5-Ingredient Raspberry Cheesecake Thumbprint Cookies

/// May 11th, 2014

5-Ingredient Raspberry Cheesecake Thumbprint Cookies

This is one of those recipes I’m totally bummed I didn’t try earlier! It’s so simple! Just 5 basic ingredients: butter, cream cheese, sugar, flour, and jam. And yet, oh so absolutely delicious!

5-Ingredient Raspberry Cheesecake Thumbprint Cookies

Raspberry cheesecake in a cookie! Oh yes yes yes. Let’s talk more about this.

5-Ingredient Raspberry Cheesecake Thumbprint Cookies

5-Ingredient Raspberry Cheesecake Thumbprint Cookies … my new favorite! The batter for these cookies comes together in a matter of minutes. All you need to do is beat the butter and cream cheese, then add the sugar and flour. Told ya! Soooo simple.

5-Ingredient Raspberry Cheesecake Thumbprint Cookies

But… you do need to chill it. You must! At least 45 minutes. Or up to 2 hours. If you bake after 45 minutes the cookies will be soft, luscious, and amazing – but they will spread a bit more than if you chill them the full 2 hours. Both ways are equally wonderful! Just different 😉

Each little thumbprint gets a dollop of raspberry jam smack dap in the center of its cookie body. If you don’t like raspberry, feel free to switch it for apricot, strawberry, or even nutella!

Go gather your ingredients and give these simple, seductive cookies a chance! I know you’re going to love them as much as we do :) xoxo

5-Ingredient Raspberry Cheesecake Thumbprint Cookies

5-Ingredient Raspberry Cheesecake Thumbprint Cookies

Ingredients

  • 4 ounces cream cheese, softened
  • 8 tablespoons salted butter, at room temperature
  • 1/2 cup + 3 tablespoons sugar
  • 1 cup + 3 tablespoons flour
  • 1/4 cup raspberry preserves

Instructions

  1. In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
  2. Add the sugar and beat well.
  3. Add in flour, a small bit at a time, beating in on low speed, just until incorporated.
  4. Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
  5. 30 minutes prior to baking, preheat oven to 375 degrees (F).
  6. Line a large baking sheet with parchment paper.
  7. Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press your thumb in the center of each round. Fill each indentation with a 1/2 teaspoon of jam.
  8. Place pan in the oven to bake for 12-13 minutes, or until *just golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!
  9. Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.
http://bakerbynature.com/5-ingredient-raspberry-cheesecake-thumbprint-cookies/

 



77 thoughts on “5-Ingredient Raspberry Cheesecake Thumbprint Cookies

  1. Julie R

    I made these cookies yesterday and I really wish I would have doubled the recipe. They are sooo good, they didn’t last! I will be making these again! Thanks for sharing!

    Reply
  2. LeonaDugas

    I have made them twice but had to cook them almost double the time required. How many cookies are there suppose to be to one recipe? Thanks.

    Reply
    1. bakerbynature Post author

      Hi Leona! You shouldn’t need to bake them longer than instructed; just let them cool on the baking sheet for at least an hour – they will firm up. They are supposed to be very soft. They should make around one dozen.

      Reply
  3. Kim

    My mom made these when I was a kid, using half a marachino cherry instead of jam. I have been searching for years for this recipe, but couldn’t find it exactly. This is it! Thank you!

    Reply
    1. Carolyn Powers

      I used to make these years but with work and only me to eat them,I forgot how good they were. Sometimes I put half a pecan and other times the large choc chips.One time I put a large variety of jams and they looked so pretty on my LG cookie tray. By the way I always double or triple the recepi Headed to kitchen now…got family coming.

      Reply
  4. Pingback: Christmas in July (…or August) | Lia's Sweet Kitchen

  5. amy

    I have a similar recipie for sugar cookie dough. Use powdered sugar instead of regular white sugar and they come out super smooth. Just don’t know if the measurements would be the same.

    Reply
  6. Kit

    Since I have about 6 blocks of 1/3 less fat cream cheese I’m wondering if this would work & how much it would change the texture. Do you think there would be much difference? Thanks, they look wonderful!

    Reply
  7. Laura

    Confused about how many cookies this makes. At first you said 1 dozen then in a later comment you said about 2 dozen.
    Never said if they can be baked ahead and then frozen. Do you know?
    Thanks

    Reply
    1. bakerbynature Post author

      Hi Laura. They will make about two dozen, give or take (no one measures cookie dough exactly the same way). I am not sure if they can be baked ahead of time and then frozen, but my guess is they probably won’t taste as fresh. Good luck!

      Reply
  8. Jankent@comcSt,net

    i made a double batch of the dough. I chilled the dough overnight. My first two pans of cookies came out flat as pancakes. They look terrible, not rounded like yours!

    I’d hate to throw the rest of the batter out!

    Reply
    1. bakerbynature Post author

      Hi. I’m so sorry you’re having issues with the batter. You could try freezing the rounds of dough before baking… I wish I could help more but I’ve never encountered this issue before.

