Description
Sweet raspberry cheesecake thumbprint cookies bring a delightful twist to classic desserts. Creamy cheesecake filling nestled in buttery cookie bases creates an irresistible treat you’ll crave with every delicate bite.
Ingredients
Scale
Main Ingredients:
- 1 3/16 cups all-purpose flour
- 1 3/16 cups sugar
- 8 tablespoons (1/2 cup) salted butter, softened
- 4 ounces cream cheese, softened
Filling:
- 1/4 cup raspberry preserves
There are no additional or other ingredients in this recipe.
Instructions
- Cream softened butter and sugar in a spacious mixing vessel until the mixture achieves a pale, airy texture with visible volume expansion.
- Gradually incorporate flour into the butter mixture, gently folding until a cohesive, tender dough emerges without overmixing.
- Wrap the prepared dough securely in plastic film and allow it to rest in the refrigerator for half an hour, enabling the ingredients to meld and solidify.
- Heat the oven to 350°F and line a baking sheet with parchment paper to prevent sticking.
- Extract the chilled dough and shape into uniform one-inch spherical portions, positioning them evenly across the prepared baking surface with sufficient spacing.
- Delicately press a small indentation into the center of each cookie using either your thumb or a rounded utensil, creating a welcoming cavity for the filling.
- Whip the cream cheese with sugar until achieving a smooth, creamy consistency without lumps.
- Carefully spoon the cream cheese mixture into each cookie’s central depression, ensuring precise and elegant distribution.
- Gently crown each filled cookie with a modest dollop of vibrant raspberry preserves, creating a colorful and appetizing centerpiece.
- Transfer the prepared cookies into the preheated oven and bake for 12-15 minutes, watching for delicate golden edges as an indicator of doneness.
- Remove from the oven and permit the cookies to rest on the baking sheet for five minutes to stabilize their structure.
- Carefully transfer the cookies to a wire cooling rack, allowing them to reach room temperature and develop their full flavor profile.
Notes
- Chill the dough thoroughly to prevent spreading and maintain the cookie’s shape during baking.
- Gently press the thumbprint to create a shallow well without breaking the cookie’s structure.
- Use room temperature cream cheese for smooth, lump-free filling that blends easily.
- Opt for seedless raspberry preserves to achieve a silky, refined texture in the thumbprint center.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 140
- Sugar: 6 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg