5-Ingredient Raspberry Cheesecake Thumbprint Cookies
Ingredients
- 4 ounces cream cheese, softened
- 8 tbsp salted butter at room temperature
- 1/2 cup + 4 tbsp sugar
- 1 cup + 3 tbsp flour
- 1/4 cup raspberry preserves
Directions
- Beat cream cheese and butter with mixer until light and fluffy
- Add the sugar and beat well
- Add in flour, a small bit at a time, until mixed together
- Cover bowl with plastic wrap and place in fridge at least 45 minutes, but up to 2 hours
- 30 minutes prior to baking, preheat oven to 375 degrees
- Line a baking sheet with parchment paper
- Scoop out 1 tbsp sized balls onto sheet, lightly press your thumb in the center of each round cookie ball and fill each indentation with 1/2 tsp of raspberry preserves
- Cook for 11-12 minutes, or until edges become browned (cookies will still be very soft when removed, that is a good thing!)
- Let cool then enjoy
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