Description
Delicious cream cheese raspberry thumbprint cookies that are easy to make.
Ingredients
Scale
- 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