Raspberry Cream Cheese Thumbprint Cookies
Raspberry Cream Cheese Thumbprint Cookies
Rated 5.0 stars by 1 users
Ingredients
- 4 oz (113.4 g) cream cheese, room temp
- 8 tbs salted butter, room temp
-
1/2 cup + 3 tbs (62.5 g) Sugar
-
1 cup + 3 tbs (125 g) All Purpose Flour
-
1/3 cup (113.33 g) Grandma Hoerner’s Seedless Raspberry Preserves
- ¼ tsp 1.5 g) vanilla powder
Directions
- In a large bowl, beat the cream cheese and butter until fluffy. Next, beat in the sugar and vanilla powder until incorporated.
Now add in the flour, a little at a time, until all is absorbed into the batter.
Cover the bowl tightly and refrigerate for at least ONE HOUR.
Preheat your oven to 375°F and line a cookie sheet with parchment paper.
Form 1 tablespoon size balls and use the back of a half teaspoon to push down and make an indentation in the center of each.
Fill each indent with 1/2 tsp of Grandma Hoerner’s Seedless Raspberry Preserves.
Bake for 10-12 minutes or until the edges turn golden.
Allow to cool on the baking sheet for 10 minutes
Transfer to a wire rack to cool completely
Enjoy!
Leave a comment