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 (~1 1.25oz bag of freeze dried raspberries); 10 oz raspberry jam

If you're looking for a charming bake that tastes as delightful as it looks, you've come to the right place. This Raspberry Heart Thumbprint Cookies Recipe brings together tender, buttery dough swirled with vibrant freeze-dried raspberry powder and topped with a luscious dollop of raspberry jam — perfect for sharing (or savoring all yourself) any time you want a fruity, romantic treat.

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 baked these Raspberry Heart Thumbprint Cookies so many times, they’ve become my go-to for holidays and special occasions. The subtle tartness from the raspberry powder and the sweet jam filling make them stand out from typical thumbprint cookies — and they’re a lot of fun to shape!

Beautiful flavor fusion: The freeze-dried raspberry powder adds a deep, natural fruitiness baked right into the dough.
Soft, buttery texture: These cookies melt in your mouth but hold their shape beautifully thanks to chilling steps.
Eye-catching presentation: The heart-shaped thumbprint filled with jam makes these perfect for Valentine’s Day, holidays, or anytime you want to impress.
Simple ingredients: Nothing fancy or hard to find — just classic pantry staples enhanced with a raspberry twist.

Ingredients & Why They Work

Before you dive in, a quick note about ingredients: using quality fresh butter and real vanilla extract makes a world of difference. The hero here is definitely the freeze-dried raspberry powder, which you can make at home or buy, and it provides that intense raspberry flavor without adding extra moisture.

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: I love using room temperature butter for easy creaming and the best cookie texture.
Granulated sugar: Sweetens the dough and helps with that slight crisp edge once baked.
Egg yolks: They enrich the dough, giving these cookies a tender crumb and lovely color.
Vanilla extract: A splash adds warmth and depth to the raspberry flavor.
All-purpose flour: The sturdy base that holds the dough together without being too dense.
Kosher salt: Just a pinch to balance sweetness and enhance all those fruity notes.
Freeze-dried raspberry powder: This concentrated powder is key for natural color and a vibrant raspberry punch.
Raspberry jam: Use your favorite quality jam for the filling—spreadable but thick enough to stay put in the heart-shaped indentations.

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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 swap fillings or tweak the flavors, these cookies invite your creativity while still delivering that classic buttery-soft, fruity goodness.

Freeze-Dried Berry Twist: I love swapping the raspberry powder for freeze-dried strawberry or blackberry powder sometimes — it gives a slightly different fruity aroma but keeps that gorgeous color and texture. Just pop the freeze-dried berries in a grinder the same way, and you’re all set!
Jam Varieties: Feeling adventurous? Try apricot, cherry, or even a tangy lemon curd in the heart indentations. Each one brings a new personality to these simple delights.
Gluten-Free Option: If gluten-free is your path, use a 1:1 gluten-free baking flour blend instead of all-purpose flour. The texture stays beautifully tender, making these cookies just as special.
For a Little Crunch: Sprinkle a pinch of finely chopped pistachios or almonds on top of the jam before baking for a subtle nutty crunch that adds a lovely contrast to the softness.

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 Butter and Sugar Until Dreamy

Start by softening your unsalted butter to room temperature—it should be pliable but not greasy. Using an electric mixer, cream together the butter and granulated sugar for about 3 minutes until the mixture looks light, fluffy, and slightly pale. This step is key because it incorporates air, giving your cookies that tender crumb. Then, beat in the egg yolks and vanilla extract until the batter feels smooth and silky.

Step 2: Whisk Together Dry Ingredients

In a separate bowl, combine your all-purpose flour, kosher salt, and the star of the show—freeze-dried raspberry powder. Whisk them until evenly blended; this ensures every bite of cookie has that lovely raspberry speckled throughout. The powder also adds a subtle tartness and gorgeous blush color to the dough.

Step 3: Gently Fold Ingredients Together

Add the dry ingredients to the creamed butter and sugar mixture in two batches. Stir gently, just until everything is combined—overmixing can toughen the cookies. Your dough should be soft yet hold its shape when scooped.

Step 4: Chill for Better Texture and Ease

Cover your bowl and pop the dough in the fridge for 30 minutes. This step firms up the dough, making it easier to handle and helping the cookies maintain their shape when they bake. Trust me, the wait is worth it!

Step 5: Preheat and Prep Your Baking Sheets

Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to keep your cookies from sticking and make cleanup a breeze.

Step 6: Shape Your Cookies and Carve Out Hearts

Scoop about a tablespoon of dough and roll it into a smooth ball in your hands. Then gently flatten it into a puck shape. Place it on your prepared baking sheet. Now the fun part—use your pinky or index finger to press down about three-quarters through the dough ball, carefully shaping a heart indentation. This is what gives the cookie its iconic look and a perfect space for jam.

