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Raspberry Cheesecake Thumbprint Cookies

Raspberry cheesecake thumbprint cookies pair buttery, soft-centered cookies with a smooth cream cheese filling and a bright spoonful of seedless raspberry jam. Chill the dough before shaping, then bake until the edges are lightly golden and the filling is set.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling and cooling 40 minutes
Total Time 1 hour 10 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

For the cookie dough
  • 0.5 cup unsalted butter softened
  • 0.33 cup granulated sugar
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 1.25 cups all-purpose flour
  • 0.25 tsp kosher salt
For the cheesecake filling
  • 4 oz cream cheese softened
  • 2 tbsp powdered sugar
For the raspberry topping
  • 3 tbsp seedless raspberry jam

Equipment

  • 1 13x18-inch rimmed baking sheet

Method
 

Make the dough
  1. Beat the butter and granulated sugar in a medium bowl until creamy, about 2 minutes.
  2. Beat in the egg yolk and vanilla until combined.
  3. Add the flour and salt and mix on low just until a soft dough forms.
  4. Cover the dough and refrigerate for 30 minutes.
Make the filling
  1. Beat the cream cheese and powdered sugar in a small bowl until smooth.
Shape and bake
  1. Heat the oven to 350°F.
  2. Line a 13x18-inch rimmed baking sheet with parchment paper.
  3. Scoop the dough into 20 tablespoon-size portions.
  4. Roll each portion into a ball.
  5. Place the balls about 2 inches apart on the baking sheet.
  6. Press a deep indentation into each ball with your thumb.
  7. Spoon about 3/4 teaspoon of cheesecake filling into each indentation.
  8. Bake for 12 to 15 minutes, until the cookie edges are lightly golden and the filling is set.
  9. Cool the cookies on the baking sheet for 10 minutes.
  10. Transfer the cookies to a wire rack to cool completely.
Add the topping
  1. Stir the raspberry jam until loosened.
  2. Spoon 1/2 teaspoon of jam into the center of each cooled cookie.

Notes

For tidy centers, press a deep indentation into each dough ball before filling. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. Dairy-free butter and cream cheese can be used as a swap, though the texture may vary.