Name: Raspberry Heart Thumbprint Cookies Recipe
Prep time: 1 h
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 cup (280g) all-purpose flour; ¼ teaspoon kosher salt; 4 tablespoons freeze dried raspberry powder, sifted; 10 oz raspberry jam

There’s something truly heartwarming about a cookie that looks as sweet as it tastes, isn’t there? This Raspberry Heart Thumbprint Cookies Recipe is one of my favorites to bake when I want to impress with minimal fuss. These little gems offer a tender, buttery base with a zingy whisper of raspberry powder and a stunning heart-shaped jam center that’s just perfect for sharing (or sneaking a few for yourself!).

A close-up pile of round, pink cookies with two layers each; the base layer is soft and smooth with a light brown hint visible at the edge, while the top layer is bright pink and has a heart-shaped cut-out in the center filled with shiny, dark red fruit jam with a slightly chunky texture. The cookies are snugly stacked on a white plate, placed on a white marbled surface. The jam adds a glossy contrast to the matte cookie layers. 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 cookies countless times for friends, family, and festive occasions, and they never disappoint. The balance of flavors and the adorable heart-shaped jam filling make them a crowd-pleaser every single time.

Beautiful presentation: The heart-shaped jam centers add a charming look that's perfect for Valentine’s Day or gift-giving.
Subtle raspberry tang: The freeze-dried raspberry powder infuses just enough berry flavor without overpowering the buttery cookie.
Simple prep: No fancy tools needed — just your fingertips, basic ingredients, and a little patience with chilling.
Perfect texture: Soft, crumbly, and buttery cookies that melt in your mouth.

Ingredients & Why They Work

Before you dive in, a quick tip: using high-quality ingredients really makes a difference here, especially with the butter and raspberry jam. Also, freeze-dried raspberry powder packs a punch, so I always sift it to keep the texture silky smooth in the dough.

Flat lay of a small pile of pale yellow unsalted butter blocks, a white ceramic bowl filled with fine granulated white sugar, two whole brown eggs with smooth clean shells, a small white bowl of golden vanilla extract, a mound of white all-purpose flour, a tiny heap of fine pink freeze-dried raspberry powder, a small white bowl overflowing with bright red raspberry jam, and a pinch of coarse kosher salt crystals arranged neatly in a white ceramic dish, all placed 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: Provides a rich, creamy base and lets you control the salt level perfectly.
Granulated sugar: Adds sweetness and a slight crispness to the cookie edges.
Egg yolks: Contribute to a tender, rich crumb texture.
Vanilla extract: Enhances the overall flavor with a warm, inviting aroma.
All-purpose flour: The structure of the cookie depends on this staple ingredient.
Kosher salt: Balances the sweetness and elevates all the flavors.
Freeze dried raspberry powder: Delivers natural raspberry flavor without extra moisture, keeping the dough shape perfect.
Raspberry jam: The sweet and tangy star of the filling, creating that dreamy heart center.

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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 effortlessly it lends itself to your personal touch. Whether you want to swap flavors, experiment with dietary needs, or adapt it for holidays, these cookies happily accommodate your creativity.

Variation: For a citrus twist, I love adding a teaspoon of finely grated lemon zest to the dough along with the raspberry powder. It adds a bright freshness that pairs beautifully with the sweet jam.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend and add a pinch of xanthan gum to maintain structure. The buttery texture stays intact, and the raspberry flavor still shines through.
Jam Alternatives: Don’t feel limited to raspberry jam! Apricot, strawberry, or even mixed berry jams work wonders here—and each creates a slightly different but equally delightful heart center.
Holiday Flair: Around Valentine’s Day, I sometimes brush the cookie edges with a little melted white chocolate or sprinkle finely crushed freeze-dried rose petals on top for a romantic, elegant touch.

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

The image shows a white plate filled with many small round pink cookies, each with a heart-shaped cutout in the center filled with shiny dark red jam. The cookies have a soft, slightly textured surface and are stacked lightly on top of each other. Around the plate, there are a few more cookies placed on a wooden surface with a white marbled texture. In the top right corner, a white bowl holds a bright pink powder with a small spoon inside. At the bottom of the image, a white bowl with a red rim is filled with fresh raspberries, and a few raspberries are scattered nearby. A red cloth with a white pattern lies under part of the white plate. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter and Sugar Until Fluffy

Start by placing your softened unsalted butter and granulated sugar in a large mixing bowl. Using an electric mixer, beat them together on medium speed for about 3 minutes until the mixture looks pale and fluffy. This step is key for a tender, melt-in-your-mouth texture—so don’t rush it! You’ll notice the sugar begins to dissolve into the butter, creating a light, airy base for the cookie dough.

Step 2: Add Egg Yolks and Vanilla for Smoothness

Next, add the 2 egg yolks and 1 teaspoon of vanilla extract into the creamed butter and sugar. Continue mixing until the batter becomes smooth and well combined, with a luscious consistency. This enriches your dough, adding depth of flavor and enhancing its tender crumb.

Step 3: Whisk Together Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, kosher salt, and the sifted freeze-dried raspberry powder. This ensures the powder is evenly distributed for consistent bursts of tangy raspberry flavor in every bite. The vibrant pink hue also starts to peek through the dough here, promising a pretty cookie.

Step 4: Gently Combine Dry and Wet Ingredients

Gradually add your dry mixture to the wet ingredients in two batches. Mix gently—just until combined—to avoid overworking the dough, which can make cookies tough. You’ll want a soft, pliable dough that holds its shape but still feels tender to the touch.

