Raspberry Heart Thumbprint Cookies

These adorable heart-shaped thumbprint cookies are packed with tart raspberry flavor, both in the cookie dough as well as the raspberry jam filling! They're easy to make, super buttery, packed with flavor and genuinely one of my favorite cookie recipes we've ever shared. Give them a try for Valentine's Day!

If you give me the choice between a chocolate chip cookie and one of these raspberry thumbprints, I'm choosing these thumbprints at least 8 times out of 10. If you'd asked me that a month ago, I would say chocolate chip all the way, but there's something about these thumbprints that's just SO good.

They're very buttery (kinda similar to a shortbread consistency), sweet but not too sweet and tart in the best way possible. That's thanks to raspberries in both the dough (freeze-dried raspberries are super concentrated in flavor!) plus raspberry jam.

It's impossible to eat just one. We've made these quite a few times in the last few weeks, and I eventually had to give most of them to neighbors and friends because I just couldn't resist going back for more!

Next up, try these raspberry white chocolate palmiers, which are a delightful "cookie" made with puff pastry. Bonus: they naturally look like little hearts!

What You'll Need to Make This Recipe

• Freeze-dried raspberries: This is what we use to color and flavor the dough. Technically, you can make this recipe without and and just leave the cookie dough plain, but we promise, it's SO worth the effort. It adds a ton of concentrated raspberry flavor and makes them extra pretty! You can find freeze-dried raspberries at most grocery stores or online.
• Butter: These thumbprints are super buttery (and therefore, super delicious). Make sure it's at room temperature, otherwise the dough won't come together like it should!
• Granulated sugar and vanilla extract
• Eggs: Just the yolks for this recipe! Save the whites for an omelette or a double batch of candied pecans & almonds (a more fun option).
• All-purpose flour and salt
• Raspberry jam: Any kind will do, whether it's regular or sugar free! I personally prefer using raspberry jam with seeds, but seedless will work fine too. You can also use any other fruit jam you'd like.

How to Make This Recipe

In a large bowl, cream butter and sugar with an electric mixer until smooth, about 3 minutes. Add in egg yolks and vanilla, mix thoroughly to combine.

In a medium bowl, whisk together flour, salt, and raspberry powder until combined. 

Add the dry ingredients to the wet in two batches, using the electric mixer to thoroughly combine.

Cover bowl with plastic wrap, and chill in the refrigerator for at least 30 minutes.

Preheat the oven to 350˚F and line two baking trays with parchment paper.

Scoop a tablespoon of dough, and roll into a ball with your hands. Place the ball on the baking tray, and slightly flatten. Use your finger, or a small elongated measuring spoon to press a heart shape into the dough.

Spoon the raspberry jam into a piping bag or plastic zip top bag, and snip a small hole. Pipe the jam into the heart shape, almost filling the hole. 

Chill the filled cookies in the refrigerator for another 15-20 minutes. This helps them keep their shape while they bake.

Bake cookies for 10-12 minutes. Transfer the cookies to a baking rack to cool.

Storage

Keep these stored in an airtight container for up to a week. You can also freeze them for up to 3 months – just make sure to separate them between layers of parchment paper to avoid sticking.

Lexi & Beth's Best Tips

Use your pinky or index finger to make the heart shape. Yes, I know, they're called thumbprints! But most thumbs will be a bit too bulky to get the right shape. Also, make sure the indentation is fairly deep so you can get a good amount of jam in there.

Try these with homemade chia jam. Chia seeds are an easy way to make homemade jam without having to add a lot of added sugar! We have a recipe for raspberry chia jam in this post.

To make freeze-dried raspberry powder: Add 1-2 ounces of freeze-dried raspberries or strawberries to a small food processor or spice grinder and pulse until a fine powder forms. Sift through a fine mesh sieve and discard the seeds. If you don't have a food processor, you can smash them with a rolling pin (in a bag to prevent a mess), then sift. 

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