Description of this recipe
These Raspberry Cheesecake Thumbprint Cookies are a delightful combination of buttery, melt-in-your-mouth shortbread, creamy cheesecake flavor, and sweet-tart raspberry jam. They’re easy to make, look impressive, and are perfect for any occasion, from holiday baking to afternoon tea. The combination of flavors and textures is irresistible, making them a guaranteed crowd-pleaser. These cookies are not only delicious but also visually appealing, adding a touch of elegance to any dessert platter. The slight tang from the cream cheese balances the sweetness of the raspberry preserves, creating a harmonious flavor profile that will leave you wanting more.
Why you will love this recipe
You’ll absolutely adore these Raspberry Cheesecake Thumbprint Cookies for so many reasons. Firstly, they are incredibly easy to make, even for novice bakers. The recipe is straightforward, with clear instructions that ensure success every time. Secondly, the flavor combination is simply divine. The buttery, slightly tangy cookie base perfectly complements the sweet and fruity raspberry filling. The creamy glaze adds a final touch of decadence that elevates these cookies to a whole new level.
Another reason to love this recipe is its versatility. These cookies are perfect for any occasion. Need a treat to bring to a potluck? Raspberry Cheesecake Thumbprint Cookies are always a hit. Looking for a festive addition to your holiday cookie platter? These cookies will stand out for their beautiful appearance and unique flavor. Want to impress your friends and family with a homemade gift? Package these cookies in a pretty tin, and you’ll have a thoughtful and delicious present.
Furthermore, these cookies are customizable. While the recipe calls for raspberry preserves, you can easily substitute other flavors like strawberry, blueberry, or even apricot. The glaze can also be adjusted to suit your preferences. Add a hint of lemon zest for a brighter flavor, or a dash of vanilla extract for extra warmth.
Finally, these cookies have a wonderful texture. The shortbread base is tender and crumbly, the raspberry filling is smooth and jammy, and the glaze is silky and sweet. This combination of textures makes each bite a delightful experience. With their irresistible flavor, ease of preparation, and versatility, Raspberry Cheesecake Thumbprint Cookies are sure to become a favorite in your baking repertoire.
Ingredients:
- 4 oz. Cream cheese, room temperature
- 8 Tbsp. Unsalted butter, room temperature
- ⅓ cup Granulated sugar
- ½ tsp. Vanilla extract
- 1 cup All-purpose flour
- ¼ cup Raspberry preserves
- ¼ cup Powdered sugar
- 1 Tbsp. Milk
Preparation:
Step 1: In a stand mixer or with a hand mixer, beat the cream cheese and butter together until smooth. Ensure that both the cream cheese and butter are at room temperature to achieve a creamy, lump-free consistency. This is crucial for the overall texture of the cookies. Beat on medium speed for about 2-3 minutes until the mixture is light and fluffy.
Step 2: Add in the granulated sugar and vanilla extract. Mix until fully incorporated. Scrape down the sides of the bowl to ensure that all ingredients are evenly combined. The sugar should be fully dissolved into the cream cheese and butter mixture. The vanilla extract enhances the flavor, adding a warm, aromatic note to the cookies.
Step 3: Continue with adding in the flour ½ cup at a time until all the flour is fully incorporated. Mix on low speed to prevent overmixing. Overmixing can develop the gluten in the flour, resulting in tough cookies. The dough should come together to form a soft, cohesive ball. If the dough seems too dry, add a teaspoon of milk at a time until it reaches the desired consistency.
Step 4: Once fully mixed, wrap the bowl with plastic wrap and place in the refrigerator for 30 minutes. Chilling the dough is essential as it prevents the cookies from spreading too much during baking. The cold dough will also be easier to handle when shaping the thumbprint cookies. This step helps to maintain the shape and texture of the cookies.
Step 5: Preheat the oven to 375 degrees Fahrenheit. Prepare a baking sheet with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheet and makes for easy cleanup. Ensure that the oven is fully preheated before baking the cookies to ensure even cooking.
Step 6: On the prepared baking sheet, place 1 tablespoon of dough for each cookie, leaving 1 inch of space between each cookie. This allows the cookies to spread slightly without touching each other. Use a cookie scoop for uniform sizing, ensuring that the cookies bake evenly.
Step 7: Lightly press your thumb into the center of each cookie. Create a well in the center of each cookie without pressing all the way through. The indention should be deep enough to hold the raspberry preserves.
Step 8: Fill each indention with ½ tsp of the raspberry preserves. Be careful not to overfill the indentions, as the preserves may bubble over during baking. The raspberry preserves add a burst of fruity sweetness to the cookies.
