Description
Delight in these charming Raspberry Heart Thumbprint Cookies, featuring a tender butter-rich dough infused with freeze-dried raspberry powder and filled with luscious raspberry jam. Perfectly soft with a slightly crisped bottom, these cookies make a beautiful and delicious treat for any occasion.
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 all-purpose flour (280g)
- ¼ teaspoon kosher salt
- 4 tablespoons freeze dried raspberry powder, sifted (about 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: Mix in the egg yolks and vanilla extract until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, and sifted freeze-dried raspberry powder to ensure even distribution.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the wet mixture in two batches, mixing gently until just combined to avoid overworking the dough.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm up, making it easier to handle.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking.
- Shape Cookies: Scoop a tablespoon of dough and roll it into a ball. Flatten slightly into a puck shape. Place on the prepared baking sheet and use your pinky or index finger to press about three-quarters down into the center, forming a heart-shaped indentation.
- Fill with Raspberry Jam: Spoon or pipe the raspberry jam into the heart-shaped indentation, filling nearly to the top but not overflowing.
- Chill Shaped Cookies: Return the tray with the formed cookies to the refrigerator for an additional 10-15 minutes to help them maintain their shape during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes or until the bottoms turn golden brown. The tops may still feel soft but will set as they cool.
- Cool Completely: Remove the cookies from the oven and transfer them to a cooling rack. Let them cool completely before storing or serving.
Notes
- To make freeze-dried raspberry powder, pulse 1 to 2 ounces of freeze-dried raspberries or strawberries in a small food processor or spice grinder until a fine powder forms. Sift through a fine mesh sieve to remove seeds.
- If you don’t have a food processor, crush freeze-dried berries using a rolling pin inside a sealed bag, then sift out the seeds.
- Store cookies in an airtight container for up to one week, or freeze for up to three months with parchment paper between layers to prevent sticking.
- The dough benefits from chilling to firm up and improves shaping and texture of the finished cookies.
- Using raspberry jam that is not too runny helps maintain the heart shape during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
