel free to use your favorite. I’ve even used homemade jam from my garden, and it was divine! For this raspberry cheesecake thumbprint cookies recipe the jam is super important! The raspberry jam provides a burst of fruity sweetness and a slightly tart counterpoint to the rich cheesecake filling.
- Optional: Powdered sugar for dusting: For a pretty finishing touch. A dusting of powdered sugar adds a touch of elegance and visual appeal to the finished cookies.
My family prefers a smooth raspberry jam, but you can certainly use one with seeds if you like. Also, if you’re feeling adventurous, you can try using a different flavor of jam altogether, but in my opinion, the tartness of the raspberry is what makes these raspberry cheesecake thumbprint cookies so special. If you can’t find fresh raspberries, dried works fine – just rehydrate them in warm water before making the jam. I buy butter in bulk at Costco and freeze portions to keep it fresh.
Here’s something my mom taught me that changed everything when baking: always sift your flour. It makes a huge difference in the texture of the cookies! Now that you have all of the ingredients for the raspberry cheesecake thumbprint cookies its time to start baking!
Step-by-Step Instructions
Okay, let’s get baking! These raspberry cheesecake thumbprint cookies are easier than you think. Just follow these steps, and you’ll be enjoying warm, delicious cookies in no time. Each step is designed to ensure the perfect balance of flavors and textures in your cookies, resulting in a delightful treat that’s both easy to make and incredibly satisfying.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze. Parchment paper ensures that your cookies bake evenly and release easily from the baking sheet.
- In a large bowl, cream together the softened butter, 1/2 cup granulated sugar, and powdered sugar until light and fluffy. I use my stand mixer for this, but a hand mixer works just as well. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. Creaming the butter and sugars together creates a light and airy base for the cookie dough.
- Beat in the egg and vanilla extract. Mix until well combined. Don’t overmix at this stage. Incorporating the egg and vanilla extract adds moisture and flavor to the dough.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Gently combining the wet and dry ingredients prevents the gluten in the flour from overdeveloping, which can lead to tough cookies.
- Form the dough into small balls (about 1 inch in diameter). I like to use a cookie scoop to ensure they’re all the same size. Place the dough balls onto the prepared baking sheets. Using a cookie scoop ensures uniform size, which helps the cookies bake evenly.
- Use your thumb (or the back of a small spoon) to make an indentation in the center of each cookie. This is where the raspberry jam and cheesecake filling will go. My youngest loves to help with this part! Creating the thumbprint indentation provides the perfect space for the creamy cheesecake filling and sweet raspberry jam.
- In a medium bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until smooth. Make sure there are no lumps in the cream cheese. A smooth cream cheese filling ensures a creamy and delightful center for the cookies.
- Spoon a small amount of the cream cheese mixture into each indentation. Don’t overfill, or the filling will spill over during baking. Adding just the right amount of filling prevents it from overflowing and creating a messy cookie.
- Top the cream cheese filling with a small dollop of raspberry jam. I use about 1/2 teaspoon of jam per cookie. The raspberry jam adds a burst of fruity sweetness that complements the creamy cheesecake filling.
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown. Keep a close eye on them, as they can burn easily. Baking until the edges are lightly golden ensures that the cookies are cooked through but still soft and tender.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This will help prevent them from breaking. Allowing the cookies to cool slightly on the baking sheets before transferring them helps them to firm up and prevents breakage.
- Dust with powdered sugar, if desired. This adds a pretty finishing touch, but it’s entirely optional. A dusting of powdered sugar adds a touch of elegance and sweetness to the finished cookies.
I learned the hard way to let it rest for a few minutes. Trust me on this one! My husband always asks me to make extra because he loves these raspberry cheesecake thumbprint cookies for dessert. If this happens, don’t panic – just gently reshape the dough and continue baking. You’ll know it’s ready when your kitchen starts smelling absolutely amazing from these raspberry cheesecake thumbprint cookies baking in the oven.
Serving Ideas
Now that your raspberry cheesecake thumbprint cookies are baked to perfection, let’s talk about serving them. These little beauties are incredibly versatile and can be enjoyed in so many ways. Whether you’re hosting a formal gathering or simply enjoying a quiet moment at home, these serving suggestions will help you showcase the deliciousness of your cookies.
In my home, we usually serve these raspberry cheesecake thumbprint cookies as a dessert after dinner, but they’re also great for brunch, afternoon tea, or even as a sweet snack anytime of day. They are especially nice with a cup of coffee. They’re a hit at potlucks, holiday gatherings, and bake sales, too.
I like to arrange them on a pretty platter and sprinkle them with a little extra powdered sugar for a festive touch. Sometimes, I’ll drizzle a little melted white chocolate over them for an extra layer of sweetness and elegance. This is how the raspberry cheesecake thumbprint cookies are best served in my opinion!
For a truly decadent treat, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream. The cold, creamy ice cream complements the warm, buttery cookies perfectly. My daughter always asks for extra raspberry jam on her portion.
