Cheesecake Thumbprint Cookies

This is the perfect combination of a cheesecake and a soft cookie! I normally do not make thumbprints but these are a must so you can add the preserves to get that fruit compote taste you get with a slice of cheesecake.

The best part? There are only FIVE ingredients, plus your preserves, and this comes together quicker than most cookie recipes! One thing I would recommend, spend a little bit more on the really good preserves because you want it to really bring this all together for the perfect bite!

I took these over the top by adding some vanilla icing drizzle across the top. I would have used white chocolate chips instead but didn't have any, so you could try that too, especially on the raspberry! Who doesn't love White Chocolate Raspberry Cheesecake? YUM!

I made these three ways, switching my preserves between Raspberry, Strawberry and Blueberry. They were all delicious but I especially loved the chunks of strawberries with the bite of cookie. You can even switch out the flavoring I added to my dough for Orange Extract and use an Orange Marmalade, Peach or Apricot preserve for a completely different flavor profile! Next time I will try it out! For my recipe, I used Bonne Maman brand preserves.

The key to this cookie dough is that you MUST chill it. This isn't an option because if you try to roll these immediately, you will have a gooey mess. Don't skip this step. Just mix it up early and chill for 1-2 hours covered in the refrigerator!

Please share your comments if you try these! Or better yet, post a picture of yours!

Ingredients:

• 8 ounces cream cheese, softened

• 2 sticks (16 tablespoons) salted butter, softened at room temperature

• 1 cup + 3/8 cup (6 tablespoons) sugar

• 2 cups + 3/8 cup (6 tablespoons) flour

• 1/2 teaspoon almond extract

• 1/2 cup raspberry preserves

Directions:

1. In your stand mixer fitted with a paddle attachment, beat softened cream cheese and butter about 2 minutes until light and fluffy, scraping down the sides as needed.

2. Add the sugar and almond extract, beating well for about 2-3 more minutes. You want a light airy dough.

3. Add in flour, a small bit at a time, mixing in on low speed, just until the flour disappears. Don't overmix.

4. Cover bowl and put it in the refrigerator for at least 1 - 2 hours.

5. Preheat oven to 375 degrees (F) and line two baking sheets with parchment paper.

6. Using a cookie scoop, scoop out about 1 tablespoon of dough, roll them into balls, and place them on your prepared baking sheets. Lightly press your thumb in the center of each round. I like to almost make an 'X' shape to make the hole large enough. Fill each thumbprint with about 1/2 teaspoon of jam.

7. Place pan in the oven to bake for 11 to 12 minutes, or until just golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing! Just check for the light crust around the bottom!

8. Cool on the baking sheet for 10 full minutes, before transferring to a cooling rack to cool completely. Or you can pull the parchment onto the counter after waiting your 10 minutes to finish cooling while you bake the next round.

9. As an bonus option: Drizzle with some slightly melted vanilla icing or some melted white chocolate chips.

10. Bite into the most perfect cookie EVER.

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