Step 9: Bake for 11-12 minutes or until the edges are golden. Keep a close eye on the cookies while they are baking to prevent them from burning. The cookies are done when the edges are lightly golden brown and the bottoms are set.
Step 10: Remove from the oven and allow to cool for 20 minutes on the baking sheet before transferring them to a wire rack to cool completely. Allowing the cookies to cool on the baking sheet helps them to firm up and prevents them from breaking.
Step 11: Once cool, in a small bowl mix the powdered sugar and milk until smooth. Whisk together the powdered sugar and milk until a smooth, pourable glaze forms. Add more milk if needed to achieve the desired consistency.
Step 12: Pour into a piping bag and cut a small hole in the tip. Alternatively, you can use a Ziploc bag with a small corner snipped off. The piping bag allows for a controlled and even application of the glaze.
Step 13: Drizzle the glaze over the cookies. Create a decorative drizzle pattern over the cookies.
Step 14: Allow the glaze to set for 5 minutes and serve. The glaze will set quickly, creating a beautiful and delicious finish to the cookies.
COOKING Rating:
Easy
Serving Suggestions:
These Raspberry Cheesecake Thumbprint Cookies are perfect served with a cup of coffee or tea. They also make a delightful addition to a dessert platter or as a sweet treat for a special occasion. For a more indulgent experience, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. They can also be packaged in a decorative tin and given as a thoughtful homemade gift. These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
Tips:
- Make sure your cream cheese and butter are at room temperature for a smooth batter.
- Chill the dough for at least 30 minutes to prevent the cookies from spreading too much.
- Use a light-colored baking sheet to prevent the bottoms of the cookies from browning too quickly.
- Don’t overbake the cookies; they should be slightly soft in the center.
- Experiment with different flavors of preserves for a variety of cookies.
- For a richer glaze, use heavy cream instead of milk.
- Add a pinch of salt to the dough to enhance the flavors.
- Use a cookie scoop to ensure uniform sizing.
- Store the cookies in an airtight container to maintain their freshness.
- Garnish with sprinkles or chopped nuts for added visual appeal.
Prep Time:
20 minutes
Cook Time:
11-12 minutes
Total Time:
Approximately 1 hour (including chilling time)
Nutritional Information:
(Approximate values per cookie)
Calories:
Approximately 120-150 calories
Protein:
Approximately 2 grams
Sodium:
Approximately 50-70 mg
Conclusion
Raspberry Cheesecake Thumbprint Cookies are a delightful treat that combines the best of both worlds: the buttery goodness of shortbread cookies and the creamy tang of cheesecake. With their easy-to-follow recipe and customizable flavors, these cookies are perfect for any occasion. Whether you’re baking for a holiday gathering, a casual get-together, or simply a sweet treat for yourself, these cookies are sure to impress. So, gather your ingredients, preheat your oven, and get ready to create a batch of these irresistible Raspberry Cheesecake Thumbprint Cookies. Your taste buds will thank you!
Questions and Answers:
Q1: Can I use a different type of jam or preserves for the filling?
A: Absolutely! While this recipe calls for raspberry preserves, you can easily substitute other flavors like strawberry, blueberry, apricot, or even a mixed berry blend. The key is to choose a flavor that complements the buttery, slightly tangy cookie base. Experiment and find your favorite combination!
Q2: How do I prevent the cookies from spreading too much in the oven?
A: To prevent the cookies from spreading too much, make sure to chill the dough for at least 30 minutes before baking. Chilling the dough helps to firm up the butter, which will slow down the spreading process. Also, ensure that your oven is preheated to the correct temperature, and avoid overmixing the dough, as this can develop the gluten in the flour, resulting in flatter cookies.
Q3: Can I make the dough ahead of time?
A: Yes, you can definitely make the dough ahead of time. After mixing the dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. When you’re ready to bake the cookies, simply take the dough out of the refrigerator and let it sit at room temperature for about 10-15 minutes to soften slightly before shaping and baking.
Q4: How should I store the finished cookies?
A: To keep the cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you live in a humid climate, you may want to add a piece of parchment paper between layers of cookies to prevent them from sticking together. Avoid storing the cookies in the refrigerator, as this can dry them out.
Q5: Can I freeze the cookies?
A: Yes, you can freeze the baked cookies for longer storage. Allow the cookies to cool completely, then arrange them in a single layer on a baking sheet and freeze for about 1-2 hours until solid. Once frozen, transfer the cookies to a freezer-safe container or bag and store them in the freezer for up to 2 months. When you’re ready to enjoy them, simply thaw the cookies at room temperature for about 30 minutes before serving.
