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This easy recipe for 5-Ingredient Raspberry Cheesecake Thumbprint cookies are as beautiful as they are simple to make. Soft and buttery, with the bright taste of raspberries, these melt-in-your mouth beauties are sure to become one of your favorite butter cookie recipes.
I love any kind of shortbread cookie, from my traditional shortbread cookies (perfect, easy Christmas cookie) or these Lemon Cranberry Bars.
You might also enjoy these delicious recipes; try my Christmas Muddy Buddy recipe, Crumbl Chocolate Chip Cookies (the best!), sparkling Cranberry Christmas cake.
Why You Will Love this Recipe
- Oh So Easy | It will take you longer to drive to the grocery store then it will to whip up a batch of these classic cookies.
- Enough For a Crowd, or a Cookie Exchange | One recipe makes 36-48 cookies! A must share…or maybe not 🙂
- Beautiful | These dazzling cookies will make any dessert tray at your Christmas party look special for the holidays.
The Sweetest Season & Cookies for Kids’ Cancer
I am joining with The Speckled Palateand Feast + West for The Sweetest Season This virtual cookie exchange raises awareness (and funds) for the non-profit organization,Cookies for Kids Cancer.
About Cookies for Kids’ Cancer
Cookies for Kids’ Canceris a 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer. Since 2008, Cookies for Kids’ Cancer has granted nearly $17 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country.From these grants have stemmed 35+ treatments available to kids battling cancer today.
My niece died from a childhood cancer when she was 5 years old; to say that is heartbreaking is an understatement! Whatever we can do to promote pediatric cancer research, especially less-toxic treatments is a win for me.
Cookies for Kids’ Cancer is in a matching window with their friends atOXO, who will be matching every dollar raised through the end December 2022, up to $100,000.Whatever money we raise will automatically double on our fundraising page!Join us!
Key Ingredients & Optional Add-Ins
- Cream Cheese | Adds richness and a fluffy texture, I like full fat for this recipe – only 5 ingredients and all!
- Butter | I used salted European butter for its rich and slightly tangy taste and its higher butterfat. Really though, have you ever met a butter you didn’t like?
- Sugar | I use organic cane sugar for fabulous results. White sugar works as well.
- Pastry Flour | This low protein flour is designed to make pastries lighter and more delicate. See tip below for how to easily convert you all-purpose flour to pastry flour.
- Raspberry Preserves (regular or seedless) | I prefer seedless raspberry jam. Real fruit preserves are thick and will hold their shape during baking. Not a fan or raspberry? Try strawberry, apricot or plum preserves.
Optional Add-Ins
- Vanilla | Real vanilla extract has a heavenly scent and improves any of your baked goods.
- Sparkling Sugar | Adds a touch of shimmer and a nice sweet crunch.
- Swedish Pearl Sugar | This sugar also add sweetness and crunch and looks like mini pearls.
- Glaze | A simple powdered sugar glaze adds flavor and elegance to this thumbprint cookie recipe. Yes please!
Pro Tip
- Read through all instructions before starting, this cookie dough requires chilling before baking.
Let’s Make Raspberry Cheesecake Thumbprint Cookies
Step 1 | Mix the Wet Ingredients
In a large bowl of a stand mixer fitted with paddle attachment or mixing bowl with hand mixer, beat the softened butter and cream cheese until light and fluffy, about 5 minutes on medium-high speed. Scrape down the sides every few minutes.
Step 2 | Mix the Dry Ingredients
Gather your dry ingredients, and with the mixer on medium, add sugar, then increase speed to medium-high and beat for 6-8 minutes until mixture is extremely light and fluffy.
Scrape down the sides of the bowl.Measure pastry flour into a bowl and using a whisk, gently stir or if desired, sift.
Reduce to low speed speed and add in flour ¼ cup at a time, mixing just until incorporated. If needed, scrape down sides of bowl occasionally.
Step 3 | Refrigerate Dough
Do not skip this important step! Place cookie dough in fridge, covered with plastic wrap for about 45 minutes but no longer than 2 hours (it will get too firm).About 30 minutes before baking, preheat the oven to 375 degrees F and line several baking sheets with parchment paper or a silicone baking mat.
