Raspberry Cheesecake Thumbprint Cookies

Name: Raspberry Cheesecake Thumbprint Cookies
Prep time: 55 min
Cook time: 12 min
Total time: 1 h 7 min
Yield: 24
Cuisine: American
Ingredients: 4 ounces cream cheese, softened; 8 tablespoons salted butter, at room temperature; 1/2 cup plus 3 tablespoons sugar; 1 cup plus 3 tablespoons all-purpose flour; 1/4 cup Sweet Citrus Raspberry Jam

November 28, 2021

These Raspberry Cheesecake Thumbprint Cookies are soft, buttery, and filled with sweet-tart raspberry flavor. They have that creamy cheesecake-style richness from softened cream cheese, plus a bright little jammy center made with Sweet Citrus Raspberry Jam.

This is the kind of cookie that feels special without being complicated. The dough comes together with just a few simple ingredients, chills until easy to scoop, and bakes into tender little thumbprint cookies with golden edges and a fruity center. Simple ingredients, big flavor.

Why You’ll Love This Recipe

It uses just a handful of ingredients.
The cream cheese gives the cookies a soft, cheesecake-like texture.
Sweet Citrus Raspberry Jam adds bright, fruity flavor.
They are pretty enough for holidays, cookie trays, showers, or dessert boards.
The dough can chill while you prep the rest of your baking.

Serving Ideas

Serve these raspberry cheesecake thumbprint cookies on a holiday cookie tray, dessert board, brunch spread, or afternoon tea plate. They are also lovely packed into a gift box with other homemade cookies.

Shop the Flavor

This recipe features Sweet Citrus Raspberry Jam, a bright, fruity gourmet preserve made with ripe raspberries and a refreshing touch of citrus. It is perfect for cookies, pastries, toast, cheese boards, yogurt, and desserts.

Grab a jar online or stop by The Little Shop of Olive Oils in Franklin, MA to add a sweet-tart raspberry finish to your next batch of cookies.

Raspberry Cheesecake Thumbprint Cookies

The Little Shop of Olive Oils

Servings

Prep Time

55 minutes

Cook Time

12 minutes

Calories

Cuisine

American

Ingredients

4 ounces cream cheese, softened
8 tablespoons salted butter, at room temperature
1/2 cup plus 3 tablespoons sugar
1 cup plus 3 tablespoons all-purpose flour
1/4 cup Sweet Citrus Raspberry Jam

Directions

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until light and fluffy, scraping down the sides of the bowl as needed.
Add the sugar and beat well.
Add the flour a little at a time, beating on low speed just until incorporated.
Cover the bowl with plastic wrap and refrigerate the dough for at least 45 minutes and up to 2 hours.
About 30 minutes before baking, preheat the oven to 375°F.
Line a large baking sheet with parchment paper.
Using a cookie scoop, scoop out 1-tablespoon portions of dough. Roll each portion into a ball and place on the prepared baking sheet.
Lightly press your thumb into the center of each dough ball to create an indentation.
Fill each indentation with about 1/2 teaspoon Sweet Citrus Raspberry Jam.
Bake for 11–12 minutes, or until the cookies are just golden at the edges. The cookies will still be very soft when they come out of the oven.
Cool on the baking sheet for 10 full minutes.
Carefully transfer the cookies to a cooling rack and let cool completely before serving.