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.
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 😉
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!
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
More Raspberry Recipes:
- White Chocolate Raspberry Cheesecake
- Lemon Raspberry Bundt Cake
- Dark Chocolate Chunk Raspberry Crumb Muffins
- Chocolate Raspberry Cheesecake
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.
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 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.
Michelle says
These are so yummy! So easy and a new favorite of ours, for sure!
Alyson Roberson says
Hi! What is the best way to store these?
Kat says
These are a staple in my Christmas cookie boxes…the jam is so festive! Can you freeze the cookies once baked??
Pam says
Do you use AP flour or self rising?
Ann says
what is the best way to store these cookies , thanks
Suzanne Lyman says
You always use all purpose unless specified
Margi says
Has anyone veganized this recipe- using vegan cream cheese and butter? Gonna give it a go, but wondering if i need to adapt the portion or amount?
Tina says
I am lactose intolerant and make them with Green Valley Cream Cheese and they come out perfect so I am assumimg the other alternatives will also.
Mary says
Do you think I could freeze these? I need to make them two weeks in advance. Thanks!
Rose says
I have froze them with no problem and then take out only what I need. Make sure if you stack them you put wax paper between the layers.
Broquel says
Yes you can my dad froze them a few years ago when he sent them down from Wisconsin to be in Oklahoma they were still amazing
April says
I froze them and they were great when serving them!
Hayley Mann says
I’ve not tried yet to make, just wondered if they can be frozen before baking or even after?
Patty says
Thank you for this recipe. I made these last Christmas and have been getting requests all year to make them again. They truly taste like a bike of cheesecake. Highly recommend trying them, you won’t be disappointed.
Sharon says
After baking how are these stored? Do they need to be refrigerated?
Katherine says
These were delicious. I am so glad I found this recipe. I was wondering do you have to refrigerate them after you bake them.