These little heart thumbprint cookies are buttery, tender, and bright with jam. They bake up with slightly crisp edges and soft centers that melt in your mouth. The jam adds a sweet, tangy pop and a splash of color that makes these perfect for gifts, parties, or a cozy afternoon treat.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 24 cookies
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~160 kcal
- Protein: ~1.1 g
- Carbohydrates: ~23 g
- Fat: ~7.7 g
- Fiber: ~0.4 g
- Sugar: ~13 g
- Sodium: ~50 mg
Why Make This Heart Thumbprint Cookies
These cookies are simple and quick. They combine a rich, buttery shortbread-like dough with bright jam in the center. They look charming and taste homey — buttery, slightly crumbly, and fruity. They smell warm and vanilla-sweet while baking. Make them for holidays, Valentine’s Day, bake sales, or any time you want a small, lovely cookie.
How to Make Heart Thumbprint Cookies
This recipe uses common pantry ingredients and one bowl plus a small dry-ingredients bowl. The cornstarch makes the cookies extra tender and delicate. Work gently when you press the indentation so the cookie keeps its shape. Use a small spoon or piping tip to add jam without spilling onto the baking sheet.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup fruit jam (such as raspberry or strawberry)
- Optional: powdered sugar for dusting
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure ingredients and bring butter to room temperature so it creams easily.
Step 2: Mixing
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract. In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Step 3: Baking
Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb, the end of a wooden spoon, or a small heart-shaped press to make a small indentation in the center of each ball. Fill each indentation with a small amount of fruit jam. Bake for 15–18 minutes, or until the edges are lightly golden.
Step 4: Finishing
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Optionally, dust with powdered sugar before serving for a pretty finish.
How to Serve Heart Thumbprint Cookies
Serve at room temperature. Pair them with tea or coffee for an afternoon treat. Arrange on a platter for parties or stack in a box for gifts. The bright jam centers make a colorful display on dessert trays.
How to Store Heart Thumbprint Cookies
- Room temperature: Store in an airtight container for up to 4–5 days. Place parchment between layers to prevent sticking.
- Refrigerator: You can refrigerate for up to 2 weeks, but jam may become softer; bring to room temperature before serving.
- Freezer: Freeze baked cookies in a single layer until firm, then stack with parchment and store in a freezer-safe container up to 3 months. Thaw at room temperature.
Expert Tips for Perfect Heart Thumbprint Cookies
- Use room-temperature butter for easy creaming and a lighter texture.
- Don’t overmix once you add flour. Overworking develops gluten and can make cookies tough.
- Use cornstarch to keep the cookies tender and slightly melt-in-your-mouth.
- For uniform cookies, use a small cookie scoop and roll gently.
- If dough is too soft to shape, chill 15–30 minutes.
- Fill indentations sparingly. Too much jam can spill during baking.
- For a neat heart-shaped jam, use a small round pastry tip or a toothpick to shape the fill while still warm.
- Rotate the baking sheet halfway through for even browning.
Delicious Variations
- Raspberry swirl: Use raspberry jam and add a drop of lemon juice and zest to the dough for brightness.
- Chocolate center: Replace jam with a small dollop of chocolate ganache or Nutella after baking.
- Almond twist: Add 1/2 teaspoon almond extract and top with apricot jam.
- Lemon curd: Use lemon curd for a tangy center and dust with powdered sugar.
- Cocoa cookie: Replace 2 tablespoons of flour with cocoa powder for a chocolate cookie with jam contrast.
Frequently Asked Questions
-
Can I make the dough ahead of time?
- Yes. You can make the dough, form the balls, and chill them covered for up to 24 hours before pressing indentations and baking. For longer storage, freeze the shaped balls for up to 3 months and bake from frozen, adding a couple of extra minutes to the bake time.
-
What jams work best?
- Seedless jams like strawberry, raspberry, apricot, or lemon curd work well. Seeded jams can be used, but seeds may make filling and shaping less smooth. Choose a thicker jam to avoid spreading.
-
My cookies spread too much. How do I fix that?
- Make sure butter is not too soft or melted. Chill the shaped dough for 10–15 minutes before baking. Also, avoid over-creaming the butter and sugar; stop when light and fluffy.
-
Can I make these gluten-free?
- Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend meant for baking. You may need to adjust slightly; cornstarch helps with tenderness in gluten-free dough as well.
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Can I use margarine or oil instead of butter?
- Butter gives the best flavor and texture. Margarine often adds water and can make cookies spread more. If you must substitute, use a high-quality baking stick margarine and expect slightly different flavor and texture. Oil is not recommended for this cookie style.
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How can I make a clearer heart shape with the jam?
- Use a small round piping tip to place jam, then drag a toothpick gently through the jam to make a notch or heart tip. Alternatively, press a small heart-shaped cutter slightly into each cookie before filling.
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Are these safe to freeze after baking?
- Yes. Freeze cooled cookies in a single layer until firm, then stack with parchment in between. Store in an airtight container up to 3 months. Thaw at room temperature for 20–30 minutes before serving.
Conclusion
These heart thumbprint cookies are an easy, charming bake that brings buttery texture and fruity sweetness in every bite. They are forgiving, simple to customize, and great for sharing. For another take on jam heart cookies and inspiration, see this recipe for Jam Heart Cookies (Thumbprint Cookies) from a trusted baking blog: Jam Heart Cookies (Thumbprint Cookies) – If You Give a Blonde a …
Happy baking — these cookies are small, sweet, and sure to make someone smile.
Print
Heart Thumbprint Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These little heart thumbprint cookies are buttery, tender, and bright with jam, perfect for gifts, parties, or a cozy afternoon treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup fruit jam (such as raspberry or strawberry)
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and make an indentation in each with your thumb. Fill with a small amount of fruit jam.
- Bake for 15–18 minutes, or until the edges are lightly golden. Cool before serving.
Notes
Store in an airtight container for up to 4–5 days. For best results, use room-temperature butter and don’t overmix once flour is added.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 50mg
- Fat: 7.7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.4g
- Protein: 1.1g
- Cholesterol: 30mg
