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!
Raspberry cheesecake in a cookie! Oh yes yes yes. Let’s talk more about this.
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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.
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
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
- 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.
- Add the sugar and beat well.
- Add in flour, a small bit at a time, beating in on low speed, just until incorporated.
- Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
- 30 minutes prior to baking, preheat oven to 375 degrees (F).
- Line a large baking sheet with parchment paper.
- 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.
- 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!
- Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.
Five simple ingredients, one delicious cookie. I love that you used cream cheese. Pinned!
These cookies turned out perfect.
How many cookies do you get from one recipe?
I just made them and I got 19 cookies. Very delicious!!!
I actually read the instructions twice because I couldn’t believe it was really that simple! I be the cream cheese gave them the nicest flavor! So easy and so few ingredients! Pinned!!
I roll them in a beaten egg white with a tbsp. Of water them roll in coconut, so good. I also added a 1/2 tsp. Of vanilla extract and almond extract.
Was that before they cooked?
You say Cheesecake, I say YES! And only 5 ingredients? GIMME! pinned!
5 ingredient?! Heck yes.
Such great cookies with only few ingredients 🙂 great recipe!
These cookies look so yummy. I can’t wait to try them.
These sound delicious! If using unsalted butter, how much salt should be added?
I would use a 1/4 teaspoon 🙂
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!
These cookies look and sound so good and so easy to make. Pinned!
Do you happen to know the calorie count for these?
Hi Crystal. I don’t 🙁 But I bet if you really wanted to know you could type the ingredients into a calorie counter.
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.
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.
What can you use if you don’t have a paddle attachment?
Hi Kathlern! You could use a handheld mixer.
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!
Hi Kim! I’m so happy you’ve found it again 🙂 Happy cookie baking! xo
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.
I made these this past weekend for a wedding and they were fabulous!
I shared the recipe for them on my blog…..
Great recipe, I will be making them again and again….
Thanks!
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.
Can these cookies be frozen until the holidays?
how many cookies does this recipe make?
Hi Maggie. About 2 dozen.
This look so delicious. I’m gonna try this. 🙂
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!
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
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!
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!
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.
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 🙂
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?
Hi Lisa! I think that should work just fine. Just be sure to test a few cookies with the cherry filling to make sure the filling doesn’t leak too much 😉
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.
Hi Bev. As noted in the instructions, the cookies should only be refrigerated for up 2 hours. Not overnight.
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!
Hi Bev. So happy they turned out 🙂 I like to make cookies ahead of time too, but yes, for these that method does not work. Happy holidays!
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
Hi Patti! I’m so happy to hear you enjoyed this cookie recipe 🙂 Let us know how it goes with the caramel 🙂 xo
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.
Hi Mary. You can store them in an airtight container or in the fridge. Up to you 🙂
Hello – Would you make any adjustments for high altitude? Thanks!
Hi Kelley. I have no experience with high altitude baking so I cannot make any suggestions. I’m sorry!
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!
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!
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.
My cookies turned out great, did not last long. Will make a double batch next time. Thanks for the recipe.
Hi Marian. You’re very welcome! Thank you for taking the time to let us know they were a hit 🙂
I am planning on making these cookies tomorrow. And was wondering if the parchment paper is really necessary? Thanks for the recipe!
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.
Do you think coconut sugar can be used in place of the granulated sugar!
Hi Cynthia. I’ve never baked with coconut sugar so I’m really not sure. Please let us know if you give it a try 🙂
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?
Im just wondering how long you can put the cookies in the fridge for I seen in one of your comments that you cant freeze them
Hi Christina. The cookies may be stored in the fridge for up to 48 hours. Happy holidays!
Im just wondering if you can put the cookies in the fridge
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!!!
OMG they came out scrumptious & gorgeous!!!!!!
Yay! So happy to hear it, Amy!
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!
Thank you so much for letting me know, Anne! They’re my favorite thumbprints too 🙂
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
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!! 😉
Could you possibly use a food processor if you don’t have a standup mixer. Melissa, give that a try.
