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Made with just 5 ingredients, you can fill these thumbprint cookies with your favorite flavor jam. One of the easiest desserts, just make the cookie dough, roll the dough into balls, stuff with jam, and bake. Get ready to bake these jam thumbprints over and over again! Store thumbprints at room temperature for up to 2 days or freeze them for 2 months!
Jenna says 
“I have made these cookies so many times I’ve lost count. It’s a bold statement but they’re my favorite cookie out there! So simple, but so good and addicting.”
I bake Christmas cookies for about 75 people every holiday season. I rotate the flavors each year, but the one cookie that’s ALWAYS in my cookie boxes? Raspberry Thumbprint Cookies!!! They’re even more popular than my famous chocolate chip cookies, molasses cookies, and gingerbread men! My husband has even gone as far as to say these thumbprint cookies are his favorite cookies ever.
Why these are the Best Raspberry Thumbprint Cookies…
- Quick to prep – the cookie dough comes together in less than 10 minutes!
- Short chill time – you can roll the dough into balls, stuff with jam, and bake after just 45 minutes of chilling.
- An egg-free dessert recipes (great for an allergy friendly cookie platter). And no messing with separating egg yolks and egg whites! Yay.
- Use raspberry jam like me, or any kind of jam or jelly! Apricot jam, lemon curd, blueberry preserves, or apple butter are a few of my favorite flavors.
- Fun to make with kids – let them gently press their fingertips into the dough balls.
- Add more flavor to the cookie dough by adding a splash of vanilla extract or almond extract.
Thumbprint Cookie Recipe: The Ingredients
- Cream Cheese: Full-fat brick-style cream cheese works best for this recipe. Soften your cream cheese to room temperature before making the thumbprint cookie dough.
- Salted Butter: If you don’t have salted butter, add a 1/4 teaspoon of salt to the flour. Add the flour and salt at the same time.
- Granulated Sugar: Do not sub with light brown sugar or any other sugar variety. I also don’t suggest cutting back the amount of sugar used.
- All-Purpose Flour: I don’t suggest using any other variety of flour. Some readers have reported good results using a 1-for-1 gluten free flour substitute. For best results, weigh flour with a digital kitchen scale.
- Raspberry Jam: Or use your favorite flavor of jam, jelly, curd, or preserves! Or bake without any filling, then add chocolate ganache to the indentation.
You’ll also need a baking sheet lined with parchment paper, a stand mixer or hand mixer, and a cookie scoop.
How to Make Thumbprint Cookies: The Method
- Make the Cookie Dough: Using an electric mixer, beat the cream cheese, butter, and sugar until well combined. Use a spatula to scrape the sides and bottom of the bowl. This will help you evenly combine the ingredients. Once you add the flour, beat on low just until combined.
- Chill the Cookie Dough: Cover the mixing bowl with plastic wrap and place in the refrigerator for at least 45 minutes. You can chill the cookie dough up to 2 hours, so you can wait to bake a few hours. I don’t suggest chilling the cookie dough much longer than this.
- Preheat the Oven: 30 minutes before you’re ready to bake, preheat the oven. This is also a good time to prep your large baking sheet lined with parchment paper.
- Roll the Cookie Dough: Using a cookie scoop to scoop out 1 tablespoon sized balls of cookie dough. Roll them into rounds and place them on the cookie sheet.
- Thumbprint Time: Gently press your thumb in the center of each round of cookie dough. Then fill each indentation with a 1/2 teaspoon of jam before baking.
Can I add Almond Extract or Vanilla Extract?
To add vanilla extract or almond extract to the cookie dough, add it with the cream cheese and butter in step 1. I suggest adding 1 teaspoon of vanilla extract and 1/4 to 1/2 teaspoon of almond extract.
Time to Bake Thumbprint Cookies
- Bake the Cookies: Place the baking sheet in the oven to bake for 11 to 12 minutes, or until just golden at the edges. The thumbprint cookies will still be soft when you remove them from the oven – that’s a good thing!
- Cool the Cookies: On the baking sheet for a full 10 minutes. Carefully transfer them to a cooling rack to cool completely. They will firm up quite a bit as they cool, but remain soft inside.
- Add a little Pizzazz: If the cookies look like they could hold more jam, add more filling into each indent. I usually add an extra 1/4 teaspoon so they look extra full and glossy.
How to Store Thumbprint Cookies
- You can store baked thumbprint cookies in an airtight container at room temperature for up to 5 days.
- Even though these cookies contain cream cheese, there’s no need to refrigerate them. However for a chewier cookie, you may store them in the fridge for up to 1 week.
- If you have extra cookies, feel free to freeze them for up to 2 months.
Can you Freeze Thumbprint Cookies?
- Like most cookies, these raspberry thumbprints taste best the day they’re baked. You can freeze these thumbprint cookies.
- Once fully cooled, place the cookies on a baking sheet, side to side, and freeze until solid. Then transfer the cookies into a freezer bag.
- Press as much air out of the freezer bag as possible before sealing. Then label, date, and place in the freezer for up to 2 months.
- Thaw in the fridge or on the counter until soft enough to enjoy.
And if you love these, you have to try my 5-Ingredient Oreo Cheesecake Cookies next!
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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!
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 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.
- 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!
- Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature
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.
These cookies look and sound so good and so easy to make. Pinned!
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 sound delicious! If using unsalted butter, how much salt should be added?
I would use a 1/4 teaspoon 🙂
Is it plain or self raising flour ?
These cookies look so yummy. I can’t wait to try them.
Such great cookies with only few ingredients 🙂 great recipe!
5 ingredient?! Heck yes.
What’s the leavening agent?
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.
Its a shortbread recipe, no levener
Can u refrigerate the dough over night?
Absolutely!
Do they have to be refrigerated after baked?
I made these for the first time a couple weeks ago. I did refrigerate them overnight and most of the next day. The hubs went nuts over them. Making them again tonight!
What type of flour? All purpose or self rising
You say Cheesecake, I say YES! And only 5 ingredients? GIMME! pinned!
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?
Oh that sounds amazing! You are so creative! I love coconut!
Why did mine turn out flatter than a pancake? ☹☹ Taste good but don’t look so good. Any suggestions?
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 got 24 from one recipe
I got 18 from mine
Delicious cookies, my jam ran a little and the cookie spread too much. I did chill dough for 1 1/2 hours. Next time I will not add the jam until the end of cooking.
Did you let them cool sufficiently afterwards?
Can you make Kolacky cookie shapes with this batter?
Can you use the cream cheese from.the tub or does it have to be the brick?
I’m sure 4 ounces is 4 ounces!
you cannot substitute softened or whipped cream cheese from the tub for a brick of cream cheesethere’s a different moisture content.
That is what I intend to do with this thumbprint shape. Less fuss and bother than making regular Kolacky. Going to use homemade prune filling and other Solo fillings, which are thicker.
Can you freeze them?
Do you know if they can be frozen?
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.
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
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!!
Can these be made gluten free? IF so, almond flour? What is the bi ding agent
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.
I just made these and they are delicious and so easy to make. My family loved them! Thank you for the recipe!
Can I make them with a basic mixer o dont have the big one
Yes. I have both and used a hand mixer. No problem.