5-Ingredient Raspberry Cheesecake Thumbprint Cookies Recipe
These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are a delightful treat that combines the richness of cream cheese with the sweetness of raspberry preserves in a buttery cookie base. Perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookies:
- 4 ounces cream cheese, softened
- 8 tablespoons salted butter, at room temperature
- 1/2 cup + 3 tablespoons sugar
- 1 cup + 3 tablespoons flour
Filling:
- 1/4 cup raspberry preserves
Instructions
- Prepare the Dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together until light and fluffy, scraping down the sides as needed.
- Add the Sugar: Mix in the sugar until well combined.
- Gradually Add Flour: Mix in the flour on low speed until just incorporated.
- Chill the Dough: Cover the bowl and refrigerate for at least 45 minutes.
- Preheat the Oven: Preheat to 375°F (190°C) 30 minutes before baking. Line a baking sheet with parchment paper.
- Shape the Cookies: Portion out dough, make an indentation, and fill with raspberry preserves.
- Bake: Bake for 11-12 minutes until edges are golden.
- Cool: Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 8g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: raspberry cheesecake cookies, thumbprint cookies, easy dessert recipe
