5-Ingredient Raspberry Cheesecake Thumbprint Cookies

• Vegetarian

• Condiments

  • 1/4 cup Raspberry preserves

• Baking & Spices

  • 1 3/16 cup Flour
  • 11/16 cup Sugar

• Dairy

  • 8 tbsp Butter, salted
  • 4 oz Cream cheese

Found on bakerbynature.com

Ingredients

• 4 ounces cream cheese, softened
• 8 tablespoons salted butter, at room temperature
• 1/2 cup + 3 tablespoons sugar
• 1 cup + 3 tablespoons flour
• 1/4 cup raspberry preserves

Directions

• In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
• Add the sugar and beat well.
• Add in flour, a small bit at a time, beating in on low speed, just until incorporated.
• Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
• 30 minutes prior to baking, preheat oven to 375 degrees (F).
• Line a large baking sheet with parchment paper.
• Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press your thumb in the center of each round. Fill each indentation with a 1/2 teaspoon of jam.
• Place pan in the oven to bake for 12-13 minutes, or until *just golden at the edges. They will still be very soft when you remove them from the oven - thats a good thing!
• Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.