Oh my goodness, let me tell you about these raspberry cheesecake thumbprint cookies! They’re like little bites of heaven, perfectly blending the tangy sweetness of raspberry with the creamy richness of cheesecake. I remember the first time I made these for a family gathering; the way everyone’s eyes lit up when they took their first bite was just priceless! The buttery cookie base is the perfect canvas for that luscious cream cheese filling, and the dollop of raspberry jam on top? It’s the cherry on the cake—well, cookie! Trust me, once you make these, they’ll become a go-to treat for any occasion. You won’t be able to resist their charm!

Ingredients List

Here’s what you’ll need to whip up these delightful raspberry cheesecake thumbprint cookies. Gather these simple ingredients, and you’re on your way to cookie bliss!

• 1 cup all-purpose flour: The foundation of your cookie dough—sift it for a lighter texture if you like!
• 1/2 cup unsalted butter, softened: Make sure it’s at room temperature for easy creaming with the sugar.
• 1/4 cup sugar: This adds just the right amount of sweetness to your cookies.
• 1 egg yolk: This gives the cookies a rich flavor and helps bind everything together.
• 1/2 teaspoon vanilla extract: A splash of vanilla makes everything taste better!
• 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
• 1/2 cup cream cheese, softened: This creamy goodness is key for that cheesecake filling!
• 1/4 cup raspberry jam: Use your favorite brand or homemade for a burst of fruity flavor.

How to Prepare Raspberry Cheesecake Thumbprint Cookies

Alright, let’s dive into the magical world of making raspberry cheesecake thumbprint cookies! I promise, it’s easier than it sounds, and the result is totally worth it. Follow these steps, and you’ll be on your way to baking perfection!

Step-by-Step Instructions

1. Preheat your oven: Start by preheating your oven to 350°F (175°C). This way, it’ll be nice and hot when your cookies are ready to go in!
2. Cream the butter and sugar: In a mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 2-3 minutes—don’t rush it!
3. Add the egg yolk and vanilla: Next, mix in the egg yolk along with the vanilla extract. It’s going to smell heavenly!
4. Combine dry ingredients: Gradually add in the flour and salt. Stir until everything is just combined—be careful not to overmix, or your cookies might be tough.
5. Shape the dough: Now, take the dough and roll it into small balls (about 1 inch in diameter). Place them on a baking sheet lined with parchment paper, leaving some space between each ball.
6. Create thumbprint indentations: Using your thumb (or the back of a spoon), make a little indentation right in the center of each dough ball. This is where your cream cheese filling will go!
7. Make the filling: In a separate bowl, mix the softened cream cheese with the raspberry jam until it’s smooth and creamy. Yum!
8. Fill the cookies: Spoon that luscious cream cheese mixture into the indentations you made earlier. Don’t be shy—fill them up!
9. Bake to perfection: Pop the baking sheet into your preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them—you want that perfect golden color!
10. Cool and enjoy: Once baked, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. They’ll be too hot to handle, so give them a little time to chill out!

And there you have it! These cookies are just waiting for you to take a bite. I can’t wait for you to taste that creamy, tangy goodness combined with the buttery cookie. Enjoy every moment of the baking process!

Why You’ll Love This Recipe

• Irresistible flavor: The combination of creamy cheesecake and tangy raspberry jam creates a delightful burst of flavor in every bite.
• Easy to make: With simple ingredients and straightforward steps, these cookies are perfect for bakers of all skill levels.
• Visually stunning: The beautiful thumbprint filled with vibrant raspberry jam makes for an eye-catching treat that’s sure to impress!
• Perfect for any occasion: Whether it’s a cozy family gathering or a fancy party, these cookies fit right in!
• Quick to bake: Ready in just about 35 minutes, they’re a fantastic last-minute dessert option.

