Description
Delight in these charming Raspberry Heart Thumbprint Cookies, featuring a buttery, tender dough infused with freeze-dried raspberry powder and filled with luscious raspberry jam. Perfectly shaped with a sweet heart indentation, these cookies bake to a golden bottom while remaining soft on top, setting beautifully as they cool for an irresistible treat.
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 cup (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, cream the unsalted butter and granulated sugar together with an electric mixer until the mixture becomes light and fluffy, approximately 3 minutes.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract, continuing to beat until the mixture 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 powder and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in two batches, mixing 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 make it easier to handle.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies: Scoop about one tablespoon of dough and roll it into a ball with your hands, then flatten it slightly into a puck shape. Place each ball on the prepared baking sheets spaced apart.
- Create Heart Indentations: Using your pinky or index finger, press gently about three quarters down through the center of each cookie ball to form a heart shape indentation for the jam filling.
- Fill with Raspberry Jam: Spoon or pipe raspberry jam into each heart-shaped indentation, filling nearly to the top but not overflowing.
- Chill Again: Return the filled cookies to the refrigerator for an additional 10-15 minutes to help them maintain their shape during baking.
- Bake Cookies: Bake the cookies for 12 minutes or until the bottoms are browned. The tops may remain soft but will firm up upon cooling.
- Cool Completely: Transfer the cookies to a wire rack to cool fully, allowing them to set perfectly for serving.
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. If no food processor is available, smash them in a sealed bag with a rolling pin then sift.
- Store the cookies in an airtight container at room temperature for up to one week to maintain freshness.
- For longer storage, freeze the cookies for up to three months. Place parchment paper between layers to prevent sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 50 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: 30 mg
