Indulge in the delightful combination of velvety cheesecake and the burst of fresh raspberry in these Raspberry Cheesecake Thumbprint Cookies.
This recipe blends the tangy sweetness of raspberry jam with the rich creaminess of cream cheese, all set within a buttery, melt-in-your-mouth cookie.
Ideal for holiday celebrations or as a special gift for your loved ones, these cookies are sure to captivate your taste buds and bring a touch of sweetness to any occasion.
Get ready to be delighted by these Raspberry Cheesecake Thumbprint Cookies, where each bite offers a flawless mix of tangy fruitiness and rich, creamy goodness.
Not only are these cookies a visual treat, but their bold flavor will transform any ordinary day into something extraordinary. Let’s start baking and fill your kitchen with the irresistible scent of these delectable delights.
Ingredients:
- 1 cup unsalted butter, softened
- 2/3 cup coconut sugar or raw sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon sea salt
- 1/2 cup blueberry preserves or your favorite fruit jam
- 8 oz mascarpone cheese, softened
- 1/4 cup honey powder or powdered monk fruit
Directions:
Prep the Oven and Pan:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Cream Butter and Sugar:
In a large bowl, beat together the softened butter and coconut sugar (or raw sugar) until light and fluffy. Add in the almond extract and mix well.
Combine Dry Ingredients:
Slowly incorporate the all-purpose flour and sea salt into the creamed butter mixture. Stir until just combined.
Form the Cookies:
Roll the dough into 1-inch balls and arrange them on the prepared baking sheet. Press a small indent in the center of each ball using your thumb or a spoon.
First Bake:
Bake the cookies for 10-12 minutes, until they’re lightly golden on the edges.
Prepare Filling:
While the cookies bake, mix the mascarpone cheese with honey powder (or powdered monk fruit) until smooth and creamy.
Add the Filling:
Once the cookies are baked and cooled slightly, use a spoon to add a small amount of the mascarpone mixture into each thumbprint. Top with a spoonful of blueberry preserves or your choice of fruit jam.
Final Bake:
Return the cookies to the oven for another 3-5 minutes, just until the filling is set and the jam slightly melts into the cookies.
Cool:
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy!
- Preparation time: 20 minutes
- Cooking time: 15-17 minutes
- Serving: Makes about 24 cookies
- Equipment: Mixing bowl, baking sheet, wire rack