Good afternoon friends! It’s a hot one here in Michigan today. The temperature gauge in my car reads 94* today! Which puts me in the mood for things like playing with my kids in the sprinkler, wearing shorts or sun dresses, and fruity treats like these Lemon Raspberry Cheesecake Thumbprint Cookies! If you love lemon treats like I do, these are sure to be a fast favorite! I made them yesterday and took them to a family cookout. They were a hit!
Another perk to this recipe, beside being pretty little jewels of lemon and berry goodness, is that it’s egg free and nut free. So my friends with egg and nut allergies, you can still enjoy these!
For the main part of the recipe I used is this Cheesecake Thumbprint recipe from Baker by Nature. I just put my own little twist on them by making them lemony!
- 4 oz block cream cheese, softened
- 1 stick (8 Tbsp.) butter, softened
- 1.5 tsp. lemon extract
- 1/2 Cup + 3 Tbsp. granulated sugar
- 1 Cup + 3 Tbsp. all purpose flour
- Zest from 1 lemon
- about 1/4 cup raspberry preserves
In a medium mixing bowl beat together softened cream cheese and butter until fluffy. Add the extract and sugar and beat well. Continue beating mixture and slowly add flour until just incorporated. Gently stir in lemon zest. Trust me when I say to stir it in. I decided to be lazy about it and just beat the zest in with my mixer, which caused the zest to get all stuck on the beaters and I had to take my little rubber spatula and pick all the lemon bits off. Save yourself the hassle and mix it in by hand! Then cover the bowl with plastic wrap and refrigerate for about an hour.
About 30 minutes before baking, preheat your oven to 375*.
When it’s time to finally bake these little bits of heaven, line a cookie sheet with parchment paper. Scoop the dough into heaping tablespoon fulls, toll into balls and space about 2 inches apart on your cookie sheet. Press your thumb into the center of each cookie to make an indent, hence thumbprint cookies! Now fill in each of those indents with the raspberry preserves. A 1/4 teaspoon works perfect to scoop the preserves into each cookie.
**Note: if you don’t like the preserves because of having the seeds in it, seedless raspberry jam works just the same!
Set your cookie sheet on the middle rack of your oven and bake for 12 minutes, or until they are *just* starting to turn a little golden on the edges. Leave to cool on the pan for a few minutes before moving to a wire rack to cool completely. This recipe yields 16-18 cookies.
In the comments below tell me what you think about these Lemon Raspberry Cheesecake Thumbprint Cookies! Would you try them with a different fruit jam in the center?