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April 23, 2020

5-Ingredient Raspberry Cheesecake Thumbprint Cookies

These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are so flavorful and basically melt in your mouth!!! An easy cookie recipe you’ll make over and over again!

These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are so flavorful and basically melt in your mouth!!! An easy cookie recipe you'll make over and over again!

Raspberry 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 the results are absolutely delicious! Raspberry cheesecake in a cookie?! Oh yes yes yes. Let’s talk more about this.

These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are so flavorful and basically melt in your mouth!!! An easy cookie recipe you'll make over and over again!Tips for Working with the Dough

The batter for these cream cheese thumbprint 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 😉

These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are so flavorful and basically melt in your mouth!!! An easy cookie recipe you'll make over and over again!

Choose your Filling

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

These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are so flavorful and basically melt in your mouth!!! An easy cookie recipe you'll make over and over again!

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

These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are so flavorful and basically melt in your mouth!!! An easy cookie recipe you'll make over and over again!

More Raspberry Recipes:

  • White Chocolate Raspberry Cheesecake
  • Lemon Raspberry Bundt Cake
  • Dark Chocolate Chunk Raspberry Crumb Muffins
  • Chocolate Raspberry Cheesecake

These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are so flavorful and basically melt in your mouth!!! An easy cookie recipe you'll make over and over again!

And if you love these, you have to try my 5-Ingredient Oreo Cheesecake Cookies next!

If you try this Easy Raspberry Thumbprint Cookie Recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.

These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are so flavorful and basically melt in your mouth!!! An easy cookie recipe you'll make over and over again!

These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are so flavorful and basically melt in your mouth!!! An easy cookie recipe you'll make over and over again!

38 votes

Print

5-Ingredient Raspberry Cheesecake Thumbprint Cookies

Prep 10 mins

Cook 12 mins

Inactive 45 mins

Total 1 hour, 7 mins

Author Ashley Manila

Yield 2 dozen

These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are so flavorful and basically melt in your mouth!!! An easy cookie recipe you'll make over and over again!

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 1 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 11 to 12 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.

Courses Dessert

Cuisine American

162K Shares

Filed Under: Cookies Tagged With: 5 ingredients, cheesecake, cookies, raspberry

Reader Interactions

Comments

  1. Jennie @themessybakerblog says

    May 11, 2014 at 12:35 pm

    Five simple ingredients, one delicious cookie. I love that you used cream cheese. Pinned!

    Reply
    • keisha says

      March 26, 2015 at 8:44 pm

      These cookies turned out perfect.

      Reply
    • Tina says

      December 7, 2016 at 4:09 pm

      How many cookies do you get from one recipe?

      Reply
      • Laurie says

        December 30, 2016 at 5:28 pm

        I just made them and I got 19 cookies. Very delicious!!!

        Reply
      • Carol A Forrest says

        December 20, 2019 at 5:33 pm

        I got 24 from one recipe

        Reply
      • Madison says

        January 2, 2021 at 11:11 pm

        I got 18 from mine

        Reply
    • Mollie Driscoll says

      December 1, 2019 at 7:51 pm

      Can you make Kolacky cookie shapes with this batter?

      Reply
      • Melanie says

        November 7, 2020 at 12:33 am

        Can you use the cream cheese from.the tub or does it have to be the brick?

        Reply
        • Donna4Loans says

          November 12, 2020 at 11:10 am

          I’m sure 4 ounces is 4 ounces!

          Reply
    • Zz says

      December 12, 2019 at 3:15 pm

      Can you freeze them?

      Reply
      • suzanne smacher says

        November 13, 2020 at 10:41 pm

        Do you know if they can be frozen?

        Reply
        • Alison says

          December 13, 2020 at 9:47 pm

          I’ve frozen them. I did it on a paper plate in a ziplock bag because I didn’t thing stacking would be a good idea with the glaze. They still tasted perfectly fine after.

          Reply
          • Lb says

            January 19, 2021 at 4:06 pm

            My cookie dough was very soft / sticky i even left if over night in the fridge. Was hard to make a thumb print cause it was soft and would not budge… but I made it work I have them in the oven now can’t wait to try them

        • Janie says

          December 28, 2020 at 1:37 pm

          I freeze mine in a single layer on a tray. When completely frozen, they can be stacked with wax paper between the layers in a container. Keep in the freezer and just get out what you want or need!! I do this with all my Christmas cookies!!

          Reply
    • Paula says

      April 10, 2020 at 6:11 am

      Can these be made gluten free? IF so, almond flour? What is the bi ding agent

      Reply
      • Kokomi says

        November 6, 2020 at 12:25 am

        use king arthur measure for measure gluten free flour blend! It already has xanthan gum and i found it to be the best gf blend for cookies.

        Reply
    • Sandy says

      April 26, 2020 at 11:13 pm

      I just made these and they are delicious and so easy to make. My family loved them! Thank you for the recipe!

      Reply
    • Sophia K says

      December 20, 2020 at 2:40 am

      Can I make them with a basic mixer o dont have the big one

      Reply
      • Krista says

        December 31, 2020 at 3:18 am

        Yes. I have both and used a hand mixer. No problem.

        Reply
  2. Lindsey @ American Heritage Cooking says

    May 12, 2014 at 2:55 am

    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!!

    Reply
    • Diane Bowman says

      December 21, 2017 at 7:09 pm

      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.

      Reply
      • Marcia says

        December 19, 2018 at 11:40 pm

        Was that before they cooked?

        Reply
    • Deanna Stossel says

      December 27, 2020 at 11:01 pm

      Why did mine turn out flatter than a pancake? ☹☹ Taste good but don’t look so good. Any suggestions?

      Reply
  3. Taylor @ Food Faith Fitness says

    May 12, 2014 at 10:26 am

    You say Cheesecake, I say YES! And only 5 ingredients? GIMME! pinned!

    Reply
  4. Rachel Cooks says

    May 12, 2014 at 12:33 pm

    5 ingredient?! Heck yes.

    Reply
    • LYNDA says

      December 11, 2019 at 12:04 am

      What’s the leavening agent?

      Reply
      • Janet E says

        December 13, 2019 at 11:37 pm

        I haven’t made this cookie yet but have made many that are similar. They don’t need a leavening agent because they don’t really ride. They stay the same shape.

        Reply
    • Christina McIntyre says

      December 20, 2019 at 3:52 pm

      Can u refrigerate the dough over night?

      Reply
      • Holly says

        September 17, 2020 at 4:37 am

        Absolutely!

        Reply
        • Leone says

          November 12, 2020 at 12:36 am

          Do they have to be refrigerated after baked?

          Reply
    • April lott says

      January 3, 2021 at 5:42 pm

      What type of flour? All purpose or self rising

      Reply
  5. Medeja says

    May 14, 2014 at 11:07 am

    Such great cookies with only few ingredients 🙂 great recipe!

    Reply
  6. Jacquelyn Potter says

    May 17, 2014 at 3:37 am

    These cookies look so yummy. I can’t wait to try them.

    Reply
  7. Sara says

    May 17, 2014 at 3:52 am

    These sound delicious! If using unsalted butter, how much salt should be added?

    Reply
    • bakerbynature says

      May 17, 2014 at 6:13 am

      I would use a 1/4 teaspoon 🙂

      Reply
      • Rohina says

        June 23, 2020 at 9:15 pm

        Is it plain or self raising flour ?

        Reply
  8. Julie R says

    June 20, 2014 at 6:15 am

    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
  9. Laura Dembowski says

    June 20, 2014 at 7:03 pm

    These cookies look and sound so good and so easy to make. Pinned!

    Reply
  10. Crystal says

    July 6, 2014 at 6:58 pm

    Do you happen to know the calorie count for these?

    Reply
    • bakerbynature says

      July 7, 2014 at 4:49 pm

      Hi Crystal. I don’t 🙁 But I bet if you really wanted to know you could type the ingredients into a calorie counter.

      Reply
  11. LeonaDugas says

    July 14, 2014 at 5:31 pm

    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
    • bakerbynature says

      July 14, 2014 at 6:52 pm

      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
      • Amanda says

        November 12, 2020 at 12:21 am

        Hi Jenny how much is 4 ounces

        Reply
        • Jill says

          November 28, 2020 at 1:00 am

          8 ounces is a cup
          4 ounces is 1/2 cup
          4 T. is 1/4 cup
          I’ve made these cookies for many decades. You can double, quadruple, etc. the recipe and they come out delicious. You can freeze them before baking or after baking, or both. Just wrap them well.

          Reply
  12. Kathlern says

    August 14, 2014 at 9:06 pm

    What can you use if you don’t have a paddle attachment?

    Reply
    • bakerbynature says

      August 14, 2014 at 10:20 pm

      Hi Kathlern! You could use a handheld mixer.

      Reply
    • Shelly says

      April 10, 2020 at 1:49 am

      Will they work with gluten free flour?

      Reply
  13. Kim says

    August 16, 2014 at 5:39 pm

    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
    • bakerbynature says

      August 17, 2014 at 1:15 am

      Hi Kim! I’m so happy you’ve found it again 🙂 Happy cookie baking! xo

      Reply
    • Carolyn Powers says

      December 23, 2015 at 6:32 pm

      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
    • Christina says

      December 26, 2020 at 8:42 am

      I came looking for the recipe my mom and I always made, always loved (madly), and always lost (the recipe)…and then searched for it again (pre-internet) and then rejoiced when we’d find it again. My mom is gone now and I’m desperately searching the internet because I miss her and I miss our beloved cream cheese cookies, and even though I’m vegan now, the best vegan cream cheese was on sale for half off at Whole Foods so I bought ten in hopes of finding a close recipe online. This looks like it and I’m practically salivating thinking about making them right now. Fingers crossed that this recipe is for my most favorite childhood cookie.

      Reply
  14. Heather Thornton says

    August 19, 2014 at 8:02 pm

    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!

    Reply
  15. amy says

    October 4, 2014 at 3:03 am

    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
  16. Merry Sisty says

    November 17, 2014 at 1:58 am

    Can these cookies be frozen until the holidays?

    Reply
  17. Maggie says

    November 19, 2014 at 12:55 am

    how many cookies does this recipe make?

    Reply
    • bakerbynature says

      November 19, 2014 at 2:33 am

      Hi Maggie. About 2 dozen.

      Reply
  18. Kimi says

    November 24, 2014 at 8:39 am

    This look so delicious. I’m gonna try this. 🙂

    Reply
  19. Kit says

    December 1, 2014 at 5:26 pm

    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
    • Jill says

      November 28, 2020 at 1:02 am

      That’s the only kind of cream cheese I use. I believe it is called neufetchel cheese. It works great.

      Reply
  20. Laura says

    December 5, 2014 at 9:48 pm

    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
    • bakerbynature says

      December 5, 2014 at 10:21 pm

      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
  21. Jankent@comcSt,net says

    December 9, 2014 at 7:35 pm

    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
    • bakerbynature says

      December 9, 2014 at 7:42 pm

      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
    • Terri Climenhaga says

      December 21, 2014 at 2:46 pm

      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
    • Moni Milan says

      November 15, 2020 at 1:42 am

      JANKENT I wonder if in deed you did double the dough. I say this because my cookies also came out flat, flat, flat. What I did was double the cream cheese and butter only. I got the measurements totally wrong and the cookie was very wet. The cookie is flat but still tastes yummy. hope this helped.

