Name: Raspberry Heart Thumbprint Cookies Recipe
Prep time: 1 h 5 min
Cook time: 12 min
Total time: 1 h 7 min
Cuisine: American
Ingredients: 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); 10 oz raspberry jam

If you're looking for a cookie that’s both adorable and utterly delicious, you’ve got to try this Raspberry Heart Thumbprint Cookies Recipe. These little gems combine a tender buttery base with a vibrant burst of raspberry jam nestled in a perfect heart-shaped thumbprint. Trust me, they’re as fun to make as they are to eat!

A close-up of many small round pink cookies stacked closely together, each cookie has two layers: the bottom layer is a slightly lighter pink with a smooth, soft texture, while the top layer is a deeper pink, slightly crumbly, with a heart-shaped cutout filled with shiny, deep red jelly that looks thick and smooth. The cookies sit on a white plate over a wood texture surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Heart Thumbprint Cookies Recipe
Top Tip
How to Serve Raspberry Heart Thumbprint Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Heart Thumbprint Cookies Recipe

Why You'll Love This Recipe

I’ve made these Raspberry Heart Thumbprint Cookies more times than I can count — and every batch gets demolished fast. They’re sweet without being overpowering, with just the right touch of raspberry that feels fresh and homemade.

Beautiful and Festive: Those heart-shaped thumbprints filled with jam are simply irresistible and perfect for sharing on Valentine’s Day or anytime you want to spread some love.
Freeze-Dried Raspberry Powder: It packs an intense raspberry flavor directly into the dough, making every bite fruity and vibrant.
Buttery and Tender Texture: The dough bakes up soft yet sturdy enough to hold that luscious jam filling without spreading too much.
Perfect for Gifting: These cookies store well for up to a week and even freeze beautifully for later, making them a convenient homemade treat.

Ingredients & Why They Work

Before you start, a quick tip: look for quality unsalted butter and real vanilla extract to boost the flavor. For the raspberry powder, freeze-dried raspberries work perfectly and give the dough that bright pink tint and flavor without extra moisture.

Flat lay of a small slab of unsalted butter, a small white bowl of granulated sugar, two whole uncracked brown eggs, a small white bowl of vanilla extract, a small white bowl filled with all-purpose flour, a small white bowl with kosher salt, a small white bowl containing bright red freeze-dried raspberry powder, a small white bowl of glossy raspberry jam, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Using unsalted butter ensures you control the salt level and get that rich, creamy texture.
Granulated Sugar: It sweetens the dough nicely while helping achieve a tender crumb.
Egg Yolks: They add moisture and richness, giving the cookies a soft, melt-in-your-mouth feel.
Vanilla Extract: A classic flavor enhancer that complements the raspberry perfectly.
All-Purpose Flour: The foundation of the dough, providing structure and a tender bite.
Kosher Salt: Balances the sweetness and boosts all the flavors.
Freeze-Dried Raspberry Powder: This is the secret ingredient that infuses the dough with that natural fruity zing and beautiful pink color.
Raspberry Jam: The luscious heart of these cookies — make sure to pick your favorite, whether chunky or smooth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Raspberry Heart Thumbprint Cookies Recipe is how easy it is to make it your own! Whether you want to tweak flavors or dietary needs, these cookies are a perfect base to customize.

Mix Up the Jam: Swap raspberry jam with strawberry, apricot, or even a tart cherry preserve for different fruity bursts. I love using mixed berry jam for an extra punch of color and flavor that keeps things fresh and fun.
Go Gluten-Free: Use a gluten-free all-purpose blend instead of regular flour. Just be sure it’s a 1:1 substitution so your dough holds together just right. These cookies still come out tender and delicious!
Add a Nutty Twist: Fold in finely chopped pistachios or almonds to the dough for a little crunch and nutty aroma. It’s a delightful surprise with the raspberry filling.
Make It Vegan: Replace butter with vegan margarine and swap egg yolks for flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg yolk). Your heart-shaped cookies will taste just as rich and buttery, but completely plant-based.
Seasonal Spice: Sprinkle in a pinch of cinnamon or cardamom for a warm, cozy note perfect for winter holidays. These spices pair wonderfully with the tart jam and buttery cookie.

Step-by-Step: How I Make Raspberry Heart Thumbprint Cookies Recipe

A white round plate filled with two layers of round raspberry cookies, each cookie is purple with a shiny red jam heart shape in the center. Around the plate on the wood textured table, some more cookies are placed. There is a bowl of fresh red raspberries in white bowl with a scalloped edge and red trim at the bottom of the image, and two smaller white bowls at the top right, one filled with bright red powder and the other with thick red jam and a wooden spoon inside. All items rest partly on a red cloth with white shapes, and the surface behind everything has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter and Sugar to Fluffy Perfection

Start by tossing the softened unsalted butter and granulated sugar into a large bowl. Using an electric mixer, beat them together on medium speed for about 3 minutes until the mixture becomes light, airy, and pale. This fluffy base ensures your cookies have that tender, melt-in-your-mouth texture. You’ll notice the mixture expands and looks almost whipped—this is exactly what you want.

Step 2: Blend in the Egg Yolks and Vanilla for Rich Flavor

Next, add two egg yolks and a teaspoon of vanilla extract to the creamed butter and sugar. Keep mixing until everything combines smoothly and the batter has a velvety consistency. The egg yolks add richness and help bind the dough, while the vanilla gives a lovely aromatic depth.

Step 3: Whisk and Fold in the Dry Ingredients Gently

In a separate bowl, whisk together the all-purpose flour, kosher salt, and the sifted freeze-dried raspberry powder. This even distribution is key to an evenly flavored dough. Gradually add the dry mixture to the wet ingredients in two batches. Mix gently after each addition, just until you no longer see streaks of flour. Avoid overmixing here—the gluten development should be minimal for soft cookies.