- If you leave the cookie dough in the fridge too long, have no fear, just bring the dough to room temperature for 30 minutes, scoop as planned. You may have to form the cookies a bit more if they split when making the thumbprint.
Step 4 | Form and Fill Cookies
Using a small cookie scoop (about a tablespoon of so, around the size of a walnut) scoop dough onto a prepared baking sheet lined with parchment.
In the center of each cookie, press with your thumb lightly (hence thumbprint cookies) or you can use the bottom of a muddler (then make this cherry co*cktail 😉 ) or a rounded teaspoon bottom.
Dip it in a little powdered sugar first to keep from sticking. If desired, roll one edge of cookie in a little sparkling sugar or Swedish pearl sugar. Fill each indentation with a little jam, about ½ a teaspoon.
Step 5 | Bake
Bake in preheated oven for 10-12 minutes or until the edges are just barely golden. Your bake time may vary depending on your oven, every oven heats slightly different. It’s always a good idea to test your oven using an oven thermometer.
Allow to cool on baking sheet for 10 minutes before transferring to a cooling wire rack. They will be very soft out of the oven, but that’s okay, it gives them their melt-away flavor and texture!
Step 6 | Glaze
For a special touch, while cookies are still on the cooling rack, add a little drizzle of frosting. Mix together powdered sugar, cream and a touch of vanilla, stir until desired consistency. For best results, drizzle glaze over the cooled cookies and enjoy!
- My hubby is not a fan of fruit in any sweets, but when Mr. Fresh Cooky tried these cookies, he said, “tastes like a delicious fine pastry!“
Variations & Substitutions
- Use your favorite jam or preserves, but raspberry, strawberry and 4 fruits preserves are the best, making your 5 ingredient raspberry cheesecake thumbprint cookies look like little jewels.
- Make your own pastry flour by adding 2 tsp. of cornstarch to a one-cup measuring cup. Fill the rest of the cup with all-purpose flour. Mix or sift the flour mixture to ensure the cornstarch is well incorporated, check out my Baking Substitutions Chart for more ideas!
- These are a tender, flaky, soft cookie, pastry flour lends to that. I used Bob’s Red Mill Fine Pastry Flour (available at Safeway and Whole Foods), but you can make the cookies with regular all-purpose flour.
- Unsalted Butter | I use salted butter in almost all of my baking, if using unsalted, add a ¼ teaspoon of salt.
- Less Cookies? Cut the recipe in half for fewer cookies! Use the meter (under servings) on the recipe card to do the math for you.
- Use a cream cheese filling and top with fresh raspberries.
- Add a splash of almond extract to the cookie dough and the icing.
Add a Gift Tag
Download my free Christmas from the kitchen of gift tags, package cookies in cello bags and tie with a little string. Ta-da! Beautiful cookie packages!
Or perhaps you want to print out these every day from the Kitchen of… gift tags that fit more with Valentine’s day — which these cookies would be perfect for as well!
Toppings Suggestions for Raspberry Cookie
- Sprinkle cookies after baking with a little sparking sugar or Swedish pearl sugar for a bit more pop. Or try brown sugar!
- Melt and drizzle white chocolate over the cooled cookies, or for an extra decadent treat drizzle a combo of white and dark or milk chocolate.
- For a nutty twist, sprinkle chopped almonds, walnuts, pecans or toasted coconut on cookie.
High Altitude Raspberry Thumbprint Cookies
- Increase flour by 3 tablespoons
- Decrease sugar to ¾ cup
- Bake at regular temperature, but for slightly less time, more around the 10 minute mark.
Gluten-Free Raspberry Thumbprint Cookies Recipe
These light and buttery cookies are easily made gluten-free. Swap out the pastry flour with fine ground almond flour and proceed with the recipe, or use a combination of ½ almond flour and ½ cup for cup all-purpose gluten-free flour.
Frequently Asked Questions
What are thumbprint cookies?
Thumbprint cookies are a super simple and basic butter cookie, or sugar cookie; a shortbread cookie. Also called “hallongrotta“, which means “raspberry cave” in Swedish. Cookies you get to play with, roll them, flatten them slightly and then use your thumb to make an indent to hold sweet raspberry preserves.
Why did my thumbprint cookies spread too much?
