Heart Thumbprint Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 14

Chill Time: 1 10

Total Time: 1 39

Servings: cookies

Calories: 108kcal

Author: Becky Hardin

These heart thumbprint cookies are a sweet and simple Valentine’s Day dessert made with buttery cookie dough and strawberry jam.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Hand Mixer or Stand Mixer
2 Baking Sheet(s)
2-Tablespoon Cookie Portion Scoop

Ingredients

⅔ cup salted butter room temperature (1⅓ sticks)*
½ cup granulated sugar
2 large egg yolks room temperature
1 teaspoon pure vanilla extract
1½ cups all-purpose flour
1 teaspoon cornstarch
⅓ cup strawberry jam or preserves **

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 30 seconds.
⅔ cup salted butter
Add the sugar to the bowl and mix until light and fluffy. Scrape down the sides of the bowl to ensure a smooth mixture with no grain.
½ cup granulated sugar
Add the egg yolks and vanilla and mix until combined.
2 large egg yolks, 1 teaspoon pure vanilla extract
In a separate, medium bowl, whisk the flour and cornstarch together.
1½ cups all-purpose flour, 1 teaspoon cornstarch
Gradually add the dry mixture to the bowl and mix on low speed until incorporated. Use a silicone spatula to scrape the bowl and combine.
Cover the bowl with plastic wrap and chill for 1 hour in the refrigerator.
After the dough has chilled, preheat oven to 350°F and line 2 baking sheets with parchment paper.
Using a medium cookie scoop or tablespoon, scoop the dough and roll it into balls with your hands. Place 12 balls about 1 inch apart on each baking sheet.
Using the end of a small spoon (I used espresso spoons) or your thumb gently press a heart shape into the balls.
Fill each heart cavity with about 1⁄2 a teaspoon of strawberry jam.
⅓ cup strawberry jam or preserves
Chill the cookies for 10 minutes in the freezer.
Bake for 12-14 minutes, or until they are golden on the bottom.
Leave cookies on the baking sheet for 5 minutes and then transfer them to a cooling rack. Once cool serve and enjoy with your favorite beverage.

Notes

*If using unsalted butter, add ½ teaspoon of kosher salt.

**Raspberry, cherry, or seedless blackberry jam all work well for Valentine’s Day.

Tips:

This dough is on the dryer side to help prevent spreading, but if it won't come together, add 1-2 teaspoons of milk or water.
Don’t skip chilling, or your cookies will spread and lose their shape.
Let the dough sit at room temperature for 5 minutes before rolling if it’s cracking straight from the fridge.
Use light pressure when making your imprints to prevent cracks. Flour the spoon to prevent sticking.
If you do have cracks, mold them back together with the warmth of your fingers.
Slightly warm thick jam and stir it smooth before filling so it settles evenly into the heart.
Stop filling your cookies just short of the edge of the thumbprint since the jam spreads as it heats.
The tops should stay pale; browning on top means they’re overbaked.

Make-Ahead: The dough can be made up to 2 days ahead and stored tightly wrapped in the refrigerator. Unbaked dough balls can be frozen for up to 2 months. Press the hearts and add the jam straight from frozen, then bake, adding 1-2 minutes to the bake time.

Storage: Store heart thumbprint cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition