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thumbprint cookies

Cream Cheese Raspberry Thumbprint Cookies

Charlotte Miller
A delightful 5-ingredient treat with buttery dough and sweet raspberry preserves, perfect for holiday baking and allergy-friendly cookie platters.
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Prep Time 10 minutes
Cook Time 12 minutes
Chilling time 1 hour
Total Time 1 hour 22 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 120 kcal

Ingredients
  

  • 4 oz 113g Cream cheese, softened (use full-fat brick-style for best texture)
  • 1/2 cup 115g Salted butter, softened
  • 1/2 cup 100g Granulated sugar
  • 1 1/2 cups 180g All-purpose flour
  • 1/2 cup 160g Raspberry jam (or any fruit preserves of choice)

Instructions
 

  • Beat the cream cheese, butter, and sugar in a large bowl until light and fluffy.
  • Slowly mix in the all-purpose flour until a dough forms, being careful not to overmix.
  • Cover the dough and chill for at least 45 minutes to firm up.
  • Preheat the oven to 375°F (190°C).
  • Roll the dough into tablespoon-sized balls and place them on a parchment-lined baking sheet.
  • Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
  • Fill each indentation with raspberry jam.
  • Bake for 11-12 minutes until the edges are lightly golden.
  • Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure all ingredients are at room temperature before mixing to prevent tough cookies.
  • For a chewier cookie, refrigerate them for up to 1 week or freeze for up to 2 months.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • You can add vanilla or almond extract for additional flavor or roll dough balls in chopped nuts for a nutty twist.
 
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