Description
Buttery and tender thumbprint cookies filled with a creamy, tangy raspberry cheesecake filling. A delightful treat perfect for any occasion!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup raspberry jam (seedless preferred)
- 1 tablespoon cornstarch
- Powdered sugar, for dusting
- Fresh raspberries, for decoration
Instructions
- Cream the Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. You want a nice, pale, and airy mixture.
- Add the Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Again, scrape down the sides of the bowl to make sure everything is incorporated. The mixture should be smooth and creamy.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt. This helps to evenly distribute the salt throughout the flour, which is important for the flavor of the cookies.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Mix until the flour is just incorporated, and then stop. A few streaks of flour are okay at this point.
- Form the Dough into a Disc and Chill: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours. This chilling time is crucial because it allows the gluten in the flour to relax, which will prevent the cookies from spreading too much in the oven. It also makes the dough easier to handle.
- Cream the Cream Cheese and Sugar: In a medium bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Make sure the cream cheese is truly softened, or you’ll end up with lumps in your filling.
- Add Vanilla and Raspberry Jam: Beat in the vanilla extract and raspberry jam until well combined. The mixture should be a beautiful pink color and smell amazing!
- Add Cornstarch: Stir in the cornstarch until it is fully incorporated. The cornstarch helps to thicken the filling and prevent it from becoming too runny during baking.
- Refrigerate the Filling: Cover the bowl with plastic wrap and refrigerate the filling while you prepare the cookie dough. This will help the filling to firm up slightly, making it easier to work with.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Parchment paper is essential for preventing the cookies from sticking to the baking sheets and makes cleanup a breeze.
- Roll and Shape the Dough: Remove the chilled cookie dough from the refrigerator. On a lightly floured surface, roll the dough out to about 1/4 inch thickness. If the dough is too cold and hard to roll, let it sit at room temperature for a few minutes to soften slightly.
- Cut Out Cookie Shapes: Use a 2-inch round cookie cutter to cut out circles from the dough. Re-roll any scraps of dough to cut out more cookies.
- Transfer Cookies to Baking Sheets: Carefully transfer the cookie circles to the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Make Thumbprints: Use your thumb (or the back of a small spoon) to gently press an indentation into the center of each cookie. Be careful not to press all the way through the dough. You want to create a well for the filling.
- Fill the Thumbprints: Spoon about 1/2 teaspoon of the raspberry cheesecake filling into each thumbprint. Don’t overfill the thumbprints, or the filling will spill over during baking.
- Bake the Cookies: Bake the cookies for 10-12 minutes, or until the edges are lightly golden brown and the filling is set. Keep a close eye on them, as baking times can vary depending on your oven.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Garnish (Optional): Once the cookies are completely cool, dust them with powdered sugar and garnish with fresh raspberries, if desired.
Notes
- Use softened butter and cream cheese for a smooth texture.
- Don’t overmix the dough.
- Chilling the dough is essential.
- Use seedless raspberry jam for a smoother filling.
- Don’t overfill the thumbprints.
- Bake until lightly golden brown.
- Cool completely before garnishing.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes