Description
These heart-shaped thumbprint cookies feature a tender, buttery base with a sweet jam center, making them a cozy choice for Valentine baking and February treats. They’re simple to shape, family-friendly, and made with everyday pantry ingredients, delivering consistent results without special tools.
Ingredients
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Butter (unsalted), 1 cup (2 sticks), room temperature
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Granulated sugar, 3/4 cup
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All-purpose flour, 2 cups
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Jam or preserves, about 1/2 cup
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Egg yolks, 2 large
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Vanilla extract, 1 teaspoon
Instructions
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Cream Butter and Sugar
Preheat the oven to 350°F (175°C). In a large bowl, cream the butter and sugar together on medium speed for 2–3 minutes until light and fluffy. Scrape down the bowl. -
Add Yolks and Vanilla
Add the egg yolks one at a time, then mix in the vanilla extract until fully incorporated. -
Incorporate Flour
In a separate bowl, whisk the flour with a pinch of salt (about 1/4 teaspoon). Gradually add to the wet mixture on low speed, mixing just until combined. The dough should be soft and slightly sticky. -
Shape and Indent
Scoop about 1 tablespoon of dough and roll into balls. Place on a lined baking sheet, spacing evenly. Gently press a thumb or small utensil into the center of each to create an indentation. -
Fill with Jam
Spoon about 1/2 teaspoon of jam into each indentation, taking care not to overfill. -
Bake
Bake for 12–15 minutes, until edges are lightly golden and centers are set but soft. -
Cool
Let cookies cool briefly on the sheet, then transfer to a wire rack to cool completely.
Notes
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Use room-temperature butter for smooth creaming and even texture.
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Avoid overmixing once flour is added to keep cookies tender.
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Press the indentation gently to prevent cracks around the edges.
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Choose thicker jams to reduce spreading during baking.