Description
These Heart Thumbprint Jam Cookies are buttery, tender shortbread cookies filled with your choice of seedless jam. The charming heart-shaped indentation filled with raspberry, strawberry, or cherry preserves makes them perfect for gifting or sharing with loved ones. Easy to prepare and bake, these delicate cookies offer a delightful balance of sweet butteriness and fruity jam that melts in your mouth.
Ingredients
Scale
Cookies
- 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 baking mats to prevent cookies from sticking and to ensure even baking.
- Cream the Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
- Add the Extracts: Mix in the vanilla extract and almond extract if using. Scrape down the sides of the bowl to combine all ingredients thoroughly.
- Add the Dry Ingredients: Gradually incorporate the all-purpose flour and salt into the creamed mixture, mixing on low speed until a soft, cohesive dough forms. Take care not to overmix to keep the cookies tender.
- Shape the Cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Gently flatten each dough ball into a thick disc. Place the discs on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Make the Heart Indentation: Press the rounded edge of a small heart-shaped cookie cutter gently into the center of each disc to create a shallow heart cavity. If a cutter isn’t available, press twice with the side of your thumb to form a heart shape manually.
- Fill with Jam: Spoon or pipe a small amount of your chosen jam into each heart-shaped indentation. Fill just to the top without overflowing to prevent spillage during baking.
- Bake: Bake the cookies for 12 to 14 minutes, or until the edges turn lightly golden while the centers remain soft and pale.
- Cool Completely: Allow the cookies to cool on the baking sheet for 5 minutes to set without breaking. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Make sure the butter is softened but not melted for proper creaming.
- You can substitute almond extract with extra vanilla extract or omit it altogether.
- Use seedless jam to avoid seeds interfering with the smoothness of the cookies.
- Ensure cookie discs are thick enough so they don’t break when pressing the heart shape.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a festive look, dust lightly with powdered sugar before serving.
