Heart Thumbprint Jam Cookies Recipe

Introduction

Heart Thumbprint Jam Cookies are a charming treat perfect for sharing with loved ones. These buttery cookies feature a delicate heart-shaped indentation filled with sweet, fruity jam, making them both beautiful and delicious.

Ingredients

• 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
• 1/2 cup seedless jam or preserves (raspberry, strawberry, or cherry)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. Step 2: In a large bowl, cream the softened butter and sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
3. Step 3: Mix in the vanilla extract and almond extract, if using. Scrape down the sides of the bowl to combine all ingredients.
4. Step 4: Gradually add the flour and salt, mixing on low speed until a soft dough forms. Avoid overmixing to keep the cookies tender.
5. Step 5: Scoop about 1 tablespoon of dough and roll into balls. Flatten each into a thick disc and place them 2 inches apart on the prepared baking sheets.
6. Step 6: Use the rounded edge of a small heart-shaped cutter or press twice with your thumb’s side to create a shallow heart indentation in the center of each disc.
7. Step 7: Spoon or pipe a small amount of jam into each heart indentation, filling just to the top without spilling.
8. Step 8: Bake for 12 to 14 minutes, until edges are lightly golden but centers remain soft and not browned.
9. Step 9: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely for best texture.

Tips & Variations

• Try different jams like apricot or blueberry to vary the flavor.
• If you don’t have a heart-shaped cutter, gently shaping the indentation with your thumb works beautifully.
• For extra flavor, chill the dough for 30 minutes before shaping.
• Use seedless jam to prevent watery cookies.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 2 months. Let thaw at room temperature before serving. Reheating is generally not needed, but if desired, warm gently in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid making the cookies too salty.

What is the best jam to use for these cookies?

Seedless jams like raspberry, strawberry, or cherry work best to keep the centers from becoming watery or runny while baking.

Heart Thumbprint Jam Cookies Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 125 reviews

Heart Thumbprint Jam Cookies are delightful buttery cookies with a charming heart-shaped indentation filled with sweet seedless jam. Perfect for gifting or an afternoon treat, these cookies feature a tender texture and a nostalgic jam center that is both visually appealing and delicious.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
2. Cream the Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together on medium speed until light and fluffy, about 2 to 3 minutes.
3. Add the Extracts: Mix in the vanilla extract and almond extract if using. Scrape down the sides of the bowl to fully combine all ingredients.
4. Add the Dry Ingredients: Gradually add the flour and salt to the butter mixture. Mix on low speed until a soft, cohesive dough forms, taking care not to overmix to keep the cookies tender.
5. Shape the Cookies: Scoop about 1 tablespoon of dough, roll into balls, then gently flatten each into a thick disc. Place discs on prepared baking sheets spaced about 2 inches apart.
6. Make the Heart Indentation: Use the rounded edge of a small heart-shaped cookie cutter to press a shallow heart into the center of each disc. If unavailable, press twice with the side of your thumb to create a heart shape manually.
7. Fill with Jam: Spoon or pipe a small amount of jam into each heart indentation, filling just to the top without overflow to prevent spillage during baking.
8. Bake: Bake for 12 to 14 minutes, until cookie edges are lightly golden but centers remain soft and unbrowned.
9. Cool Completely: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool fully. This helps them set without breaking.

Notes

• Ensure butter is fully softened to get the best creaming results for a tender cookie texture.
• You can use any flavor of seedless jam or preserves, but raspberry, strawberry, or cherry work best.
• If almond extract is not desired, omit it without affecting the overall flavor significantly.
• Use parchment paper or silicone baking mats to prevent sticking and aid in easy removal.
• Be careful not to overfill the jam indentations to avoid spilling over while baking.
• Cookies are best stored in an airtight container at room temperature for up to 5 days.

Keywords: heart thumbprint cookies, jam cookies, thumbprint cookies, jam filled cookies, buttery cookie recipe, homemade jam cookies