Description
Delicious raspberry cheesecake thumbprint cookies filled with creamy cheesecake and fresh raspberry sauce.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together butter, sugar, and cream cheese.
- Add vanilla extract and salt, mix well.
- Gradually add flour, mixing until combined.
- Roll dough into small balls and place on a baking sheet.
- Make a thumbprint in each ball.
- Fill each thumbprint with raspberry jam.
- Bake for 12-15 minutes or until lightly golden.
- Allow to cool before serving.
Notes
- Store cookies in an airtight container.
- Use fresh raspberries for a topping if desired.
- Adjust jam amount according to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: raspberry cheesecake thumbprint cookies