Description
Five ingredient raspberry cheesecake thumbprint cookies are a simple and delicious treat. They combine the flavors of raspberry and cheesecake in a soft, thumbprint cookie.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 1/3 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the cream cheese, butter, and sugar until smooth.
- Add the flour and mix until combined.
- Form small balls of dough and place them on a baking sheet.
- Use your thumb to create an indentation in each cookie.
- Fill each indentation with raspberry jam.
- Bake for 12-15 minutes or until the edges are golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- You can substitute raspberry jam with other fruit jams.
- Chill the dough for 30 minutes for easier handling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: five ingredient raspberry cheesecake thumbprint cookies