Tips for Success

To make sure your raspberry cheesecake thumbprint cookies turn out perfectly, here are a few tips I swear by! First, consider chilling the dough for about 30 minutes before shaping it. This makes it much easier to handle and helps them keep their shape while baking. Keep an eye on your baking time; every oven is different, so check for that lovely golden edge around the 12-minute mark. Also, when filling the thumbprints, don’t be shy—go ahead and pile on that cream cheese mixture! Finally, serve these cookies slightly warm for the best flavor experience, or store them in an airtight container for a delightful treat all week long. Enjoy!

Nutritional Information

These raspberry cheesecake thumbprint cookies are not only delicious but also surprisingly balanced! Each cookie is about 120 calories, with 6 grams of fat, 8 grams of sugar, and 15 grams of carbohydrates. Keep in mind that these values can vary slightly based on the specific ingredients you use. So, feel free to indulge a little—after all, you deserve it!

FAQ Section

Got questions about making these scrumptious raspberry cheesecake thumbprint cookies? Don’t worry; I’ve got you covered! Here are some common queries I get:

Can I use a different jam? Absolutely! While raspberry jam gives these cookies their signature flavor, feel free to experiment with other fruit jams like strawberry, blueberry, or even peach for a fun twist!

What if my dough is too sticky? If your dough feels sticky, don’t panic! You can sprinkle a little extra flour while mixing or chilling the dough for about 30 minutes will make it easier to handle.

Can I make the dough ahead of time? Yes! You can prepare the dough a day in advance and store it in the fridge. Just make sure to let it come to room temperature before shaping the cookies.

How should I store the cookies? Store your cookies in an airtight container at room temperature for up to a week. They’ll stay fresh and delicious, but trust me, they won’t last that long!

Can I freeze these cookies? Definitely! These cookies freeze well. Just place them in a single layer in a freezer-safe container. When you’re ready to enjoy, thaw them in the fridge and serve!

Storage & Reheating Instructions

To keep your raspberry cheesecake thumbprint cookies fresh and delicious, store them in an airtight container at room temperature for up to a week. If you want to enjoy them longer, you can freeze them! Just place the cookies in a single layer in a freezer-safe container and separate layers with parchment paper. When you’re ready to indulge, thaw them in the fridge overnight. No need to reheat, but if you prefer them warm, pop them in the microwave for about 10-15 seconds. Enjoy that creamy goodness!

Raspberry Cheesecake Thumbprint Cookies: 10 Blissful Bites

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• Autor: Julia marin
• Całkowity Czas: 35 minutes
• Ustępować: 24 cookies 1x
• Dieta: Wegańskie

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Opis

Raspberry cheesecake thumbprint cookies are sweet treats featuring a creamy raspberry filling.

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Składniki

Skala 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup cream cheese, softened
• 1/4 cup raspberry jam

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Instrukcje

1. Preheat the oven to 350°F (175°C).
2. In a bowl, cream the butter and sugar together.
3. Add the egg yolk and vanilla extract, mixing well.
4. Stir in the flour and salt until combined.
5. Shape the dough into balls and place on a baking sheet.
6. Make an indentation in the center of each ball.
7. In a separate bowl, mix cream cheese and raspberry jam.
8. Fill the indentations with the cream cheese mixture.
9. Bake for 12-15 minutes until edges are lightly golden.
10. Allow to cool before serving.

Uwagi

• Store cookies in an airtight container.
• Use fresh raspberries for a more intense flavor.
• Chill dough for 30 minutes for easier handling.

• Czas Przygotowania: 20 minutes
• Czas gotowania: 15 minutes
• Kategoria: Dessert
• Sposób: Baking
• Kuchnia: American

Zasilanie

• Wielkość porcji: 1 cookie
• Kalorie: 120
• Cukier: 8g
• Sód: 50mg
• Kwasy: 6g
• Nasycony tłuszcz: 4g
• Tłuszcze Nienasycone: 2g
• Tłuszcze trans: 0g
• Węglowodany: 15g
• Włókno: 0g
• Białko: 1g
• Cholesterol: 20mg

Słowa kluczowe: raspberry cheesecake thumbprint cookies