Step 7: Fill with Raspberry Jam

Spoon or pipe raspberry jam into each heart cavity, filling it almost to the top without letting it overflow. This luscious filling adds sweet, fruity warmth that pairs perfectly with the buttery dough.

Step 8: Chill Again for Shape Stability

Return the cookies to the fridge for another 10 to 15 minutes before baking. This extra chill time helps the cookies hold their beautiful heart shapes and prevents the jam from spreading too much during baking.

Step 9: Bake Until Golden and Set

Bake the cookies for 12 minutes, or until the bottoms turn a lovely golden brown. The tops might feel a bit soft when you take them out—that’s perfectly normal. They’ll firm up nicely as they cool down.

Step 10: Cool Completely Before Enjoying

Transfer the baked cookies to a wire rack and let them cool completely. This final step lets the cookies set perfectly so when you bite in, you get that just-right balance of tender crumb and gooey raspberry filling. Once cooled, store them in an airtight container and enjoy over the next week or freeze for longer keeping.

Top Tip

These little Raspberry Heart Thumbprint Cookies sometimes feel delicate, but with the right tricks, you’ll get beautifully shaped, luscious treats every time. Here are some tips from my own kitchen adventures that make all the difference.

Chill Twice: I always make sure to chill the dough both before shaping and after filling the jam. This double chill is key to keeping that signature heart shape intact while baking.
Use Your Pinky or Index Finger: Pressing the heart indentation can be tricky. Using your pinky finger lets you gently press the dough without flattening the whole cookie, creating a neat, charming heart every time.
Sift Your Raspberry Powder: Sifting the freeze-dried raspberry powder removes seeds that can affect the cookie texture. I learned this the hard way after a few crunchy surprises!
Don’t Overmix the Dough: Mixing just until combined keeps the cookies tender and buttery. Overworking the dough makes them tough, which we definitely want to avoid.

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

To add an extra touch of elegance and flavor, consider dusting your Raspberry Heart Thumbprint Cookies with a light sprinkle of powdered sugar right before serving—it looks beautiful and adds a gentle sweetness. Fresh mint leaves or edible rose petals nearby can enhance the festive vibe if you're serving these for Valentine’s or special occasions.

Side Dishes

These cookies pair wonderfully with a hot cup of tea, especially fruity blends like raspberry or hibiscus that echo the jam flavor. If you want a heartier pairing, a scoop of vanilla ice cream or a dollop of whipped cream complements the buttery, fruity notes beautifully.

Make Ahead and Storage

Storing Leftovers

Store your finished Raspberry Heart Thumbprint Cookies in an airtight container at room temperature. They stay fresh for up to one week, perfect for savoring over time or sharing with friends and family.

Freezing

For longer storage, freeze the cookies for up to three months. Layer them between sheets of parchment paper in an airtight container or freezer bag to prevent sticking. This way, you can enjoy your cookies fresh whenever the craving strikes!

Reheating

When you're ready to enjoy frozen cookies, gently thaw them at room temperature for about 30 minutes. If you like them a bit warm, pop them in a preheated oven at 300°F for 5 minutes to refresh that soft, buttery texture and warm the jam slightly.

Frequently Asked Questions:

Can I use fresh raspberries instead of raspberry jam for the filling?

While fresh raspberries are delicious, they contain more moisture which can cause the cookies to spread or become soggy. Raspberry jam is ideal here because it holds its shape nicely and adds the perfect sweet-tart flavor that complements the cookie dough.

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

If you don’t have freeze-dried raspberry powder, you can either make your own by grinding freeze-dried raspberries or replace it with a teaspoon of raspberry extract for flavor, though the color and texture won’t be quite the same.

How do I make sure the cookies keep their heart shapes during baking?

Chilling the dough before shaping and again after filling the jam is essential. This firms up the dough, preventing the cookies from spreading too much and helping maintain that cute heart indentation.

Can I make these cookies vegan?

You can experiment with plant-based butter and egg substitutes, but since the recipe relies on butter’s richness and egg yolks’ binding, it might change the texture. Feel free to try, but results may vary!

Final Thoughts

Making these Raspberry Heart Thumbprint Cookies feels like crafting little love notes you can eat. The blend of buttery dough, vibrant raspberry powder, and sweet jam always delights everyone who gets a bite. Whether for a special occasion or just because, I hope these cookies bring you joy and warmth just like they do in my kitchen. Happy baking!