Is there anything more charming than a cookie shaped with love? These Heart Jam Thumbprint Cookies are as delightful to look at as they are to eat. With buttery, melt-in-your-mouth dough, a touch of almond essence, and a sweet, glossy raspberry jam center, they’re the ultimate combination of flavor and elegance. Whether you’re baking for Valentine’s Day, a special occasion, or just because, these cookies are the perfect way to spread a little joy.
This recipe is easy to follow, even if you’re a beginner. The dough comes together quickly, and with a little practice, shaping those adorable heart-shaped indents becomes second nature. The best part? These cookies are incredibly versatile—swap out the jam for your favorite flavor or add a drizzle of chocolate for a finishing touch. By the end of this guide, you’ll have 40-42 stunning cookies ready to impress family, friends, or even just yourself.
Why You’ll Love This Heart Jam Thumbprint Cookies Recipe
These cookies are everything a home-baked treat should be:
- Simple yet elegant: With just a few basic ingredients, you can create cookies that look bakery-worthy.
- Perfect for sharing: Their cute heart shape makes them a lovely gift for loved ones or a charming addition to any dessert table.
- Customizable: Use different jams, add citrus zest, or drizzle them with icing for endless variations.
- Soft and buttery: The combination of cornstarch and butter ensures a tender, crumbly texture that melts in your mouth.
Whether you’re baking these cookies as a romantic gesture, a festive treat, or simply because you love a good cookie, they’re guaranteed to win hearts.
Preparation Time and Details
- Prep Time: 20 minutes
- Chill Time: 1 hour (or 30 minutes in the freezer)
- Cook Time: 10–12 minutes per batch
- Total Time: 1 hour 40 minutes
- Yield: About 40–42 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Dough:
- 2 ¼ cups (280 g) all-purpose flour
- 2 teaspoons cornstarch (for a tender texture)
- ¼ teaspoon salt
- 1 cup unsalted butter, room temperature (for a rich, buttery flavor)
- ⅓ cup light brown sugar, packed (adds moisture and a slight caramel note)
- ⅓ cup granulated sugar (for balanced sweetness)
- 1 large egg yolk (adds richness)
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons almond extract (optional but highly recommended for depth of flavor)
For the Filling:
- ½ cup raspberry jam (slightly warmed for easy filling)
Step-by-Step Instructions
Prepare the Dough
- Line Baking Sheets: Start by lining two 13×9 baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt. Set aside.
- Cream Butter and Sugars: Using a stand mixer with a paddle attachment or a hand mixer, beat the butter, brown sugar, and granulated sugar together. Begin on medium speed, then increase to medium-high for 2–3 minutes until the mixture is light, fluffy, and creamy.
- Incorporate Wet Ingredients: Scrape down the sides of the bowl with a spatula to ensure everything is well mixed. Add the egg yolk, vanilla extract, and almond extract (if using). Mix until smooth.
- Combine Wet and Dry Ingredients: Reduce the mixer speed to low and gradually add the dry ingredients. Mix until just combined—be careful not to overmix, as this can make the cookies tough.
Shape the Cookies
- Form Dough Balls: Using a 1-tablespoon dough scoop or a small spoon, portion out the dough and roll it into smooth balls with your hands. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
- Create Heart Indents: Using your pinky finger or the handle of a small spoon, press a heart shape into the top of each dough ball. If the dough cracks slightly at the edges, gently press it back together.
Chill and Preheat
- Chill Dough: To prevent the cookies from spreading during baking, refrigerate the shaped dough balls for 1 hour. If you’re in a hurry, freeze them for 30 minutes instead.
- Preheat Oven: While the dough chills, preheat your oven to 375°F (190°C).
Fill and Bake
- Prepare the Jam: Warm the raspberry jam in the microwave for 10–15 seconds or until slightly runny. This makes it easier to spoon into the heart indents.
- Fill the Cookies: Use a small spoon to carefully fill each heart indent with about ½ teaspoon of jam. Be careful not to overfill, as the jam may bubble over during baking.
- Bake: Place one baking sheet in the oven at a time and bake for 10–12 minutes, or until the edges of the cookies are lightly golden. Avoid overbaking to keep the cookies tender.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage and Freezing
- Storage: Once completely cooled, store the cookies in an airtight container with layers of parchment paper between them to prevent sticking. They’ll stay fresh for about 1 week at room temperature or 2 weeks in the fridge.