      Reply
    • Jill says

      November 28, 2020 at 1:05 am

      Usually if the cookie is flat it is because the flour wasn’t measured correctly and not enough was used. Even though I’m a very experienced baker, I’ve had it happen to me. Most likely, since your comment in 6 years old, you threw it out. But now, anyone who reads this will try adding a bit more flour.

      Reply
  22. Lisa says

    December 9, 2014 at 10:09 pm

    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
    • bakerbynature says

      December 9, 2014 at 10:39 pm

      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 😉

      Reply
  23. Bev says

    December 18, 2014 at 3:09 pm

    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
    • bakerbynature says

      December 18, 2014 at 5:09 pm

      Hi Bev. As noted in the instructions, the cookies should only be refrigerated for up 2 hours. Not overnight.

      Reply
      • Bev says

        December 18, 2014 at 6:11 pm

        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
        • bakerbynature says

          December 18, 2014 at 6:13 pm

          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!

          Reply
  24. Patti says

    December 20, 2014 at 11:42 pm

    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
    • bakerbynature says

      December 21, 2014 at 3:35 pm

      Hi Patti! I’m so happy to hear you enjoyed this cookie recipe 🙂 Let us know how it goes with the caramel 🙂 xo

      Reply
  25. Mary says

    December 21, 2014 at 2:15 am

    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
    • bakerbynature says

      December 21, 2014 at 3:31 pm

      Hi Mary. You can store them in an airtight container or in the fridge. Up to you 🙂

      Reply
  26. Kelley says

    December 21, 2014 at 3:48 am

    Hello – Would you make any adjustments for high altitude? Thanks!

    Reply
    • bakerbynature says

      December 21, 2014 at 3:31 pm

      Hi Kelley. I have no experience with high altitude baking so I cannot make any suggestions. I’m sorry!

      Reply
  27. Maryann says

    December 22, 2014 at 10:37 am

    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
  28. Cara says

    December 24, 2014 at 8:00 pm

    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
  29. Allison says

    March 17, 2015 at 7:22 pm

    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
  30. Marian says

    April 27, 2015 at 11:47 pm

    My cookies turned out great, did not last long. Will make a double batch next time. Thanks for the recipe.

    Reply
    • bakerbynature says

      April 28, 2015 at 1:05 am

      Hi Marian. You’re very welcome! Thank you for taking the time to let us know they were a hit 🙂

      Reply
  31. Patty Ane'er son says

    June 27, 2015 at 2:18 am

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

    Reply
    • bakerbynature says

      June 27, 2015 at 3:28 pm

      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
  32. Cynthia says

    July 2, 2015 at 6:47 am

    Do you think coconut sugar can be used in place of the granulated sugar!

    Reply
    • bakerbynature says

      July 2, 2015 at 11:52 am

      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 🙂

      Reply
  33. Mhari says

    September 19, 2015 at 10:43 pm

    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
  34. Christina says

    November 26, 2015 at 1:04 am

    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

    Reply
    • bakerbynature says

      November 26, 2015 at 10:04 am

      Hi Christina. The cookies may be stored in the fridge for up to 48 hours. Happy holidays!

      Reply
  35. Christina whie says

    November 26, 2015 at 1:05 am

    Im just wondering if you can put the cookies in the fridge

    Reply
  36. Amy says

    December 22, 2015 at 5:58 pm

    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
  37. Amy says

    December 22, 2015 at 7:51 pm

    OMG they came out scrumptious & gorgeous!!!!!!

    Reply
    • bakerbynature says

      December 23, 2015 at 12:11 pm

      Yay! So happy to hear it, Amy!

      Reply
  38. Anne says

    January 7, 2016 at 6:46 pm

    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
    • bakerbynature says

      January 7, 2016 at 9:21 pm

      Thank you so much for letting me know, Anne! They’re my favorite thumbprints too 🙂

      Reply
  39. Sue says

    July 21, 2016 at 5:56 am

    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
  40. Melissa says

    October 11, 2016 at 6:45 pm

    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
    • Donna says

      November 5, 2016 at 2:45 am

      Could you possibly use a food processor if you don’t have a standup mixer. Melissa, give that a try.

