Savor the joy of simplicity with these easy to make and delicious 5-ingredient Raspberry Cheesecake Thumbprint Cookies! A perfect blend of soft, buttery goodness, tangy cream cheese, and the vibrant pop of raspberry jam.
Quick to make, impossible to resist – these cookies redefine sweet and easy! There's nothing I love more than a recipe with only a few ingredients! Baking doesn't have to be complicated and these 5-ingredient cookies show that!
If you love recipes with only a few ingredients, you'll love these 3 ingredient Nutella cookies, 3 Ingredient Peanut butter blossoms, and this 3 ingredient white chocolate peppermint fudge!
Jump to:
- Why You'll Love These Cookies
- Ingredients in 5 Ingredient Raspberry Cheesecake Thumbprint Cookies
- Variations and Substitutions
- Step by Step Instructions
- What Type of Jam is Best for Thumbprint Cookies?
- Tips and Tricks
- Storage Instructions
- 5 Ingredient Raspberry Cheesecake Thumbprint Cookies FAQs
- More Cookie Recipes
- 📖 Recipe
Why You'll Love These Cookies
- This is an easy recipe to make! These are some of my favorite cookies to make during the holiday season! They only require a few ingredients and everyone loves them!
- You don't have to chill the dough! One of my favorite things about this cookie recipe is that you don't have to chill the dough. Mix it all together and then bake it. In less than 30 minutes you'll have delicious cookies!
- They are versatile! We are making these thumbprints with raspberry jam, but you can use whatever jam your family loves!
Ingredients in 5 Ingredient Raspberry Cheesecake Thumbprint Cookies
You only need a few simple ingredients to make this great recipe!
- All Purpose Flour. Flour keeps the ingredients together and gives the chewy texture to the cookies.
- 4 oz Cream cheese. Full fat cream cheese is best. Do not use a low fat or a fat free cream cheese as it tends to have more liquid than full fat cream cheese.
- Butter. Softened to room temperature.
- Sugar. For added sweetness.
- Raspberry preserves. Seeded or seeds removed, whatever you family preserves. You can use the leftover raspberry jam to make a raspberry almond cake!
Variations and Substitutions
- Add some more flavoring! Feel free to add ground cinnamon or vanilla extract to the cookie dough for a little extra flavor.
- Add a drizzle of white chocolate! Melt white chocolate chips and drizzle the white chocolate over the cookies for a fancy finish to the cookies.
- Roll them in nuts! Classic thumbprints often are rolled in chopped walnuts before they are baked. You can do that with these if you would like.
Step by Step Instructions
What Type of Jam is Best for Thumbprint Cookies?
You can use your family's favorite jam! Here are a few choices to add to these delicious cookies.
- Raspberry Jam
- Mixed Berry Jam
- Peach Jam
- Apple Butter
- Pear Butter
- Blueberry Jam
- Grape Jelly
- Strawberry Jam
- Apricot Jam
Tips and Tricks
- For best results, let the cookies cool completely before serving them. The jam will be very hot as soon as it comes out of the oven and the cookies harden as they cool.
- You can add the indent to the cookies with before or after baking. I like using my thumb to make the imprint beforehand, but if you make an indent after they are baked, use a small teaspoon to get the indentation.
- Don't have a stand mixer? No worries! Use an electric mixer or a hand mixer and a large bowl.
- A small ice cream scoop is very helpful to get even cookies. If you don't have a small ice cream scoop, use a tablespoon and roll the dough balls in your hands.
Storage Instructions
To make the dough ahead of time, make the dough completely and then cover the bowl with plastic wrap. Keep the dough in the refrigerator for up to 3 days before you need it. When you are ready to bake it, scoop the dough balls onto a prepared baking sheet and bake.
Keep leftover cookies in an airtight container on the counter for up to 5 days.
These cookies freeze well too! Once they are baked and cooled to room temperature, place them in a Ziploc bag or a freezer safe container. Freeze them for up to 3 months. Defrost them right on your counter and enjoy them when they are fully defrosted.
5 Ingredient Raspberry Cheesecake Thumbprint Cookies FAQs
Yes! You will need to use a vegan cream cheese and a vegan butter. Both are easily found in your local grocery store.
Use a 1 to 1 gluten free flour or almond flour instead of all purpose flour.
Yes! Add the jam after the cookies have been baked. Homemade jam tends to be more liquid than a store bought jam. Baking the cookies with the jam in them will cause the jam to overflow the cookies.
More Cookie Recipes
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📖 Recipe
5-Ingredient Raspberry Cheesecake Thumbprint Cookies
Ingredients
- 1 ¼ cup All Purpose Flour
- 1 stick Unsalted Butter Softened
- 5 ounces Cream Cheese Softened
- ⅔ cup Sugar
- ⅓ cup Raspberry Preserves
Instructions
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper. Set that aside.
- In the bowl of a stand mixer, add the cream cheese, butter, and ⅔ cup sugar and cream on medium speed until light and fluffy.
- Add the flour to the large mixing bowl and mix the dry ingredients into the wet ingredients low speed until a dough forms.
- With a cookie scoop, scoop out dough balls and roll them. Place them on the prepared baking sheet.
- Press your thumb into the small balls of dough to form an indentation. The cookies will spread a little bit when baking, so leave a little room in between the cookies.
- Add a teaspoon of jam to each indentation. You can add the jam to a small Ziploc bag or you can use a teaspoon to add it.
- Bake for 8-12 minutes or until the cookies are golden brown. Place cookies on a cooling rack before serving.
Notes
- For best results, let the cookies cool completely before serving them. The jam will be very hot as soon as it comes out of the oven and the cookies harden as they cool.
- You can add the indent to the cookies with before or after baking. I like using my thumb to make the imprint beforehand, but if you make an indent after they are baked, use a small teaspoon to get the indentation.
- Don't have a stand mixer? No worries! Use an electric mixer or a hand mixer and a large bowl.
- A small ice cream scoop is very helpful to get even cookies. If you don't have a small ice cream scoop, use a tablespoon and roll the dough balls in your hands.
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