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 as charming as it is delicious, this Raspberry Heart Thumbprint Cookies Recipe is going to steal your heart (and your taste buds!). These pretty little treats boast a buttery base infused with vibrant freeze-dried raspberry powder and a sweet, luscious raspberry jam center. Perfect for sharing or gifting!

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 thumbprint cookies countless times, and I can honestly say they never fail to impress—whether for a fancy tea party or a simple afternoon treat with friends. The heart-shaped jam center is such a sweet touch, don’t you think?

Beautiful presentation: The heart-shaped indentation filled with jam makes each cookie look lovingly crafted.
Burst of raspberry flavor: Freeze-dried raspberry powder adds an intense fruitiness without extra moisture.
Buttery, tender texture: A perfectly soft cookie that’s easy to bite into without crumbling apart.
Great for gifting: Makes an adorable homemade present that feels special and personal.

Ingredients & Why They Work

Before you start baking, here’s a quick peek at the ingredients that make these cookies so magical. I always recommend using high-quality butter for the richest flavor, and don’t skip the freeze-dried raspberry powder—it’s the secret to that vibrant color and fresh taste.

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: Brings richness and tenderness; softening it to room temperature makes creaming easier.
Granulated sugar: Sweetens and helps give the cookies a delicate crumb.
Egg yolks: Provide moisture and a lovely chewy texture without making the dough too soft.
Vanilla extract: Adds warm, comforting notes to complement the raspberry flavor.
All-purpose flour: Forms the sturdy base of the cookie dough, balancing softness and structure.
Kosher salt: Enhances all the flavors and keeps the sweetness in check.
Freeze-dried raspberry powder: Packs concentrated fruity flavor and pretty color without watering down the dough.
Raspberry jam: The sweet, gooey filling that makes every cookie irresistible.

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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 easily you can put your own spin on it. Whether you want to switch up the filling or tweak the flavors, these cookies are a wonderful canvas for your creativity.

Variation: For a citrusy twist, try adding a teaspoon of finely grated lemon zest to the cookie dough. I love how it brightens the raspberry notes and adds a fresh pop of flavor that feels perfect for springtime treats.
Dietary swap: If you prefer a dairy-free option, substitute the butter with a quality vegan butter. The texture remains delightfully tender and the raspberry powder still shines through beautifully.
Seasonal: Around the holidays, swapping the raspberry jam for spiced cranberry preserves creates a cozy, festive vibe in every bite.
Jam options: Feel free to experiment with other berry jams like strawberry or blackberry. The freeze-dried raspberry powder in the dough still delivers that vibrant berry color and aroma, no matter the jam pairing.

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 Butter and Sugar to Light and Fluffy Perfection

Start by placing 1 cup of softened unsalted butter and ⅔ cup of granulated sugar into a large mixing bowl. Using an electric mixer, beat them together for about 3 minutes. You'll notice the mixture turning pale and fluffy—that’s what you want! This step sets the stage for a tender, buttery cookie. Next, add 2 egg yolks and 1 teaspoon of vanilla extract, blending everything until smooth and fully combined.

Step 2: Whisk Dry Ingredients to Evenly Distribute Flavor

In a separate bowl, whisk together 2 ¼ cups of all-purpose flour, ¼ teaspoon kosher salt, and 4 tablespoons of sifted freeze-dried raspberry powder. This powder infuses the dough with a subtle raspberry flavor and a gorgeous pink hue, so be sure to sift it through a fine sieve to keep the cookies silky and seed-free.

Step 3: Gently Combine Wet and Dry Ingredients

Slowly add your dry mix to the butter mixture in two batches, folding gently each time. The goal is to bring the dough together without overworking it, which keeps the cookies tender. Once combined, cover the bowl tightly with plastic wrap and pop it into the refrigerator for 30 minutes to firm up. Chilling is key to shaping and helps prevent spreading during baking.

Step 4: Shape Cookies and Press Heart Indentations

Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop out a tablespoon of chilled dough and roll it into a smooth ball using your hands. Then gently flatten each ball into a puck shape and place them spaced comfortably on the parchment-lined trays. Using your pinky or index finger, press into the center of each ball about three-quarters of the way down, creating a gentle heart-shaped indentation that will hold your jam beautifully.