If you use the Nutella instead of jam, do you fill the cookies before baking? I’m afraid they will leak out during baking.
MANY great reviews, but I have to ask, is the flour all purpose or selfrising?
thanks in advance!
Penny
Hi Peggy. I used all-purpose flour in this recipe 🙂
So the block of cream cheese is 8 oz., so half a block for the recipe or are people using the little tubs?
I just doubled the recipe because I didn’t want to worry about halving the block of cream cheese. They are very good cookies though, so I don’t think you’ll have trouble finding people to eat them!
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!
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.
batter was sticky and didn’t come out for me 🙁
Tried to add a picture but no luck.
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 🙂
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!
Using the 2tblspoon sized balls makes only 1 dozen cookies. Next time I will try making tablespoon sized balls. Otherwise had no issue with recipe. Just took them out of the oven-they look perfect. Hopefully they cooked enough-since they were so big I cooked for an extra 2minutes- Can’t wait to taste!
Yay! How did they taste?!
I just made these using lactose-free cream cheese and nuttlex (dairy-free “butter”), and they turned out amazing. I don’t have a cookie sheet so ended up using a mini muffin pan, and that worked really well. Did forget and had the oven at to 190° Celsius with the fan on, so they were slightly more brown than golden, but I am definitely making these again!! And I will remember to change the setting on the oven next time! Thanks for the recipe.
I just made the dough for these and it tastes amazing!!! I know there were several comments about the cookies failing when left in the fridge over night. Unfortunately I’m going to have to try it since I don’t have time to back them tonight. If the fail, its my fault. I am going to try to let the batter soften and remix before scooping. If that works I’ll update.
My cookies spread and didn’t really rise, what went wrong? Tasted delicious though.
I have made these 3 times in the past 2 weeks. Delicious! I roll them in some heavy crystal sugar and then put a drizzle of white chocolate on them. So good!! Everyone loves them! Thank you for such an easy recipe! Makes cookie swaps easy!
I made them today, they are delicious.
Hey,
Tried this recipe it’s amazing.
Would like to know can I store these at room temperature and for about a week?
Simply amazing!! Little puffs of cloud with a burst of my favorite..raspberries!!! Thank you!!!
Do u use self rising flour ?
Hi Linda! I use all-purpose flour 🙂
Uh are you sure you wrote 30 MINUTES of preheating the oven
Yes.
Awesome cookie. Thank you
Tried these and sooo good! I’ll double the next batch! Thank you for sharing!
Cookies taste good but I noticed that I couldn’t even roll the mix because the dough was too soft. I wanted to make nice small round cookies. They came out bigger than what I was hoping for. Again I am thinking the mix was too soft and it spread. I chilled for 45 minutes in fridge. Do you think I needed to cool longer or did I beat it for too long?
Hi! Can I add chocolate kisses instead of raspberry jam? Thank you
I made a double batch & refrigerated them overnight. I let the dough sit out about 30 minutes before scooping. I used a small (1”) cookie scoop and baked them for 10 minutes. They turned out great! I got 4 1/2 dozen 2” cookies.
Made these cookies for Christmas. Easy recipe to follow and the cookies turned out perfect. Excellent flavor. A keeper for sure!
These are amazing!!! Won 1st place in a Christmas Cookie Exchange party! Thank you for sharing such a yummy and simple recipe .
Hi!
I love this recipe! Can I refrigerate more than 2 hours? I made the dough before work and now I do not have enough time to make it before hand. It will be refrigerated for roughly 5 hours.
Thank you!
These are easy and AMAZING! The texture is smooth and soft, and the flavor is on point. I followed the recipe exactly this time around. Just perfect. Next time, I will try lemon curd instead of raspberry preserves.
Have made these cookies for several years now and always refrigerate overnight. Just because I mix one day and bake the next. They are awesome. If you refrigerate overnight just let the dough sit out for a while until its workable. I prefer my cookies very small so mine are about a teaspoonful size, rolled into balls.
HI! what kind of flour?? x