Step 4: Chill the Dough to Make It Easier to Handle

Cover the bowl tightly with plastic wrap and pop it into the refrigerator for 30 minutes. Chilling firms up the dough, which makes shaping easier and prevents the cookies from spreading too much during baking. Plus, this resting time helps the raspberry powder infuse its vibrant flavor throughout the dough.

Step 5: Shape Each Cookie; Create the Charming Heart Indentation

Preheat your oven to 350°F, and line two baking sheets with parchment paper to ensure easy release and even baking. Scoop a tablespoon of the chilled dough and roll it into a smooth ball using your hands. Gently flatten each ball into a thick puck shape. Now, using your pinky or index finger, press gently into the center of each puck about three-quarters of the way through to create a heart-shaped indentation. This little heart detail is what really makes these cookies special.

Step 6: Fill the Heart with Raspberry Jam

Carefully spoon or pipe raspberry jam into each heart-shaped well, filling almost to the top but avoid overflow. Aim for a nice, shiny jam pool that will set beautifully once baked. This luscious filling is the flavor star that perfectly complements the buttery, subtle raspberry dough.

Step 7: Chill Once More to Keep Their Shape

Pop those gorgeous filled cookies back into the refrigerator for another 10 to 15 minutes. This extra chill helps the dough hold its form in the oven and stops the jam from spreading too much, so your hearts stay crisp and defined.

Step 8: Bake Until Edges Are Delicately Golden

Bake the cookies on the prepared sheets in your preheated 350°F oven for 12 minutes. You’re looking for lightly browned bottoms with tops that may still feel a bit soft to the touch—that’s perfect. The cookies will firm up as they cool. This timing creates that tender crumb and gooey jam center that’s simply irresistible.

Step 9: Cool Completely Before Enjoying or Storing

Use a spatula to transfer the baked cookies to a cooling rack. Let them cool fully before serving or placing into airtight containers. This resting time lets the jam set properly and prevents the cookies from breaking apart. Once cooled, store them in an airtight container for up to one week or freeze for longer keepsakes.

Top Tip

Getting these Raspberry Heart Thumbprint Cookies just right involves a few little tricks I've picked up along the way that make all the difference in texture, flavor, and presentation.

Use Well-Chilled Dough: Chilling the dough twice — both before shaping and after filling the cookies — helps the hearts hold their shape and prevents spreading during baking.
Gentle Mixing: When combining the dry ingredients with the wet, mix just until combined to keep the cookies tender and crumbly rather than tough.
Press Heart Shape Slowly: Use the tip of your pinky or index finger carefully to create a shallow but defined heart indentation without pressing all the way through the dough ball.
Don’t Overfill the Jam: Filling the thumbprint just shy of the top avoids messy overflow and ensures a pretty presentation and even baking.

How to Serve Raspberry Heart Thumbprint Cookies Recipe

A large white bowl filled with a thick, coarse pink mixture being stirred by a black electric hand mixer with two metal beaters covered in the same pink mixture. Around the bowl, on a wooden surface, there are three small white bowls: one with bright red powder, another with dark red raspberry jam showing chunks and seeds, and a scalloped white bowl filled with whole fresh raspberries. One loose raspberry is resting near the top right side of the image. The scene is set on a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an extra-special touch, dust the cooled cookies lightly with powdered sugar to enhance their delicate raspberry flavor and add a touch of elegance. Fresh raspberry halves or a sprig of mint placed near your serving platter also complement their beautiful pink hue and fruity taste beautifully.

Side Dishes

Pair these charming cookies with a warm cup of tea or freshly brewed coffee to round out a cozy afternoon snack. They also shine alongside a scoop of vanilla ice cream or a creamy mascarpone dessert for a more indulgent treat at celebrations or holiday gatherings.

Make Ahead and Storage

Storing Leftovers

Store your finished Raspberry Heart Thumbprint Cookies in an airtight container at room temperature for up to one week. This helps maintain their buttery softness and keeps the raspberry jam center fresh and luscious.

Freezing

For longer storage, freeze the cookies in layers separated by parchment paper inside an airtight container or freezer-safe bag. They’ll keep beautifully for up to three months, making them perfect to prepare ahead for holidays or special occasions.

Reheating

If you want to enjoy your cookies warm, gently reheat them in a preheated oven at 300°F for about 5 minutes. This softens the cookie slightly without melting the jam too much, bringing back that fresh-baked feel.

Frequently Asked Questions:

Can I substitute fresh raspberries instead of raspberry jam?

Fresh raspberries are delicious but tend to be too juicy and won’t set as nicely as raspberry jam in the thumbprint cookies. Jam provides the perfect thick, sweet filling that holds its shape.

What if I don’t have freeze-dried raspberry powder?

You can make your own by pulsing freeze-dried raspberries in a spice grinder or food processor until finely ground and then sifting out the seeds. It’s the secret to that vibrant raspberry flavor and lovely pink color in the dough.

Should I use salted or unsalted butter?

Unsalted butter is best as it allows you to control the saltiness. The recipe already calls for kosher salt, so unsalted butter keeps the flavors balanced.

How do I avoid the cookies spreading too much?

Chilling the dough thoroughly before baking and again after shaping the cookies helps them keep their shape. Also, don’t overmix the dough to keep the texture just right.

Final Thoughts

There’s something so heartwarming about these Raspberry Heart Thumbprint Cookies — from their tender buttery crumb infused with vibrant raspberry powder to the sweet jam nestled right in the center. They’re perfect for sharing with loved ones or gifting around the holidays, and I hope as you bake them, their charm brings a little extra joy to your kitchen. Happy baking, and may your cookies turn out as delightful as these!