      Reply
  41. Susan says

    December 6, 2016 at 11:52 pm

    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
  42. PENNY YOGI says

    December 12, 2016 at 9:37 am

    MANY great reviews, but I have to ask, is the flour all purpose or selfrising?
    thanks in advance!
    Penny

    Reply
    • bakerbynature says

      December 12, 2016 at 2:12 pm

      Hi Peggy. I used all-purpose flour in this recipe 🙂

      Reply
  43. Hilary says

    December 15, 2016 at 12:25 am

    So the block of cream cheese is 8 oz., so half a block for the recipe or are people using the little tubs?

    Reply
    • Darby says

      November 26, 2018 at 3:25 am

      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!

      Reply
  44. Megan says

    December 20, 2016 at 10:27 pm

    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
  45. Marija says

    December 21, 2016 at 9:09 pm

    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
  46. Jessie says

    December 22, 2016 at 2:37 am

    batter was sticky and didn’t come out for me 🙁
    Tried to add a picture but no luck.

    Reply
  47. Marija says

    December 23, 2016 at 7:45 am

    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
  48. Frannika says

    February 28, 2017 at 11:57 pm

    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
  49. Nikki says

    May 7, 2017 at 2:10 am

    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!

    Reply
    • bakerbynature says

      May 8, 2017 at 12:37 pm

      Yay! How did they taste?!

      Reply
  50. Simone says

    May 24, 2017 at 10:30 am

    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.

    Reply
  51. Amanda Ethridge says

    December 11, 2017 at 1:46 am

    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.

    Reply
  52. Lisa says

    December 14, 2017 at 8:20 pm

    My cookies spread and didn’t really rise, what went wrong? Tasted delicious though.

    Reply
  53. Penny Barry says

    December 18, 2017 at 5:24 pm

    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!

    Reply
  54. Dawn says

    December 20, 2017 at 6:04 am

    I made them today, they are delicious.

    Reply
  55. Shruti says

    June 4, 2018 at 7:41 am

    Hey,
    Tried this recipe it’s amazing.
    Would like to know can I store these at room temperature and for about a week?

    Reply
  56. Micheline says

    November 18, 2018 at 5:45 am

    Simply amazing!! Little puffs of cloud with a burst of my favorite..raspberries!!! Thank you!!!

    Reply
  57. Linda says

    November 19, 2018 at 10:30 am

    Do u use self rising flour ?

    Reply
    • bakerbynature says

      November 19, 2018 at 1:47 pm

      Hi Linda! I use all-purpose flour 🙂

      Reply
  58. Rajeena says

    November 20, 2018 at 11:30 am

    Uh are you sure you wrote 30 MINUTES of preheating the oven

    Reply
    • bakerbynature says

      November 20, 2018 at 1:14 pm

      Yes.

      Reply
  59. Avada says

    November 20, 2018 at 1:38 pm

    Awesome cookie. Thank you

    Reply
  60. James says

    December 9, 2018 at 9:04 pm

    Tried these and sooo good! I’ll double the next batch! Thank you for sharing!

    Reply
  61. Jay says

    December 10, 2018 at 6:05 am

    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?

    Reply
  62. Donna says

    December 13, 2018 at 10:53 am

    Hi! Can I add chocolate kisses instead of raspberry jam? Thank you

    Reply
  63. Nancy says

    December 14, 2018 at 7:49 pm

    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.

    Reply
  64. Diane says

    December 18, 2018 at 2:31 am

    Made these cookies for Christmas. Easy recipe to follow and the cookies turned out perfect. Excellent flavor. A keeper for sure!

    Reply
  65. mm says

    December 18, 2018 at 4:28 am

    These are amazing!!! Won 1st place in a Christmas Cookie Exchange party! Thank you for sharing such a yummy and simple recipe .

    Reply
  66. K80 says

    December 18, 2018 at 3:54 pm

    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!

