Raspberry Cheesecake Thumbprint

Serving Suggestions

• Dust the cookies with powdered sugar for a festive look.
• Serve alongside tea, coffee, or hot cocoa for an indulgent treat.

Tips for Success

1. Chill the Dough – If the dough feels too soft to handle, chill it for 15-20 minutes before shaping the cookies.
2. Even Indentations – Use the back of a measuring spoon for consistent indentations.
3. Seedless Jam – Seedless raspberry jam gives a smoother texture, but regular jam works just as well.
4. Don’t Overfill – Avoid overfilling with cheesecake or jam, as it can overflow during baking.

Storage and Shelf Life

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 1 week.
• Freeze the unbaked cookie dough (without filling) for up to 3 months. Thaw, fill, and bake as directed.

Variations and Additions

• Lemon Twist – Add 1 tsp lemon zest to the cookie dough for a citrusy flavor.
• Chocolate Drizzle – Drizzle melted white or dark chocolate over the cooled cookies.
• Other Jams – Substitute raspberry jam with strawberry, apricot, or blackberry jam.

Why You’ll Love This Recipe

These cookies combine the richness of cheesecake with the fruity sweetness of raspberry jam, all in a soft, buttery base. They look as beautiful as they taste, making them a perfect addition to any dessert table or cookie platter.