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 and the vibrant pop of raspberry jam.
Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper. 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. Take them off the wire rack and enjoy!