Raspberry Cheesecake Thumbprint Cookies

These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are so delightful and essentially soften in your mouth!!! A simple treat formula you’ll make again and again!

This is one of those plans I’m completely freeloaded I didn’t attempt before! It’s so basic! Only 5 essential fixings: spread, cream cheddar, sugar, flour, and jam. But the outcomes are completely scrumptious! Raspberry cheesecake in a treat?! Gracious yes. We should speak progressively about this.

The player for these cream cheddar thumbprint treats meets up very quickly. You should simply beat the spread and cream cheddar, at that point include the sugar and flour. Told ya! Soooo basic.

Raspberry Cheesecake Thumbprint Cookies

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Recipe by bakerbynatureCourse: DessertCuisine: AmericanDifficulty: Easy


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5-Ingredient Raspberry Cheesecake Thumbprint Cookies These sweet little treats, with their delicate cream cheese infused crumbs and dark, jammy raspberry centers are made with only 5 simple 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


  • 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.


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