Description
Buttery thumbprint cookies filled with a tangy cream cheese layer and jewel-toned raspberry jam, tender and melt-in-your-mouth with a perfect balance of sweet and tart.
Ingredients
- Unsalted Butter: 1 cup, softened
- Granulated Sugar: 2/3 cup
- Cream Cheese: 4 oz, softened
- Egg Yolk: 1 large
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 2 cups
- Salt: 1/4 teaspoon
- Raspberry Jam: 1/2 cup
- Powdered Sugar: 2 tablespoons for dusting (optional)
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Combine Ingredients: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the softened cream cheese, egg yolk, and vanilla extract, mixing until smooth. Gradually add the all-purpose flour and salt, mixing just until a soft dough forms.
- Prepare Your Cooking Vessel: Arrange the parchment-lined baking sheets within easy reach and clear a small bowl of water to moisten your thumb or spoon if needed for shaping.
- Assemble the Dish: Roll the dough into 1-inch balls and place them spaced about 2 inches apart on the prepared sheets. Use your thumb or the back of a teaspoon to gently press a shallow well into the center of each ball.
- Cook to Perfection: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are just beginning to turn golden and centers are set but still soft.
- Finishing Touches: Remove cookies from the oven and let them cool slightly for 3 to 5 minutes. Spoon about 1/2 teaspoon of raspberry jam into each indentation. Allow cookies to cool completely on a wire rack, then dust lightly with powdered sugar if desired.
- Serve and Enjoy: Arrange the cooled cookies on a platter and serve with tea, coffee, or milk. Store leftovers in an airtight container.
Notes
- Chill the dough for 20 to 30 minutes if your kitchen is warm to prevent spreading.
- Use a high-quality jam for the best flavor and texture in the centers.
- Fill the wells after baking if you prefer a fresher jam flavor and a cleaner-looking jam center.
- Cookies freeze well either as unbaked dough balls or fully baked; thaw and dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 cookie (approx 24 g)
- Calories: 140
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: raspberry cheesecake thumbprint cookies, thumbprint cookies, raspberry jam cookies, cheesecake cookies, holiday cookies, dessert, bake