If you have any leftovers (which is rare in my house!), store them in an airtight container at room temperature for up to three days. They’re also delicious straight from the fridge!
These raspberry cheesecake thumbprint cookies make a wonderful homemade gift. Package them in a pretty box or tin and tie it with a ribbon for a thoughtful and delicious present. It’s something that I love doing around the holidays.
Another way to give these raspberry cheesecake thumbprint cookies as a gift is to include a sample of raspberry jam with them. This gives the cookies an extra burst of delicious raspberry flavor.
These raspberry cheesecake thumbprint cookies are perfect for a sweet treat any time of day, not just at dessert. They are a good snack with a well-rounded flavor.
FAQs
Okay, I know you probably have some questions about these raspberry cheesecake thumbprint cookies, so I’ve compiled a list of the most common ones I get asked. These FAQs should provide you with all the information you need to confidently bake and enjoy these delicious cookies.
Q: Can I use a different type of jam?
A: Absolutely! While raspberry is my personal favorite, you can use any flavor of jam you like. Strawberry, apricot, or even blackberry would be delicious. Feel free to experiment and find your favorite combination.
Q: Can I make these cookies ahead of time?
A: Yes, you can! You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to bake, simply roll the dough into balls, make the thumbprints, and fill with the cheesecake mixture and jam.
Q: Can I freeze these cookies?
A: Yes, you can freeze the baked cookies. Allow them to cool completely, then store them in an airtight container in the freezer for up to two months. When you’re ready to eat them, simply thaw them at room temperature.
Q: What if my cookies spread too much during baking?
A: This can happen if the butter is too soft or if the oven temperature is too low. Make sure your butter is softened but not melted, and that your oven is properly preheated. You can also try chilling the dough for 30 minutes before baking.
Q: Can I make these cookies gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum for best results. These raspberry cheesecake thumbprint cookies taste just as good!
Q: Can I make these cookies dairy-free?
A: Yes, you can substitute the butter with a dairy-free butter alternative and the cream cheese with a dairy-free cream cheese alternative. Keep in mind that the taste and texture may be slightly different.
Q: My filling is cracking, what did I do wrong?
A: One of the reasons your filling is cracking is because its overbaked, the temp of the oven is too high or its too dry. These raspberry cheesecake thumbprint cookies are still delicious even if the filling cracks.
Q: Is there a substitute for the cream cheese filling?
A: Yes, you can use Mascarpone cheese, or even a ricotta cheese mixture. The raspberry cheesecake thumbprint cookies will taste a bit different but still delicious.
I’ve definitely overcooked these raspberry cheesecake thumbprint cookies before – here’s how to avoid that! My mother-in-law is on a low-sodium diet, so here’s how I modify this recipe for her… I use a low-sodium butter and omit the salt.
Conclusion
So, there you have it! My go-to recipe for raspberry cheesecake thumbprint cookies. I hope you enjoy making them as much as my family and I do. These little cookies are truly special, and they bring so much joy to our home, especially during the holiday season. Whether you’re an experienced baker or just starting out, this recipe is sure to become a favorite in your kitchen.
Remember these home cook tips:
- Always use good quality ingredients – it makes a difference.
- Don’t overmix the dough – it can make the cookies tough.
- Let the cookies cool completely – before storing them.
My son loves them with extra raspberry jam, while my daughter prefers them with a dusting of powdered sugar. This is what makes raspberry cheesecake thumbprint cookies so personal, you can add any toppings that you like.
Don’t be intimidated – if I can make these on a busy Tuesday night, you absolutely can too! And I’d love to hear how these raspberry cheesecake thumbprint cookies turn out for your family – drop me a comment! Here are some variations to try:
- Add lemon zest to the dough for a zesty twist.
- Use different flavors of jam.
- Dip the cookies in melted chocolate for an extra layer of sweetness.
These raspberry cheesecake thumbprint cookies are perfect for any occasion. Whether it’s a holiday gathering, a bake sale, or just a sweet treat for your family, they’re sure to be a hit.
Happy cooking, and I hope these raspberry cheesecake thumbprint cookies become as beloved in your kitchen as they are in mine!
PrintRaspberry Cheesecake Thumbprint Cookies: A Family Favorite
These raspberry cheesecake thumbprint cookies are soft, chewy, and bursting with sweet raspberry flavor. The creamy cheesecake filling adds a tangy richness that perfectly complements the buttery cookie base.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon lemon juice
- 1/2 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls. Place the balls on ungreased baking sheets.
- Use your thumb to make an indentation in the center of each cookie.
- In a medium bowl, beat together the cream cheese, powdered sugar, and lemon juice until smooth.
- Fill each indentation with about 1/2 teaspoon of cream cheese filling.
- Top the cream cheese filling with about 1/4 teaspoon of raspberry jam.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, use high-quality raspberry jam. You can also substitute other flavors of jam, such as strawberry or apricot. Store cookies in an airtight container at room temperature.