Raspberry Cheesecake Thumbprint Cookies
Servings 20
Take raspberry cheesecake and put it into a small cookie you can take anywhere! These thumbprint cookies start with a soft cheesecake dough and are filled with sweet raspberry jam.
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!
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