- Freezing: These cookies freeze beautifully! Place them in a freezer-safe container with parchment between layers and freeze for up to 3 months. Thaw at room temperature before serving.
Pro Tips for Perfect Heart Jam Thumbprint Cookies
- Deep Indents: Press deep heart shapes into the dough to ensure the jam stays in place while baking.
- Measure Flour Accurately: Use a kitchen scale or the spoon-and-level method to avoid adding too much flour, which can make the cookies crumbly.
- Room-Temperature Butter: Softened butter blends better with the sugars, creating a smooth dough.
- Chill the Dough: Don’t skip the chilling step! It prevents the cookies from spreading too much in the oven.
- Experiment with Flavors: Switch up the jam—try strawberry, apricot, or blackberry for variety. You can also add a hint of citrus zest to the dough for a bright, fresh flavor.
Nutritional Facts (Per Cookie)
- Calories: ~95
- Protein: 1g
- Carbohydrates: 12g
- Fat: 5g
- Fiber: 0.3g
Conclusion
These Heart Jam Thumbprint Cookies are more than just a sweet treat—they’re a tangible way to express love and care. Whether you’re baking for Valentine’s Day, a thoughtful gift, or a simple tea-time indulgence, their charming heart shape and buttery goodness make them perfect for any occasion. The delicate balance of textures—the tender, crumbly cookie base and the luscious, sweet jam center—creates a dessert that feels as special as the moments you’re celebrating.
What sets these cookies apart is their simplicity and versatility. With a few pantry staples and some jam, you can create something truly delightful. You can even customize the flavors by swapping raspberry jam for strawberry, apricot, or blackberry. Add a drizzle of icing or a sprinkle of powdered sugar, and you’ve got bakery-worthy cookies right from your home kitchen.
But beyond their taste and aesthetics, there’s something deeply rewarding about making these cookies. The process of shaping little hearts into each dough ball is a small act of creativity, and seeing them bake to golden perfection feels like a triumph. Best of all, sharing these cookies with loved ones (or even keeping a few for yourself) makes the experience complete.
Once you’ve tried this recipe, it’s sure to become a go-to for celebrations big and small. Don’t forget to snap a photo of your beautiful creations and share them with the world! Tag me on social media—I’d be thrilled to see how your cookies turn out. Now, grab your mixing bowl, preheat that oven, and bake love into every bite. These cookies are waiting to bring a little sweetness to your day!
Print
Heart Jam Thumbprint Cookies: A Sweet and Simple Treat
- Total Time: 1 hour 40 minutes
- Yield: 40–42 cookies 1x
- Diet: Vegetarian
Description
These Heart Jam Thumbprint Cookies are a buttery, melt-in-your-mouth treat filled with sweet raspberry jam. With their charming heart shape, they’re perfect for Valentine’s Day, festive celebrations, or as a heartfelt homemade gift. The recipe is simple, with step-by-step instructions to help you create 40-42 adorable cookies.
Ingredients
- For the Dough:
- 2 ¼ cups (280 g) all-purpose flour
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- 1 cup unsalted butter, room temperature
- ⅓ cup light brown sugar, packed
- ⅓ cup granulated sugar
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons almond extract (optional)
- For the Filling:
- ½ cup raspberry jam (slightly warmed for filling)
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Whisk together flour, cornstarch, and salt in a medium bowl.
- Cream butter, brown sugar, and granulated sugar until light and fluffy. Add egg yolk, vanilla, and almond extract, mixing well.
- Gradually mix in the dry ingredients until just combined.
- Roll dough into 1-tablespoon balls and place them 2 inches apart on prepared baking sheets.
- Press heart-shaped indents into each dough ball using your pinky or a small spoon. Chill for 1 hour.
- Fill indents with raspberry jam and bake for 10–12 minutes, until edges are lightly golden.
- Cool cookies for 5 minutes on the tray, then transfer to a wire rack to cool completely.
Notes
- Deep Indents: Make sure heart shapes are deep enough to hold the jam.
- Optional Flavors: Use different jams like strawberry or apricot, or add a drizzle of icing after baking.
- Storage: Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American