Have you ever wondered how something as simple as a cookie can carry so much love? Imagine biting into a buttery, melt-in-your-mouth cookie with a glossy jam center shaped like a heart. Sounds delightful, doesn’t it? These Heart Jam Thumbprint Cookies are more than just a dessert—they’re a way to express care, joy, and creativity. Whether you’re baking for Valentine’s Day, a special occasion, or simply because you feel like treating yourself, these cookies are here to make every moment sweeter.
Let’s dive into this easy-to-follow recipe that’s perfect for beginners and seasoned bakers alike. With their charming heart shape and customizable flavors, these Thumbprint Cookies Easy will quickly become your go-to treat.
Why You’ll Fall in Love with These Cookies
These Jam Thumbprint Cookies check all the boxes for what makes a dessert truly special:
- Simple yet elegant : No fancy tools or hard-to-find ingredients needed. Just pantry staples and a little love.
- Perfect for sharing : Their adorable heart shape makes them ideal for gifting or adding charm to any dessert spread.
- Customizable : Swap out the jam, add citrus zest, or drizzle chocolate for endless flavor combinations.
- Soft and buttery : The secret? Cornstarch and room-temperature butter create a tender, crumbly texture that melts in your mouth.
Whether you’re baking for someone special or just indulging in some self-care, these Shaped Cookies are guaranteed to win hearts (pun intended).
Preparation Time and Details
Before we get started, here’s what you need to know:
- Prep Time : 20 minutes
- Chill Time : 1 hour (or 30 minutes in the freezer)
- Cook Time : 10–12 minutes per batch
- Total Time : About 1 hour 40 minutes
- Yield : 40–42 cookies
- Category : Dessert
- Method : Baking
- Cuisine : American
- Diet : Vegetarian
Now that you’re ready, let’s roll up our sleeves and get baking!
Ingredients You’ll Need
For the Dough:
- 2 ¼ cups (280 g) all-purpose flour
- 2 teaspoons cornstarch (for a tender texture)
- ¼ teaspoon salt
- 1 cup unsalted butter, room temperature (for that rich, buttery flavor)
- ⅓ cup light brown sugar, packed (adds moisture and a hint of caramel)
- ⅓ cup granulated sugar (for balanced sweetness)
- 1 large egg yolk (adds richness)
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons almond extract (optional but highly recommended for depth of flavor)
For the Filling:
- ½ cup raspberry jam (slightly warmed for easy filling)
Step-by-Step Instructions
1. Prepare the Dough
Start by lining two baking sheets with parchment paper. This not only prevents sticking but also makes cleanup a breeze.
In a medium bowl, whisk together the flour, cornstarch, and salt. Set this aside for now.
Using a stand mixer or hand mixer, cream the butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes. You want the mixture to be light, fluffy, and creamy—almost like clouds.
Next, add the egg yolk, vanilla extract, and almond extract. Mix until smooth.
Gradually incorporate the dry ingredients on low speed. Be careful not to overmix; otherwise, your cookies might end up tough instead of tender.
2. Shape the Cookies
Using a tablespoon-sized scoop, portion out the dough and roll it into smooth balls. Place them about 2 inches apart on the prepared baking sheets.
Here comes the fun part! Use your pinky finger or the handle of a small spoon to press a heart-shaped indent into each dough ball. If the edges crack slightly, gently press them back together.
3. Chill and Preheat
Pop the shaped dough balls into the fridge for an hour—or the freezer for 30 minutes if you’re short on time. Chilling is crucial to prevent the cookies from spreading too much during baking.
While they chill, preheat your oven to 375°F (190°C).
4. Fill and Bake
Warm the raspberry jam in the microwave for 10–15 seconds until it’s slightly runny. Carefully spoon about ½ teaspoon of jam into each heart-shaped indent. Be mindful not to overfill, as the jam may bubble over while baking.
Bake one sheet at a time for 10–12 minutes, or until the edges turn lightly golden. Avoid overbaking to keep the cookies soft and tender.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage and Freezing Tips
Once cooled, store your Heart Shaped Cookies in an airtight container with layers of parchment paper between them to prevent sticking. They’ll stay fresh for up to a week at room temperature or two weeks in the fridge.
Need to save some for later? These cookies freeze beautifully! Simply place them in a freezer-safe container with parchment layers and freeze for up to 3 months. Thaw at room temperature before serving.
