Description
These charming Heart Thumbprint Jam Cookies are buttery, tender, and perfectly sweetened bites filled with your favorite seedless jam. With a delicate heart-shaped indentation filled with raspberry, strawberry, or cherry preserves, they make an ideal treat for any occasion, especially Valentine’s Day or special gatherings.
Ingredients
Scale
Cookie Dough
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract (optional)
- 2 cups (250g) all-purpose flour
- 1/4 tsp salt
Filling
- 1/2 cup seedless jam or preserves (raspberry, strawberry, or cherry)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Cream the Butter and Sugar: In a large mixing bowl, use a hand or stand mixer on medium speed to beat the softened butter with granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes.
- Add the Extracts: Blend in the vanilla extract and almond extract if using. Scrape down the sides of the bowl to make sure all ingredients are evenly incorporated.
- Add the Dry Ingredients: Gradually mix in the all-purpose flour and salt on low speed until a soft, cohesive dough forms. Be careful not to overmix to maintain a tender cookie texture.
- Shape the Cookies: Scoop about 1 tablespoon of dough, roll it into a ball, then gently flatten into a thick disc. Place discs on the prepared baking sheets with about 2 inches between them.
- Make the Heart Indentation: Use the rounded edge of a small heart-shaped cookie cutter to press a shallow heart in the center of each disc. If you don’t have a cutter, press twice with the side of your thumb to form a heart shape.
- Fill with Jam: Carefully spoon or pipe a small amount of chosen seedless jam into the heart indentation, filling just to the top to avoid overflow while baking.
- Bake: Bake the cookies for 12 to 14 minutes until the edges are lightly golden but centers remain soft and unbrowned.
- Cool Completely: Let the cookies rest on the baking sheets for 5 minutes to set, then transfer them to a wire rack and cool completely before serving to prevent breaking.
Notes
- Use seedless jam or preserves to prevent seeds from interfering with smooth jam filling.
- Softened butter helps achieve a creamy texture when creamed with sugar.
- Do not overmix the dough to keep cookies tender and crumbly.
- Space cookies properly on the baking sheet to allow even heat circulation and prevent sticking.
- Filling the heart indentation just to the top avoids jam overflow and mess during baking.
- Cool cookies completely on a wire rack to firm up and hold their shape.
- Store cookies in an airtight container for up to 5 days at room temperature or freeze for longer storage.
