Raspberry Cheesecake Thumbprint Cookies

Raspberry Cheesecake Thumbprint Cookies combine the rich, buttery texture of a classic thumbprint cookie with the creamy, tangy taste of cheesecake and a burst of fruity sweetness from raspberry jam. These cookies are perfect for any occasion, from holiday gatherings to afternoon tea. The combination of crunchy pecans, soft cookie dough, and sweet raspberry filling makes each bite a delightful treat.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs, separated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups finely chopped pecans
• 1/2 cup raspberry jam

Directions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the butter and sugar until smooth and fluffy. Beat in the egg yolks and vanilla extract.
3. In a separate bowl, combine the flour and salt. Gradually add the flour mixture to the butter mixture and mix until well combined.
4. In a small bowl, whisk the egg whites until frothy. Shape the dough into 1-inch balls, dip each ball into the egg whites, and then roll in the chopped pecans to coat.
5. Place the dough balls 2 inches apart on an ungreased cookie sheet. Use your thumb to create an indentation in the center of each cookie.
6. Bake for 5 minutes, then remove from the oven and gently press the centers again using the back of a spoon. Return to the oven and bake for an additional 5 minutes.
7. Remove the cookies from the oven and fill each indentation with raspberry jam. Bake for 5 more minutes, or until the edges are golden.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 24 cookies
• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 40 minutes

Variations

• Jam Flavors: Try other fruit jams such as strawberry, apricot, or blueberry in place of raspberry for different flavor combinations.
• Nut Substitutes: If you prefer, you can use walnuts, almonds, or pistachios instead of pecans for the coating.
• Cheesecake Filling: For a more authentic cheesecake flavor, you can mix a little cream cheese with powdered sugar and vanilla extract and use it as a filling instead of the jam.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 1 week.
• Freezing: These cookies freeze well. Store them in an airtight container or freezer bag, and freeze for up to 3 months. Let them thaw at room temperature before serving.
• Reheating: If desired, you can gently reheat the cookies in the microwave for 5-10 seconds to warm them up.

10 FAQs

1. Can I use salted butter? It’s recommended to use unsalted butter to have better control over the cookie’s sweetness and flavor.
2. Can I make the dough ahead of time? Yes, you can refrigerate the dough for up to 2 days before shaping and baking the cookies.
3. Can I use a different type of jam? Yes, you can substitute raspberry jam with other fruit jams such as strawberry, blueberry, or apricot.
4. Do I have to use egg whites? The egg whites help the pecans adhere to the dough. However, you can skip this step and roll the dough directly in the nuts if desired.
5. How can I prevent the cookies from spreading too much? Make sure the dough is well chilled before baking and that the cookies are spaced properly on the cookie sheet.
6. Can I freeze the dough before baking? Yes, you can freeze the dough balls before baking. Place them on a baking sheet to freeze individually, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
7. Can I use a different nut for rolling? Yes, you can use chopped walnuts, almonds, or even pistachios for a different flavor.
8. Do I have to bake the cookies three times? The three stages of baking help set the cookie, press the centers, and ensure the jam doesn’t burn. You can reduce it to two baking stages if you’re in a hurry, but the result may be slightly different.
9. Can I add cream cheese to the center for a cheesecake version? Yes, you can make a cheesecake-style filling by mixing softened cream cheese with powdered sugar and vanilla extract, and filling the cookies with it instead of jam.
10. Why are the cookies cracking around the edges? If the dough is too dry, the cookies may crack. You can add a little more butter to the dough if necessary to keep it moist and pliable.

Conclusion

Raspberry Cheesecake Thumbprint Cookies are a delicious and visually appealing treat perfect for any occasion. The combination of buttery, nutty dough, the sweetness of raspberry jam, and the crunchy pecan coating make them a delightful addition to your baking repertoire. Whether you’re baking for a holiday, a gathering, or just for fun, these cookies are sure to impress and satisfy anyone with a sweet tooth.

Print