Description
Delight in these Raspberry Heart Thumbprint Cookies, featuring a buttery soft dough infused with freeze-dried raspberry powder and a sweet raspberry jam center shaped into charming hearts. Perfect for special occasions or gifting, these cookies combine tender texture with vibrant fruit flavor in every bite.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- ⅔ cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- ¼ teaspoon kosher salt
- 4 tablespoons freeze dried raspberry powder, sifted (~1 1.25oz bag of freeze dried raspberries)
Filling
- 10 oz raspberry jam
Instructions
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
- Add Egg Yolks and Vanilla: Add the egg yolks and vanilla extract to the creamed butter mixture, and continue mixing until smooth and fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, and sifted freeze-dried raspberry powder to combine evenly.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in two batches, mixing gently after each addition until just combined to avoid overmixing.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm up for easier handling.
- Prepare Oven and Baking Sheets: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Shape Cookies: Scoop about one tablespoon of dough, roll it into a ball, then flatten slightly to form a puck shape. Place the dough balls on the prepared baking sheets.
- Create Heart Indentations: Using your pinky or index finger, press into each ball about three-quarters of the way down to make a heart-shaped indentation without breaking through the dough.
- Fill with Jam: Spoon or pipe raspberry jam into each heart-shaped indentation, filling nearly to the top.
- Chill Cookies Again: Return the filled cookies to the refrigerator for 10 to 15 minutes to help them maintain their shape during baking.
- Bake: Bake in the preheated oven for 12 minutes or until the bottoms are lightly browned. The tops may remain soft but will set upon cooling.
- Cool: Transfer the baked cookies to a wire rack and allow them to cool completely before serving or storing.
Notes
- To make freeze-dried raspberry powder, pulse 1-2 ounces of freeze-dried raspberries or strawberries in a small food processor or spice grinder until fine powder forms. Sift through a fine mesh sieve to remove seeds. Alternatively, crush with a rolling pin inside a sealed bag and sift.
- Store cookies in an airtight container for up to one week to maintain freshness.
- For longer storage, freeze cookies for up to three months with parchment paper layers to prevent sticking.
- Use fresh or high-quality raspberry jam for best flavor and smooth filling consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 30 mg
