Raspberry Cream Cheese Thumbprint Cookies
MAKES 5 DOZEN | LEVEL: BEGINNER
If you love it, share it!
With only 5 ingredients, these are so easy to make and will give you so much bang for the buck. Tender might seem like a weird way to describe a cookie, but you’ll see what I mean when they melt in your mouth. The cream cheese and raspberry flavors are a match made in heaven.
Ingredients:
4 ounces cream cheese, softened
8 tablespoons (1 stick) salted butter, at room temperature
1/2 cup + 3 tablespoons sugar
1 cup + 3 tablespoons flour
1/2 cup raspberry jam or preserves
1. In a stand mixer or using a hand mixer, beat cream cheese and butter until light and fluffy, scraping down sides if needed.
2. Add sugar and beat well. Add in the flour, a little at a time, using low speed until just incorporated.
3. Cover bowl with plastic wrap and chill for at least 45 minutes, up to 2 hours.
4. Preheat the oven to 375. Line a baking sheet with parchment paper or a non-stick baking mat.
5. Using a cookie scoop or a spoon, scoop out about a tablespoon of dough and roll into a round, placing it one on the baking sheet, repeating with all the dough. Lightly press your thumb in the center of each round. Fill indentation with 1/2 teaspoon of jam.
6. Bake for 11-12 minutes, or until the edges turn golden. They will be very soft when you remove them from the oven.
7. Cool on a the baking sheet for 10 full minutes, then carefully transfer them to a cooling rack to cool completely.
Makes 2 dozen.