Raspberry Cheesecake Thumbprint Cookies
Ingredients:
For the Cookies:
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
For the Filling:
4 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/3 cup raspberry jam
Directions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until well combined.
Gradually mix in the flour and salt until a soft dough forms.
Roll the dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart.
Use your thumb or the back of a teaspoon to create a small indent in the center of each ball.
In a small bowl, mix the cream cheese, sugar, and vanilla extract until smooth. Spoon about 1/2 teaspoon of the cheesecake mixture into each indent.
Top the cheesecake filling with a small dollop of raspberry jam.
Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 120 kcal per cookie | Servings: 24 cookies
Tips:
Chill the dough for 15-20 minutes before baking to prevent spreading.
Swap raspberry jam for strawberry, apricot, or your favorite jam flavor.