Raspberry Cheesecake Cookies is a homemade cookie recipe that’s bursting with fruity flavor surrounded by a sweet and tender cookie. Add a confectioners sugar drizzle and I bet you can’t eat just one!
Raspberry Cheesecake Cookies
Raspberry thumbprint cookies are a delicious addition to any holiday dessert table or holiday cookie swap.
Easy to make and delicious to eat, these Raspberry Cheesecake Cookies will surely become a family favorite in no time at all.
You can even change up the fruit flavor in the center of the cookie. Instead of raspberry preserves or raspberry jam, fill the centers with your favorite flavor of preserves or jam, such as strawberry, lemon or even fig.
If you want to, you can add some extra flavor to the glaze with a dash of almond extract.
The beauty of these thumbprint cookies is that you can fill them with your favorite fruit flavor and change it up every time you make a batch!
Cream cheese in the cookie dough is what gives these homemade cookies their cheesecake flavor.
And if you're craving white chocolate raspberry cheesecake cookies, simply replace the confectioners sugar glaze with a melted white chocolate drizzle! You can use white chocolate chips or a bar of white chocolate.
Trust me when I tell you that these are truly delicious cookies and I bet you can't eat just one!
Cookies and the holidays go hand in hand so be sure to check out all of the easy homemade cookie recipes we have for you here at Swirls.
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Be sure to visit the Swirls of Flavor Amazon Storefront for GG's personal kitchen recommendations!
How to make raspberry thumbprint cookies
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- With a stand mixer or hand mixer on medium speed cream butter and cream cheese together until smooth and blended.
- Add granulated sugar and vanilla and beat until combined.
- Reduce mixer speed to low and gradually add the flour, beating until a cookie dough forms.
- Wrap the cookie dough in plastic wrap and refrigerate 30 minutes until just chilled.
- While the dough is chilling, preheat the oven to 375F. Line a cookie sheet with parchment paper.
- Divide dough into 24 pieces, each about one tablespoon of dough, and roll into cookie dough balls.
- Arrange cookie dough on the prepared baking sheet at least 1-inch apart. You will probably need to bake the cookies in two batches.
- Using your thumb or the back side of a rounded measuring spoon, make an indentation in the center of each cookie dough and fill with raspberry preserves, about ½ teaspoon in each center.
- Bake until the edges are golden, about 12 minutes. Repeat with the remaining cookie dough.
- Let cookies stand on the baking sheet for 2 minutes then transfer to a wire cooling rack and cool completely.
- For the glaze, in a small bowl combine confectioners sugar and milk, stirring until smooth and blended.
- Transfer to a piping bag, or using a fork, drizzle the glaze over the cooled cookies.
Swirls of Flavor Recipe Tips
- For best results, be sure that your butter is at room temperature before making the cookie dough.
- It is important that the cream cheese also be at room temperature so that all of the ingredients blend well together.
- For best results, use regular cream cheese and not reduced-fat cream cheese
- You can make the cookie dough ahead and chill for about 12 hours.
- So that there are no little raspberry seeds in the filling, I recommend that you use seedless raspberry preserves or jam
Substitutions
- ½ teaspoon of almond extract can be substituted for the 1 teaspoon of vanilla extract in the cookie dough. Almond extract is stronger than vanilla extract so I would only add half the amount unless, of course, you are a big fan of almond flavor.
- You can substitute your favorite fruit preserves for the raspberry preserves
- Substitute melted white chocolate chips for the confectioners glaze and drizzle the melted chocolate over the cookies
Storage
- Store raspberry cookies at room temperature in an airtight container or food storage bag.
- Raspberry filled shortbread cookies will stay fresh for about 5 days.
- As always, I find it helpful to visit the FDA website for food storage guidelines
Related recipes
- Buttery Pecan Snowball Cookies
- White Chocolate Peppermint Cookies
Ingredients for icing thumbprint cookies
- salted butter
- cream cheese
- granulated sugar
- vanilla extract
- flour
- raspberry preserves
- confectioners sugar
- milk
Raspberry Cheesecake Cookies
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Equipment
Ingredients
- 8 Tablespoons salted butter at room temperature
- 4 ounces cream cheese at room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup flour
- ¼ cup raspberry preserves
- 1/2 cup confectioners sugar
- 2 teaspoons milk
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Instructions
- With a mixer on medium speed beat the butter and cream cheese together until smooth and blended.
- Add granulated sugar and vanilla and beat until combined.
- Reduce mixer speed to low and gradually add the flour, beating until a cookie dough forms.
- Wrap the cookie dough in plastic wrap and refrigerate 30 minutes until just chilled.
- While the dough is chilling, preheat the oven to 375F. Line a baking sheet with parchment paper.
- Divide dough into 24 pieces, each about one tablespoon of dough, and roll into balls.
- Arrange each cookie ball on prepared baking sheet at least 1-inch apart. You will probably need to bake the cookies in two batches.
- Using your thumb or the back side of a rounded measuring spoon, make an indentation in the center of each cookie dough and fill with raspberry preserves, about ½ teaspoon in each center.
- Bake until the edges are golden, about 12 minutes. Repeat with remaining cookie dough.
- Let cookies stand on the baking sheet for 2 minutes then transfer to a wire rack and cool completely.
- For the glaze, in a small bowl combine confectioners sugar and milk, stirring until smooth and blended.
- Transfer to a piping bag, or using a fork, drizzle the glaze over the cooled cookies.
Notes
- For best results, be sure that your butter is at room temperature before making the cookie dough.
- It is important that the cream cheese also be at room temperature so that all of the ingredients blend well together.
- For best results, use regular cream cheese and not reduced fat cream cheese
- You can make the cookie dough ahead and chilled for about 12 hours.
- So that there are no little raspberry seeds in the filling, I recommend that you use seedless raspberry preserves or jam
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