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
Scale
- 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