Description
Delicious raspberry cheesecake thumbprint cookies with a creamy filling.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup cream cheese, softened
- 1/2 cup raspberry jam
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together butter and sugar.
- Add flour, salt, and baking powder; mix well.
- Form dough into balls and place on a baking sheet.
- Use your thumb to create an indentation in each ball.
- In another bowl, beat cream cheese with vanilla.
- Fill each indentation with cream cheese mixture and top with raspberry jam.
- Bake for 15-20 minutes until golden.
Notes
- Store cookies in an airtight container.
- Use fresh raspberries for a garnish if desired.
- Let cookies cool completely before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: raspberry cheesecake thumbprint cookies