Raspberry Cheesecake Thumbprint Cookies are loaded with sweet, tangy, and fruity flavors. Rich, cream cheese cookies are topped with a raspberry center and drizzled with sweet icing.
If you love fruit and cheesecake flavors, then these cookies are for you. We love to make these cookies any time we can because they’re so easy and so delicious. You can’t beat that combo!
Table of contents
❤️ Why You’ll Love This Recipe
- It’s an easy recipe that only uses a handful of simple ingredients.
- It’s a sweet cookie with just the right amount of tang.
- It’s the perfect sweet treat to serve for any occasion.
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You’ll only need a few simple ingredients to make this recipe. In fact, you might have everything you need in your kitchen already. The main ingredients are below, but you’ll find the complete list along with amounts in the recipe card at the end of the post.
- Cream cheese
- Unsalted butter
- Raspberry preserves
- Powdered sugar
🔪 How to Make Raspberry Cheesecake Thumbprint Cookies
Making these cookies is as simple as the ingredient list. Everything comes together quickly, and it only takes a few minutes and a few simple steps.
Step 1: Prep
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Set aside.
Step 2: Make the Cookie Dough
Using a stand or hand mixer, beat the cream cheese and butter until smooth. Add the sugar and vanilla extract and mix until combined. Then, add the flour, a half cup at a time, and mix until the flour is fully incorporated.
Step 3: Chill
Wrap the dough in plastic wrap and chill for 30 minutes in the refrigerator.
Step 4: Make the Cookies
Scoop out a tablespoon of dough for each cookie and place them on the baking sheet, leaving an inch of space between the dough. Lightly press your thumb into the center of each cookie and fill with 1/2 teaspoon of raspberry preserves.
Step 5: Bake
Bake for 11 to 12 minutes or until the edges of the cookies are golden. Then, remove the cookies from the oven and cool them for 20 minutes.
Step 6: Decorate
Mix the powdered sugar and milk until smooth. Then, pour the mixture into a piping bag and cut a small hole in the tip. Drizzle the glaze over the cookies and let it set for 5 minutes. Enjoy!
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Raspberry Preserves – Use any of your favorite preserves for the center of these cookies.
- Almond Extract – Try adding some almond extract for extra depth of flavor.
If you think these thumbprint cookies look good, then check out our other cream cheese sugar cookies.
- Measuring cups and spoons
- Hand or stand mixer
- Baking sheet
- Parchment paper
Store these cookies at room temperature in an air-tight container for up to a week. You can store them for up to 2 weeks in an air-tight container in the refrigerator. Finally, for longer storage, freeze them for up to a month in an air-tight, freezer-safe container.
- Be sure your cream cheese and butter are fully softened for the best texture.
- Be sure your cookies are fully cooled before adding the drizzle. Otherwise, it won’t stick.
- For richer icing, use cream in place of milk.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Chilling cookie dough hardens the fats in the dough. This makes the fat melt more slowly in the oven and limits the spread of the cookies.
Thumbprint cookies are so commonplace, they might feel like classic Americana to you. However, they actually come from Sweden. They originated in that country and were called Hallongrotta, which translates to raspberry cave.
You probably added too much flour. If you scoop your flour directly with your measuring cup, it will pack, causing you to use too much.
🍽 More Recipes
Do you enjoy thumbprint cookies? Then try these delicious recipes:
📌 PIN IT!!
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Raspberry Cheesecake Thumbprint Cookies
- Measuring Cups and Spoons
- Hand or Stand Mixer
- baking sheet
- parchment paper
- 4 oz. Cream cheese- room temperature
- 8 Tbsp. Unsalted butter- room temperature
- 1/3 cup Granulated sugar
- ½ tsp. Vanilla extract
- 1 cup All-purpose flour
- ¼ cup Raspberry preserves
- ¼ cup Powdered sugar
- 1 Tbsp. Milk
- In a stand mixer or with a hand mixer, beat the cream cheese and butter together until smooth.
- Add in the sugar and vanilla extract. Mix until fully incorporated.
- Continue with adding in the flour ½ cup at a time until all the flour is fully incorporated.
- Once fully mixed, wrap the bowl with plastic wrap and place in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees Fahrenheit.
- On a baking sheet prepared with parchment paper, place 1 tablespoon of dough for each cookie, leaving 1 inch of space between each cookie.
- Lightly press your thumb into the center of each cookie.
- Fill each indention with ½ tsp of the raspberry preserves.
- Bake for 11-12 minutes or until the edges are golden.
- Remove from the oven and allow to cool for 20 minutes.
- Once cool, in a small bowl mix the powdered sugar and milk until smooth.
- Pour into a piping bag and cut a small hole in the tip.
- Drizzle the glaze over the cookies.
- Allow the glaze to set for 5 minutes and serve.
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