Pro Tips for Perfect Results
- Deep Indents : Make sure your heart shapes are deep enough to hold the jam securely while baking.
- Measure Flour Accurately : Use a kitchen scale or the spoon-and-level method to avoid adding too much flour, which can make the cookies crumbly.
- Room-Temperature Butter : Softened butter blends better with the sugars, creating a smooth dough.
- Don’t Skip the Chill : Chilling the dough ensures your cookies maintain their shape in the oven.
- Experiment with Flavors : Try different jams like strawberry, apricot, or blackberry. Add a hint of citrus zest to the dough for a refreshing twist.
Nutritional Facts (Per Cookie)
- Calories: ~95
- Protein: 1g
- Carbohydrates: 12g
- Fat: 5g
- Fiber: 0.3g
Final Thoughts
These Heart Jam Thumbprint Cookies are proof that sometimes, the simplest things bring the most joy. Their delicate balance of textures—the tender, crumbly base and the sweet, glossy jam center—makes them a treat worth savoring.
What’s even better? The process of making these cookies is almost as rewarding as eating them. Shaping those little hearts into each dough ball feels like a small act of creativity. And when they come out of the oven golden and fragrant, it’s nothing short of magical.
So why wait? Grab your mixing bowl, preheat that oven, and bake love into every bite. These Cookies Easy are waiting to bring a little sweetness to your day—and maybe even someone else’s.
Don’t forget to snap a photo of your creations and share them with us! Tag us on social media—we’d love to see how your cookies turned out.
Happy baking!
Heart Jam Thumbprint Cookies: A Simple, Sweet Treat for Any Occasion
Ingredients
For the Dough:
- 2 ¼ cups 280 g all-purpose flour
- 2 teaspoons cornstarch for a tender texture
- ¼ teaspoon salt
- 1 cup unsalted butter room temperature (for that rich, buttery flavor)
- ⅓ cup light brown sugar packed (adds moisture and a hint of caramel)
- ⅓ cup granulated sugar for balanced sweetness
- 1 large egg yolk adds richness
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons almond extract optional but highly recommended for depth of flavor
For the Filling:
- ½ cup raspberry jam slightly warmed for easy filling
Instructions
- Prepare the Dough
- Start by lining two baking sheets with parchment paper. This not only prevents sticking but also makes cleanup a breeze.
- In a medium bowl, whisk together the flour, cornstarch, and salt. Set this aside for now.
- Using a stand mixer or hand mixer, cream the butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes. You want the mixture to be light, fluffy, and creamy—almost like clouds.
- Next, add the egg yolk, vanilla extract, and almond extract. Mix until smooth.
- Gradually incorporate the dry ingredients on low speed. Be careful not to overmix; otherwise, your cookies might end up tough instead of tender.
- Shape the Cookies
- Using a tablespoon-sized scoop, portion out the dough and roll it into smooth balls. Place them about 2 inches apart on the prepared baking sheets.
- Here comes the fun part! Use your pinky finger or the handle of a small spoon to press a heart-shaped indent into each dough ball. If the edges crack slightly, gently press them back together.
- Chill and Preheat
- Pop the shaped dough balls into the fridge for an hour—or the freezer for 30 minutes if you’re short on time. Chilling is crucial to prevent the cookies from spreading too much during baking.
- While they chill, preheat your oven to 375°F (190°C).
- Fill and Bake
- Warm the raspberry jam in the microwave for 10–15 seconds until it’s slightly runny. Carefully spoon about ½ teaspoon of jam into each heart-shaped indent. Be mindful not to overfill, as the jam may bubble over while baking.
- Bake one sheet at a time for 10–12 minutes, or until the edges turn lightly golden. Avoid overbaking to keep the cookies soft and tender.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Deep Indents : Press deep heart shapes into the dough to ensure the jam stays in place while baking.
- Flavor Variations : Swap raspberry jam for strawberry, apricot, or blackberry. Add citrus zest or a drizzle of chocolate for extra flavor.
- Storage : Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
More Recipes You’ll Love
- Crockpot White Chicken Chili Recipe
- Sweet Condensed Milk Cake
- Strawberry Macaron
- Raspberry Swirl Cheesecake
Tried This Recipe?
I’d love to hear how this recipe turned out! To show off your creation, leave a comment or tag @foodiecreator on Instagram and #foodiecreator.
