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    Home » Cookies

    Raspberry Cream Cheese Thumbprint Cookies

    Published: Sep 7, 2021 · Modified: Dec 11, 2022 · This post may contain affiliate links4 Comments

    Jump to Recipe Print Recipe

    I have been hunting for a simple thumbprint egg-less cookie for a friend whose granddaughter is allergic to eggs. Going through all the recipes I have collected, I came across this thumbprint, which seems like a perfect fit.

    Raspberry thumbprint cookies on a wooden plate.

    Fruit preserves cookies are one of my favorites, so I thought I would try a new brand of preserves. I am using La Vieja Fabrica Raspberry; if your store does not carry this brand, any good fruit jam or preserves will be great. When baking cookies, the ingredients make all the difference in taste.

    Ingredients

    • 4 oz Cream Cheese 
    • 8 tbsp Butter salted
    • ½ cup + 3 tablespoon Sugar white 
    • 1 cup +3 tablespoon All purpose flour 
    • ¼ cup Raspberry preserves

    Making Thumbprint Cookies

    Mix the softened butter and cream cheese on a medium-setting speed for about 2 to 3 minutes. You want it light in color and have soft peaks.

    Next, add the sugar. I mix this on also on a medium setting for another 2 minutes. Finally, I scrape down the sides and across the bottom.

    Gradually add the flour on a low mixer speed, Cover and refrigerate for 1 to 2 hours.

    Make a ball from the scooped cookie dough and line them on the cookie sheet pan.
    Thumbprint dough for making wells for jam.

    Using a medium cookie scooper, scoop out about two tablespoons of cookie dough. Roll it in your hands to make a ball. I get 12 balls on a parchment-lined cookie sheet pan.

    Next, stick your thumb straight down into the center of the ball. Be careful not to go the whole way down, though, or you will get jam that will leak out through the bottom. I also wiggle my thumb around to widen the hole a little more.

    Now you want to fill the hole with raspberry jam.

    Raspberry thumbprint cookie with powdered sugar on top sitting on a cooling rack.

    Bake at 350° for 12 to 13 minutes. Suppose you start to see the outside bottom edges getting golden brown start keeping a close eye on them. Every oven is different. Leave them on the cookie pan for 7 - 10 minutes or until the tops firm up before moving them to a cooling rack.

    When they have cooled, dust the top with powdered sugar.

    Other Cookies to Try!

    Red Raspberry Jam Kolache Cookies

    Fresh Peach and Preserve Thumbprint Cookies

    Apricot Cream Cheese Cookies

    Adapted from Baker by Nature

    Raspberry thumbprint cookies on a wooden plate.

    Raspberry Cream Cheese Thumbprint Cookies

    Barbara Hall
    This is a quick little recipe when you need just a few cookies. I love selecting fun jams to use in these thumbprint cookies.
    4.25 from 20 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Bake Time 26 mins
    Chill 1 hr
    Total Time 1 hr 41 mins
    Course Cookies, Holiday, No-Eggs
    Cuisine American
    Servings 18 cookies
    Calories 136 kcal

    Ingredients
     

    • 4 oz (113.4 g) Cream Cheese softened
    • 8 tablespoon (8 tablespoon) Butter salted 1 stick
    • ½ cup (138 g) + 3 tablespoon Sugar white
    • 1 cup (152 g) +3 tablespoon All purpose flour
    • ¼ cup (85 g) Raspberry preserves

    Instructions
     

    • Add the cream cheese and butter together into a hand or stand mixer and beat on a medium setting (4) until it gets to a light color and has small peaks. Stopping periodically to scrape down the sides if needed.
    • Add sugar and beat on medium-high (6 on my stand mixer) I do this till it sounds like it is whipping against the sides, at least 2 minutes or longer if needed. You want the sugar incorporated well. I stop halfway through to scrape down the sides.
    • Turn the mixer to low speed and gradually add the flour. You just want all the flour blended in with the rest of the batter but don't over mix it. Finally take the bowl of the stand mixer and cover with plastic wrap and refrigerate for 1 to 2 hours.
    • Line 2 cookie pans with parchment paper and using an OXO Good Grips Cookie Scoop, Medium scoop out about 2 tablespoons of cookie dough and roll them into balls. About 1 ½ inch in diameter. These will make a nice size cookie. Take your thumb and press gently into the ball to form a well, don't go through to the bottom. If it doesn't look right to you, just roll it in your hands again and redo it. Fill the hole with your favorite raspberry jam or whatever you like. Since the dough has gotten warm from your hands, I pop the cookie pan with cookies on it back into the refrigerator for about 5 minutes before putting it into the oven.
    • Bake at 350° for 12-13 minutes or just till they start to look a light brown around the bottom edges. Pull them out of the oven they will be soft on top. Let them stay on the cookie pan for at least 7 - 10 minutes. This length of time helps to finish off the cookie and allows the tops to firm up. Move to a rack to finish cooling. I dust the tops with confectioners sugar just to make them pretty.

    Nutrition

    Calories: 136kcalCarbohydrates: 17gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 66mgPotassium: 22mgFiber: 1gSugar: 10gVitamin A: 240IUVitamin C: 1mgCalcium: 10mgIron: 1mg
    Keyword cream cheese cookies, jam thumbprints, thumbprint cookies
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Jenny

      December 23, 2022 at 5:00 pm

      They came out perfect. Chilling the dough is a MUST.

      Reply
      • Barbara

        December 23, 2022 at 5:19 pm

        Hi Jenny, You are so right! I am glad they came out perfect for you. Happy Holidays!

        Reply
    2. Rosie

      December 22, 2021 at 1:49 pm

      When double the recipe your grams stay the same, so I am assuming I need to add 6 tablespoons of sugar and flour ?

      Reply
      • Barbara

        December 22, 2021 at 6:08 pm

        Hi Rosie,

        I just wanted to let you know that I found out this program will allow me to add metrics that will double along with the US standard. WPRM is a new recipe program for me, and I am still learning all it can do. Sorry I did not know sooner.
        Barbara

        Reply

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    Hi! My name is Barbara. I am a retired IT professional who wants my next career to be fun. What better way than by sharing cookie recipes that I make in my kitchen, taking photos, and showing you the results. My goal is to provide cookie recipes you can make at home that look great and taste fantastic!

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