These heart thumbprint cookies are an absolute treat—so much fun to make and they practically melt in your mouth! Picture a rich, buttery almond cookie filled with raspberry jam; it's a timeless flavor combination that never fails to impress. Trust me, it’s a classic that everyone can appreciate! Who doesn't love a thumbprint jam cookie?
These heart-shaped cookies are perfect for the holidays and make a fantastic addition to any cookie swap. They’re not just fun to bake; they’re a beautiful gift for friends and family, adding a personal touch to your holiday treats. Whether you’re enjoying a cozy baking day at home or treating yourself to something special, these cookies are a fabulous way to celebrate the season. With their rich almond flavor and sweet raspberry jam, they’re sure to bring a smile to anyone who tries them!
Love cookies? Try my cinnamon shortbread cookies, espresso shortbread sandwich cookies, brown sugar bars, strawberry sugar cookies, or double chocolate cookies! They are perfect for gifting, super festive and delicious!
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Why you'll love this recipe
- Easy to Make: This heart thumbprint cookie recipe is super simple, making it a great choice for both beginners and experienced bakers.
- Versatility: You can stick with the classic raspberry almond version or get creative with fun twists like Nutella or cherry thumbprint cookies—endless possibilities await!
- Perfect Balance of Flavors: The buttery shortbread pairs perfectly with the sweetness of the jam or the richness of chocolate, creating a deliciously satisfying treat that hits all the right notes.
Equipment
Using a kitchen scale when making these heart thumbprint cookies is a game-changer! It helps you measure the flour precisely, ensuring that your cookies turn out perfectly every time. Plus, it makes cleanup a breeze—just weigh your ingredients directly in the mixing bowl, and you can skip the measuring cups. This way, you get consistent results and spend less time washing dishes, giving you more time to enjoy your delicious creations!
Ingredients
You'll need the following ingredients to make
- Butter is the heart of the cookie, providing a rich, melt-in-your-mouth texture.
- Flour gives the heart thumbprint cookie its structure and crumbly texture.
- Sugar gives the cookies sweetness that complements the butter's richness.
- Cornstarch: This is a must ingredient that helps the cookies hold their shape and provides a melt in your mouth texture.
- These cookies have a strong almond flavor because of the almond extract, there is no substitution for it.
See recipe card below for quantities.
Substitutions
- Nutella Thumbprint Cookies: Replace the jam with Nutella for a chocolate-hazelnut twist.
- Cherry Thumbprint Cookies: Use cherry jam for a tart and sweet variation, they are heart cookies with jam after all!
- Gluten-Free Flour: A perfect substitute for traditional flour, accommodating gluten sensitivities.
This thumbprint cookie recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Step By Step Instructions for heart thumbprint cookies:
Step 1: First, beat the butter and sugar until fluffy, about 2 minutes. Add the egg yolks, almond and vanilla extract, beat until fully combined.
Step 2: Mix together the flour, salt, and cornstarch, slowly add while mixing on low. Mix until combined and a dough forms.
Step 3: Using a medium cookie scoop, scoop out the dough, making it a heaping scoop (about 60 grams) into balls, flattening the top a bit.
Step 4: Using your thumb or finger tip, make a deep indent into the center of the cookie, creating a heart shape. Making sure it's deep. Bake at 350°F for 18 minutes.
Step 5: Using the back of a spoon, reinforce the indent, making room for the jam.
Step 6: Lastly, fill a piping bag or ziplock bag with raspberry jam and fill the hearts, creating the shape of a heart as you fill.
Hint: Using a bag for filling the heart jam cookies will create a much neater and more sharp heart look.
Pro tips
- Room Temperature Ingredients: Make sure all your ingredients are at room temperature before you start mixing. This little tip really makes a difference in how well everything combines and helps you achieve that perfect dough consistency!
- Avoid Over-Mixing: It’s tempting to keep mixing, but try to resist! Over-mixing can lead to tougher cookies, and nobody wants that. Just mix until everything is combined for that tender, melt-in-your-mouth texture.
- Fillings: Don’t be afraid to get creative with your fillings! While raspberry jam is a classic, try switching things up with different jams or even caramel for a fun twist. Each filling brings its own unique flavor, making each batch feel special!
- Freezing Dough: This is a crucial step! Freezing the dough helps prevent it from spreading too much while baking, so you get those perfectly shaped cookies. Just pop the dough in the freezer for a bit before baking, and you’ll be glad you did!
FAQ
Do I fill the cookies before or after baking?
I prefer filling the cookies after baking because it allows me to press the heart indent a bit deeper once they come out of the oven. It adds a nice touch and ensures the jam has the perfect amount of room to shine!
Why is my dough cracking when I make the indent?
Make sure the dough is smooth before making the indent and roll into a ball, then press down a little to create a surface big enough for the heart.
Do these cookies need to be refrigerated?
No! I do not recommend refrigerating baked goods, that will dry them out.
Storage
Room Temperature:
Store these heart cookies at room temperature in an airtight container, like a cookie tin for up to 5 days.
Freezer:
For longer storage, the dough or baked cookies can be frozen for up to 3 months in an airtight container. Bake the dough from frozen for the same amount of time. Defrost the baked cookies on the counter at room temperature.
Related
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📖 Recipe
Heart Thumbprint Cookies
Equipment
- Measuring cups and spoons (or a kitchen scale)
- Hand or stand mixer
- Mixing bowl
- Cookie sheets
- Kitchen Scale
Ingredients
- 1 cup unsalted butter (222 grams) room temperature
- ⅔ cup granulated sugar (147 grams)
- 2 egg yolks
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all purpose flour (282 grams)
- ½ teaspoon salt
- 1 tablespoon cornstarch (9 grams)
- ¾ cup seedless raspberry jam ( 190 grams) for filling after baking
Instructions
- Beat the butter and sugar until fluffy, about 2 minutes.
- Add the egg yolks, almond and vanilla extract, beat until fully combined. Scrape down the bottom of the bowl.
- Mix together the flour, salt, and cornstarch in a bowl. Slowly add to the butter mixture while mixing on low. Mix until combined and a dough forms.
- Using a medium cookie scoop, scoop out a heaping ball of dough (around 55 grams) Scoop out about 12 balls. Flatten the balls a bit.
- Using your thumb or finger tip, push the shape of a heart into the dough. Making sure it's a deep indentation.
- Repeat until done, place the formed dough onto a cookie sheet into the freezer until frozen, about 2 hours.
- Once frozen, place 6 cookies on one cookie sheet at a time. Bake at 350º F for 18 minutes. The heart shape won't be as prominent, using the back of a spoon, push the heart shape down creating more of a well for the jam.
- Once cooled down, fill a piping bag or ziplock bag with seedless raspberry jam, cut the tip off. Fill the cookies in the shape of a heart.
Mary says
These were so soft and full of flavor
Amanda says
thank you so much!!