Description
Cream cheese raspberry thumbprint cookies are a delightful treat combining a rich, creamy filling with a sweet raspberry center.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the softened butter and cream cheese until smooth.
- Add the sugar and vanilla extract; mix until well combined.
- Sift together the flour and salt, then gradually add to the butter mixture.
- Mix until just combined, being careful not to overwork the dough.
- Chill the dough for 30 minutes in the refrigerator.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Use your thumb to create an indentation in each ball.
- Fill each indentation with a small amount of raspberry jam.
- Bake for 15-18 minutes, until the edges are lightly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For variations, try different fruit jams such as apricot or strawberry.
- Dust with powdered sugar before serving for added presentation.
- Store in an airtight container for up to one week.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cream cheese raspberry thumbprint cookies, thumbprint cookies, raspberry cookies