      Reply
    2. Terri Climenhaga

      I also left the dough to chill in the fridge overnight but mine turned out fine! I broke my cookie dough scoop though as it was such a firm dough. My edges didn’t get at all browned. I had baked a couple extra minutes and am using stones but figured I shouldn’t cook any longer. I am following the directions to let them sit on the pan 10 minutes before removing but can’t wait to try them! I’m hoping they become a new holiday favorite :)

      Reply
  9. Lisa

    I’m planning to bake these tonight but I’m going to try cherry pie filling instead of preserves. (So they’d be my cherry cheesecake cookies.) Yum! I saw another cookie recipe that used pie filling. I’m thinking I’ll just chill the batter 45 minutes since by the comments it sounds like they may spread too thin if they’re refrigerated for a longer period of time. Do you agree?

    Reply
  10. Bev

    These look so good, but mine also came out flat and very greasy. I’ll have to throw them out. I mixed them yesterday and left them in the fridg overnight. I keep an oven thermometer in my oven, so I know the temperature was right. I may try again though. The only thing I can think of that may have done this is mixing the butter/cream cheese too long. I noticed that the mixture started separating while mixing. I’ll try again, and let you know how it goes.

    Reply
      1. Bev

        I just made these again, and they turned out perfect! I usually always mix up several kinds of cookies on one day, then bake them all the next. I guess that doesn’t work for these!

        Reply
  11. Patti

    Love these! I got so many compliments on these when I took them to work this week. Next I’m going to try replacing the raspberry with caramel! This is my new go to butter cookie recipe

    Reply
  12. Mary

    Where should they be stored? I made them and they came out beautifully. Was curious with the cream cheese, do they need to be stored in the refrigerator? Thanks for the recipe.

    Reply
  13. Maryann

    I made these cookies the other day and they turned out great! Going to double the recipe again and will make half of them with cherries. Thanks for sharing this recipe. Merry Christmas!

    Reply
  14. Cara

    Hi, these sound great! What kind of flour should I be using, self-rising or all purpose? I have both I just don’t want to want waste a whole batch of dough by using the wrong one!

    Reply
  15. Allison

    these cookies were amazing! I wish i would’ve made 2 batches, they were all gone on the second day! the key is to take them out of the over right when they’re beginning to brown on the bottom. that way when they cool off, they’re perfectly soft.

    Reply
  16. Patty Ane'er son

    I am planning on making these cookies tomorrow. And was wondering if the parchment paper is really necessary? Thanks for the recipe!

    Reply
    1. bakerbynature Post author

      Hi Patty. Using the parchment paper will ensure the cookies don’t stick to the baking sheet. I prefer to use it for this recipe – instead of greasing a cookie sheet – because the cookies are already quite moist.

      Reply
  17. Mhari

    I know from the that 2 hours is better than over night but what about 5 hours? I leaving in an hour and just made the dough. I’d rather bake the cookies when I get back but am worried they might not turn out as nice. should I risk the wait or get it done quickly before I leave?

    Reply
  18. Amy

    Ok, I doubled the batter just from reading everyone’s comments. The dough has been chilling for an hour & a half. I’m going to put Apricot preserves in mine. My family doesn’t like the raspberry seeds. I’m excited about these! I pray they come out as good as all the pictures are! Thanks for posting such an easy recipe!!!

    Reply
  19. Anne

    I just made these and had to tell you how awesome they are! The texture is terrific! Other recipes I’ve tried called for an egg and/or baking powder. These are the BEST thumbprint cookies I’ve ever made!

    Reply
  20. Sue

    Hi I’m looking forward to baking this but would you be able to advise me on type of flour that you have used? Self raising or plain flour? Thanks

    Reply
  21. Melissa

    I made these last weekend for a dinner party, and they were absolutely wonderful! The only problem I had is that I don’t have a stand mixer, so I used a hand mixer. Without the recommended paddle attachment, though, the butter and cream cheese got stuck in the hand mixers beaters. I had to scrape it out with my fingers. Is there a better approach for those of us who don’t have a stand mixer and/or paddle attachment?

    The recipe still turned out incredibly delicious!! 😉

    Reply
  22. Susan

    If you use the Nutella instead of jam, do you fill the cookies before baking? I’m afraid they will leak out during baking.

    Reply
  23. Megan

    These cookies taste amazing. The recipe is so simple and delicious with a cup of tea. I must have made my indentation too deep, because all of my jam leaked out while baking. Im going to try again tomorrow with a more shallow indentation. Love it!

    Reply
  24. Marija

    Made it and it’s PERFECT! This is our new favorite cookie! It’s easy to make, soft, tasty, delicious!
    Since i can’t always find cream cheese, and plus it’s expencive, i use ricotta, i mix it with 1 tbs of sour cream and some milk and mix it until it’s smooth, and for filling strawberry jam.

    Reply
  25. Marija

    Jessie, the batter is sticky, but you need to chill it for a few hours, it’s in the recipe. After chilling it’s a beautiful, soft dough. If it’s still sticky after chilling, you probably added less flour than needed. Ad some flour and roll it with wet hands.
    PS: I’m making it today again, for Christmass :-)

    Reply
  26. Frannika

    I made a double batch of these today and got 37 cookies. Having read comments about how soft they turn out, I decided I would like a bit more texture so I rolled the balls in granulated sugar before giving them a thumb print. They came out so delicious, tender but with a bit of crunch from the baked-on sugar! I’ll definitely make these again!

    Reply

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