Raspberry Cream Cheese Thumbprint Cookies

This raspberry cream cheese thumbprint cookie recipe takes your regular thumbprint cookie and elevates it to another level in the world of cookies. The addition of cream cheese to the thumbprint, along with the crunch of toasted nuts around the outside really makes it something special.

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Raspberry thumbprint cookies are delicious on a regular day, but why not make your next batch of thumbprint cookies special by adding cream cheese to the divot in the center and rolling them delicately in toasted pecans? There’s honestly no reason not to and gosh darn it, you should! 

Thumbprint cookies in progress - a bowl of dough, a bowl of cream cheese, a bowl of raspberry jam and some toasted nuts all on a marble countertop with a sheet pan of raw cookie balls.

The easiest and most efficient way to make these cookies is to set yourself up with a scooping-rolling-pressing-filling station. Get all your ingredients ready in bowls and get to work. Start by scooping tablespoons of dough and rolling them into balls before delicately rolling those balls in toasted nuts. You don’t need to completely cover the dough with nuts – a partial covering will do. That way, when the cookies bake and flatten, the nuts will randomly coat the exterior of the cookie and add just enough visual interest, flavor and crunch. Any nut will do. I’ve used pecans here, but hazelnuts, walnuts or almonds would be delicious too.

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A teaspoon making a divot in a raw cookie on a baking sheet.

Then, use your thumb or a rounded measuring spoon to create a divot big enough to hold a good dollop of filling. Add the cream cheese mixture first, then top with some of your favorite raspberry jam. Do your best to keep the filling in the divot and not overflowing around the edge for the prettiest result.

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Thumbprint cookies on a baking sheet.

Pop these into the oven and bake for 15 to 20 minutes. The cream cheese filling and raspberry jam will bake into each other and the nuts will toast around the outside. 

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Cooked raspberry cream cheese thumbprint cookies on a baking sheet with a blue and white striped towel.

The cookies just need a few minutes to set up on the baking sheet once they are out of the oven. Then you can transfer them to a cooling rack to cool completely. I’m a sucker for chocolate and shortbread on any Christmas cookie tray, but I have to admit that these raspberry cream cheese thumbprint cookies give both of my favorite cookies a run for their money because they are so pretty and have a couple extra special touches. Give them a try – I think you’ll agree.

Raspberry & Cream Cheese Thumbprint Cookies

  • Prep Time: 20 m
  • Cook Time: 20 m
  • Total Time: 40 m
  • Servings:
    24

Ingredients

  • 1 cup granulated sugar
  • 1 cup unsalted butter softened
  • 4 ounces cream cheese softened
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • cups all-purpose flour
  • ½ teaspoon salt
  • 1 1/4 cups toasted walnuts chopped (or pecans)
Filling:
  • 4 ounces cream cheese
  • 2 tablespoons sugar
  • 1 egg yolk
  • 1 cup raspberry jam

Instructions

  1. Cream the sugar, butter and cream cheese together until light and fluffy using a stand mixer or electric hand mixer (or some elbow grease). Add the egg yolk and vanilla extract and continue to beat until all the ingredients are combined. Add the flour and salt and mix until a soft dough comes together. Chill the dough for 1 hour.
  2. Make the filling by combining the cream cheese, ¼ cup sugar and egg and mixing until smooth. Set the filling aside. Place the chopped toasted pecans in a shallow dish and set them aside as well.
  3. Pre-heat the oven to 350°F.
  4. Scoop tablespoons of the chilled dough and roll into balls. Then lightly roll the dough balls in the chopped toasted pecans. The dough balls should be partially covered with nuts, not completely covered. Place the dough balls on a baking sheet, two inches apart. Press a divot into the middle of each dough ball with your thumb or the back of a ½-teaspoon measuring spoon, flattening the dough ball slightly. Spoon or pipe a small dollop of the cream cheese filling into the divot of each dough ball.Then top the cream cheese with some of the raspberry jam to fill the center.
  5. Transfer the baking sheet to the oven and bake the cookies at 350°F for 15 to 20 minutes, until the cookies have set. Cool the cookies on the baking pan for 5 minutes, then transfer them to cooling rack to cool completely.
  6. Store the cookies for up to 2 weeks in an airtight container.
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Comments (12)Post a Reply

  1. 5 stars
    I’ve been making my Mom’s thumbprint cookies w walnuts 50+ years. We’ve always filled them with red current jelly. Last year I filled a few with blackberry jam. Both are so good. BUT, we are very fond of raspberry jam and who can go wrong with cream cheese? Adding your recipe to the cookie plate this year. Thank you!

    1. No, they don’t get too toasted in the baking and having them lightly toasted beforehand really does enhance their flavor.

    1. Hi Cathy. I find they keep and travel pretty well (if packed properly). I store mine in an airtight container on the countertop for up to a week.

  2. I make thumbprint cookies also but your filling with creamcheese and also nuts semi coating cookie sounds wonderful. Going to make these today if i have regular rasberry jelly. Thank you!

  3. If you hit print and the recipe comes up, there is no place on the recipe to print. Trying to copy and paste does not work. Getting frustrated with this site.

    1. Hi Gloria. Have you click on the box that says “Print Recipe” just under and to the right of the title on the recipe card, next to the box that says “Nutrition Info”? If you click that button, a new window will open and the recipe will print without all the photos and other text on the web page. It will include the nutrition info and one small photo. If you need more help, please feel free to email me at hello@bluejeanchef.com.

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