Make sure your butter is slightly softened and not melted when you begin. Also, make sure you chill the dough at least 45 minutes, but not longer than 2 hours.
Can I ship these cookies?
I’m not sure these cookies would ship very well, they are tender, fragile cookies and are best when enjoyed the day they are baked.That being said, if you want to try and ship them, layer cookies between parchment and tuck with crumbled parchment or wax paper, place in cookie tin and then ship! Maybe add a note, “If the cookies crumble, enjoy them over waffles, ice cream or yogurt!”
Can you use the cream cheese from the tub or does it have to be the brick?
I recommend using the brick. It is much easier to measure, and the consistency is slightly more dense than the tub. But it should be room temperature.
How to Store Raspberry Cream Cheese Thumbprint Cookies
Do I need to refrigerate thumbprint cookies?
Store these cookies on the counter for up to 2 days in an airtight container with wax paper or parchment paper between layers.Or, for longer lasting cookies, store up to 5 days in the refrigerator in airtight containers, bringing to room temperature before enjoying.
How do I make these cookies ahead of time?
Scoop cookie dough, make indents and store in the fridge up to 3 days. Chill on a baking sheet in the fridge or freezer for 30 minutes before placing cookie dough balls carefully next to one another in an airtight container with waxed paper between layers.To bake, bring to room temperature for 30 minutes while preheating the oven, fill with jam and proceed with the recipe.
Can I freeze these cookies?
Absolutely! Cookie dough may be frozen for up to 3 months if properly stored, wrap well in parchment, then place in airtight freezer baggie. Thaw overnight in fridge, or on counter for about an hour, then add jam and bake in preheated oven.
To freeze after baking, cool 5 ingredient raspberry cheesecake thumbprint cookies completely, layer cookies in a large airtight container, placing wax paper or parchment between layers.
More great cookie recipes
- Pennsylvania Dutch Chocolate Cookies
- Pan Banging Sugar Cookies
- Cream Cheese Cookies
- Oreo Crumbl Cookie
- Crumbl Sugar Cookie Recipe
- Sand Tarts
- Polar Bear Paw Cookies
Try these other Raspberry and Fruit Inspired Recipes
- Best White Chocolate Raspberry Bundt Cake {Nothing Bundt Cake Copycat Recipe}
- Healthy 3-Ingredient Raspberry Glazed Salmon
- Blueberry Pancake Bundt Cake Recipe
- Easy Strawberry Shortcake Cookie Recipe
- Blueberry Crumb Coffee Cake
Be sure to chill the cookie dough, if not, your cookies might spread too quickly.
What to serve with these Raspberry Filled Cookies
- Serve these cookies with a steaming cup of easy Wassail hot cider.
- Enjoy with a simple cup of herbal tea.
- Or my Starbucks White Hot Chocolate or go for regular Hot Chocolate for two.
- Go festive with this Hot Buttered Rum or this Christmas Margarita or maybe this Cranberry Lemon Drop Martini.
I hope you loved this 5 Ingredient Raspberry Cheesecake Thumbprint Cookies recipe — if you did, would you share your creation onInstagram,FacebookandPinterest? And be sure to comment below!
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5-Ingredient Raspberry Cheesecake Thumbprint Cookies
These easy recipe for 5-Ingredient Raspberry Cheesecake Thumbprint cookies are as beautiful as they are simple to make. Soft and buttery, with the bright taste of raspberries, these melt-in-your mouth beauties are sure to become one of your favorite cookie recipes.
4.97 from 29 votes
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Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Chill: 45 minutes minutes
Servings: 48 cookies
Calories: 96kcal
Author: Kathleen Pope
Equipment
Ingredients
- 8 ounces cream cheese Softened
- 1 cup salted butter I used European butter, higher butterfat
- 1 cup granulated sugar decrease to ¾ cup for high altitude (I use organic cane sugar)
- 2 ¼ cups pastry flour see notes for other flour, add 3 tablespoons if baking high altitude
- ½ cup raspberry preserves or your favorite
Optional
- 1 teaspoon vanilla extract
- sparkling sugar, Swedish pearl sugar or other decorative sugars
Optional Glaze
- ½ cup powdered sugar
- 1-2 teaspoons cream or milk
- ¼ teaspoon vanilla extract or vanilla bean paste
US Customary – Metric
Instructions
In the bowl of a stand mixer fitted with paddle attachment, or hand mixer, beat the butter and cream cheese until light and fluffy, about 5 minutes on medium-high speed. Scrape down the sides every few minutes.
