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Raspberry Cheese Danish Thumbprint Cookies

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  • For the Cookies:
  • 1 3/4 cup almond flour
  • 1 3/4 cup all-purpose flour
  • 1/2 teaspoon sea salt
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • For the Filling:
  • 1/2 package (4 ounces) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • Splash of almond extract
  • 2 tablespoons all-purpose flour
  • 1/3 cup raspberry jam
  • For the Crumble:
  • 1/2 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons unsalted butter, softened


  1. To make the cookies, in a medium bowl whisk together almond flour, all-purpose flour, and sea salt.
  2. In a stand mixer fitted with a paddle attachment, or using an electric hand mixer in a large bowl beat together the softened butter and granulated sugar. Beat until the mixture is light and fluffy and pale in color – 3 to 4 minutes.
  3. Reduce the mixer speed to low and gradually add the flour mixture, mixing only to incorporate the dough and the dough will feel crumbly. Transfer the dough to a piece of plastic wrap or waxed paper, wrap into a disk and allow to rest in the refrigerator while you make the filling and crumble.
  4. To make the filling, in the bowl of the stand mixer (you don’t have to wash it), beat together the cream cheese, sugar, egg yolk, almond extract, and flour until smooth. 
  5. To make the crumble, in a small bowl, combine the flour, sugar, cinnamon, and salt. Add the butter and work it in with your fingers until coarse and resembles chunky sand.
  6. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  7. Portion each cookie into two tablespoon balls and place cookies 2-inches apart on the prepared baking sheet. Gently press thumb into the center of each cookie creating a little bowl. Be sure not to press through the cookie to the bottom of the pan.
  8. Spoon in a teaspoon of cream cheese mixture and a dollop of raspberry jam. Generously sprinkle crumble topping on top of each jammed cookie.
  9. Bake for 15 to 16 minutes until lightly golden around the edges. Rotate the sheets from top to bottom, front to back in the oven so that the cookies bake evenly.
  10. Remove from the oven and allow to cool on the baking sheet for 10 minutes before removing to a wire rack too cool before eating and storing. Cookies will last up to 5 days stored in an airtight container at in the refrigerator.