Description
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!
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 1/4 cup (280g) all-purpose flour
- 1/4 teaspoon kosher salt
- 4 tablespoons freeze dried raspberry powder, sifted* (~1 1.25oz bag of freeze dried raspberries)
- 10 oz raspberry jam
Instructions
- In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add in the egg yolks and vanilla and continue mixing until smooth.
- In a separate bowl, whisk together the flour, salt, and raspberry powder.
- Add the dry ingredients to the wet in two batches, mixing until just combined.
- Cover the bowl and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350˚F and line two baking sheets with parchment paper.
- Scoop a tablespoon of dough, and roll it into a ball with your hands, then flatten it slightly into a puck. Place the ball on the sheet pan, then use your pinky or index finger to make a heart shape, pressing about 3/4 of the way down through the cookie dough ball.
- Spoon or pipe the raspberry jam into the indentation, filling it almost all the way to the top.
- Return the cookies to the refrigerator for 10-15 more minutes – this helps them keep their shape as they bake.
- Bake for 10-12 minutes, until the bottoms are browned. They may feel very soft on top still, but they will set as they cool. Transfer the cookies to a cooling rack to cool completely.
Notes
*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.
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.
- Prep Time: 55 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 128
- Sugar: 8.6 g
- Sodium: 22.5 mg
- Fat: 6.1 g
- Carbohydrates: 17.1 g
- Fiber: 0.4 g
- Protein: 1.2 g