Thumbprint Heart Cookies
Soft, buttery heart-shaped thumbprint cookies filled with your favorite jam, perfect for Valentine’s Day or any cozy occasion.
Ingredients
Ingredients
- 3/4 cup unsalted butter softened
- 1/2 cup lightly packed brown sugar
- 1 large egg
- 1/2 teaspoon vanilla bean paste
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup jam of choice such as strawberry, raspberry, or apricot
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and brown sugar with an electric mixer on high speed until light and fluffy.
- Add the egg and vanilla bean paste to the bowl and mix until fully incorporated and smooth.
- Add the flour and salt, then mix on low speed or stir by hand just until a soft dough forms.
- Roll the dough into 1-inch balls, about 1 tablespoon each, and place them on the prepared baking sheet about 1 1/2 inches apart.
- Using your thumb or the rounded back of a teaspoon, press into the center of each dough ball twice at an angle to create a heart-shaped indent, without pressing all the way through.
- Bake the cookies for 12 to 15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. If any indentations have puffed up, gently reshape the hearts while the cookies are still warm.
- Once the cookies are completely cooled, spoon a small dollop of jam into each heart-shaped center.
- Allow the jam to set for a few minutes before serving or storing.
Notes
- If the dough feels very soft or greasy, chill it in the refrigerator for 10 to 15 minutes before rolling into balls.
- Store baked and filled cookies in an airtight container at room temperature for up to 4 to 5 days, separating layers with parchment paper.
- Store baked and filled cookies in an airtight container at room temperature for up to 4 to 5 days, separating layers with parchment paper.