Soft, buttery cookies filled with creamy cheesecake and sweet raspberry preserves, these thumbprint cookies are perfect for any occasion!
Ingredients
Condiments
Raspberry Preserves: 1/4 cup – for the sweet and tangy center of each cookie.
Baking & Spices
All-Purpose Flour: 1 3/16 cups – provides structure to the cookies.
Sugar: 1 3/16 cups – to sweeten both the dough and thecheesecake filling.
Dairy
Butter: 8 tbsp, salted – creates a rich, tender cookie base.
Cream Cheese: 4 oz, softened – gives the cheesecake filling its creamy texture.
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Add the flour gradually, mixing until a soft dough forms. Cover the dough and refrigerate for 30 minutes to firm it up.
Step 2: Preheat and Shape
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll the dough into 1-inch balls and place them on the baking sheet about 2 inches apart.
Use your thumb or the back of a spoon to make an indentation in the center of each ball.
Step 3: Cheesecake Filling
In a small bowl, mix the cream cheese and a small portion of the sugar (about 2 tbsp) until smooth.
Spoon a small amount of the cream cheese mixture into each cookie’s indentation.
Step 4: Add Raspberry Preserves
Place a dollop of raspberry preserves on top of the cream cheese filling in each cookie.
Step 5: Bake
Bake in the preheated oven for 12–15 minutes, or until the edges of the cookies are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely