5-Ingredient Raspberry Cheesecake Cookies (Print Version)
# Ingredients:
01 -
4 ounces cream cheese, softened
02 -
8 tablespoons salted butter, at room temperature
03 -
1/2 cup + 3 tablespoons sugar
04 -
1 cup + 3 tablespoons flour
05 -
1/4 cup raspberry preserves
# Instructions:
01 -
In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter until light and fluffy, scraping down the sides as necessary.
02 -
Add the sugar to the mixture and beat well.
03 -
Gradually add the flour in small amounts, beating on low speed until just incorporated.
04 -
Cover the bowl with plastic wrap and refrigerate for at least 45 minutes and up to 2 hours.
05 -
30 minutes before baking, preheat the oven to 375°F (190°C).
06 -
Line a large baking sheet with parchment paper.
07 -
Using a cookie scoop, portion out 1-tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press your thumb into the center of each round to create an indentation.
08 -
Fill each indentation with 1/2 teaspoon of raspberry preserves.
09 -
Place the baking sheet in the oven and bake for 11 to 12 minutes, or until the edges are just golden. The cookies will still be soft when removed from the oven.
10 -
Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring them to a cooling rack to cool completely.