Heartfelt Raspberry Thumbprint Cookies
These delightful Heartfelt Raspberry Thumbprint Cookies offer a charming twist on the traditional thumbprint cookie, perfect for sharing with loved ones this Valentine's Day. Each cookie is crafted with a buttery, tender base that melts in your mouth, featuring a luscious raspberry preserve filling that adds a fruity burst to every bite. For an added touch of elegance, drizzle them with a simple glaze after they cool. This recipe brings warmth and joy to any occasion, making it an ideal treat for gatherings or as a thoughtful gift.
24
Servings
62
Calories
10
Ingredients
Ingredients
Butter
1/2 cup (softened (no substitutes))
Granulated Sugar
1/4 cup
Brown Sugar
1/4 cup (packed)
Baking Powder
1 teaspoon
Salt
1/2 teaspoon
Egg
1 large
Milk
1 tablespoon
Vanilla Extract
1 teaspoon
All-Purpose Flour
2 cups
Seedless Raspberry Preserves
1/4-1/3 cup (or your choice of jam or preserves)
Instructions
1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2
In a large mixing bowl, beat the softened butter using an electric mixer on medium-high speed for about 30 seconds until creamy.
3
Add in the granulated sugar, brown sugar, baking powder, and salt. Continue to beat on medium speed until well combined, occasionally scraping down the sides of the bowl.
4
Incorporate the egg, milk, and vanilla extract into the mixture, and beat until fully combined.
5
Gradually blend in as much of the all-purpose flour as you can with the mixer. Once the dough starts to form, use a spatula to fold in the remaining flour by hand until fully combined.
6
Shape the dough into 3/4-inch balls. For each cookie, place two dough balls side by side on the prepared baking sheet with their sides touching.
7
Using your thumbs, gently press into the center of each dough ball to create a deep indentation and use your fingers to taper the bottom of each ball to form a heart shape.
8
Leave about 2 inches of space between the cookies on the baking sheet. Repeat with the remaining dough.
9
Bake in the preheated oven for 7-9 minutes, or until the edges are lightly browned.
10
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
11
While the cookies are still warm, fill each indentation with raspberry preserves or your preferred jam.
12
Once cooled completely, finish with a drizzle of glaze if desired.
Nutrition Information
2.9g
Fat
8.8g
Carbs
0.8g
Protein
0.2g
Fiber
3.8g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Heartfelt Raspberry Thumbprint Cookies?
Heartfelt Raspberry Thumbprint Cookies are buttery, tender cookies shaped like hearts and filled with raspberry preserves, perfect for Valentine's Day.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 375°F (190°C).
How do I create the heart shape for the cookies?
Place two 3/4-inch dough balls side by side, press your thumbs into the centers to create indentations, and use your fingers to taper the bottom into a point.
Can I use butter substitutes in this recipe?
No, the recipe specifies using 1/2 cup of softened butter with no substitutes for the best texture.
How long should the cookies bake?
The cookies should bake for 7 to 9 minutes, or until the edges are lightly browned.
How many servings does this recipe make?
This recipe yields 24 servings.
What type of jam should I use for the filling?
The recipe calls for seedless raspberry preserves, but you can use your preferred jam or preserves.
How many calories are in each cookie?
Each cookie contains approximately 62 calories.
When should I add the raspberry preserves?
Fill each indentation with the preserves while the cookies are still warm from the oven.
Should the baking sheet be prepared in any specific way?
Yes, line the baking sheet with parchment paper to prevent sticking.
How much flour is required for the dough?
The recipe requires 2 cups of all-purpose flour.
What is the sugar content of one cookie?
Each cookie contains 3.8g of sugar.
Does the recipe use both granulated and brown sugar?
Yes, it uses 1/4 cup of granulated sugar and 1/4 cup of packed brown sugar.
How much fat is in each serving?
There are 2.9g of fat per serving.
Is baking powder included in the ingredients?
Yes, the recipe uses 1 teaspoon of baking powder.
What size should I make the dough balls?
Each dough ball should be approximately 3/4-inch in size.
Can I add a glaze to these cookies?
Yes, you can finish the cookies with a drizzle of simple glaze once they have cooled completely.
How much salt is needed for the recipe?
The recipe calls for 1/2 teaspoon of salt.
How much vanilla extract is used?
The recipe uses 1 teaspoon of vanilla extract.
Is there milk in the cookie dough?
Yes, the dough includes 1 tablespoon of milk.
How much protein is in each cookie?
Each cookie contains 0.8g of protein.
What is the carbohydrate count per serving?
Each cookie has 8.8g of carbohydrates.
How much raspberry preserves should I prepare?
You will need between 1/4 and 1/3 cup of seedless raspberry preserves.
Do I need to use an electric mixer?
An electric mixer is recommended for beating the butter and incorporating the sugars, egg, and liquids.
How much space should I leave between the cookies on the baking sheet?
Leave about 2 inches of space between the cookies to allow for spreading.
Should the flour be added all at once?
Flour should be blended in gradually, finishing the last of it by hand with a spatula once the dough becomes thick.
How long should the butter be beaten initially?
Beat the softened butter for about 30 seconds until it becomes creamy before adding other ingredients.
What is the fiber content per cookie?
Each cookie contains 0.2g of fiber.
Can I use any type of egg?
The recipe specifically calls for 1 large egg.
What should I do after the cookies are removed from the oven?
Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.