{Recipe} – Raspberry Thumbprint Cookies

All and all, I eat pretty healthy. I can’t tell you the last time I went to a fast food restaurant (Chipotle doesn’t count). I  have a protein shake for breakfast most mornings. I say no to the donuts that are brought to my office every Friday morning. I’m not that big of a fan of cake anyway, so skipping out on a slice of pound cake or a cupcake doesn’t bother me.

And then there are cookies.

Cookies may well be my kryptonite.

The last two Fridays, I have bribed myself to finish work tasks by promising myself that if I did, I could walk across the street to Paradox Pastry and buy a cookie. It should be noted that their cookies are A) amazing and B) the size of my head. It’s also noteworthy that while they always have a gluten-free option or two, I almost never get said gluten-free cookie because – cookies.

For the last couple events I have needed to bring a dish to, I have made Raspberry Thumbprint Cookies. If you are looking for an easy cookie recipe guaranteed to be a hit, this is it. The best part? You don’t have to use raspberry preserves. You can use whatever strikes your fancy. I made these cookies Sunday night using my mom’s homemade strawberry and stored in the best containers . A co-worker informed me they were “strawberry sin.”

How do you make these “sinful” raspberry thumbprint cookies? (Or strawberry, marmalade, blackberry…) With only 5 ingredients, that’s how.


  • 2 sticks of butter, room temperature
  • 8oz of cream cheese, room temperature
  • 1 cup, 6 TBSP of sugar
  • 2 cups, 6 TBSP of flour
  • Preserves of your choice


Super important: The dough has to chill in the fridge for at least 45 minutes, but I recommend up to two hours. 

  1. In a mixing bowl, blend butter and cream cheese until it reaches a fluffy texture. To shortcut the “room temperature” aspect, pop the butter and/or cream cheese into the microwave for about 15-20 seconds.
  2. Add sugar, blending until well-combined.
  3. Add flour slowly, blending until combined.
  4. Cover the bowl with plastic wrap and place in the fridge for 45 minute to 2 hours.

When I know I’m making these cookies, I plan ahead to make the dough before I need to, say, run an errand. That way, I’m not tempted to hurry the process along.

Once your dough has chilled:

  1. Preheat the oven to 375.
  2. Remove the bowl from the fridge and line a baking sheet with parchment paper.
  3. Roll dough into 1″ balls and place on the cookie sheet.
  4. Using your thumb, press down into each ball, creating an indention.
  5. Fill the indention with the preserve of your choice – careful not to overfill as it runs and causes all sorts of stickiness, not to mention makes the cookie not quite as pretty (although still just as good!)
  6. Bake for 8-12 minutes, or until the cookies are just starting to brown. They will be soft when you take them out – this is a good thing! I have found the sweet spot for my oven is 10 minutes, but ovens do vary.
  7. Let cool and enjoy!

This recipe makes approximately 3 dozen cookies.

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