Raspberry Cheesecake Thumbprint Cookies: A Delicious Twist on a Classic Treat
Raspberry Cheesecake Thumbprint Cookies are a delightful fusion of a buttery cookie base, rich cream cheese filling, and a sweet raspberry jam center. These cookies offer the perfect balance of tangy and sweet, with the creamy texture of cheesecake, all in a convenient bite-sized form. They are an ideal dessert for holiday gatherings, special occasions, or just a treat when you’re in the mood for something indulgent yet not overly complicated. Whether you’re a fan of cheesecake or thumbprint cookies, this recipe brings the best of both worlds together in one irresistible dessert.
The History of Thumbprint Cookies and Cheesecake Desserts
Thumbprint cookies date back to the mid-20th century and are believed to have originated in Sweden, where they are known as “Hallongrottor” or “raspberry caves.” Traditionally, these cookies feature a soft, buttery base with an indentation in the center filled with fruit preserves, often raspberry or apricot. They became popular in the United States during the 1950s and 1960s and have remained a classic holiday treat ever since. The addition of cream cheese to the thumbprint cookie is a more recent twist, inspired by the ever-popular cheesecake dessert. Cheesecake itself has roots in ancient Greece, with modern versions evolving in the 18th and 19th centuries, becoming particularly popular in New York, where the iconic New York-style cheesecake emerged. Combining the creamy tanginess of cheesecake with the simple elegance of thumbprint cookies results in a perfect dessert for any time of year.
Ingredients Breakdown
Raspberry Cheesecake Thumbprint Cookies require a blend of basic baking ingredients along with some unique touches to achieve the cream cheese filling. The cookie dough is made from flour, butter, sugar, and eggs, with a pinch of salt to enhance the flavors. The cream cheese filling, which gives these cookies their cheesecake-like texture, is made with cream cheese, sugar, and vanilla extract. The raspberry jam or preserves in the center adds a fruity sweetness that pairs perfectly with the creamy filling. You can opt for store-bought raspberry jam or make your own using fresh raspberries for a more homemade touch. A small amount of powdered sugar is often sprinkled on top to finish off the cookies with a delicate, sweet touch.
Step-by-Step Recipe:
- Prepare the Cookie Dough: In a large mixing bowl, cream together butter and sugar until light and fluffy. Add in the egg and vanilla extract and mix well. Gradually incorporate the flour and salt, stirring until the dough comes together.
- Chill the Dough: Roll the dough into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet. Use your thumb to create an indentation in the center of each ball. Chill the dough balls in the fridge for 15-20 minutes to firm up.
- Make the Cream Cheese Filling: While the dough is chilling, prepare the cream cheese filling. In a bowl, mix together softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Fill the Cookies: Once the dough has chilled, remove it from the fridge. Fill each indentation with a small spoonful of the cream cheese mixture.
- Add the Jam: Spoon a small dollop of raspberry jam or preserves on top of the cream cheese filling, making sure it stays within the indentation.
- Bake the Cookies: Preheat the oven to 350°F (175°C) and bake the cookies for 12-15 minutes, or until the edges of the cookies are lightly golden. Allow them to cool on a wire rack.
- Finishing Touch: If desired, lightly dust the cooled cookies with powdered sugar for a sweet, finishing touch.
Tips for the Perfect Raspberry Cheesecake Thumbprint Cookies
To get the perfect Raspberry Cheesecake Thumbprint Cookies, it’s essential to chill the dough before baking. This will prevent the cookies from spreading too much while baking and help them maintain their shape. Be sure to use softened cream cheese for the filling to ensure it mixes smoothly without lumps. When creating the thumbprint indentation, don’t press too hard, as you want to leave enough space for the filling but still maintain the cookie’s structure. If the jam tends to overflow during baking, you can reduce the amount of jam slightly to avoid any mess. For a firmer cheesecake filling, you can refrigerate the cookies for a few minutes after filling them with the cream cheese mixture, which will help the filling stay in place during baking.
Variations and Customizations
While raspberry is a popular choice for the jam center, feel free to get creative with other fruit preserves like strawberry, apricot, or blueberry. You can even switch up the cream cheese filling by adding lemon zest or a hint of almond extract for a different flavor profile. For a more decadent treat, try adding a layer of melted white or dark chocolate on top of the cream cheese before adding the jam. For those with dietary restrictions, you can make gluten-free thumbprint cookies by using a gluten-free flour blend, or substitute dairy-free cream cheese to make this dessert dairy-free.
Health Considerations and Nutritional Value
Raspberry Cheesecake Thumbprint Cookies are a treat that should be enjoyed in moderation, as they are typically high in sugar and fat due to the cream cheese and buttery cookie base. However, they do provide a small amount of calcium and protein from the cream cheese. To make the cookies slightly healthier, you can substitute some of the sugar with natural sweeteners like stevia or monk fruit, though this may affect the texture. Additionally, using whole wheat flour instead of refined all-purpose flour could add a bit of fiber. Keep in mind that these cookies are not low in calories, so they are best enjoyed as an occasional treat rather than a daily snack.
FAQ:
- Can I use a different type of jam for these cookies? Yes, you can substitute the raspberry jam with other types of fruit preserves, such as strawberry, apricot, or blueberry.
- Can I make the dough ahead of time? Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 2-3 days before baking. Just make sure to chill the dough balls before baking.
- Can I freeze these cookies? Yes, you can freeze the baked cookies for up to 2-3 months. Just make sure they are completely cooled before storing in an airtight container or freezer bag.
- What can I use instead of cream cheese? For a dairy-free option, you can substitute the cream cheese with a dairy-free cream cheese alternative or Greek yogurt, though the texture may differ slightly.
- How can I make these cookies more festive? You can add sprinkles on top of the raspberry jam or drizzle melted chocolate over the cookies to make them even more festive for holidays or special occasions.
Raspberry Cheesecake Thumbprint Cookies
Ingredients
- 4 oz cream cheese softened
- 8 tbsp salted butter at room temperature
- 1/2 cup + 3 tbsp sugar
- 1 cup + 3 tbsp flour
- 1/4 cup raspberry preserves
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter until light and fluffy, making sure to scrape down the sides as needed.
- Add the sugar and continue to beat until well combined.
- Gradually add the flour in small amounts, mixing on low speed just until incorporated.
- Cover the bowl with plastic wrap and refrigerate for at least 45 minutes, or up to 2 hours.
- About 30 minutes before baking, preheat the oven to 375°F (190°C).
- Line a large baking sheet with parchment paper.
- Using a cookie scoop, scoop out tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheet. Gently press your thumb into the center of each dough ball. Fill each indentation with 1/2 teaspoon of raspberry jam.
- Bake the cookies in the preheated oven for 11-12 minutes, or until the edges are just golden. The cookies will be soft when you take them out of the oven, which is exactly how they should be!
- Let the cookies cool on the baking sheet for 10 minutes, then carefully transfer them to a cooling rack to cool completely.