    Reply
  67. Pat Moser says

    December 23, 2018 at 3:37 am

    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.

    Reply
  68. Kassy says

    December 29, 2018 at 11:57 pm

    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.

    Reply
  69. Caroline Dew says

    February 2, 2019 at 8:26 pm

    HI! what kind of flour?? x

    Reply
    • Tamara says

      November 10, 2020 at 2:28 pm

      Self Rising

      Reply
  70. Dorothy says

    May 10, 2019 at 7:50 pm

    I wondered if there was much difference if the jam is added after rather than before cooking?

    Reply
  71. Debbie says

    June 25, 2019 at 1:28 pm

    I’ve been a baker for close to 30 years now so
    I’m very picky with recipes and may I say
    how very excited I am to have come across
    your 5 Ingredient Thumbprint Cookie Recipe!
    It is amazing and oh so simple.☺️
    The only change I made was to add a half
    teaspoon of vanilla and a half teaspoon of
    almond extract to the recipe. My family
    loved them!
    Thank you

    Reply
  72. Pat says

    January 5, 2020 at 9:47 pm

    Followed the recipe exactly but doubled and refrigerated overnight. Took the dough out about 30 minutes prior to baking. Turned out perfectly. Have made this recipe at least 6 times now and always great!

    Reply
    • bakerbynature says

      January 7, 2020 at 4:27 pm

      Glad you enjoyed these, Pat!

      Reply
  73. Deanna B says

    April 9, 2020 at 4:09 pm

    Hi there! Has anyone here tried to ship these to a family member? These were my aunt’s favorite and I wanted to ship some to her to cheer her up 🙂

    Reply
  74. Angie says

    April 11, 2020 at 5:06 pm

    I have tried making thumb print cookies before BUT each time they came out dry. Therefore hesitant to try these. Why did they come out dry?

    Reply
    • bakerbynature says

      April 11, 2020 at 8:15 pm

      Hey Angie! I can’t speak for other recipes or tell you why they came out dry. But I can tell you these are super moist and almost melt in your mouth. Because they’re made with cream cheese, they’re extra moist! I hope you enjoy them!

      Reply
  75. Tara says

    April 11, 2020 at 6:30 pm

    I do not normally reply on recipe threads. However, after making these (with the only substitutions being that I used half whole-wheat flour and all-fruit, no-suarg preserves), my 5-year old was eating one. He asked, “What are these called again?” I told him that they were raspberry thumbprint cookies. He then told me, “Raspberry thumbprint cookies are the tastiest cookies in the world.” I asked him if they were tastier than chocolate chip and he said, “definitely”. That is a high compliment!

    Reply
    • bakerbynature says

      April 11, 2020 at 8:14 pm

      Awww, this made my day! Thank you for letting me know, Tara!

      Reply
  76. Micah says

    April 13, 2020 at 5:54 am

    These are so delicious and simple to make! I’ll be making these over and over again.

    Reply
  77. Lisa says

    April 18, 2020 at 5:19 pm

    Delish!!! The only jam I have around is Russian Currant jam….so good! I also tried some with half a maraschino cherry with a dark chocolate chip hidden underneath. Love this recipe! I chilled right at one hour and they were perfect.

    Reply
  78. Pattie says

    April 20, 2020 at 10:28 pm

    I have not read all the comments, so this might be a repeat, but making 2 tablespoon sized cookies has to be a typo. I went with 1 tablespoon and got about 19 cookies. They’re in the oven so I can’t comment on the rest, but FYI

    Reply
  79. ava says

    April 22, 2020 at 6:58 am

    for anyone wondering about calories – it’s about 1682 cal for the entire recipe which works out to be 140 cal for each cookie (based on a dozen cookies) or 70 cal if you’re making 24 cookies 🙂

    Reply
  80. Susan Morris says

    April 22, 2020 at 2:19 pm

    These cookies are amazing. Easy to make, delicious and quick to disappear!
    One note: the dough is very sticky before it’s chilled. Don’t panic! The refrigeration helps stabilize it.
    Everytime I’ve made the cookies, I’ve followed the recipe exactly (except I made them smaller) and they’ were perfectly perfect.
    But next time I’m going to experiment and add a small amount of almond extract.

