Raspberry Cheesecake Thumbprint Cookies are soft, tender cookies that are easy to make. Starting with a cream-cheese based sugar cookie dough and filled with a perfect dollop of raspberry jam. A fun take on a classic cookie!
Thumbprint cookies are a classic treat–buttery, sugar cookie dough filled with a little dollop of jam. They’re fun to make either by yourself or with others and can be customized in so many different ways. This take on the classic thumbprint cookie is one of my favorites! Adding cream cheese into the dough helps keep it so soft and moist–kind of reminiscent of a Lofthouse style sugar cookie. And of course, what better flavor to go with the tangy, softness of cream cheese than raspberry?
These raspberry thumbprint cookies are soft, tender, and the perfect amount of sweet. Whip up a big batch of them to munch on with coffee, as a snack, after dinner–truly whenever! They’re also super easy to make.
Ingredients Needed
The ingredients needed for these cookies are simple and easy to find!
- All-purpose flour
- Cream cheese — make sure to use the unflavored kind sold in a block (not tub)
- Unsalted butter
- Granulated sugar
- Vanilla extract
- Baking powder
- Fine sea salt
- An egg yolk
- Raspberry jam or preserves — I happen to love Bonne Maman raspberry preserves
How to Make Raspberry Thumbprint Cookies
As I said earlier, these thumbprint cookies are fun to make! I would recommend cutting your fingernails though before getting started. 😉 Or at least trim your thumb fingernails to prevent dough from getting stuck under there–unless you’re really talented and can avoid that. I am not talented in that way.
Step 1
Beat the butter, cream cheese, and sugar together until light and fluffy. This takes around 2-3 minutes in a stand mixer, though a hand mixer works as well. You may notice that it looks like a thick cream cheese frosting, which is normal and to be expected.
Step 2
Beat in the egg yolk and vanilla extract until they are combined.
Step 3
Combine the flour, baking powder, and sea salt together in a bowl. Then, fold this into the wet ingredients. Make sure to mix only until the flour is just combined to ensure that the cookies stay soft and tender. Mixing too much will result in them getting gummy and tough.
Step 4
Chill the dough. While you can roll the dough immediately after making it, I find that it’s much easier to handle if chilled for around 20 minutes in the fridge. If you need to save on some time though, this step is completely optional.
Step 5
Make the cookies! Roll the dough into approximately 1″ balls. If you want them all to be the exact same size, I recommend using a small cookie dough scoop or use a food scale to measure, which is what I did. For me, each cookie weighed 25 grams before filling and baking. After rolling the dough, use your thumb to press a ½ inch deep well into each cookie. Fill each well with a small dollop of jam.
Step 6
Bake the cookies! Bake them for 14-15 minutes, or until puffed up and slightly golden along the edges. Let them cool completely before serving.
Option step 7
Make a drizzle to go on top by whisking together powdered sugar, milk, vanilla, and a pinch of salt.
While a lot of cookies are amazing hot out of the oven, I do recommend waiting until these have cooled before enjoying them.
How to Store Leftovers
Store leftover raspberry cheesecake thumbprint cookies in an airtight container on the counter for up to 4 days. They do not need to be refrigerated!
You can also freeze uncooked dough (with thumbprints already made). When it time to bake, simply fill them with raspberry jam and pop them into the oven. The bake time may need to be a little longer, but that’s okay!
Did You Make This Recipe?
If so, I’d love to hear from you! Feel free to leave a comment, rating, or take a picture and share it with me on Instagram @toppedwithhoney. Looking forward to seeing your beautiful raspberry thumbprint cookies!
Feel free to explore more cookie recipes or connect with me as well on Instagram or Pinterest!
Raspberry Cheesecake Thumbprint Cookies
Raspberry Cheesecake Thumbprint Cookies
Ingredients
- 4 oz cream cheese (from a block), softened
- 8 tbsp unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- ½ tsp baking powder
- ¼ heaping tsp fine sea salt
- ¼ cup raspberry jam, more if needed
Optional Icing Drizzle
- ½ cup powdered sugar
- 2 tsp milk
- splash of vanilla extract
- pinch of fine sea salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together until they are combined. Then add the granulated sugar and continue beating on medium-high speed until light and fluffy (2-3 minutes.
- Reduce the speed to medium and add the egg yolk and vanilla, continuing to beat until smooth.
- Sift the flour, baking powder, and salt together in a separate bowl. Then add it them to your mixer, combining everything together on low speed until a dough comes together and flour is just combined. Cover and transfer this dough to the fridge to chill for 20 minutes.
- When you're ready to bake, preheat the oven to 350°F/180°C and line two cookie sheets with parchment paper.
- Roll the dough into roughly 1" balls (I measured out each into 25 gram portions). Use your thumb or bottom of a small spoon to press into the middle of each ball, roughly ½ inch deep. Add a small spoonful of jam to fill the well. Space the cookies 2" apart on the sheets.
- Bake for 14-15 minutes, or until cookies are puffed up, set, and a little golden along the edges. Let them cool completely.
- To make the optional icing drizzle on top, whisk together the powdered sugar, milk, vanilla, and salt until smooth. Drizzle over the cookies and enjoy!
I am not, and never have been, a cookie baker. Even when my son was little and it was his turn to bring cookies to school the next day, he would announce that we had to go to the grocery store to get the cookies. I wish I had this recipe when my son was little. I have tried a LOT of cookie recipes and this recipe is the only thumbprint cookie recipe with which I have had success! Thank you, thank you, thank you.
I have made these cookies for two years now! Amazing! I suggest adding lemon extract into the drizzle, it compliments the raspberry well. Thanks for the recipe.