Raspberry Cheesecake Thumbprint Cookies

Raspberry cheesecake thumbprint cookies feature an easy, cream cheese cookie dough with a raspberry preserve center. They're sweet and easy!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Chill Time 30

Total Time 52

Servings Cookies

Calories 97kcal

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.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.