    Reply
    • Annabelle says

      April 26, 2020 at 7:09 pm

      Can you use unsalted butter instead of salted? And if so how much salt is needed to make up the difference.

      Reply
  81. Razieh says

    April 26, 2020 at 3:25 pm

    Can these be made with spreadable cream cheese and if so would the measurements vary, please please let me know 🙂

    Reply
  82. Wayne says

    May 1, 2020 at 4:21 pm

    What type of flour, self raising or plain?

    Reply
    • bakerbynature says

      May 1, 2020 at 4:39 pm

      Hi Wayne. All-purpose flour.

      Reply
      • Lea Rakic says

        December 23, 2020 at 12:16 pm

        Hi,
        Can you say how much grams or ounces is in 8 tablespoons of butter? Just to be sure before trying them 🙂
        Thanks!

        Reply
  83. Mark says

    May 5, 2020 at 9:33 am

    These are so simple and sound so good! I like the tang of the cream cheese with the tartness of the raspberries.

    Reply
  84. Sue says

    May 10, 2020 at 6:44 pm

    Have made them quite a few times. They are delicious and my husband loves them. Thank you for the recipe.

    Reply
  85. Jane Cook says

    May 31, 2020 at 7:54 am

    Hi there, these cookies sound amazing! Cream cheese and raspberry?! Heavenly combo. I was wondering if you could convert the ingredients into grams or all ounces, please. We don’t use cups in the UK and even when we do they differ from recipe to recipe! Thank you.

    Reply
    • Caroline says

      June 5, 2020 at 2:39 pm

      I was going to ask the same thing! Can you give the UK measurements please?
      I’m getting varying answers on Google so it’s confusing. Thank you

      Reply
  86. Linzi says

    June 5, 2020 at 3:26 pm

    Hi could you say the conventions to these measurements ? I live in the UK so I don’t have cup measurements we use metric

    Reply
  87. Karen says

    June 6, 2020 at 7:07 pm

    These are so good! I have a weakness for raspberry jam. These are phenomenal. I chilled the full two hours. Thank you!

    Reply
  88. Jessica says

    July 16, 2020 at 6:14 pm

    I tried this recipe after going Raspberry picking. I doubled the recipe and made around 6 dozen cookies. My family and friends loved them. Very easy and love that it was only 5 ingredients! Thank you so much!

    Reply
  89. Mindy says

    July 22, 2020 at 1:34 am

    Everyone should know about these cookies! Followed the recipe exactly and there’s nothing that could be improved. They win on every count: simple, beautiful, and delicious.

    Reply
  90. Daniela says

    August 10, 2020 at 6:13 pm

    I only discovered this recipe about two months ago and I’ve made them about 6 times already. They are very easy and so delicious. I double the recipe every time now as the cookies go so fast and I make some of the cookies with apricot jam for my husband. This recipe is a definite keeper. Thank you!

    Reply
  91. JMS says

    September 24, 2020 at 12:41 pm

    I just made these and they’re amazing! Love the flavour and texture!

    Although I refrigerated it for a little over 2 hrs they spread quite a bit so they don’t look as firm as yours. Would it make a difference if after I roll it out (as I noticed the dough started to get sticky) I refrigerate it or freeze it before baking?

    Reply
  92. Jessica says

    September 25, 2020 at 2:21 pm

    1 cup is 250ml?

    Reply
  93. Nicole says

    October 15, 2020 at 7:22 pm

    I am not experienced at baking at all. These came out amazing! I appreciated the easy instructions. Refrigerated mine for about an hour and cooked for 12 minutes. They are tiny, so I recommend doubling the recipe. A little time consuming to put the jam in each one. But so worth it! Seriously addicting!

