RASPBERRY HEART COOKIES

Raspberry heart cookies are full of Valentine vibe. Buttery soft cookies, filled with tasty raspberry jam and topped with sweet, tangy glaze. These cookies are perfect for gifting, pack these in small box or transparent bags and your family will love you even more!

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These heart cookies are very simple to make and do not require any special equipment. You can use any kind of jam you like to fill these cookies and on top the glaze can be different kind of dried-freeze powder. I am using raspberrie because it gives beautiful vivid red colour and it also adds nice tangy flavour to the cookies.

You can make these for any occasion while changing the shape of the cookies. For Valentine’s day the heart cutter cookies is perfectly suited, but for Easter you can change the shape to bunny of flowers and decorate with diffrent colour of glaze.

If you dont have raspberry powder, then use gel food coloring to reach your desired color. The cookie cutter I used is about 1.75 inch large and this is considered as small cookies cutter. With this size of a cookie you will make about 35-40 cookies.

Ingredients

Flour – all purpous flour is best for this recipe. No need to used baking flour, that contains baking powder.

Sugar – this recipe calls for granulated sugar, but you can use even powdered (icing) sugar, but be careful with measuring. Use basic kitchen scale to measure all ingredients if using powderd sugar.

Unsalted butter – always use unsalted butter in baking. You don’t need salty butter in sweet bakes. And always take out the butter before baking, so it’s in room temperture when you are ready to bake.

Egg yolks – for these type of butter cookies, we will use egg yolks, it helps to hold the dough together and the cookies won’t have overpowering butter flavour.

Lemon juice & zest – both makes the dough more fragrant and are one of the key ingredients when making buttery, sugar cookies.

Raspberry jam – choose good quality raspberry jam. Especially the one saying on the label “real fruit”. this will make your little sugar heart taste even better.

Raspberry dried-freeze powder– when bying raspberry powder, check for the ingredients. Be carefull buying products with filler or sugars added. If I can I buy organic products, so I choose this European grade/orgine organic raspberry powder.

How to make heart cookies with raspberry filling and glaze

Start by gathering ingredients. Make sure you have butter and eggs in room temperature. And prepare 2 standard baking sheets (40x30cm/16x12inch) ,lining them with parchment paper.

In a large bowl of an electric mixer, (use paddle attachment) mix together all ingredients for the sugar dough: unsalted butter, sugar, flour, egg yolks, lemon zest and juice. Mix on medium speed, until all ingredients comes together.

Place the dough on a working surface (if necessary put it together by hand in a ball) and flatten it to a square 10-inch by 10 inch. You can flatten it by hand or with rolling pin. Wrap the dough in food wrap and let chill in the fridge for 1-2 hours. This helps the gluten work out their magic. And it’s easier to cut out the heart shapes.

Preheat your oven to 177 C / 375 F. And prepare a baking sheet lined with parchment paper.

Roll out the dough in between two pieces of parchment paper to approximately 3-4 mm thick.Cut out cookies using heart cutter and place them on the baking sheet lined with parchment paper.

Now use a smaller cutter (use round cutter or heart cutter) to cut out a hole in the middle of the cookie. Make sure you have even amount of cookies with the hole and without the hole to later sandwich them. Use the scrap leftover dough to work it with your hands to bring it together, and roll out the dough again to cut out the rest of the cookies.

Bake in pre-heated oven 177 C / 375 F for 8–10 minutes. Watch the cookies closely, because each oven bakes diferently. Look for very slight browning and then take them right away out. Allow to cool the cookies completely.

For the glaze, mix powdered sugar, ground freeze-dried raspberry powder and milk. Add the milk slowly to find the best consistency for dipping. Dip the top cookies with the hole in this glaze and sprinkle with extra raspberry freeze-dried powder on top.

Let the glaze set completely. In the meanwhile prepare raspberry jam. Fill a small piping bag with raspberry jam and pipe the jam onto the cookies without the holes.

Sandwich gently the two cookies together and set in the refrigerator. Bring the cookies to room temperature before serving.

FAQ

Expert tips

Chill the dough – very important is to chill the dough. Not only the glutens needs to develop for even baking. But it’s much easier to roll and cut out the cookies and cut out the cookies, when the dough is chilled.

Parchment paper – when you roll out the dough, it’s easier to use two pieces of parchment paper to avoid sticking. You could sprinkle a bit of flour before rolling the dough if you prefer it, instead of parchment paper, but you might run into drier cookies.

Room temperature ingredients – I couldn’t stress out over and over in the recipes, that eggs and butter almost always needs to be in room temperature. Plan accordingly: baking in early morning, take out butter and eggs the night before. Baking late afternoon, take out butter and eggs early in the morning.

Tip to brig eggs to room temperature quickly – Place the eggs in tap warm water for about 30-60 seconds.

More recipes

• CHOCOLATE CUPCAKES FOR VALENTINES DAY
• HEART SHAPED RED VELVET COOKIES
• VALENTINE’S STRAWBERRY PUFF HEARTS
• VALENTINE’S CAKE POPS RECIPE
• HOW TO MAKE RED CURRANT JAM

Tried This Recipe?

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