5 Ingredients Raspberry Cheesecake Thumbprint Cookies
This easy five ingredients thumbprint cookie recipe, combines the richness of cheesecake with the tartness of raspberries for a truly delicious cookie experience.
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Equipment
- Baking pan
- Hand mixer or stand mixer
- Bowl
- Parchment Paper or silicone mat
Ingredients
- ¼ cup Butter unsalted, softened, at room temperature
- ½ cup Granulated sugar
- ½ cup Cream cheese
- 1 cup Cake Flour
- ½ cup Raspberry jam
Instructions
- Using a hand mixer, combine the ¼ cup Butter, ½ cup Cream cheese, and ½ cup Granulated sugar for 2-3 minutes, starting at medium speed and gradually going to high speed.¼ cup Butter, ½ cup Granulated sugar, ½ cup Cream cheese
- Keep mixing while adding spoon by spoon of 1 cup Cake Flour. Make sure to stop as soon as the flour gets evenly incorporated into the dough.1 cup Cake Flour
- Portion the cookie dough onto a parchment paper-covered baking pan using an ice cream scoop.
- Press in the middle of the dough using your thumb, making an indent to fill the cookies with raspberry jam.
- Bake for about 15 minutes in a preheated oven at 180 C / 356 F until they start to brown.
- Fill the small indents with 1⁄2 teaspoon of ½ cup Raspberry jam (or use a piping bag) after the cookies are baked and cooled down.½ cup Raspberry jam
Nutrition
Serving: 1Cookie | Calories: 176kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 65mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.2mg
Calories: 176kcal
Servings: 12 Cookies
