Introduction
Raspberry Cheesecake Thumbprint Cookies are a delightful treat that combines the creamy goodness of cheesecake with a fruity raspberry filling, all nestled in a buttery cookie. These cookies are perfect for any occasion, bringing together rich flavors and a beautiful presentation. Whether you’re hosting a gathering, celebrating a special event, or simply indulging yourself, these cookies are sure to impress.
Detailed Ingredients with measures
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup cream cheese, softened
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup raspberry jam
Prep Time
The prep time for Raspberry Cheesecake Thumbprint Cookies is approximately 20 minutes. This includes the time needed to mix the ingredients and prepare the dough for chilling.
Cook Time, Total Time, Yield
The cookies require about 15-18 minutes of cook time in the oven. Overall, from start to finish, the total time to make these cookies is around 1 hour, which includes both prep and baking time. This recipe yields about 24 delicious cookies, perfect for sharing or for enjoying throughout the week.
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C).
Prepare Baking Sheet
Line a baking sheet with parchment paper to prevent the cookies from sticking.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together with an electric mixer until the mixture is light and fluffy.
Add Egg and Vanilla
Add the egg and vanilla extract to the butter mixture, then mix until fully incorporated.
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over-mix the dough.
Form Cookie Dough Balls
Scoop out tablespoon-sized amounts of dough and roll them into balls. Place the dough balls onto the prepared baking sheet, spaced about 2 inches apart.
Create Thumbprints
Using your thumb or the back of a measuring spoon, create an indentation in the center of each dough ball.
Fill with Raspberry Jam
Spoon a small amount of raspberry jam into each thumbprint indentation, filling it without overflowing.
Bake Cookies
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Cool on Baking Sheet
Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage Recommendations
Store the cookies in an airtight container at room temperature for up to one week.
Jam Alternatives
Feel free to use different types of fruit jam if you prefer a different flavor.
Butter Temperature
Ensure that the butter is at room temperature for easier mixing and the best texture in the cookies.
Chilling Dough
If the dough is too soft to handle, consider chilling it in the refrigerator for about 30 minutes before baking.
