Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1/4 teaspoon kosher salt
- 4 tablespoons freeze dried raspberry powder, sifted (~1 1.25oz bag of freeze dried raspberries)
For the Filling
- 10 oz raspberry jam
Instructions
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until light and fluffy, approximately 3 minutes. This process incorporates air into the mixture, creating a tender cookie texture.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract until the mixture is smooth and well combined, ensuring even flavor distribution.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, kosher salt, and sifted raspberry powder to evenly distribute the powders and salt for consistent flavor in the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients in two batches, mixing just until combined to avoid overworking the dough and keep the cookies tender.
- Chill the Dough: Cover the dough and refrigerate for 30 minutes to firm it up, which helps maintain shape during baking.
- Preheat Oven and Prepare Pans: Preheat your oven to 350˚F (177˚C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Shape the Cookies: Scoop a tablespoon of dough, roll it into a ball, then flatten slightly into a puck shape. Place on the baking sheet and press your pinky or index finger about three-quarters through the center to create a heart-shaped indentation.
- Fill with Raspberry Jam: Spoon or pipe raspberry jam into each heart-shaped indentation, filling almost to the top to ensure a jammy center in each bite.
- Chill Again: Return the shaped and filled cookies to the refrigerator for 10-15 minutes. This step helps the cookies retain their shape during baking and prevents spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until the bottoms are lightly browned. The tops may still be soft but will firm up as they cool.
- Cool: Transfer the cookies to a cooling rack and let them cool completely before serving to allow the jam to set and the cookies to firm.
Notes
- Using freeze dried raspberry powder in the dough enhances the raspberry flavor without adding moisture.
- Chilling the dough before and after shaping prevents spreading and helps maintain the charming heart shape.
- Use parchment paper or silicone baking mats to avoid sticking and ensure easy removal.
- For best results, ensure the butter is softened but not melted before creaming.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