With the mixer on medium, add sugar, then increase speed to medium-high and beat for 6-8 minutes until mixture is extremely light and fluffy. Scrape down the sides of the bowl.
Measure pastry flour into a bowl and using a whisk, gently stir or if desired, sift. Reduce speed to low/stir and add in flour ¼ cup at a time, mixing just until incorporated. If needed, scrape down sides of bowl occasionally.
Place cookie dough in the fridge, covered with plastic wrap for about 45 minutes but no longer than 2 hours (it will get too firm).
About 30 minutes before baking, preheat the oven to 375 degrees F and line several baking sheets with parchment paper or a silicone baking mat.
Using a small cookie scoop (about a tablespoon, around the size of a walnut) scoop dough onto parchment lined sheet. You can press them with your thumb lightly (hence thumbprint cookies) or you can use the bottom of a muddler or a rounded teaspoon bottom.
Dip it in a little powdered sugar first to keep from sticking. If desired, roll one edge of cookie in a little sparkling sugar or Swedish pearl sugar.
Fill each indentation with a little jam, about ½ a teaspoon.
Bake in preheated oven for 10-12 minutes or until the edges are just barely golden. Allow to cool on baking sheet for 10 minutes before transferring to a cooling rack. They will be very soft out of the oven, but that’s okay, it gives them their meltaway flavor and texture.
If desired, add a little drizzle of frosting. Mix together powdered sugar, cream and a touch of vanilla, stir until desired consistency. Drizzle glaze over the cooled cookies and enjoy.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.
Notes
Variations & Substitutions
- Use your favorite jam, but raspberry, strawberry and 4 fruits preserves are the best.
- Make your own pastry flour by adding 2 tsp. of cornstarch to a one-cup measuring cup. Fill the rest of the cup with all-purpose flour. Mix or sift the flour mixture to ensure the cornstarch is well incorporated, check out my Baking Substitutions Chart for more ideas! These are a tender, flaky, soft cookie, pastry flour lends to that. I used Bob’s Red Mill Fine Pastry Flour.
- Unsalted Butter | If using unsalted, add a ¼ teaspoon of salt.
- Cut the recipe in half for fewer cookies! Use the meter (under servings) on the recipe card to do the math for you.
- Sprinkle chopped almonds, walnuts, pecans or toasted coconut on cookie.
- Melt and drizzle white or dark chocolate over the cooled cookies.
- Sprinkle cookies after baking with a little sparking sugar (clear or colored) or Swedish pearl sugar for a bit more pop.
High altitude adjustments
- Increase flour by 3 tablespoons
- Decrease sugar to ¾ cup
- Bake at regular temperature, but for slightly less time, more around the 10 minute mark.
Gluten-Free Raspberry Thumbprint Cookies Recipe | Swap out the pastry flour with fine ground almond flour and proceed with the recipe, or use a combination of ½ almond flour and ½ cup for cup all-purpose gluten-free flour.
Store these cookies on the counter for up to 2 days in an airtight container with wax paper or parchment paper between layers. Or store up to 5 days in the refrigerator in airtight containers, bringing to room temperature before enjoying.
Make Ahead |Scoop cookie dough, make indents and store in the fridge up to 3 days. Chill on a baking sheet in the fridge or freezer for 30 minutes before placing cookie dough balls carefully next to one another in an airtight container with waxed paper between layers.To bake, bring to room temperature for 30 minutes while preheating the oven, fill with jam and proceed with the recipe.
Freeze | Cookie dough may be frozen for up to 3 months if properly stored, wrap well in parchment, then place in airtight freezer baggie. Thaw overnight in fridge, or on counter for about an hour, then add jam and bake in preheated oven.
To freeze after baking, cool cookies completely, layer cookies in a large airtight container, placing wax paper or parchment between layers.
Nutrition
Serving: 2cookies | Calories: 96kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 47mg | Potassium: 31mg | Fiber: 1g | Sugar: 6g | Vitamin A: 182IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 0.2mg
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