Oh, the joy of baking cookies! There’s something so comforting about filling your kitchen with the sweet aroma of freshly baked treats. I absolutely love whipping up a batch of cookies, and these cream cheese raspberry thumbprint cookies are one of my all-time favorites. They’re not just delicious; they’re soft, buttery, and have that delightful burst of raspberry jam in every bite. Trust me, once you try making these, you’ll be hooked! They’re perfect for any occasion—whether it’s a cozy night in or a gathering with friends. Plus, they’re super simple to make, even if you’re a beginner in the kitchen. So, grab your apron and let’s dive into this cookie adventure together! You won’t regret it!
Ingredients List
- 1 cup cream cheese, softened (make sure it’s at room temperature for easy mixing!)
- 1/2 cup unsalted butter, softened (this helps everything blend together smoothly)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (or your favorite jam if you want to switch it up!)
How to Prepare Cream Cheese Raspberry Thumbprint Cookies
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This is super important because you want those cookies to bake evenly!
- In a large mixing bowl, combine the softened cream cheese and butter. I like to use a hand mixer for this—it makes things so much easier. Mix until it’s smooth and creamy; this should take about 2-3 minutes.
- Next, add the granulated sugar and vanilla extract to the bowl. Mix it all together until it’s well combined and fluffy. This is where the magic starts to happen!
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to your creamy mixture, stirring gently until everything is just combined. Don’t overmix; it’s okay if there are a few small lumps.
- Now, roll the dough into small balls—about 1 inch in diameter. Place them on a baking sheet lined with parchment paper, leaving some space in between because they’ll spread a bit!
- Here comes the fun part! Use your thumb to make a small indentation in the center of each ball. Don’t worry if it cracks a little; they’ll bake up just fine!
- Fill each indentation with a dollop of raspberry jam—about a teaspoon should do. You want that sweet jam to shine through!
- Pop those beauties into the oven and bake for about 15-20 minutes until they’re lightly golden around the edges. Keep an eye on them, as ovens can vary!
- Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. And there you have it—delicious cream cheese raspberry thumbprint cookies ready to enjoy!
Tips for Success
Alright, let’s make sure your cream cheese raspberry thumbprint cookies turn out absolutely perfect! First, remember to let your cream cheese and butter soften to room temperature. It really makes a difference in how smoothly they mix together. If they’re too cold, your dough might end up lumpy, and we don’t want that!
Also, don’t overbake those cookies! They should be lightly golden around the edges, but still soft in the center. Ovens can be sneaky, so keep a close eye on them during the last few minutes. And if you end up with a bit of extra jam, no worries! Just add a little more to each cookie before baking for an even sweeter surprise. Trust me, these little tweaks will make your cookies shine! Happy baking!
Nutritional Information
Please note that nutritional values can vary based on the specific ingredients and brands you use, so these are just estimates. Each cream cheese raspberry thumbprint cookie contains approximately:
- Calories: 120
- Fat: 7g
- Protein: 2g
- Carbohydrates: 12g
- Sugar: 8g
- Sodium: 50mg
Keep in mind that these cookies are a delightful treat, so enjoy them in moderation as part of a balanced diet!
Why You’ll Love This Recipe
- It’s super easy to make, even for beginners—no fancy techniques required!
- These cookies are delightfully soft and buttery, melting in your mouth with every bite.
- The raspberry jam adds a sweet and tangy burst that perfectly complements the cream cheese.
- They’re a crowd-pleaser, making them perfect for parties, gatherings, or just a cozy night in.
- With simple ingredients you likely already have at home, you can whip up a batch in no time!
- You can easily customize them with your favorite jams or even chocolate for a different twist!
Variations
Now, let’s talk about how you can switch things up with these cream cheese raspberry thumbprint cookies! One of my favorite variations is to use different jams—try swapping the raspberry jam for strawberry, apricot, or even blueberry for a fun flavor twist. If you’re feeling adventurous, you can even mix a couple of jams together for a unique blend!
Another idea is to add some texture by incorporating chopped nuts like walnuts or pecans into the dough. Just fold in about 1/2 cup before rolling the balls. You can also sprinkle some shredded coconut on top of the jam for a tropical flair! And if you want to go chocolatey, use a chocolate ganache instead of jam for an indulgent treat. The possibilities are endless, so feel free to get creative and make these cookies your own!
Storage & Reheating Instructions
Now that you’ve baked these delightful cream cheese raspberry thumbprint cookies, you’ll want to know how to keep them fresh! To store any leftover cookies, simply place them in an airtight container at room temperature. They’ll stay tasty for about 3-4 days—if they last that long, that is!
If you want to enjoy them later, you can also freeze them. Just make sure they’ve cooled completely, then layer them between sheets of parchment paper in a freezer-safe container. They’ll be good for about 2 months in the freezer. When you’re ready to enjoy, just let them thaw at room temperature for a bit, and they’ll be as delicious as when they were fresh out of the oven!
For a little extra warmth, you can pop them in the microwave for about 10-15 seconds. This brings back that soft, melt-in-your-mouth goodness. Happy storing and reheating!
FAQ Section
Can I use a different type of jam for these cookies?
Absolutely! While raspberry jam is a classic choice, feel free to experiment with your favorite flavors like strawberry, apricot, or even lemon curd for a zesty twist. Just remember to keep the jam sweet and spreadable!
What if my dough is too sticky?
If your dough feels too sticky to roll into balls, don’t panic! You can chill it in the refrigerator for about 30 minutes. This will make it easier to handle. Just be careful not to let it get too cold, or it might become hard to work with!
How do I know when my cookies are done baking?
You’ll want to look for a light golden color around the edges of the cookies. They should still feel soft in the center. If they get too dark, they can become dry, so keep a close eye on them during the last few minutes of baking!
Can I make the dough ahead of time?
Yes, you can! Just prepare the dough and wrap it tightly in plastic wrap. It can be stored in the refrigerator for up to 2 days. When you’re ready to bake, let it sit at room temperature for a bit before rolling into balls.
Are these cookies suitable for freezing?
Definitely! These cream cheese raspberry thumbprint cookies freeze beautifully. Just make sure they’re completely cooled, and store them in a freezer-safe container. They’ll stay fresh for about 2 months. Thaw at room temperature before enjoying!
Share Your Experience
I’d absolutely love to hear how your cream cheese raspberry thumbprint cookies turned out! Did you make any fun variations? What did you think of the flavor? Whether you nailed it on your first try or had a little hiccup along the way, your stories are what make this community so special. So, don’t be shy—leave a comment below and share your baking adventures! If you have any questions or need a tip, feel free to ask. Remember, we’re all in this delicious journey together, and I can’t wait to see your beautiful cookie creations! Happy baking!
Print
Cream Cheese Raspberry Thumbprint Cookies Made Simple
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cream cheese raspberry thumbprint cookies that are easy to make.
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the cream cheese and butter until smooth.
- Add the sugar and vanilla extract. Mix well.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the cream cheese mixture. Stir until combined.
- Roll the dough into small balls and place them on a baking sheet.
- Use your thumb to create a small indentation in the center of each ball.
- Fill each indentation with raspberry jam.
- Bake for 15-20 minutes until lightly golden.
- Let the cookies cool before serving.
Notes
- Make sure the cream cheese is softened for easier mixing.
- Don’t overbake the cookies; watch them closely.
- You can use other fruit jams if you prefer.
- Prep Time: 15 minutes
- Cook Time: 20 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: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cream cheese raspberry thumbprint cookies
