Description
Delight in these charming Raspberry Heart Thumbprint Cookies, featuring a tender buttery base infused with vibrant freeze-dried raspberry powder and filled with luscious raspberry jam. Perfect for gifting or sharing, these cookies combine a soft crumb with a pop of fruity sweetness in a pretty heart-shaped thumbprint.
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 unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 minutes.
- Add Egg Yolks and Vanilla: Mix in the two egg yolks and vanilla extract, continuing to blend 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 evenly distribute the raspberry flavor and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture in two batches, mixing gently after each addition just until combined to avoid overworking the dough.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm up and enhance handling.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies: Scoop a tablespoon of chilled dough and roll it into a ball with your hands. Flatten each ball slightly into a puck shape. Place onto the prepared baking sheets, then use your pinky or index finger to gently press a heart-shaped indentation roughly three-quarters through the dough ball.
- Fill Indentations: Spoon or pipe the raspberry jam into each heart-shaped indentation, filling almost to the top but not overflowing.
- Chill Again: Return the filled cookies to the refrigerator for an additional 10 to 15 minutes to help them hold their shape while baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 12 minutes, or until the bottoms are lightly browned. The tops may still feel soft, but they will set as they cool.
- Cool Down: Transfer the cookies to a cooling 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 food processor or spice grinder until finely ground. Sift through a fine mesh sieve to remove seeds for a smooth powder. Alternatively, smash berries with a rolling pin inside a sealed bag and sift.
- Store finished cookies in an airtight container for up to one week to maintain freshness.
- For longer storage, freeze cookies in layers separated by parchment paper for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 30 mg