Step 5: Fill with Raspberry Jam and Chill Again

Spoon or pipe raspberry jam into each heart indentation, filling almost to the top but taking care not to overfill. Then return the cookie trays to the refrigerator for an additional 10-15 minutes. This extra chilling step helps the cookies hold their shape and keeps the jam nestled perfectly as they bake.

Step 6: Bake Until Lightly Golden and Cool Completely

Bake your cookies in the preheated oven for 12 minutes, or until the bottoms turn a light golden brown. The tops might still feel a bit soft, but don’t worry—they'll set as they cool. Carefully transfer the cookies to a wire rack and let them cool completely before serving or storing. This patience pays off with deliciously tender, melt-in-your-mouth Raspberry Heart Thumbprint Cookies you’ll want to make again and again.

Top Tip

Sometimes it's the little details that make the Raspberry Heart Thumbprint Cookies Recipe truly shine. Here are some tips from my own kitchen experience to help you get them just right every time.

Chill the Dough Well: I’ve found that chilling the dough for the full 30 minutes — plus the extra 10-15 minutes after shaping — is key to keeping those heart indentations neat and the cookies from spreading too much in the oven.
Freeze-Dried Raspberry Powder: Making your own raspberry powder elevates flavor tremendously. Grinding the freeze-dried raspberries finely and sifting out seeds really brings a beautiful, natural tartness without any gritty texture.
Forming the Heart Indentation: Using your pinky or index finger gently, and pressing about three-quarters deep, creates the perfect little cavity for the jam, keeping it in place without flooding the cookie.
Don’t Overbake: The cookies will feel soft when you take them out, but they continue to set as they cool. Pulling them at about 12 minutes ensures they stay tender and buttery.

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

To make your Raspberry Heart Thumbprint Cookies extra festive and charming, consider lightly dusting powdered sugar over them just before serving. A sprinkle of finely chopped fresh mint or edible flower petals around the serving plate adds a delicate touch and nice color contrast. If you want a little richness, serving alongside a dollop of whipped cream or a drizzle of white chocolate complements the tart raspberry jam beautifully.

Side Dishes

These cookies pair wonderfully with a warm cup of tea—Earl Grey or chamomile especially—and fresh brewed coffee. For a light dessert spread, serve alongside fresh berries and a cheese board featuring mild cheeses like brie or mascarpone. At a holiday or tea party, finger sandwiches or lemon bars make lovely companions that keep the focus on sweet and fresh flavors.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store your Raspberry Heart Thumbprint Cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to one week — perfect for sharing across multiple days or gifting to friends and family.

Freezing

Want to bake ahead of time? These cookies freeze beautifully for up to 3 months. Just layer them carefully in a freezer-safe container with parchment paper in between each layer to prevent sticking. Thaw at room temperature before serving for best texture and flavor.

Reheating

If you prefer your cookies a little warm, gently reheat them in a low oven at 300°F for 5-7 minutes. This brings back that fresh-baked softness without over-melting the jam. Just be sure to let them cool a minute before enjoying to avoid burns from hot jam.

Frequently Asked Questions:

Can I use fresh raspberries instead of raspberry jam?

Fresh raspberries have a lot of moisture, which can make the cookies soggy. The jam has the perfect thickness and sweetness to hold shape in the thumbprint indentation. If you want to use fresh raspberries, consider blending them and thickening slightly on the stove before filling.

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

While the powder adds wonderful raspberry flavor and a lovely pink tint to the dough, you can skip it or substitute with finely ground freeze-dried strawberries or a teaspoon of raspberry extract for a similar effect.

How do I get the heart shape indentation just right?

Use your pinky or index finger to press gently into the center of each dough ball. Press about ¾ of the way down but not all the way through. If you find the dough sticking to your finger, lightly flour your finger, or dip it in cold water for easier shaping.

Can I make these cookies vegan?

The traditional recipe uses butter and egg yolks, but you can experiment with vegan butter and an egg substitute like flax eggs or commercially available egg replacers. Keep in mind the texture might be slightly different, so chilling the dough well is even more important.

Final Thoughts

Making this Raspberry Heart Thumbprint Cookies Recipe has been such a joy—each bite bursting with buttery richness and bright, tangy raspberry jam feels like a little celebration. Whether you bake them for a holiday, a cozy afternoon tea, or just because, they always bring a smile. I hope these tips and ideas inspire you to bake from the heart and share these lovely cookies with people you treasure.