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These raspberry thumbprint cookies are incredibly soft and flavorful. The sweet raspberry jam combined with a tangy cream cheese filling makes for a delightful bite every time.
If you enjoy raspberry cheesecake flavors, try my gluten-free Linzer cookies or white chocolate raspberry cookies for more jam-forward treats.
The idea for these cookies came from my love of Danish pastry — particularly cream cheese Danishes — but I wanted a quicker, easier way to get the same flavor without working with puff pastry. These thumbprint cookies capture that cream cheese-and-berry combination in an approachable cookie form.
The dough bakes up soft and tender, and the cheesecake-style filling makes these cookies feel special. I also use jam often in my baking because it adds brightness and sweetness without extra effort.
Why You’ll Love These Raspberry Thumbprint Cookies
- Creamy cheesecake filling and bright raspberry jam complement the soft cookie perfectly.
- The recipe is straightforward. The dough needs chilling, but the steps are simple and reliable.
- Easy to customize — swap in your favorite jam if you prefer another fruit.
Ingredient Notes and Substitutions
- Gluten-free flour blend: I use Bob’s Red Mill 1-to-1 Flour. If you use a different blend, ensure it contains xanthan gum. If you’re not gluten-free, you can substitute all-purpose flour cup-for-cup.
- Egg replacer: This recipe uses an egg replacer, but you can use 1 egg instead if you prefer a standard recipe.
- Cream cheese: Use full-fat block cream cheese, not the spreadable tub variety. You’ll need 4 oz (half a standard block).
- Jam: Any fruit jam works here. Raspberry is my favorite for these cookies.
Step-By-Step Instructions
Make the Cookies
Step One: Cream the butter and sugar together until smooth and light, about 2–3 minutes.
Step Two: Add the prepared egg replacer and vanilla, and beat until combined.
Step Three: Add the dry ingredients and mix on low until a soft dough forms. Cover and chill for at least one hour.
Make the Filling
Step Four: Beat softened cream cheese with powdered sugar and Greek yogurt until smooth and creamy. This creates a sweet-tart cheesecake filling that pairs beautifully with jam.
Assemble Your Cookies
Step Five: Scoop and roll dough into balls, flatten slightly, and press an indentation in the center with your thumb. Place on a lined baking sheet a few inches apart and fill each indentation with about 1/2 teaspoon of the cream cheese mixture.
Step Six: Bake at 350°F for about 12 minutes. Right after removing the cookies from the oven, add a small spoonful of raspberry jam on top of the cream cheese filling. Let cool completely before serving.
Expert Tips
- Weigh your flour for the most consistent results; cups can vary widely.
- Chilling the dough is essential to limit spreading — these cookies still spread slightly, but chilling helps them hold their shape.
- If the dough is very firm after chilling, let it sit at room temperature for a few minutes to make scooping easier.
- Put the cream cheese filling in before baking, but add the jam immediately after baking; adding jam before baking can cause it to slide off as cookies spread.
- Use room-temperature cream cheese so the filling mixes smoothly without lumps.
Frequently Asked Questions
You can make a vegan version by using non-dairy butter, non-dairy yogurt, and a plant-based cream cheese. I haven’t tested this variation, but it should work with those substitutions.
Store the cookies in an airtight container in the refrigerator for up to five days.
If you tried these raspberry thumbprint cookies, please leave a comment or tag @justastastyblog on Instagram. Subscribe to get new recipes delivered to your inbox.
📖 Recipe
Soft Raspberry Thumbprint Cookies (Gluten Free)
Print Recipe
Ingredients
- 10 tablespoons (141g) unsalted butter room temperature
- ⅔ cup (134g) granulated sugar
- 1 tablespoon Bob’s Red Mill Egg Replacer mixed with 2 tablespoon water
- ½ teaspoon vanilla extract
- 1 ¾ cup (259g) gluten free flour blend
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the filling:
- 4 ounces cream cheese room temperature
- ¼ cup (30g) powdered sugar
- 2 tablespoons Greek yogurt
- ¼ cup (85g) raspberry jam
Instructions
-
Using a hand mixer or stand mixer with the paddle attachment, cream the butter and sugar for 2–3 minutes until smooth and light. Add the prepared egg replacer and vanilla and beat to combine.
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Add the flour, baking powder, and salt and mix on low until a soft dough forms. Cover and chill for at least 1 hour.
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Preheat oven to 350°F. Line a baking sheet with parchment. In a small bowl, blend the cream cheese, powdered sugar, and Greek yogurt until smooth.
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Scoop dough into balls, flatten into discs, and press an indentation in the center with your thumb. Fill each with about ½ teaspoon of the cream cheese mixture. Arrange cookies 2 inches apart and bake 12–14 minutes.
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Immediately after removing from the oven, spoon a small dollop of raspberry jam onto each cookie over the cream cheese. Cool completely before serving.
Notes
- Follow the package directions for Bob’s Red Mill Egg Replacer; let it sit briefly after mixing with water to thicken.
- If you don’t need an egg substitute, you can use 1 egg instead of the replacer.
- Use full-fat block cream cheese and make sure it’s softened to room temperature to avoid lumps in the filling.
- These cookies spread slightly; space them a couple of inches apart on the baking sheet and consider using two sheets for even baking.
