The cutest and seriously delicious heart thumbprint cookies! A charming combination of buttery goodness and sweet indulgence. Putting a spin on a classic thumbprint cookie is fun, but they still maintain their simple elegance and delightful flavors. The almond flavor is strong in the best way and pairs perfectly with raspberry jam! Perfect for your loved ones, these heart shaped cookies will surely bring a smile to someone's face.
Additionally, jam thumbprint cookies are a timeless classic in the world of baking. Renowned for their rich, buttery shortbread base and the sweet jam or chocolate nestled in a delicate thumbprint indent, these cookies are a testament to the beauty of simple baking. The contrast of the crumbly shortbread with the soft, flavorful center creates a textural symphony in every bite. Among the variations, raspberry almond thumbprint cookies stand out for their unique blend of nutty and fruity flavors, a favorite for many!
Why you'll love this recipe
- Easy to Make: This heart thumbprint cookie recipe is straightforward, making it perfect for beginners and seasoned bakers alike.
- Versatility: From the classic raspberry almond thumbprint to innovative variations like Nutella thumbprint cookies or cherry thumbprint cookies, the recipe allows for endless creativity.
- Perfect Balance of Flavors: Buttery shortbread paired with the sweetness of the jam or richness of chocolate offers a balanced and satisfying taste.
- Mixing Bowls to blend the dough ingredients uniformly.
- Baking Sheets for even baking and perfect golden-brown cookies.
- Measuring Spoons ensuring accurate ingredient portions.
- Cookie Scoop to achieve uniformly sized cookies.
- Powdered Sugar Duster I adore this tool for dusting powdered sugar.
You'll need the following ingredients to make the best heart thumbprint cookies:
- Butter is the heart of the cookie, providing a rich, melt-in-your-mouth texture.
- Flour gives the cookie its structure and crumbly texture.
- Sugar gives the cookies sweetness that complements the butter's richness.
- Jam or Chocolate is the hallmark of thumbprint cookies, offering a sweet or rich burst of flavor. Raspberry almond jam adds a fruity and slightly nutty taste, while Nutella or cherry jams provide exciting alternative flavors.
- These cookies have a strong almond flavor because of the almond extract, there is no substitution for it.
See recipe card below for quantities.
- 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.
- Gluten-Free Flour: A perfect substitute for traditional flour, accommodating gluten sensitivities.
This heart thumbprint cookie recipe has not been tested with other substitutions. These are just suggestions.
Step By Step Instructions:
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 cookies will create a much neater and more sharp heart look.
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for optimal mixing.
- Avoid Over-mixing: To maintain the cookie's tender texture.
- Fillings: Experiment with different jams or Nutella for unique flavors.
- Freezing Dough: This is a must or else the dough will spread while baking.
Store these easy heart thumbprint cookies at room temperature in an airtight container, like a cookie tin for up to 5 days.
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.
Looking for other recipes like this? Try these:
Heart Thumbprint Cookies
- Measuring cups and spoons
- Hand or stand mixer
- Mixing bowl
- Cookie sheets
- Kitchen Scale
- 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 raspberry jam ( 190 grams) for filling after baking
- Beat the butter and sugar until fluffy, about 2 minutes.
- Add the egg yolks, almond and vanilla extract, beat until fully combined.
- Mix together the flour, salt, and cornstarch, slowly add 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) rolling it into about 12 balls. Flatten the ball 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 raspberry jam, cut the tip off. Fill the cookies in the shape of a heart.