5 Ingredients Raspberry Cheesecake Thumbprint Cookies

🧂 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

• 1 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.
• 2 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.
• 3 Portion the cookie dough onto a parchment paper-covered baking pan using an ice
  cream scoop.
• 4 Press in the middle of the dough using your thumb, making an indent to fill the
  cookies with raspberry jam.
• 5 Bake for about 15 minutes in a preheated oven at 180 C / 356 F until they start
  to brown.
• 6 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.

Nutrition Info