    Reply
  94. Lori says

    October 17, 2020 at 7:09 pm

    Delish recipe! My family loves them!

    Reply
  95. Jane Cook says

    November 6, 2020 at 6:35 am

    Please, please, please can we have all the recipe in grams/ounces as we don’t tend to use cups in the UK? I could easily experiment but don’t want to waste ingredients. Thank you.

    Reply
  96. Tamara says

    November 10, 2020 at 2:33 pm

    Had anyone made these with Almond Flour? We eat Keto and I was wondering if this recipe will work with Almond Flour. Thanks! These look wonderful!

    Reply
  97. Daniele says

    November 11, 2020 at 3:14 am

    How do you store these? Refrigerate or sealed container. And how long would they last? I say this as I will make more than one batch as the first will fly of the sheets.

    Reply
  98. Nicole says

    November 11, 2020 at 12:52 pm

    Hello. These sound delicious. I’m starting my Christmas baking so just wondering how these freeze?

    Reply
  99. Chris says

    November 12, 2020 at 1:12 pm

    Can you make them sugar free?

    Reply
    • Callie says

      November 14, 2020 at 9:26 pm

      try swerve sugar substitute.

      Reply
  100. Callie says

    November 14, 2020 at 9:23 pm

    These are delicious and taste better once they are completely cool. Mine did not look like the ones pictured however. My jam melted a bit and created a mess on my parchment paper. The next time I make these I will put the jam in after I take them out of the oven.

    Reply
  101. Nancy says

    November 18, 2020 at 8:23 pm

    These are super simple to make and taste absolutely amazing. I’ve made them multiple times with success. This recipe is foolproof!! Whenever I make them I do a double batch because they disappear quickly!! They’re that good!!

    Reply
  102. Coreen says

    November 27, 2020 at 12:35 am

    Can these be frozen after baked?

    Reply
  103. Jo says

    December 4, 2020 at 5:10 am

    I made these a few months back and KNEW I had to add them to my holiday baking list this year. I’m still working on getting the jam to look Just So, but the flavor of these little cookies totally makes up for the messiness. They are a favorite with everyone in my house — even the pickiest youngest one who HATES cream cheese. Make it into a cookie, and apparently it’s no problem anymore!

    Reply
  104. Joyce says

    December 14, 2020 at 5:26 pm

    I can’t wait to make these! I may cheat a bit when it comes to adding the preserves:
    By placing the preserve of choice in a ziploc bag (since I don’t have icing piping bags and tips), snip a corner of the ziploc bag (large enough to allow preserve to pipe through smoothly) twist the ‘zip’ opening closed and ‘pipe’ the preserves into the thumbprint ‘well’
    Thank you for this recipe!

    Reply
  105. Latie says

    December 20, 2020 at 6:24 pm

    Do you have to use a stand mixer for this recipe? What a handmixer work OK?

    Reply
  106. Samantha Bauman says

    December 21, 2020 at 2:32 am

    Made these with strawberry preserves. Amazing. Will definitely make it again.

    Reply
  107. Gina Oster says

    December 22, 2020 at 4:03 pm

    These are so delicious. No matter what I did though, the jelly went all over the place while the cookies were baking. They don’t look right but they taste wonderful. Are there tricks to get the jelly to stay put? Based on the photos, I used the same jam you did.

    Also, I used unsalted butter and forgot to add salt. Is it possible the lack of salt resulted in a looser dough? There is salt in cream cheese though, and the taste was great.

    Reply
  108. CHRISTYNE GERBASI says

    December 24, 2020 at 3:14 am

    These are fantastic. I added a half tsp of vanilla and a drizzle of lemon glaze. 5 stars!!!!

    Reply
  109. Kim Ertman says

    December 25, 2020 at 12:28 am

    These cookies were not only simple to make, but very delicious!

    Reply

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    August 27, 2014 at 5:21 am

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Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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