Step 5: Chill the Dough for Perfect Shaping

Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes. This chilling period firms up the dough, making it easier to roll and shape without sticking to your hands. It also helps the cookies keep their lovely heart indentations during baking.

Step 6: Prepare to Bake – Preheat and Line Sheets

While your dough chills, preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking and ensure even baking. Having everything ready means you can get those cookies into the oven right after shaping.

Step 7: Shape Your Cookies and Create Heart Indentations

Scoop a tablespoon of dough and roll it into a smooth ball. Slightly flatten it into a puck shape and place it on your baking sheet. Using your pinky or index finger, gently press down about three-quarters of the way through the dough ball to create a charming heart-shaped indentation. The chilled dough makes it easier to shape those perfect hearts without cracking.

Step 8: Fill Each Heart with Raspberry Jam

Spoon or pipe generous dollops of raspberry jam right into the heart indentations. Fill them almost up to the top, leaving a tiny gap to prevent jam from spilling over as they bake. This glossy jewel-like filling is what makes these thumbprint cookies utterly irresistible.

Step 9: Chill Again for Shape Perfection

Pop the shaped and filled cookies back into the refrigerator for 10 to 15 minutes. This short chill helps the cookies maintain their crisp edges and keeps the jam from spreading too much while baking.

Step 10: Bake Until Golden and Set

Bake the cookies for 12 minutes, or until the bottoms turn a lovely light brown. The tops might still be a bit soft, but don’t worry—they’ll firm up as they cool. Watch for that subtle golden bottom; it’s a signal your cookies are perfectly baked.

Step 11: Cool Completely Before Enjoying

Carefully transfer your cookies to a wire rack and let them cool fully. This step is important—the cookies set as they cool, giving you that tender, crumbly texture combined with the luscious jam center that’s pure bliss in every bite.

Top Tip

Making perfect Raspberry Heart Thumbprint Cookies is all about gentle handling and proper chilling—trust me, it makes a world of difference in texture and shape!

Chill the Dough Thoroughly: I’ve found that letting the dough chill for a full 30 minutes before shaping helps it hold together beautifully and prevents spreading in the oven.
Create the Heart Indentations Carefully: Using your pinky or index finger to press gently but firmly about three-quarters into the dough ensures a lovely defined heart shape without breaking the cookie.
Refrigerate Shaped Cookies Before Baking: Popping the prepared cookies back in the fridge for 10-15 minutes before baking really helps them keep their shape and avoids jam overflow.
Don’t Overmix the Dough: Mixing the dry ingredients just until combined keeps the cookies tender, so stop as soon as you see no more flour streaks!

How to Serve Raspberry Heart Thumbprint Cookies Recipe

A large white bowl filled with a thick, crumbly red mixture being mixed by two metal beaters from a hand mixer positioned on the right side of the bowl, with some of the red mixture stuck to the sides of the bowl. Around the bowl, there is a small white dish with fresh whole raspberries at the bottom left corner, a small white bowl with bright red powder at the top right, and a small glass jar of raspberry jam with a spoon inside it at the top left. The setup is on a wooden surface with a few loose raspberries scattered around. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Sprinkle the cookies lightly with powdered sugar for a delicate snowy effect, or add a tiny fresh raspberry on top of each jam heart just before serving for a pop of color and extra freshness. A small mint leaf beside each cookie can also brighten the presentation beautifully.

Side Dishes

These charming cookies pair wonderfully with a cup of hot tea, like Earl Grey or chamomile. For a cozy gathering, serve alongside a scoop of vanilla ice cream or a small dish of whipped cream to complement the sweet-tart raspberry jam. Fresh fruit salad or lemon bars also make delightful companions on a dessert tray.

Make Ahead and Storage

Storing Leftovers

Store your Raspberry Heart Thumbprint Cookies in an airtight container at room temperature for up to one week. This keeps them soft and crumbly, just like the day you baked them.

Freezing

For longer storage, freeze the cookies for up to three months. Just layer them between sheets of parchment paper in an airtight container or freezer bag to prevent sticking and preserve their beautiful heart shapes.

Reheating

If you want to enjoy them warm, simply thaw frozen cookies at room temperature for about 30 minutes. To refresh the texture, pop them in a preheated oven at 300°F for 5 minutes before serving—just be careful not to overheat, or the jam may run.

Frequently Asked Questions:

Can I substitute freeze-dried raspberry powder with fresh raspberries?

Freeze-dried raspberry powder provides concentrated flavor and a dry ingredient effect, which fresh raspberries can’t replicate because they add moisture. Using fresh raspberries instead may result in softer dough and more spreading during baking.

How do I make my heart indentations even and consistent?

Use the same finger—your pinky or index finger—pressing gently about three-quarters down into each cookie ball. Taking a steady, gentle approach helps keep the heart shapes uniform across all cookies.

Can I use another type of jam for the filling?

Absolutely! While raspberry jam complements the raspberry powder beautifully, you can try strawberry, cherry, or even apricot jam. Just pick a jam with a smooth texture to fill the heart indentations nicely.

Why do the cookies feel soft on top right after baking?

The tops can be soft immediately out of the oven because these cookies are tender and buttery. They firm up as they cool on the rack, so allow them to rest completely before handling or storing.

Final Thoughts

These Raspberry Heart Thumbprint Cookies aren’t just a treat—they’re little bites of joy, perfect for sharing with friends and family, or keeping close for a sweet moment to yourself. With their delicate crumb and charming jam-heart centers, they always bring a smile. I hope this recipe inspires you to bake a batch and fill your kitchen with the warmth and love these cookies embody.