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Raspberry Jam Cheesecake Thumbprint Cookies

raspberry jam cheesecake thumbprint cookies - featured image
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These raspberry jam cheesecake thumbprint cookies combine a buttery vanilla cookie base with a creamy cheesecake filling and a jewel-toned raspberry jam center. Perfect for holidays or any time you want a show-stopping, crowd-pleasing treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2/3 cup (135g) granulated sugar
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 4 ounces (113g) cream cheese, softened
  • 3 tablespoons (24g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (110g) raspberry jam (seedless preferred)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Bring butter and cream cheese to room temperature.
  2. In a large bowl, beat butter and granulated sugar together with a mixer until light and fluffy, about 2-3 minutes. Scrape down the sides.
  3. Add egg yolk and vanilla extract, then mix until just combined.
  4. Add flour and salt, mixing on low until a soft dough forms. If dough seems dry, add a teaspoon of milk.
  5. Scoop out 1-tablespoon portions of dough (about a 1-inch ball, 18g each). Roll into balls and place 2 inches apart on prepared baking sheets.
  6. Using your thumb or the back of a rounded 1/2 teaspoon, gently press an indent into the center of each ball. Smooth any cracks.
  7. In a small bowl, beat cream cheese, powdered sugar, and vanilla extract until very smooth and creamy.
  8. Spoon about 1/2 teaspoon of the cheesecake mixture into each thumbprint well. Top with 1/2 teaspoon raspberry jam. Do not overfill.
  9. Bake for 13-15 minutes, until edges are just turning golden and centers look set. Rotate pans halfway through for even baking.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  11. Enjoy once cooled, or store in an airtight container for up to 4 days.

Notes

For best results, use room temperature butter and cream cheese. If dough is too soft, chill for 10 minutes. Use a thick, spreadable jam to prevent runny centers. Cookies can be made gluten-free with a 1:1 gluten-free flour blend. Store in an airtight container in the fridge for up to 4 days, or freeze for longer storage. Let cookies cool completely before stacking or storing.

Nutrition

Keywords: raspberry jam, cheesecake, thumbprint cookies, holiday cookies, easy baking, dessert, cream cheese cookies, Christmas cookies, jam cookies

Find it online: https://bitematrix.com/raspberry-jam-cheesecake-thumbprint-cookies-easy-holiday-baking-recipe/