Raspberry Cream Cheese Thumbprint Cookies - Revised

4.38 from 24 votes

This is an easy thumbprint cookie recipe with a sweet raspberry taste to go with the creamy, slightly tangy cream cheese.

Prep Time15

Total Bake Time24

Chill1

Total Time1 41

Course: Cookies, Holiday, No-Eggs, Spring

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 132kcal

Weigh or measure the sugar and set it aside. Next, weigh or measure the flour. Add the salt and whisk though to blend.
Add the cream cheese and butter together into a hand or stand mixer and mixing for a minute. Add the sugar and mix for 3 minutes. Scrape down the sides. Turn the mixer to low mixer speed and add the flour. Scrape down the bowl and cover with plastic wrap. Refrigerate for 1 or more.
Line 2 cookie pans with parchment paper. Using a medium cookie scooper, just fill the scooper bowl so the dough looks like a half moon when it comes out. You want about 1 ½ inch in diameter ball after you roll it. Take your thumb and press gently into the ball to form a well. Don't go through to the bottom. Fill the hole with your favorite raspberry preserve. 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°F (175°C or 180°C) for 12-13 minutes or they look a little light brown around the bottom edges. Pull them out of the oven. Let them stay on the cookie pan for at least 4 - 5 minutes. This length of time helps to finish the cookie and allows the tops to firm up. Move to a cooling rack to finish. I dust the tops with powdered sugar just to make them pretty.